This is the best gluten-free peanut butter cookie recipe. Unlike traditional peanut butter cookies, my version is made withour flour (plus grain and dairy-free too!) With just a few simple ingredients and no chill time your cookie jar will always be full.
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Skill Level: Beginner
Flavor Remix: Add chopped peanuts or mini chocolate chips
Allergy Watch: Gluten Free, Dairy Free
Who doesn't love peanut butter cookies? I know I do, so I set out to create the perfect gluten-free version. Here they are, folks (8 batches later!).
These cookies are made with just 5 ingredients and could not be easier. They are perfect for baking for the kiddos. Just mix everything up, form the dough into cookies, and bake.
While I was trying to develop a gluten-free peanut butter cookie recipe, I found that mixing a gluten-free flour blend with peanut butter resulted in a gritty cookie. As a result, I just made them flourless! No flour makes for the smoothest, softest texture. And when I say flourless, I also mean no xanthan gum, no almond flour; absolutely flourless.
These cookies are perfectly crisp on the edges and have a soft, chewy center. You definitely won't miss the gluten! Pair them with these GF brownie cookies for your next cookie tray!
Ingredient Notes
- Peanut Butter - Make sure you use creamy no-stir peanut butter for these cookies. Natural nut butter will not work. I use creamy, but crunchy will work too.
- Sugar - A combination of light brown sugar and granulated sugar makes the perfect texture. The white sugar adds a slightly crispy texture, while the brown sugar makes the center so chewy.
- Egg - Binds everything together so the cookies can hold their shape. I always use large eggs in my baking recipes.
- Baking Soda - Do not use baking powder in this recipe.
- Vanilla Extract - Or use vanilla paste.
⏲️How to Make Peanut Butter Cookies
A step-by-step visual guide for making gluten-free peanut butter cookies. You can skip to the recipe for the full written instructions.
Add Ingredients
Customize your cookies with your favorite mix-ins. Try chocolate chips, M&Ms, peanut butter chips, butterscotch chips, or chopped-up candy bars. Don't go overboard; too much can cause the cookies to fall apart.
Mix the Dough
You will need a hand mixer to properly mix these cookies.
Bake
These easy peanut butter cookies should be baked on an ungreased cookie sheet.
A cookie scoop makes this process very easy and ensures an even size.
Recipe Tips
- Bring the egg to room temperature. A room-temperature egg will blend more easily with the peanut butter mixture for a smoother texture.
- Use creamy, not natural, peanut butter. A creamy, no-stir peanut butter is essential for the right texture. Natural peanut butter is oilier and will result in greasy, crumbly cookies.
- If the peanut butter you use is unsalted, add ¼-⅓ of kosher salt.
- Form even-sized dough balls. One batch of dough should yield 12 cookies. Make sure they're all similar in size so they bake at the same rate.
- Don't forget to press the dough balls down with a fork. This creates the classic peanut butter cookie cross-hatch pattern but also helps the cookies cook more evenly.
- Cool on the baking sheet, then on a cooling rack.
Make Ahead and Storing
Make Ahead: The dough can be mixed a few hours ahead and kept covered at room temperature.
Storing: Store baked cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
📖 Recipe
Flourless Peanut Butter Cookies
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¾ cup unsalted roasted peanuts optional
Instructions
- Preheat your oven to 350 F degrees.
- In a mixing bowl, cream together peanut butter and both types of sugar. Add egg, baking soda, and vanilla extract. If adding chopped peanuts, stir in now.1 cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 egg, 1 teaspoon baking soda, 1 teaspoon vanilla extract, ¾ cup unsalted roasted peanuts
- Roll the dough into 12 balls. Use the tines of a fork to smash down making a cross-hatch pattern
- Bake for 9 to 10 minutes. Allow the cookies to cool for 4 to 5 minutes on the baking sheet then move them to a wire rack to finish cooling.
Equipment
- cookie sheet
Notes
- Use creamy, not natural, peanut butter.
- If your peanut butter is unsalted, add ¼ to ⅓ teaspoon kosher salt.
Nutrition
Recipe Questions
Is peanut butter gluten-free?
Yes! Peanut butter is naturally gluten-free. However, some processed peanut butter may be cross-contaminated and therefore no longer safe for those with celiac disease. I recommend double-checking the label of the peanut butter you use to make sure it's certified gluten-free before you use it in your cookies!
How do you keep gluten-free cookies from being gritty?
In most gluten-free cookie recipes, the main culprit for grittiness is gluten-free flour. Luckily, these cookies are totally flourless, so there's much less of a risk of a gritty or grainy texture. Additionally, to avoid any grittiness, be sure to cream the butter and sugars until they're totally smooth!
This recipe originally appeared on my website Peel with Zeal.
Comments
No Comments