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:
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
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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.
Servings 24 cookies
Calories 177kcal
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: 177kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 138IU | Calcium: 17mg | Iron: 1mg
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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!!!
These are delicious! Peanut butter cookie recipes are often too greasy or too dry. This one is perfect!
Thank you!
So yummy!!! They don’t even taste gluten free!
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.
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 🙂
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!!
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.
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.
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
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!
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!
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!
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
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.
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!
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.
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?
These really are great. I added a cup of peanut butter chips and they were delish!
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!
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!