Gluten-Free Peanut Butter Cookies – Simple, Chewy, and Naturally Delicious
Peanut butter cookies are one of those timeless treats that feel like a warm hug—familiar, comforting, and impossible to resist. This gluten-free version keeps everything you love: the rich peanut flavor, the soft center, and those classic crisscross tops. No fancy flours, no complicated steps, just straightforward ingredients and big flavor.
Whether you’re gluten-free by choice or necessity, these cookies deliver the kind of satisfaction that keeps you coming back for one more.
Gluten-Free Peanut Butter Cookies - Simple, Chewy, and Naturally Delicious
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C).Line a baking sheet with parchment paper.
- Mix the base: In a medium bowl, stir together peanut butter, sugar, egg, and vanilla until smooth and glossy.
- Add leavening and salt: Sprinkle in baking soda and salt. Mix until fully combined. The dough will be thick and scoopable.
- Fold in extras: If using chocolate chips or chopped peanuts, fold them in now.
- Shape the dough: Scoop heaping tablespoon portions and roll them into balls.Place them 2 inches apart on the baking sheet.
- Crisscross pattern: Gently press each ball with a fork in a crisscross pattern to flatten slightly to about 1/2 inch thick.
- Bake: Bake for 9–11 minutes, until the edges look set and the tops are slightly crackly. The centers may look soft—that’s perfect.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
Why This Recipe Works
At its core, this recipe is simple: peanut butter, sugar, egg, and a few flavor boosters. There’s no wheat flour involved, and that’s not a compromise—it’s actually what makes the texture so tender. Peanut butter supplies fat and structure, while sugar helps with spread and caramelization.
Egg binds everything together so the cookies hold their shape. The balance of ingredients keeps the cookies chewy in the center with lightly crisp edges—exactly what you want.
You also don’t need a mixer. Everything comes together in one bowl, and the dough is ready in minutes.
Because there’s no gluten to develop, there’s no risk of overmixing. It’s a low-effort, high-reward recipe that’s great for weeknights, bake sales, and quick cravings.
What You’ll Need
- 1 cup creamy peanut butter (natural or regular; see notes below)
- 3/4 cup granulated sugar (or a mix of white and light brown sugar for a deeper flavor)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda (ensure it’s labeled gluten-free)
- 1/4 teaspoon fine sea salt (skip if your peanut butter is very salty)
- Optional add-ins: 1/2 cup chocolate chips (gluten-free), chopped peanuts, or a pinch of cinnamon
Note on peanut butter: Both traditional shelf-stable peanut butter and natural peanut butter work. If using natural peanut butter, stir it very well before measuring to incorporate the oil.
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).Line a baking sheet with parchment paper.
- Mix the base: In a medium bowl, stir together peanut butter, sugar, egg, and vanilla until smooth and glossy.
- Add leavening and salt: Sprinkle in baking soda and salt. Mix until fully combined. The dough will be thick and scoopable.
- Fold in extras: If using chocolate chips or chopped peanuts, fold them in now.
- Shape the dough: Scoop heaping tablespoon portions and roll them into balls.Place them 2 inches apart on the baking sheet.
- Crisscross pattern: Gently press each ball with a fork in a crisscross pattern to flatten slightly to about 1/2 inch thick.
- Bake: Bake for 9–11 minutes, until the edges look set and the tops are slightly crackly. The centers may look soft—that’s perfect.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
Yield: About 14–16 cookies, depending on size.
Keeping It Fresh
These cookies stay soft for days if stored properly.
Once cooled, keep them in an airtight container at room temperature for up to 4–5 days. To preserve chewiness, tuck a small piece of bread or a damp (not wet) paper towel in a separate small bag inside the container; it helps maintain moisture.
To freeze: Freeze baked cookies for up to 2 months in a freezer-safe bag. Thaw at room temperature.
You can also freeze raw dough balls—flatten and crisscross them before freezing on a tray, then stash in a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Truly gluten-free: No flour needed, and naturally friendly for those avoiding gluten.
- Quick and easy: One bowl, no mixer, and minimal cleanup.
- Budget-friendly: Pantry staples do all the work—no specialty flours required.
- Customizable: Add chocolate chips, chopped nuts, or a sprinkle of flaky salt.
- Great texture:</-strong> Crisp edges with a chewy center for that classic cookie bite.
What Not to Do
- Don’t overbake. If you wait for a firm center in the oven, they’ll be dry once cooled.
- Don’t skip the rest on the pan. They’re fragile when hot and can break if moved too soon.
- Don’t forget to check labels. Make sure baking soda, chocolate chips, and any add-ins are certified gluten-free.
- Don’t use cold egg. A cold egg can make the dough stiff and harder to mix evenly.
- Don’t ignore peanut butter texture. If your natural peanut butter is separated, stir until completely smooth so the cookies don’t spread unevenly.
Recipe Variations
- Chocolate Chip: Stir in 1/2 cup gluten-free chocolate chips and finish with a pinch of flaky salt before baking.
- Crunch Lover’s: Use crunchy peanut butter or add 1/3 cup chopped roasted peanuts for extra texture.
- Peanut Butter Cup:</-strong> Press a mini peanut butter cup into each cookie right after baking, then let cool.
- Cinnamon Sugar: Roll the dough balls in cinnamon sugar before flattening for a snickerdoodle twist.
- Almond Twist: Swap half the peanut butter for almond butter and add a splash of almond extract.
- Chocolate Drizzle: Once cooled, drizzle with melted dark chocolate and a sprinkle of chopped peanuts.
- Honey-Sweetened: Replace half the sugar with honey and bake toward the shorter end of the time, as they brown faster.
FAQ
Can I use natural peanut butter?
Yes. Natural peanut butter works well as long as it’s thoroughly stirred to combine the oil.
The cookies may spread slightly more than with conventional peanut butter, but the texture is still great.
Are these cookies dairy-free?
Yes. The base recipe is dairy-free. Just make sure any add-ins, like chocolate chips, are dairy-free and gluten-free if needed.
Can I make them less sweet?
You can reduce the sugar to 1/2 cup for a lightly sweet cookie.
The texture will be a bit softer and less crisp at the edges, but still delicious.
What if I don’t have baking soda?
You can skip it in a pinch, but the cookies will be denser and spread a little less. If you have baking powder, use 1 teaspoon as a substitute, but the flavor and texture will vary slightly.
How do I make them extra chewy?
Use a mix of 1/2 cup white sugar and 1/4 cup light brown sugar, and pull them from the oven when the centers are just set. Let them cool on the pan for the full 5 minutes.
Can I double the recipe?
Absolutely.
Double all ingredients and bake in batches. Keep the dough covered between batches to prevent drying out.
Why did my cookies crack too much?
Overbaking or a dry dough can cause extra cracking. Make sure your peanut butter is well-stirred and your oven temperature is accurate.
Pull the cookies when the edges set but the centers are still soft.
Do I need to chill the dough?
No. The dough is ready to bake right away. If your kitchen is very warm or your dough feels greasy, a short 15-minute chill can help with shaping.
Final Thoughts
These gluten-free peanut butter cookies prove that simple can be spectacular.
With pantry ingredients and a few easy steps, you get cookies that hit all the right notes—sweet, salty, chewy, and rich. Keep this recipe in your back pocket for last-minute cravings, weekday treats, or a sharable dessert that everyone can enjoy. Once you make them, they’ll likely become your go-to peanut butter cookie—gluten-free or not.
