Gluten Free Peanut Butter Cookies
Soft, chewy, and packed with rich peanut butter flavor, these gluten free cookies come in two irresistible styles: a classic bakery-style version using a gluten-free flour blend, and an ultra-easy flourless recipe made with just four pantry ingredients. Perfect for beginners and seasoned bakers alike!
Ingredients
Classic Gluten Free Peanut Butter Cookies
- 1.5 cups smooth no-stir peanut butter
- 4 tbsp unsalted butter, chopped
- 1.5 cups gluten-free all-purpose flour blend (Better Batter recommended)
- 0.5 tsp xanthan gum
- 1 tsp baking soda
- 0.25 tsp kosher salt
- 0.5 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 large eggs, beaten
- 1 tsp pure vanilla extract
- Granulated sugar for dipping or sprinkling
Flourless Peanut Butter Cookies
- 1 cup smooth no-stir peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine all ingredients: peanut butter, sugar, egg, and vanilla. Stir until thick and glossy.
- Portion the dough using 1 to 1½ tablespoons per cookie and place on the baking sheet.
- Flatten each cookie with a fork to create a criss-cross pattern.
- Optional: After 10 minutes of baking, remove the tray and tap it on the counter to flatten the cookies slightly, then return to the oven.
- Bake for 12–14 minutes until edges are lightly golden. Centers will be soft but set as they cool.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Rest flour-based dough for 20–30 minutes before baking to hydrate and reduce grittiness.
Chill soft dough for 10 minutes for better shape retention.
Use creamy, no-stir peanut butter for best structure.
Add chocolate chips, chopped peanuts, or a sprinkle of flaky sea salt for flavor variation.
Store cooled cookies in an airtight container for up to one week, or freeze for up to three months.
Nutrition Facts (per serving)
- Calories: 188 kcal
- Carbohydrates: 22 g
- Protein: 8 g
- Fat: 15 g
- Fiber: 2 g