{"id":31828,"date":"2022-04-07T12:03:46","date_gmt":"2022-04-07T16:03:46","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31828"},"modified":"2025-01-15T12:50:14","modified_gmt":"2025-01-15T17:50:14","slug":"gluten-free-peanut-butter-cookies","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-peanut-butter-cookies\/","title":{"rendered":"Gluten Free Peanut Butter Cookies"},"content":{"rendered":"

These gluten free peanut butter cookies are the best you'll ever have - soft, chewy, and they taste even better than wheat-based cookies!<\/p>\n

\"A<\/p>\n

Back before having to go on a gluten-free diet, a classic peanut butter cookie with some milk was the BEST thing to snack on after getting home from the rink.<\/p>\n

The first few times I tried buying gf cookies .. Didn\u2019t go so well. I\u2019ve never been into a crumbly cookie, and that was pretty much the default for gluten-free peanut butter cookies at the time.<\/p>\n

If I wanted gluten-free soft peanut butter cookies, I was going to need to design the recipe myself... so I did!<\/p>\n

This recipe was first published in my second gluten-free cookbook - Beyond Flour 2 - back in 2016. <\/p>\n

This easy gluten free peanut butter cookies recipe is a peanut butter lovers dream, making the best cookies - chewy texture, crispy edges, and a lot of delicious peanut butter flavor. <\/p>\n

The texture is just right - dense but soft (the way we bake them), satisfying, chewy cookies. This recipe makes about 24 large cookies<\/p><\/div>\n

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A Note on Texture<\/h4>\n

If you like your cookies soft, bake for a little less time (I know one friend who goes only one step beyond \"raw\"!). <\/p>\n

If you like them a little drier and crispier, bake for an extra minute or two. <\/p><\/div>\n

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Gluten-Free Peanut Butter Cookie Ingredients<\/h2>\n

This recipe has a few more ingredients than most pb cookie recipes, but using individual flours - as I do - really is the best way to ensure great taste and texture.<\/p>\n

Anyway, let\u2019s look at what all\u2019s required here:<\/p>\n

Peanut Butter<\/h4>\n

As one of the main ingredients - if not THE main ingredient - the peanut butter you use makes a difference.<\/p>\n

Now that I\u2019m back in Canada, I use Kraft smooth peanut butter for this recipe, pretty much exclusively. I missed it SO much, when I was living in the USA.<\/p>\n

I prefer creamy peanut butter, both for every day use, and in this recipe. You can use natural peanut butter, \u201call peanuts\u201d type peanut butters, etc.<\/p>\n

If you\u2019re more of a crunchy peanut butter fan - and don\u2019t mind the extra texture in the cookies - go ahead and use that in this recipe. <\/p>\n

If using a crunchy PB, I recommend adding an extra Tablespoon worth of peanut butter, to make up for the volume of the peanuts.<\/p><\/div>\n

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Gluten Free Flour Blend<\/h4>\n

Like all of my recipes, this recipe was created to use a blend of individual gluten-free flours and starches, specific to this recipe. <\/p>\n

I look at the flavours and properties of each variety of gf flour to come up with a blend that brings great flavour AND texture, to whatever specific recipe I\u2019m designing.<\/p>\n

I find the results SO much better than those you get from using an all purpose gluten-free flour blend, and it\u2019s like 30 seconds of extra effort to measure them.<\/p>\n

Anyway, for this recipe I use:<\/p>\n

Brown Rice Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nTapioca Starch<\/a> \/ Tapioca Flour<\/a>
\nXanthan Gum<\/a>\n<\/div>\n

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Everything Else<\/h4>\n

Finally, there are the more common ingredients to round out the recipe:<\/p>\n

Granulated \/ white sugar
\nBrown Sugar (You can use light or dark brown sugar)
\nUnsalted butter
\nLarge eggs
\nVanilla extract
\nBaking powder
\nBaking soda
\nSalt\n<\/p><\/div>\n

\"A<\/p>\n

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How to Make Gluten Free Peanut Butter Cookies<\/h2>\n

The full recipe is in the recipe card at the end of this post, this is a pictorial walk-through, with additional tips and info.<\/i><\/p>\n

Make the Dough<\/h4>\n

In a medium bowl, whisk together all dry ingredients (except sugars) until well combined, set aside.<\/p><\/div>\n

\"A<\/p>\n

In a stand mixer - or a large bowl, using an electric hand mixer - cream together butter, peanut butter, sugar, and brown sugar until smooth and fluffy. <\/p>\n

Add in eggs and vanilla extract, and mix until well incorporated and smooth.<\/p><\/div>\n

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Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated, and a smooth dough forms. Don\u2019t overwork it, though!<\/p>\n

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Wrap the peanut butter cookie dough in plastic film, chill for 1 hour.<\/p>\n

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Note: This is a really important step for best results making these cookies. <\/p>\n

