These heavenly gluten free peanut butter cookies are a peanut butter lover's dream come true. They are incredibly chewy and loaded with rich peanut butter flavor! In addition to being both gluten and dairy free, these irresistible cookies taste great made with either creamy or crunchy peanut butter!
Everyone loves a classic peanut butter cookie, especially when they are extremely easy to make. Like this oat flour cake, you can mix up these cookies in no time with just 9 simple ingredients that you most likely already have on hand. The dough can even be made up to 3 days ahead of time. Once you try one of these chewy peanut butter cookies fresh from the oven, this will surely become your new favorite cookie recipe.
This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Table of contents
Why this recipe is the best!
I absolutely love this recipe because, just like these oatmeal crepes and these yeast breadsticks, it can be made in less than an hour and it makes more than enough for everyone! These gluten free peanut butter cookies taste just as good as the traditional version. No one will know they are completely gluten and dairy free! You can even make them sugar free and egg free as well. Here are a few more things to love about this cookie recipe:
- The cookie dough is simple to make in just 15 minutes
- You can make the dough ahead of time and store it in the refrigerator for up to 3 days
- You can use either creamy or crunchy peanut butter
- These cookies stay fresh for up to 3 days at room temperature
- It’s the perfect dessert for peanut butter lovers
When it comes to gluten free baking, there are some necessary steps to take in order for your recipe to be successful. This is because there are a number of factors that come into play that differ from traditional baking. Although this recipe is pretty simple, these baking tips will ensure your gluten free peanut butter cookies turn out perfectly!
1. Use room temperature ingredients
It's important to use room temperature ingredients for this cookie dough. Room temperature ingredients blend more evenly than cold ingredients do. This helps create a smooth, uniform cookie dough. More about this in these gluten free baking tips.
2. Measure ingredients by weight as specified
Accurately measuring your ingredients is one of the keys to success. For this peanut butter cookie recipe, you should use a digital scale to measure the flour mix, granulated sugar, and brown sugar by weight. This will ensure the proper balance between your dry and liquid ingredients. My baking masterclass shows the difference in measuring in cups and in weight.
3. Let the dough rest for 30 minutes
Giving the dough time to rest before baking allows the starches to soften and become fully hydrated. This is necessary because gluten free flours are generally less absorbent than gluten flour. This contributes to the soft and chewy texture of your peanut butter cookies and also makes for a light and tender cake.
4. Press the dough balls with a fork
Use a fork to press the dough balls after scooping them onto the baking sheet. This will create a crosshatch pattern on top of each cookie (this is the same technique used in these almond flour peanut butter cookies). This is a necessary step because it ensures the cookies are adequately pressed for an even bake.
5. Helpful tools
Here are a few tools that will help in prepping your gluten free peanut butter cookies:
- Digital scale
- Mixing bowl
- Rubber spatula
- Cookie scoop
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients & substitutions
- Vegan butter - The vegan butter in this recipe can be replaced with regular butter if desired.
- Peanut butter - This recipe was tested using Jif brand peanut butter. You can use either crunchy or creamy peanut butter. However, I do not recommend using any varieties that require stirring.
- Granulated sugar - The granulated sugar can be swapped out for Swerve granular sweetener for a sugar free option.
- Brown sugar - The brown sugar can be replaced with Swerve brown sugar substitute for a sugar free option.
- Egg - You can replace the regular egg with an egg alternative in this cookie recipe if needed. JUST Egg is a great alternative that works well here.
- King Arthur Measure for Measure Gluten Free Flour Blend - I recommend using this gluten free flour mix in this cookie recipe for the best results. Other gluten free flour blends may work but have not been tested.
- Baking powder - There is no alternative for the baking powder in this recipe.
- Baking soda - There is no alternative for the baking soda in this recipe.
- Salt - There is no substitution for the salt in this recipe.
You can easily mix up this gluten free peanut butter cookie dough in minutes. Before you get started, be sure all of your ingredients are at room temperature. First, add the butter, peanut butter, granulated sugar, and brown sugar to the bowl of a stand mixer (step 1 above). Cream the ingredients by mixing them on medium speed until the consistency is light and fluffy. Then, stir together the flour mix, baking powder, baking soda, and salt in a medium mixing bowl (step 2). Set the flour mixture aside.
