If you're looking for easy gluten free peanut butter cookie recipes for bake sales, cookie exchanges, or just everyday baking, this will become your go-to recipe.
This easy to make recipe comes with tips on how to make healthier peanut butter cookies, such as making cookies that are:
● sugar free
● dairy free
● and vegan.
After baking up a batch or two you'll find that these are the best gluten free peanut butter cookies you can make!
Are these flourless peanut butter cookies?
Now I know there are some gluten free peanut butter cookies recipes that are claiming to be flourless.
But when I check the recipe cards, I see coconut flour, almond flour, or a combination of other sorts of non-wheat flours.
(All of those flours are fine to use in gluten free baking, of course.)
Well, last time I check those are all FLOURS. So no, those recipes aren't for flourless peanut butter cookies.
This isn't a flourless peanut butter cookies recipe either since it uses an all-purpose gluten free flour.
So if you're looking for flourless cookie recipes, I'm sure you can find some online, just not here.
How to make gluten free peanut butter cookies from scratch
This is a super easy cookie recipe.
Equipment: You can make it in a couple of bowls with a hand mixer. Or you can use your KitchenAid blender if you have one.
Prep time: Also, you’ll need to refrigerate the peanut butter cookie dough for a few hours, so make sure to factor that into your prep time.
Here’s how to make the peanut butter cookies:
1. In a large bowl, beat together the peanut butter, butter, sugar, milk, and vanilla with a hand blender.
2. Then mix in the egg until blended.
3. In another bowl, whisk together flour, salt, and baking soda.
4. Slowly add the dry ingredients to the wet mixture until blended.
Don't do this initially with the hand blender or you'll have clouds of the dry ingredient flying all over your kitchen!
Give the cookie dough a final mix with the hand blender to make sure it's well blended.
5. Cover the bowl with plastic wrap. Place the cookie dough in the refrigerator to chill 3-4 hours or overnight.
6. Preheat oven to 350 degrees F.
7. Line the cookie sheets with parchment paper or a silicone mat. Both keep the cookies from sticking to the baking sheet, which makes for easier cleanup.
8. Remove the bowl of cookie dough from the refrigerator.
9. Using a cookie scoop to remove dough from the bowl. Roll cookie dough into a ball and coat with granulated sugar.
10. Place cookie dough balls onto a baking sheet. Using a fork dipped in water, make a criss-cross pattern on the peanut butter cookies while gently them pressing down.
11. Bake the gluten free peanut butter cookies for 8-10 minutes or until lightly golden brown.
12. Remove peanut butter cookies from the oven. Cool cookies on a wire rack.
Making sure your peanut butter cookies are gluten free
The flour I use to make these peanut butter gluten free cookies is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I love this product because it cooks up just like regular flour in all my gluten free recipes.
Here’s the best way to measure gluten free flour: Believe it or not, you shouldn’t scoop gluten free flour directly out of the bag with a measuring cup.
It packs down the flour and you end up with a bit too much in your cup. Too much flour means your peanut butter cookies may come out too dry. Yuck.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way the gluten free flour is given a mini-sift and isn’t packed down.
What type of peanut butter should I use?
Natural peanut butter is terrific, but you don't want to spend time blending the oil into the nut butter or dealing with clumpy peanut butter.
Instead, use peanut butter that's already blended and ready to go.
My favorite brand is my grocery store brand of natural peanut butter - Kroger Natural Creamy Peanut Butter.
Not only is it the cheapest, it only contains roasted peanuts and salt! No palm oil, no sugar, and no molasses unlike “natural” versions of Jiff and Skippy brands.
Plus, it's certified to be gluten free. Love it!
Can I use another type of nut butter?
Yes, you can also use a crunchy-style of peanut butter, if you like, which would make for a fun, crunchy version of this peanut butter cookie.
You can also use almond butter. Again, look for a brand that is already pre-blended and doesn't have too much other stuff in it.
However, sunflower seed butter is too oily, so you'll end up with flat and hard cookies. Save it for the homemade dog treats instead!
Can I make sugar free peanut butter cookies?
I find that it cooks up just like regular brown sugar.
You also have to use a sugar-free peanut butter such as Kroger Natural Creamy Peanut Butter. So check your labels!
Can I make these dairy free peanut butter cookies?
It's easy to make this a gluten free dairy free peanut butter cookies recipe because you only have to substitute milk and butter.
Butter: substitute the butter with a vegan buttery spread like Earth Balance.
Milk: substitute the cow's milk with non-dairy milk like soy, oat, coconut, etc. Using something sweetened is fine since this is a cookie recipe.
Can I make vegan peanut butter cookies?
Here are the vegan substitutions you must make:
Butter: substitute the butter with a vegan buttery spread like Earth Balance.
(If you're making a sugar free cookie, use non-sweetened milk.)
Egg: make this a no eggs peanut butter cookies recipe by using an egg substitute, like Follow Your Heart Vegan Egg or Bob's Red Mill Egg Replacer.
If you have another favorite egg replacer product or methods like using aquafaba or applesauce, feel free to use that instead.
How to store gf peanut butter cookies
If you have any leftover cookies (whaaaat?) they can be kept for a week in an airtight container in the refrigerator.
You can also freeze gluten free peanut butter cookies. This is ideal for those of you who love to bake in batches for big events. Or just found you made too much and don't want to eat all the cookies.
Just store in Ziplock freezer bags with the air pressed out to prevent freezer burn. (Remember to date and label your container or bag.)
The peanut butter cookies will be fine frozen up to 3 months.
More cookie recipes
- M&M Chocolate Chip Cookies – decorate with holiday colored M&Ms
- Rice Flour Snickerdoodles Cookie – made with rice flour
- Easy Gluten Free Chocolate Bark Candy – flourless
- Peppermint Thumbprint Hershey Kiss Cookies – perfect for Christmas
- Fruit Filled Cookie Cups Recipe – filled with jam preserves
- Gluten Free Oatmeal Cookies Recipe – you can add dried fruit and chocolate chips
- Gluten-Free Dairy-Free Pine Nut Cookies Recipe – nut free
- Lemon Flavored Meringue Cookies – flourless
- Ooey Gooey Squares Bar Cookies – made with pumpkin and chocolate
- Gluten Free Coconut Macaroons – flourless
This Eggless Chocolate Chip Cookies with Pumpkin Recipe isn’t gluten free, but it is healthy and egg free in case you’re looking for a cookie recipe for someone with an egg allergy.
- 3/4 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups brown sugar, packed
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg, room temperature
- 1 3/4 cups all-purpose gluten free flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- Granulated sugar for rolling cookies
- In a large mixing bowl, beat together peanut butter, butter, brown sugar, milk, and vanilla extract until well blended.
- Beat in the egg until well blended.
- In a small bowl, whisk together flour, salt, and baking soda.
- Gradually add dry ingredients to creamed mixture until well blended.
- Transfer to a bowl and cover with plastic wrap.
- Place in refrigerator to chill 3-4 hours or overnight.
- Remove from the refrigerator.
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper or a silicone mat.
- Roll cookie dough into a ball and roll in granulated sugar.
- Place on a baking sheet.
- Using a fork dipped in water, make a criss-cross on the peanut butter cookies while gently pressing down.
- Bake for 8-10 minutes or until lightly golden brown.
- Remove from oven and cool completely on wire rack.
- Store gluten free peanut butter cookies in an airtight container.
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Serving Size:1 cookie
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 94mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 2g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.