When you have a craving for gluten free peanut butter cookies, nothing else will do. This small batch recipe is perfect if it isn't safe to keep too many cookies around the house. Plus, all the cookies can bake on one tray, so you can be eating homemade peanut butter cookies in about 30 minutes.
We have a peanut allergy in our family, so I've included notes below on making these peanut free. I did a lot of testing to get the peanut free version to taste just the same for you peanut butter lovers who can't enjoy peanuts anymore.
I love making small batch recipes, if you do too then check out my small batch gluten free rice krispie treats or these gluten free chocolate chip cookies.
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Why you'll love these gf peanut butter cookies
- EASY - This recipe makes 5 large peanut butter cookies, which can be baked all on one cookie sheet.
- IRRESISTIBLE - They are soft and thick with tons of peanut butter flavor.
- ALLERGEN FRIENDLY - This recipe is gluten free and dairy free as written and can easily be made vegan or peanut free too.
- QUICK - With no chill time, your cookies will be ready to eat in less than 30 minutes.
Ingredient Notes
This easy gluten free cookie recipe requires only eight simple ingredients which can be found in any grocery store.
- Vegan Butter - I have used Country Crock plant butter in this recipe. You can use your favorite brand, but avoid margarine. If you're not dairy free, use regular unsalted butter in the same measure.
- Creamy Peanut Butter - I always use natural peanut butter (the type you have to stir). I haven't tested this recipe with the no-stir types of peanut butter, but I think it will also work. Your cookie may turn out a little crispier with no-stir peanut butter, since it has some sugar mixed in.
- Sugar - I have used a small amount of white sugar to help the cookies spread a bit and get crispy around the edges. If you like your peanut butter cookies to be on the crunchier side, you could opt for all white sugar (6 tablespoons white sugar and omit brown sugar) in this recipe.
- Light Brown Sugar - Adding a little brown sugar helps these cookies to stay soft and thick.
- Egg Yolk - This is what holds the dough together. If you're egg free, use 2 tablespoons of non-dairy milk in place of the egg.
- Vanilla Extract - A little vanilla enhances the flavors of the cookie.
- Gluten-Free Flour Blend - I always use Bob's Red Mill 1-to-1 Gluten Free Flour in my recipes. It's a good quality gluten free flour. You can use your favorite brand, but results may vary. If you use another brand ensure it contains xanthan gum or a similar binder.
- Baking Powder - This leavening agent helps the cookies stay thick and soft.
- Salt - Salt pairs perfectly with the roasted peanut flavor of these cookies. You can even add a little sprinkle of sea salt on top after baking for some extra sweet and salty flavor.
See recipe card at the bottom of this post for full ingredient list with quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- Make it Vegan / Egg Free - Replace the single egg yolk with 2 tablespoons of non-dairy milk.
- Make it Peanut Free - Replace the peanut butter with a nut butter of your choice. My favorite is a mix of 3 tablespoons sunbutter and 2 tablespoons cashew butter, which produces a cookie that tastes almost like peanut butter.
- More Peanuts - Use crunchy peanut butter for an extra crunchy texture.
- Make Crunchy Cookies - If you like your peanut butter cookies crispy & crunchy, use 6 Tablespoons granulated sugar and omit the brown sugar.
- Smaller Cookies - If you don't want 5 large cookies, you can use a medium cookie scoop to make smaller cookies. You will end up with 10-12 cookies. You will need to reduce the baking time to 9-10 minutes.
- Other variations - Add ½ cup of chopped peanuts, m&ms, chocolate chunks or chocolate chips to the recipe.
How to make gluten-free peanut butter cookies
This gluten free peanut butter cookie recipe is easy to make and should take less than 10 minutes to mix together. No chilling time is required for this dough.
Because of the small volume of ingredients, I prefer to use a hand mixer to prepare this recipe.
STEP 1: Combine the butter and peanut butter in a mixing bowl. Beat on medium speed for 1 minute until it's combined into a smooth mixture.
