Gluten Free Peanut Butter Cookies Best Easy Recipe

Peanut butter cookies were one of the first treats I learned to bake. As a child growing up in a busy household, I quickly found joy in the kitchen, especially when I realized how something so simple could bring smiles. That memory still guides me, especially now that I run my own food blog, where everything I share has been tested in my home oven.

Let’s be honest, everyone loves a good peanut butter cookie. But making them gluten free? That’s where most people hit two big snags. First, getting the texture right. Second, choosing the right recipe. Do you go for a classic soft and chewy cookie made with gluten-free flour, or do you keep it ultra simple with just a few pantry ingredients and skip the flour altogether?

The good news is, you don’t have to choose blindly. This is your complete guide to making perfect gluten free peanut butter cookies. I’ll walk you through two tried and tested recipes: one that feels like the classic bakery cookie, and another that’s rich, chewy, and flourless. Along the way, I’ll share every tip you need to get the results you want.

The Two Paths to Perfect Gluten Free Peanut Butter Cookies: Which Is for You?

When it comes to baking gluten free peanut butter cookies, there are two main styles you can try. One uses a gluten-free all-purpose flour blend to mimic the classic bakery-style cookie. The other skips flour completely for a naturally rich, chewy result with fewer ingredients.

Each version has its strengths. The choice depends on your taste, time, and what ingredients you have in your kitchen.

Choose the Classic Cookie if…

You love a soft cookie that holds its shape with a slight crisp around the edges and a chewy center. This version feels just like the traditional peanut butter cookies you may have grown up with. It’s ideal if you want structure and a familiar texture, especially if you’re baking for a crowd or sharing with people who aren’t used to gluten free treats.

Choose the Flourless Cookie if…

You want the easiest recipe possible. This version works great if you only have a few ingredients on hand. It also gives you a dense, chewy texture and bold peanut butter flavor. Perfect for days when you’re short on time but still want a deeply satisfying cookie that melts in your mouth.

Ingredients Needed

To make gluten free peanut butter cookies that actually taste as good as they look, you need more than just a few pantry basics. The ingredients you choose play a huge role in how the cookies turn out. Here’s what to know before you grab your mixing bowl.

The Most Important Ingredient: Choosing Your Peanut Butter

Peanut butter is the heart of both recipes, but not all peanut butters behave the same way in baking. “No-stir” peanut butter, like Jif or Skippy, has a stable texture that gives structure to the cookies. It blends smoothly with other ingredients and helps the cookies hold their shape.

On the other hand, natural “drippy” peanut butter tends to separate and has more oil, which can make the dough greasy and the cookies crumbly. This difference matters a lot. For best results, always go with a no-stir, creamy variety.

A visual tip: Place a spoonful of each side by side. You’ll see the no-stir peanut butter stays thick and smooth while the natural one starts to spread and glisten with oil.

Selecting a Gluten-Free Flour Blend

If you’re making the classic cookie, your choice of flour blend is key. A high-quality gluten-free all-purpose blend labeled as “1-to-1” or “measure-for-measure” works best. These blends are designed to mimic the texture of regular flour and often include xanthan gum to help bind the dough.

Top recommended brands include:

• King Arthur Measure for Measure
  
• Bob’s Red Mill 1-to-1
  
• Cup4Cup
  

Always check the label to see if xanthan gum is already included. If it is, you don’t need to add more.

The Role of Sugars and Binders

Sugar does more than sweeten. It affects texture and structure. Brown sugar adds moisture and creates a softer, chewier bite. White granulated sugar brings those crisp edges many people love.

Eggs work as the main binder in both recipes. They help hold everything together and create a cookie that’s tender but not crumbly.

Here’s what you’ll need for the classic cookie recipe:

• 1 and ½ cups smooth no-stir peanut butter
  
• 4 tablespoons unsalted butter, chopped
  
• 1 and ½ cups gluten-free all-purpose flour blend (Better Batter recommended)
  
• ½ teaspoon xanthan gum (omit if your flour blend already contains it)
  
• 1 teaspoon baking soda
  
• ¼ teaspoon kosher salt
  
• ½ cup granulated sugar
  
• ½ cup packed light brown sugar
  
• 2 large eggs at room temperature, beaten
  
• 1 teaspoon pure vanilla extract
  
• Granulated sugar for dipping or sprinkling (optional)

Recipe Number 2: Easy 4-Ingredient Flourless Peanut Butter Cookies

This flourless recipe is as simple as it gets. You only need four ingredients and one bowl to make soft, rich peanut butter cookies that pack intense flavor. If you’re short on time or want to avoid using specialty flours, this is your go-to option.

Ingredients

• 1 cup smooth no-stir peanut butter
  
• 1 cup granulated sugar
  
• 1 large egg
  
• 1 teaspoon pure vanilla extract
  

Step-by-Step Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper so the cookies release easily and bake evenly.

