Classic 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 calls for gluten-free flour, which gives them crisp edges and a tender center.

Gluten-free peanut cookies fall into two categories: those made without flour and those made with gluten-free flour. 

What’s the difference? Texture. Gluten-free peanut butter cookies made with gluten-free flour are thicker than their flourless cousin. These cookies are rich and tender with just the right amount of peanut butter flavor.

This recipe is very similar to my gluten-free peanut butter blossom recipe. So if you love that recipe, you’ll love this one!

How to Make Classic Gluten-Free Peanut Butter Cookies

• Make the Dough. This is a one bowl recipe. Mix the peanut butter with the softened butter, sugar and an egg. Then add the remaining ingredients. Beat until a dough forms. That’s it!
• Chill Until Firm. 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 in Sugar. Round the dough into balls and then roll in granulated sugar before placing them onto the baking sheet. Regular granulated sugar works great. You can also use coarse sugar for crunch or colored sugar to make them sparkle.
• Add a Crisscross Pattern. Peanut butter cookies usually have a classic “crisscross” pattern pressed into the dough before baking. This helps flatten the cookies for even baking. To do this, dip your fork into granulated sugar and then press it into the top of the dough twice, creating a crisscross pattern. Dipping the fork into granulated sugar keeps it from sticking to the dough. 
• Bake Until Golden Brown. Place the cookies onto a parchment-lined baking sheet and bake until the edges are golden brown and set.
• Cool on a Wire Rack. Allow the cookies to cool on the pan for about five minutes before transferring them to a wire cooling rack.

What type of flour should I use for gluten-free peanut butter cookies?

Use an all-purpose gluten-free flour blend that contains xanthan gum or guar gum. These ingredients help the cookies hold their shape while baking. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 

All gluten-free flour blends behave differently. The texture of the cookies might vary depending on the gluten-free flour blend you use.

What’s the best peanut butter to use?

Gluten-free peanut butter cookies work best when made with regular creamy peanut butter. (The type where the oil doesn’t separate.) Natural peanut butter causes the cookies to spread when baking and makes for a drier, more crumbly cookie.

5 Tips for Making the Best Gluten-Free Peanut Butter Cookies

1. Chill the dough. After mixing, chill the dough for at least 30 minutes. You want the dough firm, so it’s easy to shape into a ball and then roll into sugar before baking.
2. Use a cookie scoop. Cookies scoop 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.
3. Line your baking sheet with parchment paper. Using parchment paper makes cleanup a snap and prevents the cookies from sticking to the pan. 
4. Adjust the Baking Time. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes.
5. Cool the cookies a little before moving them. Let the cookies cool on the pan for about three minutes before transferring them to a wire rack. This helps the cookies to set and prevents them from breaking when you move them. 

How to Store and Freeze Gluten-Free Peanut Butter Cookies

Gluten-free peanut butter cookies have great staying power. They stay fresh for several days on the counter and freeze beautifully. You can either freeze the dough or the baked cookies. Here’s how.

Keeping Them on the Counter

Baked gluten-free peanut butter cookies can be stored in an airtight container for about four days. 

How to Freeze the Gluten-Free Peanut Butter Cookie Dough

• Make the dough as directed and scoop into balls. Do not roll into sugar.
• Place the cookie dough balls onto a baking sheet and freeze for 15 minutes or until firm. Transfer to a freeze bag or container. 
• When ready to bake, remove the dough from the freeze and allow to thaw. Roll the dough into granulated sugar and press a crisscross pattern into the top of the dough before baking.

How to Freeze Baked Gluten-Free Peanut Butter Cookies

Allow the cookies to cool completely and then place in a freezer container. Separate the cookie layer with waxed or parchment paper. Gluten-free peanut butter cookies can be frozen for up to three months.