Gluten Free Peanut Butter Cookies

These gluten-free peanut butter cookies are buttery-soft and peanut-loaded. The topping of crushed peanuts elevates the whole cookie-eating experience. Dive into this recipe; the entire family will love these rich and cozy cookies!

gluten free peanut cookies on parchment paper

Pack these into school lunchboxes, serve them with a glass of milk, or nibble them on the run. During the holidays, fill up your cookie jar with these delicious cookies!

For more peanut butter-based treats, check out these Peanut butter cups, my peanut butter fudge (keto), and these peanut butter, choc banana popsicles!

Ingredients

You'll notice these cookies include xanthum gum. While it's not 100% necessary, adding it does make a difference in how chewy and tender the cookies turn out.

Sugar: You'll need both white and brown sugar for this recipe.
Butter (or dairy-free alternative): Gives a rich, creamy texture and depth of flavor. The melted form helps get a tender crumb in the final cookies.
Egg: Acts as a binder, helping to hold the ingredients together while adding moisture and richness to the dough.
Peanut butter: Use smooth, unsalted peanut butter. Unsalted is preferred to control the overall saltiness.
Gluten-free plain flour: This flour provides the base for the cookies, providing structure.
Baking powder: A leavening agent that helps the cookies rise slightly, creating a lighter texture.
Xanthan gum (optional) improves the texture and softness of gluten-free baked goods, creating a more chewy and tender cookie.

Instructions

This recipe has only a few super simple steps. Follow these step-by-step instructions to see exactly how to prepare and work with the cookie dough.

A white mixing bowl with yellow liquid and a hand mixer with two beaters resting on the edge.

Step 1: Combine the sugars and melted butter in a bowl and mix.

A white mixing bowl containing thick, brown batter with swirl patterns visible on the surface.

Step 2: Add the egg, peanut butter, and vanilla. Use an electric whisk to combine until smooth. Add the gluten-free flour, baking powder, salt, and xanthan gum. Whisk again until smooth.

A white mixing bowl with gluten free peanut butter cookie dough, ready to go into the freezer.

Step 3: Cover the dough and freeze for 40 minutes.

Eight cookie dough balls on a parchment-lined baking sheet.

Step 4: Roll the dough into 13 balls (each weighing about 40g each / 2 tbsp).

Eight unbaked cookies topped with chopped nuts on parchment paper-lined baking tray.

Step 5: Press each ball down gently to form a cookie. Push a few small pieces of peanuts into the top of each.

8 baked gluten free peaunut butter cookies, cooling on a baking sheet.

Step 6: Bake at 356F for 10-12 minutes. Cool on the tray.

Hint: For perfectly even cookies, use a cookie scoop like this one, which holds two tablespoons of cookie dough per scoop.

Substitutions

There are a couple of easy swaps to make in this recipe;

Butter (or dairy-free alternative): Coconut oil, vegan butter, or applesauce (for a lower-fat option, though this may change the texture).
Smooth unsalted peanut butter: Almond butter, sunflower seed butter, or cashew butter. For a nut-free option, use tahini or a seed-based butter.
Vanilla extract: Try making these cookies with almond extract rather than vanilla for a dreamy taste.

Variations

Change up the recipe to turn it into your very own version. Use these ideas as thought starters:

Peanut butter and M&M's: Fold in M&M's candies for a fun, colorful addition that kids will love.
PB protein cookies: Add in protein powder for an extra protein boost. This makes them a great workout snack.
Chocolate peanut butter cookies: Mix cocoa powder into the dough and add chocolate chips for a decadent, chocolatey twist.
Peanut butter matcha cookies: Add matcha powder to the dough for a unique flavor and vibrant green color. This variation pairs the nutty taste with earthy notes.

Try my choc chip peanut butter cookies - you only need five ingredients to make them!

Equipment

This is a low-mess, simple recipe. I like to use an electric whisk in the first part of the method, but a stand mixer or a regular whisk will also work fine.

You'll also need a well-prepared baking sheet to prevent sticking.

Storage

Store cookies in an airtight container at room temperature for up to one week. Placing parchment paper between layers can help prevent them from sticking together.

For a firmer texture or if you live in a warm climate, store the cookies in the refrigerator for up to two weeks. Keep them in an airtight container to prevent them from drying out.

For long-term storage, freeze cookies in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to three months.

To thaw, leave them at room temperature for a few hours or microwave for a few seconds.

Top tips

Tip 1: For the best texture and flavor, use smooth, unsalted peanut butter. If using natural peanut butter, stir it well to mix the oils before measuring.

Tip 2: For thicker cookies, chill the dough for 30 minutes to an hour. This helps prevent spreading and results in a chewier cookie.

Tip 3: Use a kitchen scale for precision, especially with flour. This ensures consistent results and prevents dry or crumbly cookies.

Tip 4: Mix the ingredients just until combined to avoid tough cookies. Overmixing can develop gluten, making the cookies denser.

FAQ

How do I make my cookies softer?

To achieve a softer cookie, try adding an extra egg yolk or use a combination of peanut butter and almond flour. You can also try adding xanthan gum if you're making them gluten-free.

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges and still be soft in the center. They will firm up as they cool. Avoid overbaking to keep them soft and chewy.

Can I use natural peanut butter instead of regular peanut butter?

Yes, you can use natural peanut butter! Just keep in mind that it may result in a slightly different texture since natural peanut butter tends to be more oily and runny. Stir it well before measuring for the best results.

What if I don't have baking powder?

If you don't have baking powder, you can substitute it with baking soda. Use half the baking soda and add a little vinegar or lemon juice to activate it.

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