These gf peanut butter cookies turned out more like a peanut butter cookie fudge and so good ! Definitely a keeper ! Your craving for peanut butter cookies has been going on for a week. Your clothes have been looking tight and you’ve been surly. Do you know anyone who makes gluten free peanut butter cookies?

GLUTEN FREE PEANUT BUTTER COOKIE

These chewy, thick, and flavorful gluten-free peanut butter cookies are loaded with peanut butter. The greatest cookies are created with both dark chocolate chips and peanut butter chips. These cookies have crispy edges and gooey centers, require no chilling of the dough, and are simple to make.

WHY YOU’LL LOVE THIS RECIPE

• Is there a better combination than chocolate and peanut butter?
• These gluten free peanut butter cookies are thick and chewy.
• They are bakery style!
• These cookies do not require any dough chilling.
• They are surprisingly quick and easy to make.
• This recipe is gluten free!
• Check out these Levain Chocolate Chip Cookies for more bakery cookies.

INGREDIENTS & SUBSTITUTIONS

The major components and alternatives for gluten-free peanut butter cookies are listed below. For the complete recipe, scroll down to the recipe card.

For optimal results, use cold butter. As a result, the cookies bake up thicker and don’t spread out as much. To make creaming butter and sugars easier, cut into small cubes. Although I haven’t experienced vegan butter, I think the sticks of vegan butter will be fine.

The sweetness is provided by both granulated sugar and light brown sugar. Pack light brown sugar firmly. Although the cookies’ color will be slightly darker, dark brown sugar can be used.

In order to achieve the ideal cookie texture, eggs are essential. I do not advise using a vegan egg substitute. Check out these Vegan Peanut Butter Cookies for the vegan alternative.

The best cookie flavor is made using a full tablespoon of vanilla.

The most crucial flavor addition is natural, creamy peanut butter! Use the variety made only with salt and peanuts. A Jif cookie or one from another brand with extra sugars and oils will be denser and drier.

No gluten The flour 1 to 1 is ideal baking cookies! King Arthur Flour 1 to 1 gluten-free flour is something I use and adore.

Some tapioca flour gives the food some chew. You might substitute cornstarch or arrowroot powder in its place.

These cookies soar thanks to baking soda.

Both peanut butter and dark chocolate chips are very flavorful additions! They have a rich chocolate peanut butter flavor and melt delightfully. If preferred, you can use only dark chocolate or only peanut butter chips. These gluten-free peanut butter cookies are a hit in any case!

TASTE & TEXTURE

These gluten free peanut butter cookies have the perfect amount of peanut butter. They still have the classic tastes of a cookie: sugar, butter, vanilla and chocolate chips.

These gluten free peanut butter cookies are thick. They have golden crispy edges and a soft gooey center.

IS PEANUT BUTTER GLUTEN FREE?

Naturally gluten-free, peanuts. As a result, gluten is naturally absent from peanut butter that contains only salt and peanuts.

Numerous store-bought types of peanut butter typically do not include gluten but do have added sugars, oils, and preservatives. I’ve never actually seen regular peanut butter with extra gluten. Only “cookie dough peanut butter,” “brownie batter peanut butter,” or other artificially flavored peanut butters include gluten.

Always read the peanut butter labels to be sure there hasn’t been any cross-contamination.

NO STIR PEANUT BUTTER VERSUS NATURAL PEANUT BUTTER

The two primary varieties of peanut butter are! No-stir peanut butter is regarded to be one. The oil does not naturally separate and does not need to be stirred before use. Known for their no stir peanut butter, brands like Jif are popular.

Because of the trans fats or hydrogenated oils, they are not stir.

Nutritious peanut butter is free of added sugars or oils. Before using, mix the oil in the container because it naturally separates.

Use natural peanut butter in these gluten-free peanut butter cookies. No-stir peanut butter that is thicker will result in more dense, drier cookies. Teddie’s natural creamy peanut butter is fantastic!

HOW TO MAKE

STEP 1

First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

STEP 2

In a stand mixer, add cubes of cold butter, granulated sugar, and tightly packed light brown sugar. Beat until no clumps of butter remain, about 2 minutes.

STEP 3

Then, add in eggs and vanilla extract. Beat to combine.

STEP 4

Add in peanut butter. Stir to combine.

STEP 5

Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.

STEP 6

Fold in dark chocolate chips and peanut butter chips.

STEP 7

Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. My dough balls were about ⅓ cup in size.

STEP 8

Bake gluten free peanut butter cookies for 9 to 10 minutes or until cookies are just barely set in the middle. Mine were great right at 9 minutes.

STEP 9

Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.

EXPERT TIPS & TRICKS

Use cold butter from the fridge. This allows the cookies to stay compact and not spread while baking. Slice into ½ inch cubes.

Cold butter cubes and sugar are combined until there are no longer any butter clumps. My KitchenAid completed this task in about 2 minutes at medium speed.

Use creamy, natural peanut butter. It gives the ideal texture and has a fantastic, powerful flavor.

Make cookie dough balls that are the same size. This guarantees uniform baking.

Bake the cookies until the centers are barely set. As they bake, they will get firmer.

HOW TO SERVE & STORE

Once the gluten-free peanut butter cookies are cool enough to handle, serve them. Serve alongside a large glass of your preferred milk!

