These gluten-free peanut butter cookies are classic perfection. They have chewy centers, crisp edges, and that signature criss-cross pattern on top. They're quick to make and full of peanut butter flavor-basically everything you want in a peanut butter cookie. This recipe was tested with five different flour blends, so you know it works!
Katie's Recipe Notes
Peanut butter cookies are a favorite for a reason. They're not only delicious, but also simple to make with pantry staples. I made them all the time as a kid and I'll always remember my uncle would call my mom just to make sure they'd be on our Christmas cookie tray.
When I set out to create a gluten-free version, I wanted a cookie that lived up to my original, and this one surely does. While I love my flourless peanut butter blossoms, these hit just a bit differently. The flour keeps the dough a bit softer, and the rich peanut butter helps them stay fresh for days. A quick roll in sugar before adding the crosshatch pattern, ensures the cookies have that perfect crunch and signature crackly tops.
For a decadent twist, add a bit of chopped dark chocolate to create the best gluten-free peanut butter chocolate chip cookie you've ever had!
Ingredients and Substitutions
- Gluten-Free Flour Blend: I tested this recipe with several gluten-free flour blends, all of which already contain xanthan gum, including King Arthur Measure for Measure, Bob's Red Mill 1:1 Flour and Cup4Cup Multipurpose Flour. I also tested with my own Cup4Cup flour blend and my Bob's Red Mill copycat blend.
- Peanut Butter: Use a creamy peanut butter like JIF or Skippy. I did not test this recipe with natural peanut butter.
- Sugar: A mix of granulated sugar and light brown sugar provide the perfect balance of moisture and crisp yet chewy texture.
- Dairy-Free: To make these cookies dairy-free, substitute the butter with margarine or a vegan butter substitute like Earth Balance vegan buttery sticks.
- I have not tested an egg-free substitute at this time, but a flax egg may work well here.
*Refer to the recipe card below for exact measurements.
How to Make Gluten-Free Peanut Butter Cookies
- Step 1: In a small bowl, whisk together the dry ingredients.
- Step 2: In a separate large mixing bowl, cream together the butter, peanut butter, and both sugars. Followed by the eggs and vanilla extract.
- Step 3: Mix in the dry ingredients. Scrape the bowl with a rubber spatula to ensure everything is evenly combined.
- Step 4: Roll 2 tablespoon portions of dough into a ball. Then roll the dough balls in granulated sugar. Press the top of the cookie dough with a fork to create a criss-cross pattern.
- Bake according to the recipe instructions below.
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Top Recipe Tips
- Check your scoop size to make sure it's 1-½ to 2 tablespoons.
- Bring your butter and egg to room temperature. This helps the dough cream properly for the right texture.
- Let the cookies cool on the pan for at least five minutes before moving to a wire rack. Gluten-free cookies are fragile when fresh from the oven, and this allows time for them to set.
- If you're baking for someone else who is gluten-free, make sure to use fresh peanut butter that doesn't have toast crumbs in it.
Storage
- Store cooled cookies in an airtight container at room temperature for 3-4 days.
- For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- You can also freeze unbaked cookie dough. Place on a baking sheet to freeze solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
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More Gluten-Free Cookie Recipes You'll Love
If you can't get enough cookies, check out my collection of gluten-free cookie recipes, where you'll find everything from the perfect gluten-free cut-outs to gluten-free double chocolate chip cookies.
Recipe
Gluten-Free Peanut Butter Cookies
Ingredients
- ½ cups unsalted butter (softened)
- ½ cups creamy peanut butter
- ½ cups granulated sugar (plus more for rolling)
- ½ cups light brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ⅓ cups gluten-free all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together ½ cups unsalted butter, ½ cups creamy peanut butter, ½ cups granulated sugar, and ½ cups light brown sugar until light and fluffy.
- Mix in 1 large egg and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 ⅓ cups gluten-free all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt.
- Add the dry ingredients to the peanut butter mixture. Blend until smooth. Scrape the bowl as needed to ensure everything is well mixed.
- Scoop 2 tablespoons or 30g of dough using a medium cookie scoop and roll into a ball. Roll the dough ball in granulated sugar and place two inches apart on the prepared cookie sheet. Use the tines of a fork to press down on top of each dough ball, creating a criss-cross pattern.
- Bake the cookies for 10-12 minutes, or until set and lightly golden around the edges.
- Cool on the pan at least 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Use creamy peanut butter (not natural) for best results.
- Make sure butter and egg are room temperature for proper creaming.
- Store in an airtight container for 3-4 days or freeze for longer.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Lucy Fritts says
I hadn’t made any cookies since Christmas, but we’ve had a big snow last weekend and now another bitter cold front moving in so homemade peanut butter sounded amazing. They did not disappoint! They are just so delicious and you’d never take them for gluten free. I’ve made your double chocolate chip, the soft gingerbread and the oatmeal cookies—all were excellent. I’m planning on trying some more of your cookie recipes! Thanks for sharing your recipes and methods!
Katie Olesen says
Thank you, Lucy! So glad you're enjoying the cookie recipes! I need to add some more for you!
Judy says
I made these cookies for my mom and they are very easy and really delicious. Will definitely be making these again!
Heather says
My youngest son was diagnosed with Celiac last year and gluten free baking hasn’t come natural to me! But this recipe was a huge hit and easy to follow!! Thank you for helping me work towards being confident that I can success at gluten free treats.