How to Make Gluten-Free Peanut Butter Cookies
When you want a quick homemade treat that feels comforting and rich, gluten-free peanut butter cookies are hard to beat. They use simple pantry staples, come together in minutes, and don’t need any special flours or complicated steps. With the right balance of peanut butter, sugar, and egg, you get cookies that are soft in the center, lightly crisp on the edges, and full of real peanut flavor. This guide walks you through each step so you can bake perfect cookies every time.
Ingredients List
Use exact measurements for best results.
- 1 cup creamy peanut butter (natural or regular, well stirred)
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt (optional, if peanut butter is unsalted)
Optional add-ins (choose one or more):
- 1/3 cup gluten-free chocolate chips
- 2 tablespoons chopped peanuts
- 1/4 teaspoon cinnamon
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line a baking tray with parchment paper or a silicone baking mat. This prevents sticking and helps even browning.
Step 2: Mix the Wet Ingredients
In a medium mixing bowl, add the peanut butter and sugar.
Stir until the mixture looks smooth and glossy, with no dry sugar pockets left.
Add the egg and vanilla extract.
Mix again until fully combined and thick.
Step 3: Add the Leavening
Sprinkle in the baking soda and the pinch of salt, if using.
Stir gently until the dough looks uniform. Do not overmix, or the cookies may turn dry.
If adding chocolate chips or nuts, fold them in at this stage.
Step 4: Shape the Cookies
Scoop about 1 tablespoon of dough and roll it into a ball.
Place on the baking tray, leaving about 2 inches of space between each cookie.
Use a fork to press a crisscross pattern on top of each dough ball.
This helps the cookies spread evenly and gives the classic peanut butter look.
Step 5: Bake
Bake for 9 to 11 minutes, depending on your oven.
The edges should look set, but the centers will still be soft.
Do not overbake. The cookies will firm up as they cool.
Step 6: Cool Properly
Let the cookies rest on the baking tray for 5 minutes.
Then transfer them to a wire rack to cool completely.
This step helps them hold their shape and keeps the centers tender.
How to Serve
These cookies taste best slightly warm or at room temperature. Serve them with milk, coffee, or tea for a simple snack. They also work well as part of a dessert plate with fresh fruit or yogurt. If serving for guests, stack them on a platter and sprinkle a few chopped peanuts on top for a clean, bakery-style look. For lunchboxes, wrap them individually so they stay soft and fresh.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 4 days.
For longer storage, place them in the fridge for up to 7 days.
To freeze, arrange cookies in a single layer, freeze until solid, then transfer to a freezer-safe bag. They keep well for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
Helpful Tips for Best Results
Use well-stirred peanut butter so the oil is evenly mixed. This keeps the dough from becoming dry or crumbly. If your dough feels too soft, chill it for 10 minutes before shaping. For softer cookies, remove them from the oven while the centers still look pale. For slightly crisp edges, bake closer to 11 minutes. Always measure peanut butter using a level cup, not a packed one, to keep the texture balanced.
Variations to Try
Sugar-Free Option:
Use a granulated sugar substitute designed for baking. Texture may be slightly softer, but flavor stays strong.
Egg-Free Version:
Replace the egg with 3 tablespoons of unsweetened applesauce. Cookies will be softer and less crisp.
Chocolate Peanut Butter Cookies:
Add 1 tablespoon cocoa powder and 1 tablespoon milk to the dough for a light chocolate flavor.
Peanut Butter Thumbprint Cookies:
Make an indent in each cookie before baking and fill with sugar-free jam after cooling.
Nutrition Facts (Per 1 Cookie, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 115 kcal |
| Carbohydrates | 9 g |
| Protein | 4 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Fiber | 1 g |
| Sugar | 7 g |
| Sodium | 85 mg |
Values may vary based on peanut butter and add-ins used.
FAQs
Are these cookies completely gluten-free?
Yes, as long as your peanut butter and any add-ins are labeled gluten-free and not processed in shared facilities.
Why didn’t my cookies spread?
This usually happens if the dough is too cold or the peanut butter is very thick. Let the dough sit at room temperature for a few minutes before baking.
Can I use chunky peanut butter?
Yes, chunky peanut butter works, but the cookies will be slightly more crumbly and less smooth.
Can I double the recipe?
Yes, this recipe doubles well. Mix thoroughly and bake in batches for even results.
Do I need flour at all?
No flour is needed. Peanut butter provides the structure, which is why these cookies stay naturally gluten-free.
Conclusion
Gluten-free peanut butter cookies are proof that simple recipes can still deliver rich flavor and great texture. With just a few ingredients and clear steps, you can make a batch that tastes fresh, soft, and homemade every time. Try the base recipe first, then explore the variations once you’re comfortable with the process. If you enjoyed this recipe, save it, share it, and keep it in your regular baking rotation for quick, reliable treats.
