These Gluten Free Peanut Butter Cookies will become your new favorites – soft and chewy with the perfect sweet and salty balance. This American Classic is packed with peanut butter flavor and easy to make.
Recipe Ingredient Notes
Gluten Free Flour: I tested this recipe with my own gluten free flour blend, Bob’s Red Mill 1 – to 1 and King Arthur Measure for Measure. Every blend worked great in this recipe.
Peanut Butter: I use Jif Creamy Peanut Butter in this recipe. I prefer using the conventional style over the organic style for baking. Organic nut butter varieties with only one ingredient tend to create very dry baked goods.
Peanuts:I use salted Cocktail Peanuts in this recipe. Please make sure whatever peanuts you use are gluten-free and does not contain any random seasonings (This is often the case with Dry Roasted Peanuts)
What is room temperature butter?
Almost every recipe I share starts with room-temperature unsalted butter. I prefer my butter soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
A note about Gluten Free Flour Blends
I test every recipe shared on my website with 2-3 different gluten free flour blends including my own blend. Not all gluten free flour blends are created equally. Cup4Cup works the best for delicate applications, King Arthur Measure for Measure is great for a baked good where you want structure and Bob’s Red Mill 1 for 1 is great for cookies and cakes. I did an extensive bake-off which you can find more about here: The Cookie Bake Off.
Please remember – you can NOT substitute a gluten free flour blend with one single product such as almond flour or coconut flour. You will receive the best results when using blends.
How to make Gluten Free Peanut Butter Cookie Dough
The dough for this recipe for Gluten Free Peanut Butter Cookies is very straight forward but it is important to mention that the dough will be on the softer side. Therefore you should not skip the 30-45 minutes chilling before scooping and baking the cookies.
Ground up Peanuts: Place your 100 g of peanuts in your food processor or blender and puls them until they resemble coarse breadcrumbs. You still want to see bits and pieces of peanuts.
Make the dough: Place your room temperature butter and sugars into the bowl of your stand mixer fitted with the paddle attachment. Cream your butter and sugar for 5 minutes, until light and fluffy. Make sure to scrape down the sides halfway through the creaming process. Add the peanut butter, egg and egg yolk, and vanilla and mix until fully incorporated. Mix in the dry ingredients and blend until the flour disappears into the butter mixture. Add your ground up peanuts and mix to combine.
Chill the dough: Transfer your peanut butter cookie dough to an airtight container (or cover your mixing bowl with plastic wrap) and refridgerate for at least 30-45 minutes. You may chill the cookie dough up to 3 days before baking cookies.
Scoop your cookies: When you are ready to bake your cookies, scoop the dough use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 – yellow scoop) and portion the cookie dough. This recipe should give you 10-12 cookies, depending on how much cookie dough you snack on. Use the tines of dinner fork and make a cross hatch design (criss – cross) on top of the cookie dough. This will press the cookies down and give them their signature look. Please aware if you make your cookies smaller (or bigger) the baking time will change.
Optional: Sprinkle the cookies with some flaky seasalt and top them with some chocolate before baking if you like. I like to top mine with some pieces of a dark or milk chocolate bar and generous sprinkle of flaky sea salt.
Bake: Bake your cookies at 350F for 12-14 minutes (make sure the oven is preheated!). I bake 6 cookies on a parchment lined sheet tray at a time. This way the cookie sheet is not crowded and the cookies have room to spread. The cookies will look pale and underbaked but they will continute to bake while cooling.
Cool: Allow the cookies to cool on the sheet tray for 5 minutes before transfering them to a cooling rack and allow for them to cool completely. Store any leftover cookies you may have in an airtight container at room temperature.
Frequently Asked Questions
Can I make those cookies with a different nut butter?
I have not tried those cookies with a different nut butter.
My cookies are very crumbly and dry
This happens when you use a natural peanut butter. Natural peanut butter results with dry and crumbl cookies.
Can I use crunchy peanut butter?
If you have crunchy peanut butter on hand, go ahead and use it in this recipe. It will make the cookies extra crunchy and delisious.
Can I make those peanut butter cookies dairy free?
Please substitute the butter used in the recipe for your favorite dairy free butter substitute. I like to use Miyoko’s and ForA Vegan Butter.
Can I freeze the cookie dough?
To freeze the cookie dough, scoop your cookies and criss cross them. Then place them on a parchment-lined sheet tray that will fit in your freezer. A ¼ size sheet tray works great for this task (this one even comes with a lid!). Place the sheet tray in your freezer and allow the cookies to fully freeze. Once frozen transfer them to a freezer-safe, air-tight container and store for up to 3 months.
How do I bake frozen cookie dough?
I bake my cookie dough straight from the freezer and add an additional 2-3 minutes of baking time IF needed. Please be aware that cookies baked from frozen sometimes do not spread as much.
What is the cookie scoot?
To get perfectly round cookies, I like to use a round cutter or bowl that’s slightly larger than my cookies and “scoot them” into a perfectly round shape when they come from the oven. This is not a must but people sure are impressed with perfect round cookies.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
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- 100 grams roasted, salted peanuts
- 180 g gluten free multipurpose flour blend
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 grams unsalted butter, at room temperature
- 150 grams light brown sugar
- 50 grams granulated white sugar
- 125 grams smooth or chunky peanut butter
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
How to make Gluten Free Peanut Butter Cookie Dough
- Place peanuts in a food processor or blender and pulse them until they resemble coarse breadcrumbs. You still want to see bits and pieces of peanuts. Set aside
- Combine gluten-free flour, baking powder, baking soda, and salt in a separate bowl
- In the bowl of your stand mixer, combine room temperature butter and both sugars beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- Add the peanut butter and mix until incorporated.
- With the mixer running on low, add the egg, the egg yolk, and vanilla, letting it fully incorporate. Pause your mixer to scrape down the sides.
- With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
- Add your ground-up peanuts at a low speed just to combine
- Place the dough in a Tupperware container and let the dough rest in your refrigerator for at least 30-45 minutes, better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.
- Preheat your oven to 350F. Line two sheet trays with parchment paper.
- Scoop the dough use a 2 Tablespoon Cookie Scoop and portion the cookie dough (10-12 cookies) Use the tines of dinner fork and make a crosshatch design (criss-cross) on top of the cookie dough.
- Optional: Sprinkle the cookies with some flaky sea salt and top them with some chocolate before baking if you like.
- Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
- Bake Cookies for 12-14 minutes until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
- Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.
- Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Repeat with the remaining dough if you would like.
Amount Per Serving: Calories: 308