Gluten-free peanut butter cookies are proof that simple can be seriously delicious. They’re soft, chewy, and packed with that classic peanut butter flavor everyone loves. Plus, you only need a handful of ingredients to whip them up—no fancy flour blends required! Perfect for a quick treat or sharing with friends.
Peanut butter cookies are a classic. They have to be one of my favorite treats of all time. Of course, to know me is to know that I LOVE peanut butter, so it's no surprise that Peanut Butter cookies are a fav of mine!
When I really want to indulge, I make my Peanut Butter Chip Peanut Butter Cookies , or No Bake Energy Bites that are chock-full of peanut butter for a no-bake treat.
But lately, I have had more and more friends who have been diagnosed with Celiac Disease, and others who are reducing their gluten intake by choice.
So I thought I would share some of the recipes that I have used for years for a select few people on my baking list who eat gluten-free for various reasons! These cookies have been on that list for years and are always requested as a firm favorite!
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Ingredients
The ingredients couldn't be simpler. You could probably go throw these together right now, without having to run to the store. No joke!
- Peanut Butter - smooth and creamy, thick and chunky. Doesn't matter! But I do prefer to use a natural peanut butter.
- Unsalted Butter - Should be at room temperature to make creaming easy
- Granulated Sugar - These cookies aren't too sweet, which lets the peanut butter flavor shine!
- Egg - Should be at room temperature
- Salt - I like to use a medium or coarse-grain kosher salt in cookies. It doesn't dissolve all the way, which leaves you with a little salty bite at just the right time!
- Gluten Free Flour Blend - I have tested them ALL and decided that Cup 4 Cup is the best, hands down!
- Xanthum Gum - Just a bit to help with structure
- Chocolate melted with Coconut Oil for drizzling - The chocolate is optional, but I mean, come on! Chocolate and peanut butter?!?!
See recipe card for quantities.
Hint: don’t overbake these gluten-free peanut butter cookies! Gluten-free cookies can dry out quickly, so pull them from the oven when the edges are just set and the centers still look soft. They’ll firm up as they cool, giving you that perfect chewy texture.
Variations
I love these cookies just the way they are. I think that a drizzle of chocolate is the only decoration or extra that they need. But if you really want to dress them up, you can try one of these ideas!
- Chocolate chips – classic and always a win with peanut butter.
- Chopped peanuts – for extra crunch and nutty flavor.
- Sea salt flakes – sprinkle on top before baking for a sweet-salty finish.
- Chopped pretzels (gluten-free) – add a fun crunch and a hint of salt!
- White chocolate chunks – creamy and sweet, they pair perfectly with peanut butter.
- Dried cranberries – add a chewy, tart contrast.
- Butterscotch chips – for a rich, buttery sweetness.
- Coconut flakes – bring a little tropical twist and texture.
And here are some ideas to sprinkle on top:
- Melted chocolate drizzle – dark, milk, or white for an elegant finish.
- Crushed peanuts – sprinkle on top before baking for extra crunch.
- Sea salt flakes – a little sprinkle brings out all the flavors.
- Peanut butter swirl – drizzle a bit on top after baking for double the peanut butter goodness.
- Mini chocolate candies – press a few into each cookie for a fun, colorful touch.
Equipment
Equipment can have a big impact on how a recipe turns out.
The best pan for baking cookies is a light-colored, heavy-duty aluminum baking sheet.
Here’s why:
- Even heat distribution: Aluminum conducts heat well, so your cookies bake evenly without burned bottoms.
- Light color matters: Dark pans absorb more heat, which can cause cookies to brown too quickly.
- Durability: A sturdy, rimmed baking sheet (often called a half-sheet pan) won’t warp in the oven and can handle years of baking.
For the best results, line it with parchment paper or a silicone baking mat—that keeps cookies from sticking and makes cleanup super easy.
These are the pans that I use, and I get great results!
I buy pre-cut Parchment Paper instead of rolls, and it makes my life so easy!
Storage
These gluten-free Peanut Butter Cookies store well at room temperature for up to a week in an airtight container.
If you want to freeze them, wrap them in cling film and place them in a freezer bag, and freeze for up to 3 months.
Top Tip
A top tip for making gluten-free peanut butter cookies is to use natural peanut butter that’s well-stirred. Too much oil or dryness can throw off the texture, so make sure it’s smooth and evenly mixed before adding it to your dough. This helps your cookies stay soft, chewy, and perfectly balanced!
Related
Looking for other recipes like this? Try these:
Recipes
Some of other favorite recipes:
Peanut Butter Cookies - Gluten Free and GOOD!
Ingredients
- ½ cup peanut butter
- 7 tablespoon unsalted butter softened
- ¾ cup granulated sugar
- 1 egg at room temperature
- pinch of salt
- 1 ½ cup plain gluten free flour blend I prefer Cup 4 Cup
- ½ teaspoon xanthan gum
- 3 oz dark chocolate melted with ~½ tablespoon coconut oil (optional)
Instructions
- Pre-heat oven to 350 ºF (180 ºC). Line two baking sheets with parchment paper or silicon mats.
- Cream together the peanut butter, softened butter and the granulated sugar.
- Add the egg and salt, and mix together until fully incorporated.
- Add the flour and xanthan gum, and mix well until the mixture is smooth.
- Using a cookie scoop, scoop out heaped 1 tablespoon balls of dough. If you don't have a cookie scoop, you can use a spoon and roll about 30 grams of cookie dough into a ball. Place the dough onto the lined baking sheet, flatten it slightly with your fingers, and make the criss-cross pattern with a fork.
- Leave about 1 inch of space between the cookies in case they spread during baking.
- Bake for 15 - 18 minutes, or until the edges of the cookies are slightly browned. Allow to cool on the baking sheet for about 2 minutes and then remove to a cooling rack.
- Optional: Once the cookies are completely cooled, either drizzle melted chocolate over the top or dip the cooled cookies. Set the cookies on a cooling rack until the chocolate is set.
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