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The Best Gluten Free Peanut Butter Cookies
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
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
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:
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- Gluten Free Chocolate Chip Banana Muffins
- Paleo Chocolate Almond Butter Brownies
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- Gluten Free Apple & Pear Crisp
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The Best Gluten Free Peanut Butter Cookies
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.
Ingredients
- 1 cup Peanut Butter
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar can sub Coconut Sugar
- 1/2 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
- 1/4 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
Nutrition
Calories: 177kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 126mgPotassium: 82mgFiber: 1gSugar: 14gVitamin A: 138IUCalcium: 17mgIron: 1mg
Tried this recipe?Mention @thebetteredblondie
Just made these as written DELICIOUS
Will make them AGAIN 😋
Thank You for the recipe
I followed the directions and these cookies are really good. BUT these cookies are FANTASTIC if you dip them in coffee!! I dip mine in mocha iced coffee and my husband dips them in plain black coffee and we both agree it makes them even better!
I didn’t read the comments before making this recipe. I made an alteration that may help in everyone’s quest to have a yummy, dunking style, treat. I added 1/4 tsp Guar Gum and 1 Tbsp unflavored water soluble fiber to the dry ingredients. This requires that the baking time be shortened if you want a soft cookie. I cooked a batch to the crispness of traditional biscotti, I AM IN LOVE! I’ve dunked peanut better cookies in EVERYTHING. Thank you for the recipe.
I eat GF for fibromyalgia and my husband supports me. He said these cookies are the best peanut butter cookies he has ever had and I agree!! These are the first GF cookies I’ve made that didn’t turn out like one huge pancake on a baking sheet!! Thank you SO much!!
They really ARE the best gluten free peanut butter cookies! I tried what one commenter said and let the dough rest to see if it cut back on the grainy texture of GF flour, and it seemed to do the trick. I added Reese’s peanut butter cups to the center of each cookie as well, which elevated them from delicious, to absolute cookie perfection. I cannot tell these are GF at all, and neither could anyone else who ate them. They were a massive hit, and I can’t wait to bake them again. I’m so glad I found your recipe!
has anyone tried with low fat peanut butter?
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!!
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.
So happy to hear this Mari, thank you so much for sharing!
anyone tried this with flax eggs?
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.
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!
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!
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!!!
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.
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.
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
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.
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
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.
Hi, can I use canola oil instead of butter? Thanks!
I have a stupid question is 1.5 flour the same is 1 1/2 cup
Not a stupid question at all, yes it is 1 1/2 cups
A stupid question is the one never asked.
my dad is gluten free and loves peanut butter- made these three times and the whole family loves them everytime. perfect!
Mine didn’t turn out. Very dry and crumbly. Should I had milk next time and no baking powder?
Baking soda not powder!
Made these with gluten free oat flour, was oerfect!!!!
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!
You can substitute coconut sugar for all the white sugar and brown sugar in the recipe, i did it both ways, delish each time!
Yes. I froze mine for around a month in a sealed ziplock baggie.
Turn out perfect. These are the old fashioned peanut butter cookies I’ve been searching for. Thanks for the fantastic recipe.
Everything turned out great, except for the fact that I think the baking soda is too much! Cookies came out bitter :/
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.
Can I freeze these?
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!
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?
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!
These really are great. I added a cup of peanut butter chips and they were delish!
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?
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.
Yes, this is that recipe! 🙂 I just updated the photos
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.
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
Hi Lorraine, what a great review! And I am all for a lot of cookie eating 😉
Made these last night and they turned out amazing!! Great recipe, thank you!
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.
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.
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
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!
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.
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!
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 !
SO happy to hear this, thank you for sharing!
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!
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
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.
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.
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.
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.
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!!
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.
So glad you enjoyed them 🙂
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.
So yummy!!! They don’t even taste gluten free!
These are delicious! Peanut butter cookie recipes are often too greasy or too dry. This one is perfect!
Thank you!
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 !!
Thanks Rachel! I’m so glad you guys liked them!
Oh my gosh .. my 11-year-old son and I just made these they are so yummy!!!