This is the best gluten-free peanut butter cookie recipe. Unlike traditional peanut butter cookies, my gluten-free version is flourless. Totally grain free too! And naturally dairy-free.
With just a few simple ingredients and 5 minutes of active time, your cookie jar will always be full.
This post may include affiliate links. Please read my disclosure policy.
Who doesn’t love peanut butter cookies? I know I do, so I set out to create the perfect gluten-free version. Here they are, folks (8 batches later!).
These cookies are made with just 5 ingredients and could not be easier. They are perfect baking for the kiddos. Just mix everything up, form the dough into cookies, and bake.
📖Why This Recipe Works
While I was trying to develop a gluten-free peanut butter cookie recipe, I found that mixing a gluten-free flour blend with peanut butter resulted in a gritty cookie.
As a result, I just made them flourless! No flour makes for the smoothest, softest texture. And when I say flourless, I also mean no xanthan gum, no almond flour; absolutely flourless.
These cookies are perfectly crisp on the edges and have a soft, chewy center. You definitely won’t miss the gluten!
Peanut Butter - Make sure you use creamy no-stir peanut butter for these cookies. Natural nut butter will not work. I use creamy, but crunchy will work too.
Sugar - A combination of light brown sugar and granulated sugar makes the perfect texture. The white sugar adds a slightly crispy texture while the brown sugar makes the center so chewy.
Egg - Binds everything together so the cookies can hold their shape. I always use large eggs in my baking recipes.
Baking Soda - Keeps the cookies lighter and helps them spread out a bit.
Vanilla Extract - Pure vanilla extract adds flavor depth to the cookies.
Peanuts - Peanuts are optional, but I like to add a ¼ cup of unsalted roasted peanuts to give the cookies some texture. If you use crunchy peanut butter, additional peanuts are not necessary.
See the recipe card for the exact quantities
⏲️How to Make Gluten-Free Peanut Butter Cookies
These easy peanut butter cookies should be baked on an ungreased cookie sheet. No need for parchment paper or anything else to prevent them from sticking. But be sure to wait until your oven is preheated.
Step 1 - Make the Dough
In a large bowl, cream together peanut butter, brown sugar, and granulated sugar. The creaming method means beating fat and sugar until light and creamy. You will need a hand mixer for this portion.
Add in the egg, baking soda, vanilla, and the optional peanuts, then stir to combine.
Step 2 - Portion and Bake
Roll the peanut butter cookie dough into 12 even balls. A cookie scoop makes this process very easy and ensures an even size. Place the dough balls on your baking sheet.
Then press the tines of a fork down on top of the cookies. Turn the fork 90 degrees and press down again to make the crisscross pattern.
Bake for 9-10 minutes then remove from the oven and cool on the baking sheet for 4 to 5 minutes. Flourless cookies need time to cool before moving to a wire rack or they will break apart.
then cool and serve.
👩🏻🍳 Expert Tips
- Bring the egg to room temperature. A room-temperature egg will blend more easily with the peanut butter mixture for a smoother texture.
- Use creamy, not natural, peanut butter. A creamy, no-stir peanut butter is essential for the right texture. Natural peanut butter is oilier and will result in greasy, crumbly cookies.
- If the peanut butter you use is unsalted, add ¼-⅓ of kosher salt.
- Form even-sized dough balls. One batch of dough should yield 12 cookies. Make sure they’re all similar in size so they bake at the same rate.
- Don’t forget to press the dough balls down with a fork. This creates the classic peanut butter cookie cross-hatch pattern but also helps the cookies cook more evenly.
- Cool on the baking sheet, then on a cooling rack.
I love these cookies as they are, but feel free to customize them as you like! Here are a few ideas:
- Add mix-ins - Feel free to customize your cookies with your favorite mix-ins. Try chocolate chips, M&Ms, peanut butter chips, butterscotch chips, chopped-up candy bars, you name it. Don’t get too crazy with the mix-ins. Too much can cause the cookies to fall apart.
- Top them off - Right when you take the cookies out of the oven, top each one off with a Hershey’s kiss or chocolate star.
- Try other nut butters - You can use any creamy, no-stir nut butter for these cookies. Almond butter or cashew butter are great options. You could even make them use chocolate hazelnut butter like Nutella!
Make sure that you check any added ingredients to make sure they’re gluten-free!
If you don’t finish all your cookies immediately after they’re done baking, they will last in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.
When you’re ready to serve, thaw them at room temperature or warm individual cookies in the microwave to soften them.
More Gluten-Free Cookie Recipes
💬Frequently Asked Questions
Yes! Peanut butter is naturally gluten-free. However, some processed peanut butter may be cross-contaminated and therefore no longer safe for those with celiac disease. I recommend double-checking the label of the peanut butter you use to make sure it’s certified gluten-free before you use it in your cookies!
In most gluten-free cookie recipes, the main culprit for grittiness is gluten-free flour. Luckily, these cookies are totally flourless, so there’s much less of a risk of a gritty or grainy texture. Additionally, to avoid any grittiness, be sure to cream the butter and sugars until they’re totally smooth!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
Gluten-Free Peanut Butter Cookies
- Preheat your oven to 350 F degrees.
- In a mixing bowl, cream together peanut butter and both types of sugar. Add egg, baking soda, and vanilla extract. If adding peanuts, stir in now.1 cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 egg, 1 teaspoon baking soda, 1 teaspoon vanilla extract, ¾ cup unsalted roasted peanuts
- Roll the dough into 12 balls. Use the tines of a fork to smash down making a cross-hatch pattern
- Bake for 9 to 10 minutes. Allow the cookies to cool for 4 to 5 minutes on the baking sheet then move them to a wire rack to finish cooling.
- Use creamy, not natural, peanut butter.
- If your peanut butter is unsalted add ¼ to ⅓ teaspoon kosher salt.