Gluten-free peanut butter cookies are such a treat! This recipe makes cookies that are crisp on the edges, soft in the center, and loaded with peanut butter flavor. A gluten-free flour blend makes these cookies so easy to make.
In my list of “favorite cookies”, peanut butter cookies are right up there with gluten-free chocolate chip cookies and gluten-free sugar cookies. What can I say? I love classic cookies!
Ingredients You Need to Make Gluten-Free Peanut Butter Cookies
- Peanut Butter. Regular creamy peanut butter works best. The type where the oil doesn’t separate. Natural peanut butter causes the cookies to spread when baking.
- Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 gluten-free flour. It makes cookies that are crisp on the edge and soft in the center.
- Brown sugar and granulated sugar. The combination of brown sugar and granulated sugar gives the cookies a nice sweetness. The brown sugar keeps the cookies soft, while the granulated sugar helps the cookies hold a nice shape.
- Butter. Use softened (room temperature) butter. Dairy-free butter works great in this recipe.
- Egg. One large egg helps the dough come together.
- Baking Soda and Baking Powder. Using both baking soda and baking powder makes the cookies light and thick
How to Make Gluten-Free Peanut Butter Cookies.
This is a one-bowl cookie recipe. Remember to use a large bowl, so you have plenty of room to mix the dough.
- Place the peanut butter, softened butter, sugar and eggs in a large bowl.
- Mix until it’s smooth and fluffy.
- Add the gluten-free flour, baking powder, baking soda, and salt.
- Blend until a dough forms. After mixing, cover the bowl and chill the dough for at least 30 minutes. This dough can be kept in the fridge for up to three days before baking.
- Roll the dough into balls. Then roll the dough in sugar. Regular granulated sugar works great. You can also use coarse sugar for crunch or colored sugar to make them sparkle.
- Add a Crisscross Pattern Dip your fork into granulated sugar and then press it into the top of the dough twice, creating a crisscross pattern. The sugar on the fork keeps it from sticking to the dough.
- Place the cookies onto a parchment-lined baking sheet and bake until the edges are golden brown and set.
- Allow the cookies to cool on the pan for about five minutes before moving them to a wire cooling rack. If you move them to fast, they can break.
3 Tips for Making the Best Gluten-Free Peanut Butter Cookies.
- Use a cookie scoop. Cookie scoops make it easy to round cookies into a ball. And they ensure all your cookies are the same size. Why does this matter? When cookies are a uniform size, they bake evenly. So you won’t have underbaked and overbaked cookies on the same pan.
- Line your baking sheet with parchment paper. Using parchment paper makes cleanup a snap and prevents the cookies from sticking to the pan.
- Adjust the Baking Time. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes.
How to Store Gluten-Free Peanut Butter Cookies.
Gluten-free peanut butter cookies stay fresh for several days. Cover the cookies and store them on the counter for four to five days.
If you want to freeze them, place the cooled cookies into a freezer container. You can separate the layers with parchment paper or waxed paper.
Freeze the cookies for up to three months. Thaw the cookies at room temperature when you’re ready to enjoy.
Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are so easy to make! All you need is one bowl and a few simple ingredients. The recipe uses gluten-free flour, which gives them crisp edges and a tender center.
Ingredients
- ½ cup creamy peanut butter (4 ¾ ounces; 135 grams)
- ½ cup butter or dairy-free margarine, softened (4 ounces; 113 grams)
- ½ cup granulated sugar (3 ¾ ounces; 106 grams)
- ½ cup packed brown sugar (3 ¾ ounces; 106 grams)
- 1 large egg (about 2 ounces; 56 grams out of shell)
- 1 ¼ cups Bob's Red Mill gluten-free baking flour, see note (6 ½ ounces; 185 grams)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For Rolling
- ¼ cup granulated sugar (2 ounces; 56 grams)
Instructions
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Mix the peanut butter, butter, granulated sugar, brown sugar, and egg in a large bowl until smooth and fluffy, about 30 seconds.
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Stop the mixer. Add the gluten-free flour, baking soda, baking powder, and salt. Mix until a dough forms.
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Cover bowl and chill dough for 30 minutes.
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Preheat oven to 375° F. Line two baking sheets with parchment paper.
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Scoop the dough, about one heaping tablespoon, into balls. Roll in the ½ cup additional granulated sugar. Place dough, about 2 inches apart, onto prepared baking sheets. Dip a fork into the sugar and press a crisscross pattern into the top of each cookie.
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Bake until edges are light golden brown. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes. Rotate pans halfway through baking.
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Remove the pans from the oven. Allow cookies to cool on the pan for three to five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough.
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Store cookies in an airtight container for up to four days or freeze cooled cookies in an airtight container for up to three months.
Recipe Notes
Gluten-Free Flour: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Lisa waugh says
Going to make them
Kerry says
Great GF recipe! Sharing with my Celiac group!
Bob says
Pretty simple tastes really good only complaint is I thought the cookies were about 2 inches apart and measured a bit but they all still melted together not really a huge deal and still insanely delicious
Julie says
Las hice, me encantaron, quedaron muy ricas! gracias