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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Add-ins.
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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