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    Home » Dessert

    The Best Gluten Free Peanut Butter Cookies

    Baked Goods, Dairy Free, Dessert, Gluten Free, Popular, Reader Favorites, Recipes, Recipes with Video March 29, 2021

    Jump to Recipe Print Recipe

    These Gluten Free Peanut Butter Cookies have crispy edges and are soft and chewy in the middle. You will never know they are gluten free, they taste just like the real deal. These peanut butter cookies are the perfect sweet treat that the whole family will enjoy.

    *Originally posted 08/2019; updated 03/2021

    gluten free peanut butter cookies on a white ceramic plate next to a pink and white tea towel with a small bowl of peanut butter in the background

    What You Need:

    • Gluten Free 1 to 1 Flour
    • Baking Soda
    • Salt
    • Peanut Butter
    • Brown Sugar - or coconut sugar
    • Granulated Sugar
    • Vanilla Extract
    • Eggs
    • Butter - can also use vegan butter
    gluten free peanut butter cookies stacked on a white ceramic plate
    The Best Gluten Free Peanut Butter Cookies

    Let's Make Cookies:

    • Preheat the oven to 350'
    • Put the peanut butter, softened butter (or vegan butter) and sugars in a large bowl and use hand mixer to combine until smooth (about 2 minutes)
    • Add in the eggs and vanilla extract and mix again until fully combined
    • In a separate bowl, add in the flour, baking soda, and salt. Whisk to combine and then pour into the bowl with the wet ingredients
    • Use rubber spatula to fold the wet and dry ingredients together until fully combine and then use a cookie scoop to scoop out dough and roll into a ball. You should get about 24 total
    • Place the balls on a lined baking sheet (parchment paper or a silicone mat) and then gently press the top of each ball down with the back of a fork (vertical and horizontal) to make the classic criss cross pattern (can sprinkle granulated sugar on top if desired) 
    • Bake for 11-13 minutes, be careful not to over bake, you want them to be soft and chewy on the inside. Let cool on a cookie rack. Store in an airtight container or ziplock bag

    Recipe Tips:

    • Baking times will vary depending on altitude and oven
    • You don't want to over-bake them, the bottom should be lightly golden
    • Let them cool before removing from the baking sheet
    • You can use vegan butter to make these cookies both gluten and dairy free

    You Might Also Like:

    • Gluten Free Chocolate Peanut Butter Cereal Bars
    • Gluten Free Chocolate Chip Banana Muffins
    • Paleo Chocolate Almond Butter Brownies
    • Gluten Free Cinnamon Scones with Maple Icing
    • Gluten Free Apple & Pear Crisp

    This post may contain affiliate links. Please read my disclaimer. 

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    The Best Gluten Free Peanut Butter Cookies

    Sara
    These Gluten Free Peanut Butter Cookies have crispy edges and are soft and chewy in the middle. You will never know they are gluten free, they taste just like the real deal.
    4.84 from 71 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 11 mins
    Total Time 21 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 177 kcal

    Ingredients
      

    • 1 cup Peanut Butter
    • 1 cup Granulated Sugar
    • ½ cup Brown Sugar can sub Coconut Sugar
    • ½ cup Unsalted Butter softened (vegan butter for dairy free)
    • 1 tsp Vanilla Extract
    • 2 Egg whole
    • 1.5 cups Gluten Free Flour Bob's Red Mill 1 to 1
    • 1 tsp Baking Soda
    • ¼ tsp Salt

    Instructions
     

    • Preheat the oven to 350'
    • Put the peanut butter, softened butter (or vegan butter) and sugars in a large bowl and use hand mixer to combine until smooth (about 2 minutes)
    • Add in the eggs and vanilla extract and mix again until fully combined
    • In a separate bowl, add in the flour, baking soda, and salt. Whisk to combine and then pour into the bowl with the wet ingredients
    • Use rubber spatula to fold wet and dry ingredients together until fully combine and then use a cookie scoop to scoop out dough and roll into a ball. You should get about 24 total
    • Place the balls on a lined baking sheet (parchment paper or a silicone mat) and then gently press the top of each ball down with the back of a fork (vertical and horizontal) to make the classic criss cross pattern (can sprinkle granulated sugar on top if desired) 
    • Bake for 11-13 minutes, be careful not to over bake, you want them to be soft and chewy. Let cool before removing from the baking sheet. Store in an airtight container or ziplock bag

