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 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 cookies?
Now I know there are some gluten free 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 GF baking, of course.)
Well, last time I checked those are all FLOURS. So no, those recipes aren't for flourless cookies. And this isn't a flourless cookie recipe either since it uses an all-purpose gluten free flour blend.
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 cookie dough for a few hours, so make sure to factor that into your prep time.
Here's how to make the 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. What a mess!
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 cookie 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 cookies while gently them pressing down.
11. Bake the cookies for 8-10 minutes or until lightly golden brown.
12. Remove cookies from the oven. Cool cookies on a wire rack
Making sure your cookies are gluten free
The gluten free flour blend I use to make these cookies is Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
I love this gluten free flour blend because it cooks up just like regular flour in all my gluten free recipes.
I prefer this over GF flour blends. It already has all the hard to find and expensive ingredients you want in your gluten free baking like xanthan gum already mixed in.
No need to buy or add extra xanthan gum.
Here's the best way to measure a gluten free flour blend:
Believe it or not, you shouldn't scoop the 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 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 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 instead of homemade peanut butter.
My favorite is Kroger Natural Creamy Peanut Butter. You can find this store-bought peanut butter in any Kroger affiliate grocery store.
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!
(By the way, if you're a fan of peanut butter, you have to check out my Homemade Peanut Butter Cups candies!)
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 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 cookies?
If you want to make a sugar free recipe for these cookies, use Swerve Sweetener, Brown 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!
Finally, you'll need to skip the sugar for rolling the cookies in. Sure the sugar gives this peanut butter cookie recipe a nice touch, but you can do without.
Can I make dairy free cookies?
It's easy to make this a dairy free cookie 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 cookies?
Here are the vegan substitutions you must make:
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.
(If you're making a sugar free cookie, use non-sweetened milk.)
Egg: make this a no eggs 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 peanut butter cookies
If you have any leftover cookies (whaaaat?) they can be kept for a week in an air tight container in the refrigerator.
You can also freeze these 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 Ziploc freezer bags with the air pressed out to prevent freezer burn. (Remember to date and label your container or bag.)
Cookies will be fine frozen for up to 3 months.
More cookie recipes
Here are some terrific GF cookies for holiday cookie exchanges:
- M&M Chocolate Chip Cookies – decorate with holiday colored M&Ms
- Rice Flour Snickerdoodles Cookie – made with rice flour
- Easy Chocolate Bark Candy – flourless
- Peppermint Thumbprint Hershey Kiss Cookies – perfect for Christmas
- Fruit Filled Cookie Cups – filled with jam preserves
- Oatmeal Cookies – you can add dried fruit and chocolate chips
- Pine Nut Cookies – nut free
- Lemon Flavored Meringue Cookies – flourless
- Ooey Gooey Squares Bar Cookies – made with pumpkin and chocolate
- Easy 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 the creamed mixture until well blended.
- Transfer to a bowl and cover with plastic wrap.
- Place in the 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 cookie sheet.
- Using a fork dipped in water, make a criss-cross on the 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 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.