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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.
Course Dessert
Cuisine American
Keyword cookies, dessert, gluten free
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 24 cookies
Calories 177kcal
Author Sara


  • 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


  • 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


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