The dough starts out sticky, the chilling time allows the moisture to absorb. This is what prevents gritty texture that\u2019s normally associated with gluten-free cookies!<\/p>\n

You can chill it for a couple of days, if you like - but make sure it\u2019s at least an hour!<\/i><\/p>\n

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Make the Cookies<\/h4>\n

Preheat the oven to 375 F (190 C), line baking sheets with parchment paper.<\/p>\n

Roll 1.25\" balls out of the cookie dough. I do this by pinching off sections of dough, but you can use a small cookie scoop if you prefer.<\/p>\n

Arrange dough balls on baking sheet leaving at least 2\" between cookies - they flatten out a fair amount. <\/p>\n

Gently press the tops of the cookies with a fork, in a crisscross pattern \/ crosshatch pattern.<\/p><\/div>\n

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Bake cookies for 12-14 minutes, or until lightly golden brown. <\/p>\n

Cookies will look puffy, but flatten out as they cool. Do not over bake!<\/p><\/div>\n

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Allow cookies to cool for 2 minutes before removing from baking sheets. <\/p>\n

Note: Feel free to use a wire rack as a cooling rack for the pans or the cookies - I usually don\u2019t bother<\/i><\/p>\n

Cool to room temperature before storing in an airtight container. <\/p><\/div>\n

\"A<\/p>\n

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Gluten Free Peanut Butter Cookie Variations<\/h2>\n

One of my favorite things about this recipe is how customizable it is. <\/p>\n

Sure, a basic peanut butter cookie is fantastic on its own, but adding or varying items in it can be fun - and tasty!<\/p>\n

Here are a few ways that you can take your cookies to the next level:<\/p>\n

Change the Butter<\/h4>\n

Allergic to peanuts? Swap out the peanut butter for almond butter or sunflower butter if needed.<\/p><\/div>\n

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Add Stuff!<\/h4>\n

Can\u2019t decide whether to make peanut butter cookies, or chocolate chip cookies? Why not both?<\/p>\n

Milk chocolate chips or dark chocolate chips go great in this recipe, I\u2019ll usually do 1-2 cups, depending on my mood.<\/p>\n

Peanut butter chips - or chopped up mini peanut butter cups - are also fantastic.<\/p>\n

No one says you have to do the whole batch one way, either. <\/p>\n

Splitting your dough in half and adding chocolate chips to one portion, and chopped peanut butter cups to the other is always a good idea! \ud83d\ude42<\/p><\/div>\n

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Chocolate Dipped Peanut Butter Cookies<\/h4>\n

Next time you\u2019re looking to satisfy a chocolate and peanut butter craving, try dipping part of each cookie in melted chocolate.<\/p>\n

Place each dipped cookie on parchment paper and allow the chocolate to cool and set up before eating or storing.<\/p><\/div>\n

\"A<\/p>\n

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More Gluten Free Cookie Recipes!<\/h2>\n

Looking for even more recipes for fantastic gluten free cookies that *everyone* will love? Look no further!<\/p>\n

Gluten Free Apple Pie Cookies<\/a>
\nGluten-Free Candy Cane Cookies<\/a>
\nGluten Free Carrot Cake Cookies<\/a>
\nGluten-Free Chewy Banana Oatmeal Cookies<\/a>
\nGluten Free Chewy Chocolate Cookies<\/a>
\nGluten-Free Chocolate Chip Cookies<\/a>
\nGluten-Free Cowboy Cookies<\/a>
\nGluten Free Do-Si-Dos<\/a>
\nGluten-Free Fig Newtons<\/a>
\nGluten Free Fruitcake Cookies<\/a>
\nGluten-Free Gingerbread Cookies<\/a>
\nGluten Free Ginger Molasses Cookies<\/a>
\nGluten-Free Graham Crackers<\/a>
\nGluten Free Imperial Cookies<\/a>
\nGluten-Free Jacques Torres Style Chocolate Chip Cookies<\/a>
\nGluten-Free Oatmeal Butterscotch Cardamom Cookies<\/a>
\nGluten-Free Pecan Pie Cookies<\/a>
\nGluten Free Red Velvet Cookies<\/a>
\nGluten-Free Sandwich Cookies<\/a>
\nGluten Free Shortbread Cookies<\/a>
\nGluten-Free Snickerdoodles<\/a>
\nGluten Free Sugar Cookies (Rolled Sugar Cookies)<\/a>
\nGluten-Free Unicorn Poop Cookies<\/a><\/p>\n

... and there\u2019s even more - be sure to check out our Gluten-Free Cookies and Bars<\/a> recipe section!\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star review and a comment!\n<\/p><\/div>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Peanut Butter Cookies<\/h2>\n
<\/div>\n
These gluten free peanut butter cookies are they best you'll ever have - soft, chewy, and they taste even better than wheat based cookies!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chill time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 27 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>24<\/span> Large cookies<\/span><\/span><\/div>\n
Calories: <\/span>134<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>