    Video

    https://thebetteredblondie.com/wp-content/uploads/2021/03/GF-PEANUT-BUTTER-COOKIES-HORIZONTAL-TBB_1.mp4

    Nutrition

    Calories: 177kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 126mgPotassium: 82mgFiber: 1gSugar: 14gVitamin A: 138IUCalcium: 17mgIron: 1mg
    Keyword cookies, dessert, gluten free
    Tried this recipe?Mention @thebetteredblondie
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    Comments

    1. melanie

      March 11, 2022 at 3:43 pm

      has anyone tried with low fat peanut butter?

      Reply
    2. Lindsey

      March 01, 2022 at 1:23 pm

      5 stars
      I'm not one for making comments typically, but these were incredible! My husband has been living with Celiac for many years and we have never found a homemade GF cookie that didn't taste weird or have a flakey / cardboard texture. I followed your recipe as written and they are DELICIOUS. he has been missing PB cookies dearly...thank you!!

      Reply
    3. Mari

      February 07, 2022 at 6:36 am

      5 stars
      First time making GF cookies. I followed the recipe as written and they turned out fantastic! Delicious! Crispy on the outside and nice and soft on the inside.

      Reply
      • Sara

        February 07, 2022 at 7:19 am

        So happy to hear this Mari, thank you so much for sharing!

        Reply
    4. linda

      January 07, 2022 at 7:26 pm

      anyone tried this with flax eggs?

      Reply
    5. Dee Fisher

      December 28, 2021 at 5:55 pm

      5 stars
      I just baked these using Namaste Perfect Flour blend. They came out great! During the course of learning to bake gluten free, several sources suggest letting batter set for 20 minutes or more before baking to eliminate grainy texture. I did this for these cookies with great results.

      Reply
      • Haj

        May 14, 2022 at 3:23 pm

        5 stars
        This is exactly what I want when I want a peanut butter cookie. I made some plain, some with chocolate chips, and some with jam in the middle. All were a big hit!

        Reply
    6. Tara

      December 15, 2021 at 7:03 pm

      5 stars
      I used Trader Joe's GF All Purpose Flour and they turned out nicely! I also used plant based butter. I will make these again for sure. After a few baking fails with almond flour in other recipes, I am glad I didn't give up. Thanks for a great recipe to put in the baking rotation!

      Reply
    7. Liz Fellows

      December 15, 2021 at 11:55 am

      5 stars
      These came out perfect for me!!! I put in a cup of Reeses Peanut Butter chips and they are amazing!!! Also used King Arthur 1:1 GF flour. Thank you for this wonderful recipe!!!

      Reply
    8. Victoria F.

      December 12, 2021 at 6:50 pm

      4 stars
      Hi! This is my very first attempt at baking GF cookies.
      I followed the recipe exactly with standard ingredients and the same GF flour called for (Bob Red Mill 1 to1) however my cookie dough produced twice as many cookies albeit much flatter.
      my dough when done was not as firm as yours. I could not roll it, but used a scoop to portion it and I could not do the fork thing as it was way too soft. I refrigerated the second half of the dough and had slightly better results but still did not see the definition yours hed. My only though is that I processed the dough too long and got too much air in it. Thoughs? I would like to get this t, I would like to be able to bake my brother more gluten free items succesfully. Thank you.

      Reply
    9. Erin

      November 12, 2021 at 12:59 pm

      Could I reduce the granulated sugar a bit and not ruin the recipe? Maybe to 3/4 or 1/2 cup? I don't like really sweet cookies.

      Reply
      • Sara

        November 14, 2021 at 7:22 pm

        I can't say for sure how the recipe would turn out with less sugar because I haven't tested it, but please let me know how it goes if you try it

        Reply
        • Marcus

          November 21, 2021 at 7:00 pm

          5 stars
          I have tried it with Truvia's brown sugar replacement. It still leaves a bit of a chemical aftertaste, but it's very mild. I've tried it with both Truvia for white and brown sugar, and that had a much more pronounced chemical/oily aftertaste. Hope that helps.

