If you like peanut butter, this recipe for gluten free peanut butter cookies is for you! We know that baking gluten free is a little different than traditional, so we’ll go over all the tricks and tips in this article.
But first, I have to tell you about the cookie itself.
When I was a kid, my mom always made peanut butter cookies around the holidays, but she made the flourless, three-ingredients kind, and while they were good, they tended to dry out and fall apart a bit.
The truth is, I didn’t know peanut butter cookies could be anything other than three-ingredients until much later, and I was surprised by how much I liked them. That’s not to say that I don’t love flourless cookies. Our gluten free monster cookies are amazing.
Here’s the thing, while you may be a peanut butter lover, and thing that the more peanut butter the better (the three ingredient variety is made using peanut butter, egg, and sugar only), there is so much buttery goodness, and a bit more complexity of flavor in this gluten free peanut butter cookies recipe.
Yes, we “water down” the peanut butter, but we do it with butter, and c’mon y’all, butter makes everything better, full stop.
So yes, this recipe contains a bunch of ingredients, and it’s better for it.
The peanut butter combines with the butter and brown sugar to deepen the flavor, and make it everything you ever dreamed of in a peanut butter cookie.
While they’re gluten free, I’ve served them to a number of unsuspecting guests (and family members who aren’t afraid to tell me exactly what they think of my food), and they were none the wiser to them not continuing wheat.
The texture is soft, not gritty or dry. And they don’t fall apart.
I attribute the lack of grittiness to using high-quality gluten free flours. It’s really tempting to cut corners and get the cheapest flours you can – I’ve done it; I still do it. Hey, we’re all on a budget of some sort, right? And for some recipes you can get away with it. For instance, high moisture recipes like gluten free chocolate zucchini bread cover up the flavor, and absorb the grit in low-quality flours.
But with something like cookies, you have to be more careful.
You’re also going to want a binder. Again, in something like quick breads, you can get away without it if you eat it fresh, but with cookies, you need that xanthan or guar gum. This is another ingredient you can get from Judee’s, but I’ve seen less variation from brand to brand here.
Peanut butter. I personally am not a fan of crunch peanut butter (I apologize to all you die-hard crunchy PB fans!), so this recipe was developed with creamy in mind. If you want crunch in your cookie, there are two ways to go about it: Add chopped peanuts, or experiment with adding crunchy peanut butter. Without knowing the exact ratio of butter to chopped peanuts, it’s hard to say how much more to use.
Gluten Free Peanut Butter Cookies
First, assemble your ingredients. Baking goes so fast when you measure everything out and have it ready to go.
Mix your dry ingredients together and set aside.
Then cream your butter and sugars together until light and fluffy.
And add your peanut butter, egg, and vanilla.
After that’s beaten in, stir in the flour mixture you set aside earlier.
Scoop into tablespoon-sized balls and place on a parchment or silicone baking mat-lined cookie sheet. Use a fork to create the traditional peanut butter cookie hashmarks, and bake!
This is destined to be one of your favorite recipes!
Scroll down for a little video tutorial and the full printable recipe.
Gluten Free Peanut Butter Cookies
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 16 cookies 1x
- 3/4 cup flour (I use 1/4 cup each of quinoa flour, sorghum flour, and arrowroot powder)
- 1/2 teaspoon xanthan or guar gum (omit if you’re using a flour mix that already contains it)
- 1/2 teaspoon baking powder
- pinch of salt
- 1/3 brown sugar
- 1/3 granulated sugar
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- Combine flour, xanthan gum (if using), baking powder, and salt, and set aside
- Cream sugars and butter until light and fluffy
- Add peanut butter, egg, and vanilla and beat until fully incorporated
- Beat or stir in flour mixture until fully mixed, but not mixing more than necessary
- Drop by the tablespoon onto parchment-lined (or silicone mat-lined) baking sheets with at least 2 inches between each ball
- Use a flour-dipped fork to create hashmarks
- Bake for 10 minutes until beginning to brown on the edges, but still soft in the middle
- Remove from oven and let cool on cookie sheet
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