Tender and super peanut buttery gluten-free peanut butter cookies are one of my favorites! Packed with sweet-salty flavor in every bite, you can make this recipe in just one bowl.
I'm such a fan of peanut butter, I add it to everything from bananas and apples to a chocolate cake with peanut butter frosting (my favorite birthday cake, FYI). And when I turn it into cookies with a good amount of butter, a bit of salt, and caramelly brown sugar, I can't stop at just one. These gluten-free peanut butter cookies are packed wtih all that delicious peanut butter I crave, and they could hardly be easier to make. Let me show you how ...
For more peanut butter cookies, try my easy oat flour peanut butter cookies or peanut butter chocolate chip cookies!
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Why These Are the Best PB Cookies
I love peanut butter, so adding it to cookies makes so much sense. If you can't have peanuts, you could try almond butter, although the consistency might be a little different. This is a straightforward, unfussy recipe that calls for just a few simple gluten-free ingredients, plus it's made in one bowl. Some more highlights include:
- So much peanut butter flavor. I don't skimp on the peanut butter in this recipe! You'll use a whole ¾ cup for the batch, so you'll really taste it.
- Sweet enough ... But not too sweet. I used to make this recipe with added maple syrup, but I don't think the cookies need it. Just enough brown sugar balances the peanut butter without being cloying.
- One bowl. Let me mention again that you need just one bowl to make the cookie dough, which you can then pop straight into the fridge to chill a bit. What could be easier?
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts!
- Peanut butter - I use the fresh ground peanut butter sold by my local grocery store, but any type of peanut butter will work. Note that if you use sweetened peanut butter the cookies will taste sweeter.
- Butter - I always use unsalted butter brought to room temperature, BUT for a more sweet-salty vibe, go ahead and use salted butter.
- Brown sugar - Either light or dark brown sugar works (I used dark brown sugar).
- Egg - A large or extra-large egg is fine.
- Vanilla - Pure vanilla extract or vanilla bean paste adds a little vanilla undertone.
- Gluten free flour - My homemade gluten free flour blend is perfect here, or try your favorite 1:1 gluten free flour blend.
- Baking soda
- Salt - I use fine-grain sea salt, and if you have flaky salt, sprinkle a little over the tops of the cookies!
Variation Ideas/Etc
- Add peanuts - For even more peanutty flavor and crunch, stir in ½ cup of chopped peanuts. I love roasted peanuts for their depth of flavor.
- Add chocolate - Your favorite chopped dark chocolate bar would be amazing in these cookies!
- Candy? Try chopped up Reese's pieces or peanut butter cups to make these cookies even more extra.
How to Make Gluten-Free Peanut Butter Cookies
Here's an overview in photos of how to make this simple dough, with the detailed instructions in the recipe card lower down.
- Cream butter: Beat the peanut butter and butter, then add the sugar, egg, and vanilla.
2. Add dry ingredients: Beat in all of the dry ingredients until combined.
3. Chill and form: Refrigerate the dough, then form the cookies.
4. Bake: Set oven to 350°F and bake the cookies for 15 minutes.
Baking Tip: Refrigerate the Dough
Like many cookie recipes, this peanut butter cookie dough needs to be refrigerated. You can stick it in the fridge for 30 minutes or up to 2 days. If I'm planning to bake the cookies later, I'll transfer the dough to an airtight container so that the dough doesn't dry out.
Tips & Substitution Suggestions
- Slightly underbake - You can adjust the texture of the cookies by making them crisper by baking a bit longer, or softer by underbaking them. I tend to prefer the latter, but it's up to you!
- What kind of peanut butter? I always choose a natural peanut butter; I'm lucky enough that I can grab fresh ground peanut butter from my small local grocery store. But you can use any peanut butter in this recipe. If you do use a "natural" peanut butter, make sure to stir in the oil first before adding it to the butter.
- Make them vegan - For an easy vegan batch of cookies, use 1 flax egg for the egg and your favorite non-dairy butter for the butter.
- Naturally sweet - Swap coconut sugar for the brown sugar.
- Dairy-free: Use coconut oil in place of the butter or your favorite non-dairy butter.
Proper Storage
- Counter - Transfer cooled cookies to an airtight container and store them at room temperature on the counter for up to 5 days.
- Freezer - Place cookies in an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. Thaw the cookies in the fridge before serving.
More Gluten Free Peanut Butter Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten-Free Peanut Butter Cookies
Ingredients
- ¾ cup peanut butter (200 grams)
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups gluten free flour (150 grams)
- ¾ teaspoon baking soda
- ½ teaspoon fine grain sea salt
Instructions
- In a large bowl using an electric mixer on medium speed, cream the peanut butter and butter until light and fluffy, about one minute. Add the brown sugar and beat on high speed for about 2 minutes, scraping down the sides of the bowl as necessary. Reduce speed to medium and add the egg and vanilla; beat until well blended.
- Beat in the gluten free flour, baking soda, and salt on low until just combined. Cover the bowl and place it in the fridge for at least 30 minutes and up to overnight.
- When ready to bake, preheat oven to 350° F. Line two baking sheets with parchment paper.
- Using a teaspoon or a cookie spoon, scoop up generous helpings of dough, roll between your hands to form balls, and place on the baking sheets about 2 inches apart. With a fork dipped lightly in water, press the tines onto the dough to lightly flatten. Sprinkle the tops of the cookies with salt if you wish.
- Place in the oven and bake for about 12-15 minutes, until cookies are lightly browned and just set. Remove from oven, let cool 2 minutes on baking sheets, then remove cookies to a rack until they cool completely.
- Cookies will keep in an air-tight container for 5 days.
Notes
- Slightly underbake - You can adjust the texture of the cookies by making them crisper by baking a bit longer, or softer by underbaking them. I tend to prefer the latter, but it's up to you!
- What kind of peanut butter? I always choose a natural peanut butter; I'm lucky enough that I can grab fresh ground peanut butter from my small local grocery store. But you can use any peanut butter in this recipe. If you do use a "natural" peanut butter, make sure to stir in the oil first before adding it to the butter.
- Make them vegan - For an easy vegan batch of cookies, use 1 flax egg for the egg and your favorite non-dairy butter for the butter.
- Naturally sweet - Swap coconut sugar for the brown sugar.
- Dairy-free: Use coconut oil in place of the butter or your favorite non-dairy butter.
Helen says
These cookies are simple, delicious & a favorite very quickly. The new china is lovely as well!