          Reply
        • Jenna

          May 15, 2022 at 11:49 pm

          5 stars
          These cookies turned out *so* good! I am egg free so I used Bob's Big Red Mill egg replacer and they turned out delicious, soft in the center and crisp around the edges with such a yummy rich flavor.

          My husband said they were the best gluten free cookies I've made

          Reply
    10. Tyra

      October 07, 2021 at 2:25 pm

      5 stars
      My favorite. I use bobs red mill 1:1 flour, duck eggs and myokios butter. I do add a bit more flour then called for as I buy organic pb and it’s way thinner.

      Reply
    11. Huong

      September 12, 2021 at 8:10 pm

      Hi, can I use canola oil instead of butter? Thanks!

      Reply
    12. Tish Barcelos

      September 02, 2021 at 4:24 pm

      I have a stupid question is 1.5 flour the same is 1 1/2 cup

      Reply
      • Sara

        September 02, 2021 at 5:22 pm

        Not a stupid question at all, yes it is 1 1/2 cups

        Reply
      • Teena Marie

        October 03, 2021 at 6:54 pm

        A stupid question is the one never asked.

        Reply
    13. gg

      August 03, 2021 at 6:17 pm

      5 stars
      my dad is gluten free and loves peanut butter- made these three times and the whole family loves them everytime. perfect!

      Reply
    14. Annaick

      August 03, 2021 at 1:00 pm

      Mine didn’t turn out. Very dry and crumbly. Should I had milk next time and no baking powder?

      Reply
      • Timmmm

        August 15, 2021 at 2:41 pm

        Baking soda not powder!

        Reply
      • Patrick J Shields

        August 15, 2021 at 4:56 pm

        Made these with gluten free oat flour, was oerfect!!!!

        Reply
    15. JayZ

      July 30, 2021 at 8:14 pm

      5 stars
      These turned out fantastic! I am not GF but a friend is, I can't tell at all. So good!! I used chunky peanut butter because that is what I had. Will definitely be making again, thank you!

      Reply
    16. Lila

      July 30, 2021 at 10:13 am

      5 stars
      You can substitute coconut sugar for all the white sugar and brown sugar in the recipe, i did it both ways, delish each time!

      Reply
    17. Lola

      July 30, 2021 at 10:10 am

      5 stars
      Yes. I froze mine for around a month in a sealed ziplock baggie.

      Reply
    18. Kris

      July 24, 2021 at 12:30 pm

      5 stars
      Turn out perfect. These are the old fashioned peanut butter cookies I've been searching for. Thanks for the fantastic recipe.

      Reply
    19. Bridgette

      July 18, 2021 at 8:33 pm

      3 stars
      Everything turned out great, except for the fact that I think the baking soda is too much! Cookies came out bitter :/

      Reply
      • Sara

        July 18, 2021 at 9:12 pm

        Hi Bridgette, 1 tsp of baking soda is a very normal amount for a batch of cookies. Are you sure you didn't actually add 1 Tbls? Or maybe check the expiration date. I hope you try again and enjoy them better next time.

        Reply
    20. Noelle

      June 25, 2021 at 11:25 am

      Can I freeze these?

      Reply
    21. Viktoria

      April 26, 2021 at 8:38 pm

      5 stars
      Just finished cooling a batch of these. They are chewy and not overly sweet. I used King Arthur 1:1. My new go to gluten free cookie!

      Reply
    22. Katrina

      April 17, 2021 at 1:31 pm

      What type of peanut butter? Looks like the organic creamy type right? Can I use king arthur gluten free measure to measure flour for this recipe?

      Reply
      • Sara

        April 17, 2021 at 3:53 pm

        Hi Katrina, I use a traditional creamy peanut butter but an organic one will work as well. It just might make the dough a little stickier. And the King Arthur measure for measure flour should work just fine. I hope you enjoy!

        Reply
    23. Brigitte

      April 14, 2021 at 11:35 am

      5 stars
      These really are great. I added a cup of peanut butter chips and they were delish!

