Gluten-Free Peanut Butter Cookies
Discover soft, chewy gluten-free peanut butter cookies that taste completely indulgent. Easy gluten-free cookies perfect for busy families and dessert lovers.
There’s nothing quite like biting into a warm gluten-free peanut butter cookie that’s soft in the middle and just slightly crispy at the edges—you know, the ones that make you close your eyes and savor every single bite? Well, these are those cookies.
I’ve spent way too much time perfecting this recipe, testing different ratios and techniques, until I landed on something that honestly doesn’t taste gluten-free at all.
Whether you’re a seasoned baker or someone just discovering that gluten-free doesn’t mean giving up delicious desserts, this recipe meets you exactly where you are. The cookies come together in minutes, taste restaurant-quality, and might just become your new favorite gluten-free cookies recipe.
Table of Contents
Gluten-Free Peanut Butter Cookies
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Electric mixer or wooden spoon
- Plastic wrap
- Cookie scoop
- Wire rack
- Oven
Ingredients
Wet Ingredients
- 1 cup Creamy peanut butter Not natural (natural tends to separate)
- 8 tablespoons Melted butter Slightly warm
- 1 cup Light brown sugar Packed
- ¾ cup Granulated sugar White sugar for balance
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract Pure extract works best
Dry Ingredients
- 1 teaspoon Baking soda Helps cookies spread and rise
- ½ teaspoon Salt Enhances peanut butter flavor
- 1¾ cups Gluten-free all-purpose flour Cup4Cup brand recommended
Instructions
- Line your baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking. Ungreased cookie sheets also work beautifully if that’s what you have on hand.
- In a large mixing bowl, beat together the peanut butter, melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. This creaming process is what gives these gluten-free sweet treats their signature soft, luxurious texture.
- Add both eggs and vanilla extract to your peanut butter mixture and beat again until everything is smooth and gorgeous. You should see the mixture become slightly lighter and fluffier—this is exactly what you’re going for.
- Blend in the baking soda and salt on low speed to avoid overmixing. Add your gluten-free all-purpose flour and mix until no flour pockets remain—the dough will look shiny and soft, like you could almost eat it right now.
- Cover the bowl tightly with plastic wrap and pop it into the refrigerator for at least 30 minutes while you preheat your oven to 325°F. This resting time helps the gluten-free cookies bake more evenly and develop better flavor.
- Use a medium cookie scoop (about 2 tablespoons worth) to create uniform dough balls. For perfectly round cookies, roll each ball gently between your palms before placing 9 cookies per baking pan, spaced evenly apart.
- Bake for 12–14 minutes, rotating your pans halfway through the baking time, until the tops are just set and beginning to show those telltale cracks. The key here is restraint—don’t overbake, which turns these cookies too hard and takes away their signature softness.
- Let your cookies cool entirely on the baking sheet before transferring them to a wire rack. This gradual cooling lets them set properly and develop that perfect chewy-yet-slightly-crisp texture you’ve been dreaming about.
Notes
Ingredients For Gluten-Free Peanut Butter Cookies
| Item | Amount | Notes |
|---|---|---|
| Creamy peanut butter | 1 cup | Not natural (natural tends to separate) |
| Melted butter | 8 tablespoons | Slightly warm |
| Light brown sugar | 1 cup | Packed |
| Granulated sugar | ¾ cup | White sugar for balance |
| Large eggs | 2 | Room temperature |
| Vanilla extract | 1 teaspoon | Pure extract works best |
| Baking soda | 1 teaspoon | Helps cookies spread and rise |
| Salt | ½ teaspoon | Enhances peanut butter flavor |
| Gluten-free all-purpose flour | 1¾ cups | Cup4Cup brand recommended |
Instructions For Gluten-Free Peanut Butter Cookies
Step 1: Prepare Your Pans
Line your baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking. Ungreased cookie sheets also work beautifully if that’s what you have on hand.
Step 2: Cream Your Base
In a large mixing bowl, beat together the peanut butter, melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. This creaming process is what gives these gluten-free sweet treats their signature soft, luxurious texture.