Mix all ingredients in a medium bowl. Use a spoon or spatula to stir the peanut butter, sugar, egg, and vanilla together until fully combined. The dough should be thick and slightly glossy.

Scoop the dough into balls using about 1 to 1 and a half tablespoons per cookie. Place them on the prepared baking sheet, leaving space between each.

Flatten each cookie by pressing down with a fork. Make a criss-cross pattern on top. This step helps them bake evenly and gives that classic peanut butter cookie look.

Optional Pro Tip: For extra chewy cookies with crackly tops, remove the baking sheet from the oven after about 10 minutes. Firmly tap it on the counter once or twice to deflate the cookies, then return it to the oven to finish baking.

Bake for 12 to 14 minutes or until the edges are just starting to turn golden. The centers will still look soft but will set as they cool.

Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack so they can cool completely without getting soggy underneath.

Serving and Storage Tips

Freshly baked gluten free peanut butter cookies are best enjoyed when the texture is just right. Here’s how to keep them delicious for days or even weeks.

At Room Temperature

Once completely cool, store the cookies in an airtight container. They will stay soft and fresh for up to one week. To help maintain their texture, you can place a slice of gluten free bread or a marshmallow in the container to keep moisture levels balanced.

Freezing Instructions

To freeze baked cookies, let them cool fully first. Place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. They can stay frozen for up to three months.

When ready to enjoy, let the cookies thaw at room temperature for about 15 to 30 minutes. You can also warm them slightly in the microwave for that just-baked taste.

Helpful Notes

A few small adjustments can make a big difference when baking gluten free peanut butter cookies. Keep these tips in mind for the best results every time.

• Rest the dough: If you are using a flour blend, let the dough sit for about 20 to 30 minutes before baking. This allows the flour to hydrate and helps prevent a gritty texture.
  
• Chill if needed: If your dough feels too soft, place it in the fridge for 10 minutes. Chilled dough holds its shape better in the oven.
  
• Peanut butter choice matters: Always pick creamy, no-stir peanut butter for structure. Natural drippy peanut butter makes cookies oily and crumbly.
  
• Flavor boosters: Add a sprinkle of flaky sea salt on top before baking for extra contrast. A small handful of chocolate chips or chopped peanuts can also make the cookies more indulgent.
  
• Texture variation: If you prefer softer cookies, bake them for the shorter time suggested. For crispier cookies, extend the bake by an extra minute or two while watching carefully.
  

These small details can take your cookies from good to bakery-quality.

Conclusion

Gluten free peanut butter cookies can be tricky, but with the right recipe they turn out soft, chewy, and full of flavor. In this guide, you now have two reliable options: a classic cookie made with a gluten-free flour blend and a simple four-ingredient flourless version. Both have been tested to give you cookies that taste as good as they look.

These recipes are flexible enough for everyday baking yet impressive enough to share with friends or family. The detailed tips on choosing ingredients, fixing common problems, and storing the cookies will help you succeed even if this is your first time baking gluten free.

If you try the recipe, please leave a comment and a star rating to share your results. Your feedback helps other bakers and keeps the community growing. Share your cookies on Pinterest or Facebook to inspire more people to bake at home.

What variation did you try? Did you keep it classic or go flourless? Let us know below and join the conversation.

Frequently Asked Questions

Gluten free peanut butter cookies recipe

Yes, this recipe is fully gluten free. You can choose between the classic version made with a gluten-free flour blend or the flourless four-ingredient option. Both give you soft, chewy cookies that hold together beautifully.

Are peanut butter cookies gluten free

Traditional peanut butter cookies usually contain regular wheat flour, which is not gluten free. To make them safe, you must either use a gluten-free flour blend or try the flourless recipe that relies only on peanut butter, sugar, egg, and vanilla.

3 ingredient gluten free peanut butter cookies

If you want the simplest option, you can leave out the vanilla and make a three-ingredient cookie with only peanut butter, sugar, and egg. These cookies are rich, chewy, and quick to prepare.

Gluten free peanut butter cookies no flour

Flourless cookies rely on the natural structure of peanut butter combined with sugar and egg. This version is softer, denser, and has a strong peanut butter flavor. It’s ideal for anyone avoiding grains completely.

Soft gluten free peanut butter cookies

For the softest cookies, use more brown sugar than white sugar and avoid overbaking. Remove them from the oven when the edges are just set and let them finish firming up as they cool.

Easy gluten free peanut butter cookies

Both recipes are designed to be simple, but the four-ingredient version is the easiest. You only need one bowl, and the dough comes together in minutes.

Vegan gluten free peanut butter cookies

To make them vegan, replace the egg with a flax egg or chia egg. Use vegan butter if making the classic version that calls for both peanut butter and butter. The flourless recipe works especially well with egg substitutes.

Gluten free peanut butter cookies with almond flour

Almond flour adds a nutty flavor and creates a slightly denser cookie. Replace the gluten-free flour blend in the classic recipe with almond flour and reduce the baking time slightly to avoid dryness.