Go Back
Gluten-free peanut butter cookies in a stack on a baking sheet.

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.

Prep Time 10 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 50 minutes
Servings 36 cookies


  • 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, plus additional for rolling cookies (see note) (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 gluten-free baking flour, see note (6 ½ ounces; 185 grams)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt


  1. Mix peanut butter, butter, granulated sugar, brown sugar, and egg in a large bowl until smooth and fluffy, about 30 seconds Stop mixer. Add gluten-free flour, baking soda, baking powder, and salt. Mix until a dough forms. Cover bowl and chill dough for 30 minutes.

  2. Preheat oven to 375° F. Line two baking sheets with parchment paper.

  3. Scoop dough, about one heaping tablespoon, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets. Dip a fork into sugar and press a crisscross pattern into the top of each cookie.

  4. 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.

  5. 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.

  6. Store cookies in an airtight container for up to four days.

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.

Sugar: Roll cookies in granulated sugar or colored sugar. You'll need about 1/4 cup granulated sugar for rolling the cookies.