      Reply
    24. Tasha

      April 09, 2021 at 3:29 pm

      What are white sugar substitutes? I have coconut sugar for the brown but have a person who can’t eat white sugar. Is it possible to remove the white sugar without ruining the recipe completely?

      Reply
    25. Michelle

      April 06, 2021 at 1:54 pm

      5 stars
      I think it was this recipe that I made last month. The cookies were fantastic, but I wanted to verify it is the correct recipe. Did you previously suggest melting peanut butter and drizzling it on top of the cookies once removed from the oven? Thank you so much.

      Reply
      • Sara

        April 06, 2021 at 3:33 pm

        Yes, this is that recipe! 🙂 I just updated the photos

        Reply
        • Michelle

          April 09, 2021 at 5:48 pm

          5 stars
          Thank you so much Sara for the recipe. I love gluten and never thought that anything gluten-free could compare. These cookies have changed my mind. I added some dairy-free chocolate mini chips to the cookie batter and was completely surprised at how good they were. We ended up eating more of these cookies than the other cookies I made. I am excited to look at the rest of your gluten-free recipes.

          Reply
    26. Lorraine Duffield

      March 29, 2021 at 9:51 pm

      5 stars
      These were awesome. The only change I made was the percentage of brown to granulated sugar, I just switched the proportions. I put a Hershey’s kiss on top of several of them and extra dark chocolate chips on others. Loved the kiss ones, but plain was actually my favorite! These didn’t last long, three days, tops. That was a lot of cookie eating. #noregrets

      Reply
      • Sara

        March 31, 2021 at 2:16 pm

        5 stars
        Hi Lorraine, what a great review! And I am all for a lot of cookie eating 😉

        Reply
      • Heather

        April 15, 2021 at 8:01 am

        5 stars
        Made these last night and they turned out amazing!! Great recipe, thank you!

        Reply
    27. Trinity

      March 15, 2021 at 6:52 pm

      7 minutes? Mine were barely cooked at 9 and my oven is reliable. Please bake them at least 9 going on 11. You will sicken people with raw cookies.

      Reply
      • Sara

        March 15, 2021 at 9:05 pm

        5 stars
        Hi! So baking times can vary not just by oven but also by altitude. They might have taken longer for you, but that doesn't mean that they will be raw for someone else. I hope you enjoyed the cookies, they are always a hit in my family.

        Reply
    28. Lani

      March 03, 2021 at 4:30 am

      5 stars
      I am Coeliac and I find it hard to stick to GF foods as they usually taste grainy like sand especially in baking....but these??? Oh Ma Lawddddd....Divine...even wifey is obsessed. Will be making them often. Thank you

      Reply
    29. Kate

      February 28, 2021 at 12:57 pm

      4 stars
      I just made these and they ended up flattening out and fillinging the entire cookie sheet! I had to bake them a little longer and slice them into squares but surprisingly they were really good! I wonder if the 1/2 cup of almond flour has something to do with fact that they spread. I did use bobs 1:1 flour for full cup. Also I used organic natural peanut butter which is very oily so that is probably why? I will definitely tweak this and try it again. YUMMY!

      Reply
      • Sara

        March 01, 2021 at 9:23 pm

        5 stars
        Hi Kate, this recipe doesn't call for almond flour. Almond flour is not a direct sub for all purpose flour. I am glad the flavor was good though! I hope you try the recipe again.

        Reply
        • Kate

          March 02, 2021 at 6:00 pm

          5 stars
          I remade them today because they disappeared and this time they were perfect! I will not mess with success and change anything when I make these. BTW my son just told me they are the best GF cookies I have ever made!

          Reply
    30. Brenda J.

      February 12, 2021 at 2:00 pm

      5 stars
      These came out amazing ! Crispy on the edges, but chewy throughout. I used 4 parts almond flour and one part cassava flour for the flour blend. I also used vegan plant based butter. No one would ever know that these are gluten free cookies !

      Reply
      • Sara

        February 16, 2021 at 10:03 pm

        5 stars
        SO happy to hear this, thank you for sharing!

