Go Back Email Link
–+ servings
a stack of four peanut butter cookies next to a mug of coffee

Gluten Free Peanut Butter Cookies

Sandi Gaertner
These soft gluten free peanut butter cookies are full of delicious peanut butter flavor. There is a nut free and dairy free version as well.
5 from 16 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Print Pin it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 214 kcal

Equipment

  • Cookie sheet
  • Cookie scoop

Ingredients
  

  • 1 ¾ cups gluten free flour blend * see note
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¾ cup brown sugar
  • ⅓ cup sugar
  • 13 tablespoons butter
  • 1 ¼ cup peanut butter
  • 2 eggs large
  • 1 teaspoon pure vanilla extract
  • ¼ cup chopped peanuts optional see note

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a microwave-safe dish, melt the butter. Add the peanut butter and the hot butter will soften the peanut butter. Add the eggs and vanilla. *If your melted butter mixture is too hot, you will need to temper the eggs so they don't cook in the hot butter. To do this, whisk your eggs in a dish. Add 1 tablespoon of the hot mixture and whisk constantly. Repeat 2-3 times. Pour into the rest of the wet ingredients and mix.
  • Pour the wet ingredients into the dry ingredients, add the mix-ins, and mix well.
  • Use a cookie scoop to drop peanut butter cookie dough balls onto a parchment paper-lined cookie sheet.
  • Take a fork and press each cookie dough ball down with the fork. I do this in a plus shape in two directions as shown in the photos.
  • Bake for 10 minutes. Remove from the oven to a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours. If the brand you use is high starch, you may need to use less flour.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. To make this recipe nut-free, use SunButter spread instead of peanut butter.
  5. I recommend using no salt added peanut butter.
  6. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Fun Mix-Ins:
  1. Chocolate chips
  2. Pecans
  3. White chocolate chips
  4. Heath Bar Crunch Bits
  5. Chocolate chunks

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 214kcalCarbohydrates: 19gProtein: 5gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 136mgPotassium: 132mgFiber: 2gSugar: 11gVitamin A: 209IUCalcium: 30mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.