Step 3: Add Wet Ingredients
Add both eggs and vanilla extract to your peanut butter mixture and beat again until everything is smooth and gorgeous. You should see the mixture become slightly lighter and fluffier—this is exactly what you’re going for.
Step 4: Incorporate Dry Ingredients
Blend in the baking soda and salt on low speed to avoid overmixing. Add your gluten-free all-purpose flour and mix until no flour pockets remain—the dough will look shiny and soft, like you could almost eat it right now (and honestly, you could).
Step 5: Chill the Dough
Cover the bowl tightly with plastic wrap and pop it into the refrigerator for at least 30 minutes while you preheat your oven to 325°F. This resting time helps the gluten-free cookies recipes bake more evenly and develop better flavor.
Step 6: Scoop and Shape
Use a medium cookie scoop (about 2 tablespoons worth) to create uniform dough balls. For perfectly round cookies, roll each ball gently between your palms before placing 9 cookies per baking pan, spaced evenly apart.
Step 7: Bake with Patience
Bake for 12–14 minutes, rotating your pans halfway through the baking time, until the tops are just set and beginning to show those telltale cracks. The key here is restraint—don’t overbake, which turns these gluten-free cookies peanut butter style too hard and takes away their signature softness.
Step 8: Cool Completely
Let your cookies cool entirely on the baking sheet before transferring them to a wire rack. This gradual cooling lets them set properly and develop that perfect chewy-yet-slightly-crisp texture you’ve been dreaming about.
Substitutions for Your Preferences
Using Natural Peanut Butter Instead
You can swap in natural peanut butter, though your gluten-free cookies recipes will need a slightly different approach. Add 2 tablespoons of honey or agave nectar to compensate for the natural butter’s tendency to separate and absorb moisture differently than regular peanut butter.
Replacing Regular Flour with Gluten-Free Blends
While Cup4Cup brand is my top recommendation for these gluten-free sweet treats, other quality blends work too—just avoid ones with xanthan gum if your flour already contains it. The ratio stays exactly the same at 1¾ cups, so no adjustment needed.
Making Them Dairy-Free
Swap the melted butter for the same amount of coconut oil or dairy-free butter alternative to keep these gluten-free cookies recipes completely plant-based. The texture will be nearly identical, and honestly, you might not notice much difference at all.
Egg-Free Option
Replace each egg with 3 tablespoons of unsweetened applesauce mixed with 1 tablespoon of cornstarch to create a binder. Your gluten-free peanut butter cookies will still turn out delicious, though they might be just slightly more tender.
Troubleshooting Tips
My Cookies Are Spreading Too Much or Too Little
If they’re spreading excessively, your oven might be running hot—try lowering the temperature by 10 degrees next time. If they’re staying too thick and not developing those signature cracks, make sure you’re baking at exactly 325°F and not removing them too early.
The Dough Is Too Crumbly or Won’t Hold Together
This usually happens when the peanut butter is old or the room is very dry. Try adding the ingredients one more time—sometimes an extra teaspoon of vanilla or a splash of milk helps bind everything together beautifully.
My Cookies Are Hard Instead of Soft
You’re likely overbaking them, which is the most common culprit with these gluten-free sweet treats. Set a timer for exactly 12 minutes on your first batch and watch carefully—they should look almost underdone when you pull them out because they continue cooking on the hot pan.
They’re Cracking Immediately Out of the Oven
This actually means you’re doing something right! Those cracks are the hallmark of perfectly baked gluten-free peanut butter cookies. If you prefer a smoother top, remove them 1 minute earlier, though the cracks really are part of their charm.
Storage and Make-Ahead Strategies
Keeping Your Cookies Fresh
Store cooled cookies in an airtight container at room temperature for up to 5 days, though they rarely last that long in my house. Place parchment paper between layers to prevent sticking and preserve that soft texture throughout the week.
Freezing for Later
You can freeze both the unbaked dough and baked cookies—prepare your dough through step 5, scoop onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Baked cookies also freeze beautifully and thaw to nearly fresh-from-the-oven quality within an hour at room temperature.
