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Up close look a messy pile of gluten-free peanut butter cookies that have been sprinkled with flaky salt.

Chewy Gluten-free Peanut Butter Cookies

Sara Vaughn
These gluten-free peanut butter cookies are rich in peanut butter flavor and so simple to whip up a batch when you want a sweet treat.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 2 dozen cookies
Calories 167 kcal


  • 1 ¼ Cups 1:1 Gluten-free Flour 155 grams.
  • ½ Teaspoon Xanthan Gum Omit if your blend already has it.
  • 2 Tablespoon Corn Starch You can also use arrowroot starch.
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Cup Butter You can also use a dairy-free or vegan butter.
  • ½ Cup Sugar
  • ½ Cup Brown Sugar
  • Cup No-Stir Gluten-free Peanut Butter See notes for making these without peanut butter.
  • 1 Large Egg Or equivalent amount of an egg replacer.
  • 1 Teaspoon Vanilla


  • Preheat the oven to 350 °F, line a baking sheet with parchment paper, and set it aside.
  • In a small bowl, whisk together the dry ingredients.
    1 ¼ Cups 1:1 Gluten-free Flour, ½ Teaspoon Xanthan Gum, 2 Tablespoon Corn Starch, ¾ Teaspoon Baking Soda, ½ Teaspoon Baking Powder, ¼ Teaspoon Salt
  • In a separate bowl, cream together the butter, sugar, and brown sugar.
    ½ Cup Butter, ½ Cup Sugar, ½ Cup Brown Sugar
  • Add the peanut butter to the butter and sugar bowl and mix to combine.
    ⅔ Cup No-Stir Gluten-free Peanut Butter
  • Once the peanut butter is mixed, add the egg and vanilla to combine.
    1 Large Egg, 1 Teaspoon Vanilla
  • Then add the bowl of dry ingredients to the bowl of the wet and mix just until combined and no dry ingredients remain visible.
  • Let the batter rest for about 10 minutes at room temperature.
  • Scoop the cookie dough into about 1 tablespoon sized balls, and place them spread out on a baking sheet. These peanut butter cookies do spread some so be sure to give them some space while baking.
  • Take a fork and gently press down into the cookie dough ball, creating a criss-cross pattern on top of the cookies.
  • Bake the peanut butter cookies for 8-10 minutes, depending on your oven. You want them to just barely be set in the middle when they are done.
  • Allow the cookies to rest on the baking sheet for 10 minutes before carefully transferring them to a cooling rack to finish cooling.


Tips and tricks.
When it comes to baking gluten-free cookies, it's not hard, but a few tips help make sure they are perfect every time you bake them.
  • Measure the flour by weight. - I know getting out that kitchen scale is not always ideal. However, when it comes to gluten-free baking, ingredients settle a lot, and weighing our gluten-free flour ensures that we get the exact amount of flour we want.
  • Use room temperature ingredients. - When it comes to gluten-free baking, you want to ensure everything comes together smoothly. Having your butter, egg, and peanut butter be at room temperature will help with that.
  • No need to chill. - This gluten-free cookie dough doesn't need to be chilled.
  • Do NOT over-bake peanut butter cookies. You want the bottoms to be slightly golden when they are removed from the oven.
  • Note that baking times can vary depending on your oven and altitude.
  • Let the cookies rest and chill on the baking sheet before transferring them to a cooling rack and storing them. These cookies are soft coming out of the oven and need time to cool.
These peanut butter cookies are delicious on their own, but sometimes it's fun to take them over the top.
  • Chocolate chips. - Adding chocolate chips makes these delicious gluten-free peanut butter chocolate chip cookies.
  • Reese's pieces. - Like the chocolate chips adding in some Reese's pieces, candy gives more texture and peanut butter fun to these gluten-free cookies.
  • Add fresh peanuts. - If you really love peanuts, you can add some chopped peanuts to these peanut butter cookies for extra texture.
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