STEP 2: Add the sugar and brown sugar to the peanut butter mixture. Beat on medium speed for 2-3 minutes until fluffy and lighter in color.
STEP 3: Add the egg yolk and the vanilla and beat for 1 minute more.
STEP 4: Add the gluten free flour, baking powder and salt to the bowl. Stir together until combined.
STEP 5: Portion the dough into 5 cookie dough balls, about ¼ cup each. Roll them between your hands to smooth the surface and place on a baking sheet.
STEP 6: Press down the top of the cookie until it is about ½ inch thick. You can use cookie stamps (shown above) or use the back of a fork to make a crisscross pattern.
Baking Tip
If you like the outside of your peanut butter cookies to be a little crispier, roll the dough balls in granulated sugar before placing them on the baking sheet and pressing them down.
How do you make peanut free peanut butter cookies?
Some people make a straight substitute for another kind of nut butter (almond butter or cashew butter) or even sunflower seed butter, but I find that those cookies never taste exactly like peanut butter.
Almonds and cashews are too mild in flavor, with none of the roasted taste of peanuts and sunflower seeds are too savory.
The perfect substitution for this recipe is a combination of 3 Tablespoons of sunflower seed butter (for the roasted, savory flavor) and 2 Tablespoons of Cashew butter (for the mild nutty flavor). I have tested this mix numerous times and given them out to a lot of people and no one could tell that it wasn't peanut butter.
Storage
Store leftover cookies in an airtight container at room temperature for 3-4 days.
These peanut butter cookies will also freeze well. Wait until they are completely cooled and pack them into freezer bags, removing as much air as possible. Freeze for up to 3 months. Bring to room temperature before serving.
Recipe FAQs
No, a standard peanut butter cookie will be made with wheat flour, so it won't be gluten free. There are definitely recipes out there for flourless peanut butter cookies. This recipe is made to be as close as possible to a regular peanut butter cookie, so it's made with gluten free flour.
This recipe doesn't require any chilling time. However, if your dough is too soft to form into balls, you can refrigerate it to firm things up.
You can also make this cookie dough ahead of time and refrigerate in an airtight container for up to 3 days before baking.
More gluten-free cookies to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Peanut Butter Cookies
Ingredients
- 5 Tablespoon Peanut Butter the natural kind that requires stirring
- 4 Tablespoon Vegan Butter
- ¼ Cup Light Brown Sugar
- 2 Tablespoon Sugar
- 1 Egg Yolk
- 1 teaspoon Vanilla
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red mill
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- Sea Salt optional
Instructions
- Preheat oven to 350F. Line one large baking sheet with parchment paper.
- In a large bowl, combine butter and peanut butter. Beat on medium speed until smooth, about 1 minute.5 Tablespoon Peanut Butter, 4 Tablespoon Vegan Butter
- Add sugar and brown sugar, beat for 2-3 minutes until well combined.¼ Cup Light Brown Sugar, 2 Tablespoon Sugar
- Add the egg yolk and vanilla. Beat for another 60 seconds.1 Egg Yolk, 1 teaspoon Vanilla
- Turn your mixer to the lowest setting and add the gluten free flour, baking powder and salt. Mix until the flour is just incorporated. If you're adding nuts or chocolate chips, fold them in by hand at this stage.½ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- Portion into ¼C sized dough balls and place on your prepared baking sheet leaving about 2 inches between. Flatten slightly until the dough ball is about ½" thick using a cookie stamp, fork tines, or your hand.
- Bake for 13-14 minutes, until edges are just set. Centers will still be very soft. Remove from oven and cool on baking sheet for 5 minutes. Sprinkle immediately with sea salt, if using.Sea Salt
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Sohee says
Whoah the pattern is so pretty, I've never tried a cookie stamp before! Can't wait to make these for my little ones!
Christina says
Great cookies! The texture is perfect!