When you have a craving for a gluten free peanut butter cookie, nothing else will do. This small batch recipe (makes 6 large cookies) 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.
Are peanut butter cookies gluten free?
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 is made with gluten free flour.
How do you make GF peanut butter cookies?
Gluten free peanut butter cookies are easy to make and should take less than 10 minutes to mix together. No chilling time is required for this dough.
All of the ingredients play an important roll in the soft, chewy, peanut butter flavor of these cookies.
For these cookies you will need:
- Gluten free 1-to-1 flour
- Salt
- Baking Powder
- Butter (I use Miyokos or Country Crock Plant Butter for dairy free)
- Peanut Butter, the natural kind that requires stirring (see note below for making peanut free)
- Sugar
- Light Brown Sugar
- Egg Yolk
- Vanilla
- Chopped Peanuts
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. In the event I am making these peanut free, I use chopped salted cashews for the mixed in nuts.
If you love cookies, check out these other great recipes!
Gluten Free Copycat Levain Chocolate Chip Cookies
Gluten Free Stuffed Hazelnut Chocolate Chip Cookies
Gluten Free Pistachio Chocolate Chip Cookies (Dairy Free Option)
Gluten Free, Dairy Free Chocolate Sunbutter Cookies
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Small Batch Gluten Free Peanut Butter Cookies
Ingredients
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red mill
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- 4 Tablespoon Vegan Butter regular or vegan
- 5 Tablespoon Peanut Butter the natural kind that requires stirring
- 2 Tablespoon Sugar
- ¼ Cup Light Brown Sugar
- 1 Egg Yolk
- ½ teaspoon Vanilla
- ½ Cup Roasted Peanuts chopped
Instructions
- Preheat oven to 350F. Line one baking sheet with parchment paper.
- In a small bowl, combine flour, salt and baking powder. Stir until well combined and set aside.
- In a large bowl, combine butter and peanut butter. Beat on medium speed until smooth.
- Add sugar and brown sugar, beat for 1-2 minutes until well combined.
- Add the egg yolk. Beat for 60 seconds.
- Add the vanilla.
- Turn your mixer to the lowest setting and add the dry ingredients. Mix just until the flour is incorporated.
- Use a spatula to fold in the chopped nuts.
- Portion into ¼C sized dough balls and place on your prepared baking sheet leaving about 2 inches between. Flatten slightly with your hand until about ½" thick or use a fork to press the traditional criss cross shape into the top.
- Bake for 12-13 minutes, until edges are just set. Centers will still be very soft. Remove from oven and cool on baking sheet for 5 minutes.
- Move to cooling rack.
- Store leftover cookies in an airtight container at room temperature.
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