        Reply
    31. Jen

      February 09, 2021 at 5:28 pm

      5 stars
      As a GF sugar lover, I give these 5 stars!! I am not crazy about the "3 ingredient" kind of PB cookie (but I will eat them!). These are soft and perfect for the 7:28 sugar want!

      Reply
    32. Tracey

      January 31, 2021 at 1:34 pm

      4 stars
      Not sure where I went wrong. I had a batter and not a dough ball that I could roll. I used the ATK flour blend which is pretty much the same as Bob's once you add the xantham gum. Maybe I beat the peanut butter mixture too long, or should have used a natural peanut butter. Anyway they baked just fine though I would have loved to put the criscross on top. Oh, I added chocolate chips and sprinkled flake salt on top. #MistakesYouCanEat

      Reply
    33. Sara

      November 04, 2020 at 1:20 pm

      5 stars
      I am sorry to hear this Tracy. I have not experienced this in my testing. But you can also use a vegan butter to keep it dairy free and it would be less oily than the coconut oil.

      Reply
      • Margaret

        November 28, 2020 at 3:53 pm

        5 stars
        I used Vegan margarine and they turned out beautifully. I also used an egg substitute of oil, water and baking powder. They were yum and my tummy agreed.

        Reply
      • Margaret Bridger

        November 28, 2020 at 3:54 pm

        5 stars
        I used Vegan margarine and they turned out beautifully. I also used an egg substitute of oil, water and baking powder. They were yum and my tummy agreed.

        Reply
    34. JoAnn

      October 10, 2020 at 3:07 pm

      5 stars
      Came across this recipe and today gave them a try. I used Presidents Choice GF flour blend and added chocolate chips. Used the small melon baller scoop so they would all be the same size. Ended up with 66 cookies. Have a crunchy outside and a semi soft inside. They taste great. I will definitely be making these again. Thanks for sharing the recipe.

      Reply
    35. Kdee

      October 03, 2020 at 3:02 pm

      5 stars
      My husband closed his eyes when he tasted these cookies. DELICIOUS!! I placed the first batch in the oven when I realized I forgot the vanilla extract. So I added 1/2 teaspoon to the remaining mixture. You can’t tell either way. This is hands down the best peanut butter cookie recipe GF or otherwise that we’ve ever tasted!!

      Reply
    36. FK Marsh

      August 04, 2020 at 3:56 pm

      5 stars
      Great cookies and easy to make! I did use coconut oil instead of butter, at 1/3 cup, reduced the white sugar to 2/3 cup and added a tablespoon of applesauce. It was a bit greasy to roll up but still delicious! Thanks for a good recipe.

      Reply
      • Sara

        August 20, 2020 at 9:40 am

        5 stars
        So glad you enjoyed them 🙂

        Reply
    37. Anoynomous

      June 23, 2020 at 2:36 pm

      5 stars
      These were great! I used King Arthur instead of Bob's Red mill and it worked out fine. My whole family (including non pb people) loved this recipe too.

      Reply
    38. Jas

      May 20, 2020 at 7:54 pm

      5 stars
      So yummy!!! They don’t even taste gluten free!

      Reply
    39. Kim

      February 18, 2020 at 8:25 pm

      5 stars
      These are delicious! Peanut butter cookie recipes are often too greasy or too dry. This one is perfect!
      Thank you!

      Reply
    40. Rachel

      June 21, 2018 at 4:35 pm

      5 stars
      These came out amazing! They were easy enough for my 11-year-old to make and the rest of her brothers and sisters greatly enjoyed Labor of love . Definitely one of the best peanut butter cookie recipes we’ve tried and the plus side is it’s gluten-free !!

      Reply
      • Sara

        June 24, 2018 at 9:38 pm

        5 stars
        Thanks Rachel! I'm so glad you guys liked them!

        Reply
      • Kris

        January 23, 2020 at 4:14 pm

        5 stars
        Oh my gosh .. my 11-year-old son and I just made these they are so yummy!!!

        Reply

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    Hi Loves! My name is Sara and I am the woman behind The Bettered Blondie. I have been creating healthy, easy and delicious home cooked meals in my kitchen for over 14 years. I am passionate about helping you make incredible meals that you can feel good about serving your family..

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