Serving Suggestions and Pairings
Creating a Cookie Moment
Serve these gluten-free cookies recipes warm with a cold glass of milk for that classic pairing that never gets old. You could also pair them with hot coffee, tea, or even a scoop of vanilla ice cream for something a little more indulgent.
Holiday and Celebration Ideas
Stack a few cookies in a pretty clear bag tied with ribbon for an impressive homemade holiday gift that says “I care about you.” These gluten-free sweet treats are always a hit at potlucks, bake sales, and family gatherings—plus they’re naturally festive without any extra decoration needed.
Variations and Dietary Adjustments
Adding Chocolate Chunks or Swirls
Fold ½ cup of chocolate chips into your finished dough before chilling, or drizzle melted chocolate over the cooled cookies for something extra special. Dark chocolate pairs beautifully with these gluten-free peanut butter cookies and adds just the right amount of richness.
Making Them Kid-Friendly
These cookies are already kid-friendly as written, but you can add a fun twist by pressing a few mini chocolate chips or a tiny dollop of jam into the center of each cookie before baking. Kids love the surprise factor, and it makes these gluten-free cookies recipes feel extra special.
Spiced-Up Version for Adults
Stir ½ teaspoon of cinnamon or a pinch of cayenne pepper into your dry ingredients for a more sophisticated flavor profile. You could also drizzle warm glaze or melted dark chocolate over cooled cookies for an elevated dessert moment.
Nut Allergy Alternative
Replace the peanut butter with sunflower seed butter or tahini for a completely delicious, allergy-friendly version of these gluten-free sweet treats. The texture will be nearly identical, and honestly, many people prefer the milder flavor of sunflower seed butter.
FAQs About Gluten-Free Peanut Butter Cookies
Can I use salted peanut butter for these gluten-free cookies recipes?
You can use salted peanut butter, but reduce the salt in the recipe to ¼ teaspoon to avoid overpowering your cookies. Tasting the dough before baking helps you dial in exactly the salt level you love.
How do I know when my gluten-free peanut butter cookies are perfectly done?
Look for tops that are just set with small cracks forming around the edges, and the centers should still look very slightly underbaked. They’ll continue setting on the hot pan after you remove them, so trust the process and resist the urge to bake longer.
What makes these gluten-free sweet treats taste so good compared to other recipes?
The combination of creamy and granulated sugars, room-temperature eggs, and not overbaking are the secret ingredients. Using quality peanut butter and the right gluten-free flour blend also makes a huge difference in the final texture and flavor.
Why should I refrigerate the dough before baking?
Chilling helps these gluten-free cookies recipes maintain their shape better during baking and actually deepens the peanut butter flavor. Plus, it gives you a built-in step to prep your oven and pans so everything’s ready when you need it.
Can I make the dough ahead and bake cookies all week?
Absolutely—prepared dough keeps in the refrigerator for up to 3 days or freezes for months. You can literally bake fresh cookies throughout the week whenever the craving strikes, which is honestly one of the best tricks for always having homemade treats on hand.
Best way to achieve that perfectly soft, chewy texture every time?
Chill your dough, bake at 325°F for 12–14 minutes maximum, and let cookies cool completely on the baking sheet. These three steps are non-negotiable if you want that signature texture that makes these gluten-free peanut butter cookies so addictive.
Final Thoughts
Well, here’s the beautiful truth about these gluten-free cookies recipes: they taste so good that your guests will never guess they’re made without regular flour. That softness, that chewiness, that perfect caramelized bottom edge—it’s all there, exactly as it should be.
You know what I love most about baking? It’s those moments when something so simple becomes so memorable. These gluten-free peanut butter cookies are that exact thing—they’re uncomplicated, they’re forgiving, and they deliver that warm, satisfied feeling that only homemade cookies can provide.
Whether you’re baking for yourself, your family, or someone special, these gluten-free sweet treats will absolutely deliver. I’m confident you’re going to love them as much as I do, and they might just become your new go-to recipe for every occasion.
Looking for more gluten-free inspiration? Explore our complete gluten-free cookie collection for more cookie varieties, or check out our easy dairy-free dessert ideas for inclusive treat options. And if you want to expand your repertoire, our beginner-friendly baking tips covers everything from ingredient substitutions to perfecting your baking technique.
