These gluten free peanut butter cookies are incredibly soft and chewy — you won’t miss gluten at all. Made from simple pantry staples, they’re perfect whether you’re gluten-sensitive or simply a peanut butter fan.
Unlike many gluten-free cookie recipes that turn out dry or crumbly, these cookies stay tender and chewy. The first time I baked them I had to double-check that I’d used gluten-free flour because the texture was so spot-on.
This recipe is special to me — it’s adapted from my great-great-grandmother’s peanut butter cookie recipe. Her original version wasn’t gluten-free, but swapping in a reliable 1:1 gluten-free flour blend made the conversion simple and successful.
The result? Perfect cookies. I’m sharing our family favorite so you can enjoy them too.
Note: These cookies are intentionally chewy. If you prefer a crispy peanut butter cookie, this isn’t the recipe for you.
Quick Tips for the BEST Gluten Free Peanut Butter Cookies
Follow these tips for soft, chewy, bakery-style gluten-free peanut butter cookies every time:
- Use the right peanut butter: Choose a classic, no-stir creamy peanut butter. Natural peanut butter that separates can make the dough too dry or too oily.
- Don’t overmix: Mix just until combined. Overmixing leads to tougher cookies.
- Scoop evenly: Use a cookie scoop or tablespoon so cookies bake uniformly.
- Flatten with a fork: Press each dough ball with a fork for the classic criss-cross pattern and even baking.
- Watch baking time: Gluten-free cookies can overbake quickly. Remove when edges are set and centers still look slightly soft — they’ll firm up as they cool.
- Customize: Fold in mini chocolate chips, chopped peanuts, or sprinkle a little sea salt on top before baking for variation.
Ready for the recipe? Here’s the best gluten-free peanut butter cookie method I’ve found.
Ingredients
- 1-to-1 gluten-free flour blend*
- Baking powder
- Baking soda
- Salt
- Butter, softened
- Cane sugar or regular granulated sugar
- Brown sugar
- Peanut butter (creamy)
- 1 egg
*I use a trusted 1-to-1 gluten-free blend. Different blends can vary, so results may differ if you substitute another mix.
How to Make GF Peanut Butter Cookies
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter until light and fluffy. Add the granulated sugar and brown sugar, then add the peanut butter and mix until smooth. Add the egg and beat thoroughly.
Gradually add the dry flour mixture to the wet ingredients, mixing until combined and the dough is smooth. Avoid overmixing.
Shape the dough into 1–2″ balls depending on desired cookie size and place them about 2″ apart on a prepared cookie sheet.
Dip a fork into a little gluten-free flour and press a criss-cross pattern onto each cookie to flatten slightly.
Bake 8–10 minutes, until the cookies are set and the edges just begin to brown. Do not overbake — they should still look slightly soft in the center so they remain chewy.
Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to finish cooling. Then indulge and enjoy!
FAQs
What’s the secret to chewy cookies?
Chewiness comes from higher moisture content, and brown sugar contributes moisture because of its molasses. Using both brown and white sugar is essential to keep these cookies soft and chewy.
Can I make these cookies dairy-free?
Yes. Replace the butter with a dairy-free vegan butter substitute. The cookies will still be tasty, though the texture may differ slightly from the version made with dairy butter.
Can I freeze the cookie dough?
Yes. Form dough into balls and freeze them on a baking sheet until firm, then transfer to a freezer-safe container. Bake from frozen, adding a minute or two to the bake time as needed.
How should I store these cookies?
Store baked cookies in an airtight container at room temperature for 4–5 days. For longer storage, freeze baked cookies for up to 2 months.
More Gluten-Free Cookie Recipes to Try
If you enjoy these cookies, try other gluten-free favorites like peanut butter blossoms, soft and chewy sugar cookies, snickerdoodles, Russian tea cookies, or oatmeal raisin cookies for more variety.
I hope you love these chewy gluten-free peanut butter cookies as much as my family does — they disappear fast around here. They’re easy enough that kids can help, too.
