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Gluten-Free Peanut Butter Cookies - Simple, Chewy, and Naturally Delicious

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix the base: In a medium bowl, stir together peanut butter, sugar, egg, and vanilla until smooth and glossy.
  3. Add leavening and salt: Sprinkle in baking soda and salt. Mix until fully combined. The dough will be thick and scoopable.
  4. Fold in extras: If using chocolate chips or chopped peanuts, fold them in now.
  5. Shape the dough: Scoop heaping tablespoon portions and roll them into balls. Place them 2 inches apart on the baking sheet.
  6. Crisscross pattern: Gently press each ball with a fork in a crisscross pattern to flatten slightly to about 1/2 inch thick.
  7. 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.
  8. 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.