This post may contain affiliate links. Please read our disclosure policy.

If you’re tired of making gluten free peanut butter cookies that come out dry, crumbly or gritty, you’re in the right place! As a baker who is gluten free, I am sharing all my tried and true baking tricks to make gluten-free peanut butter cookies that have the best texture and taste!

gluten free peanut butter cookies arranged on a white plate with peanuts and more cookies surrounding it
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

No one will be able to tell that these gluten free peanut butter cookies are gluten free! I’ve been testing and perfecting gluten free recipes since I was diagnosed with gluten sensitivity in 2006, and I’m here to teach you what I’ve learned!

When you follow my easy 7 step recipe below, you’ll have the best gluten-free peanut butter cookies you’ve ever tasted.

After much trial, error, testing and adjusting, I have perfected my recipe, and I am so excited to share my tried and true gluten free peanut butter cookies recipe with you!

These gluten free peanut butter cookies have the classic crosshatch pattern on top of the cookies, but can also be made without it if you prefer.

Did you know that was originally started to ensure the cookies were pressed perfectly for even baking? With the perfect texture and peanut butter flavor, your whole family will love these cookies, even if they aren’t on a gluten free diet! 

gluten free peanut butter cookies on a wire cooling rack surrounded by a white and blue striped kitchen towel, a bowl of peanuts, a bowl of peanut butter and a glass of milk

Why You’ll Love These Gluten-Free Peanut Butter Cookies

  • Packed with peanut butter flavor
  • Made with simple ingredients
  • Just 7 easy steps
  • Classic crisscross pattern
  • Chewy cookies with crispy edges and soft insides
  • No one will be able to tell they’re gluten-free cookies!
ingredients for gluten free peanut butter cookies including salt, baking soda, gluten free flour, baking powder, vanilla extract, egg, peanut butter, butter, brown sugar and granulated sugar

What you’ll need for Peanut Butter Gluten Free Cookies

​Making the best peanut butter cookies requires basic pantry ingredients you may already have on hand. Keep scrolling for the full measurements and ingredients in the recipe card below.

  • Unsalted butter: room temperature 
  • Brown sugar
  • Granulated sugar
  • Creamy peanut butter: not natural
  • Egg
  • Vanilla extract
  • Gluten free all purpose flour: I used King Arthur GF Measure for Measure Flour.
  • Baking soda
  • Baking powder
  • Salt

Can I use salted butter?

You can use salted butter for this gluten free peanut butter cookies recipe, but if you do, be sure to omit the other salt from the ingredients.

What’s the best gluten-free flour to use for cookies?

I recommend using King Arthur’s Gluten Free All Purpose Flour to make this gluten free peanut butter cookie recipe.

I can’t promise that this recipe will work with any gluten free all purpose flour because I exclusively use King Arthur’s, so if you try these cookies with a different brand of gluten free flour, please leave a comment below and let me know your experience! 

How to Make Gluten Free Peanut Butter Cookies

When you follow the steps in my easy recipe, you’ll have gluten free peanut butter cookies that rival traditional peanut butter cookies! Find the full recipe in the recipe card at the bottom of this post.

  1. Prep oven. Preheat the oven to 350ºF.
  2. Mix butter and sugars. In a large mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
  3. Mix in wet ingredients. Add in the peanut butter, large egg, and vanilla extract, beat again, less than 1 minute.
  4. Mix in dry ingredients. Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
  5. Form cookie dough balls. Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in your hands to form a uniform ball. 
  1. Prep cookies for baking on sheet. Place the cookies 2-3 inches apart on a silicone lined baking sheet. If you want to add a cross-hatch pattern with a fork, do so now. You can bake them either way, with or without the criss cross. 
  2. Bake. Bake for 11-13 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2.5-3 tablespoons large and baked for 12 minutes. Be sure to adjust the baking time for smaller cookies.
  3. Cool. Allow the cookies to cool for 15 minutes.

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
a cookie scoop full of gluten free peanut butter cookie dough over of a bowl of cookie dough
  • Measure flour correctly. Properly measure the all-purpose flour using the spoon and sweep method.
  • Use high quality gluten free flour. Any high quality gluten free flour will work, though I recommend  King Arthur Gluten Free Measure for Measure Flour.
  • Room temperature butter is key. Use room temperature butter for easier creaming of the butter and sugar.
  • Make uniform-sized cookies. Use a cookie scoop to form uniform balls. 

Storing GF Peanut Butter Cookies

Store chewy peanut butter cookies in an airtight container on the counter for up to 5 days.

a stack of gluten free peanut butter cookies on a wire cooling rack with one cooking leaning vertically on the side of the stack, a white and blue kitchen towel, peanuts, and a glass of milk around them

How to Freeze Peanut Butter Cookies Gluten Free Dough

  • Place cookie dough balls onto a silicone mat lined baking sheet. You can place the dough balls close together since you won’t be baking them.
  • Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
  • Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
  • Freeze the cookie dough for up to 3 months.
  • To bake: Remove the balls of dough from the freezer. Pre-heat the oven to 350ºF. Bake for 13-17 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
How are gluten free peanut butter cookies different from flourless peanut butter cookies?

A flourless peanut butter cookies recipe is made without any ingredient that is ground into flour. This recipe is made with gluten free flour. Since regular flour is what contains the gluten in most cookies, flourless peanut butter cookies are naturally gluten free. A flourless peanut butter cookie recipe will also have a different texture. 

Is peanut butter gluten free?

Both peanuts and peanut butter are naturally gluten free.

Can I use natural peanut butter for gluten free peanut butter cookies?

Natural peanut butter would not produce the same results in gluten free peanut butter cookies. For best results, use creamy peanut butter, but crunchy peanut butter could also work. 

More Peanut Butter Lovers Recipes

4.50 from 4 ratings

Tap stars to rate!

Peanut Butter Gluten Free Cookies

By: Beth
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 15 minutes
Servings: 18 cookies
If you’re tired of making gluten free peanut butter cookies that come out dry, crumbly or gritty, you’re in the right place! As a baker who is gluten free, I am sharing all my tried and true baking tricks to make gluten-free peanut butter cookies that have the best texture and taste!

Ingredients

  • 1 stick unsalted butter, room temperature (½ cup)
  • ½ cup brown sugar
  • cup granulated sugar
  • ¾ cup creamy peanut butter, not natural
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups gluten free all purpose flour, I used King Arthur’s GF Measure for Measure Flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Instructions 

  • Preheat the oven to 350ºF.
  • In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
  • Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
  • Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
  • Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in your hands to form a uniform ball. Place the cookies 2-3 inches apart on a silicone lined baking sheet. If you want to add a criss cross pattern with a fork, do so now. You can bake them either way, with or without the criss cross.
  • Bake for 11-13 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2.5-3 tablespoons large and baked for 12 minutes. Be sure to adjust the baking time for smaller cookies.
  • Allow the cookies to cool for 15 minutes.

Nutrition

Calories: 185kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 190mg | Potassium: 75mg | Fiber: 2g | Sugar: 11g | Vitamin A: 172IU | Calcium: 27mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments