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The Best Gluten Free Peanut Butter Cookies

The best soft and chewy gluten free peanut butter cookies you will ever have!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 24 cookies
Calories 177kcal


  • 1 cup Peanut Butter
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar can sub Coconut Sugar
  • 1/2 cup Butter softened (or coconut oil 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


  • Preheat the oven to 350'
  • Put the peanut butter, softened butter (or coconut oil) and sugars in a large bowl and using hand mixer to combine until smooth
  • 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 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 7-9 minutes, be careful not to over bake, you want them to be soft and chewy. Let cool on a cookie rack. Store in an airtight container or ziplock bag
  • Drizzle some melted peanut butter over the top for extra PB flavor if desired!


Calories: 177kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Fiber: 1g