Next, add the egg to the butter mixture (step 3). Beat on medium speed for 30 seconds, scraping down the sides of the bowl with a spatula after 10 seconds. Add the flour mixture to the butter mixture (step 4) and turn the mixer speed to low. Mix for 10 seconds. Stop the machine and scrape the batter down again with a rubber spatula. Then, turn the mixer speed to medium and mix for another 20 seconds, until completely combined. Finally, set the cookie dough aside to rest for 30 minutes.
Meanwhile, preheat the oven to 375°F. Prepare your baking sheets by lining them with parchment paper. Once the dough is done resting, use a cookie scoop to portion the dough onto the lined baking sheets. Dip the back of the fork into the additional sugar. Press down on each ball of dough, forming a criss-cross pattern on each cookie. Place them in the oven to bake for 10-12 minutes, just until they barely begin to brown. Once they are done, let the baking sheets cool for 5 minutes on the wire cooling racks. Then, remove the cookies from the baking sheets and transfer them to the wire rack to cool completely. These cookies can be served warm or cool.
Yes, peanut butter is naturally gluten free. Most brands of peanut butter contain only gluten free ingredients like peanuts, salt, and other additives like sugar and oil. To be safe, check product labels when purchasing peanut butter to ensure there is no risk of gluten cross-contamination. I use Jif peanut butter in this gluten free cookie recipe.
Yes, natural peanut butter works in this recipe as long as it is the kind that does not need to be stirred. If you use peanut butter that requires stirring, your dough will greasy and crumbly. This will have a negative impact on the consistency of your cookies.
You can store these gluten free peanut butter cookies at room temperature in a sealed bag or container. They will stay fresh for up to 3 days. These cookies are best when fresh so I do not recommend storing them in the freezer.
Yes, you can prepare the cookie dough ahead of time. You can store it in the refrigerator for up to 3 days after mixing. Be sure to keep it in a well-sealed bag or container. The cookie dough may store well in the freezer for an extended period of time but I have not tested it.
More peanut butter recipes!
Other cookie recipes!
Heavenly Gluten Free Peanut Butter Cookies
- ½ cup vegan butter softened
- ½ cup crunchy peanut butter
- 100 grams granulated sugar about ½ cup
- 110 grams brown sugar about ½ cup
- 1 egg
- 165 grams King Arthur Measure for Measure gluten free flour mix about 1 ¼ cup
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- additional sugar
- In the bowl of a stand mixer, cream the butter, peanut butter, granulated sugar and brown sugar. Mix on medium speed for 30 seconds, until light and fluffy.
- In a medium bowl, stir together the flour mix, baking powder, baking soda and salt. Set aside.
- Add egg to the butter mixture. Beat on medium speed for 30 seconds, scraping down the bowl after 10 seconds.
- Add the flour mixture to the butter mixture and turn mixture speed to low. Mix for 10 seconds. Stop the machine and scrape down the batter.
- Turn the speed to medium and mix for another 20 seconds, until completely combined.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 375F. Place a sheet of parchment paper on cookie sheets.
- Using a Tablespoon cookie scoop, place balls of dough on baking sheets.
- Dip the back of the fork into the additional sugar. Press down on each ball of dough, forming a criss-cross pattern on each cookie.
- Bake for 10-12 minutes, until barely brown.
- Let cool on the pan on a wire rack for 5 minutes. Then remove from the baking pans to the rack to cool completely.
- Crunchy or creamy peanut butter can be used. The Jif brand was tested in the recipe. I do not recommend varieties where stirring is required.
- Swerve sugars can be substituted for the white and brown sugar.
- JUST egg can be substituted for the egg.
- This recipe was tested with King Arthur Measure for Measure gluten free flour mix. Other mixes have not been tested.
- All ingredients must be at room temperature.
- Measure by weight where weight is given.
- The batter must rest for 30 minutes to allow the starches to hydrate.
- Cookie batter can be refrigerated after mixing, use within 3 days.
- Cookies can be stored up to 3 days at room temperature in a sealed container. Freezing is not recommended.