For up to 4 days, keep cookies covered at room temperature. Alternately, keep in the refrigerator for up to 7 days.

Cookies can be frozen for up to a month.

FREQUENTLY ASKED QUESTIONS

Is peanut butter gluten free?

Yes, most peanut butter is gluten free. Peanuts are gluten free naturally. Check labels to ensure there is no cross contamination.

Do I need to chill the dough?

No, you do not need to chill the dough. I made these with and without chilling the dough. I actually preferred the batch without dough chilling. They spread a tiny bit more than the chilled dough, which I enjoyed.

Which peanut butter should I use?

Use an all natural creamy peanut butter made with only peanuts and salt.

GLUTEN FREE PEANUT BUTTER COOKIES

Cookies with peanut butter that are gluten free and taste exactly like the ones you ate as a child. Nothing is more recognizable than a traditional peanut butter cookie with the crosshatch design and a glass of cool milk. These days, they are also gluten free.

There are hundreds of flourless peanut butter cookies online, and they are basically all the same. A cup of peanut butter, a cup of sugar, and an egg. Maybe a little salt. And that is it.

EASY LAZY GLUTEN FREE SUGAR COOKIES

They don’t spread evenly on their own, which is why you have to press them down using a fork’s tines.

According to me, the ideal gluten-free peanut butter cookies should not be overly puffy or fluffy, spread a little, and maintain their shape so the fork can show the cross-hatch pattern.

HOW TO MAKE GLUTEN FREE PEANUT BUTTER COOKIES?

To make gluten free peanut butter cookies you’ll need:

• Softened Butter (vegan and dairy free butter work great, I usually use Earth Balance, Melt, or the new Country Crock Plant Butter Sticks).
• Creamy peanut butter (not the all-natural kind you have to stir, you can use a crunchy peanut butter if you’d like as long as it doesn’t have to be stirred and stored in the fridge).
• Packed brown sugar (makes it chewy).
• White brown sugar (makes the edges crisp). And yes, you need both white and brown sugar together.
• An egg, or egg substitute. My go-to egg-substitute to make vegan peanut butter cookies is Bob’s Red Mill’s Egg Replacer, it worked great in this recipe).
• Vanilla extract (you can skip it, but you don’t want to. It really makes them taste great).
• Baking soda helps the cookies to spread just a little bit. Be careful not to add too much, your cookies will spread too much and lose their shape.
• Salt. Just a touch, but you may not need it if your peanut butter is salted.
• Xanthan Gum is necessary to give your peanut butter cookies some structure and keeps it from crumbling too much. You can omit the xanthan gum if you are using a gluten free flour that already has xanthan or guar gum in it, or if you are using a a flour like Ryze that doesn’t need gum. To avoid xanthan gum, you can use Pamela’s Not Xanthan Guar Gum, it is made with starches and psyllium hunk instead.
• Gluten free flour, I use my gluten free flour blend recipe which has rice flour, tapioca starch, and potato starch. You can use another gluten free flour, but you may need to use a little bit less

WHAT FLOUR DO YOU NEED TO MAKE GLUTEN FREE PEANUT BUTTER COOKIES?

To make these peanut butter cookies, I use my own recipe for a gluten-free flour mixture. If you want, you can switch to a different gluten-free flour, although you might need to use less of it.

The way that various gluten-free flours absorb moisture varies. This is how you determine how much gluten-free flour to use if you’re using a different kind.

I always create my cookie dough with a quarter cup less gluten-free flour and bake a single test cookie after that. Add two more teaspoons of gluten-free flour and bake another test cookie if it spreads excessively (which it definitely will). Add the remaining 2 tablespoons of gluten-free flour if it still spreads excessively.

While I use certain kinds of gluten-free flour, such as Ryze’s Blue Bag or Bob’s Red Mill’s 1 to 1 gluten-free flour, I typically need to use less gluten-free flour when making gluten-free cookies. You can use a comparable quantity with others, such as Jovial’s gluten-free pastry flour.

Gluten-Free Peanut Butter Cookies

Making gluten-free peanut butter cookies is quite simple. One bowl and a few basic ingredients are all you need. They have crisp borders and a soft middle thanks to the simple recipe’s use of gluten-free flour.

What’s the distinction? Texture. Gluten-free flour produces thicker gluten-free peanut butter cookies than their flourless counterpart. These cookies have the perfect amount of peanut butter taste and are creamy and soft.

Gluten-Free Peanut Butter Cookie Ingredients.

• Gluten-free flour. All gluten-free flour blends behave differently. This means that the texture of the cookies varies depending on the gluten-free flour you use. A blend that contains xanthan or guar gum gives the cookies the perfect texture: chewy on the edges and tender in the middle. If your blend doesn’t contain xanthan gum, whisk in a 1/2 teaspoon into the gluten-free flour before using.
• Peanut Butter. Gluten-free peanut butter cookies taste best when made with creamy peanut butter. It mixes easily into the dough and adds a lovely flavor. You can use either traditional (processed) or natural peanut butter. Cookies made with natural peanut butter tend to spread a little more than those made with traditional peanut butter.
• Softened Butter. Salted butter gives the cookies a salty-sweet taste, which is excellent in peanut butter cookies. If you’re dairy-free, use a dairy-free buttery spread. 
• Brown and Granulated Sugar. This recipe calls for a combination of brown and granulated sugar. While you could use one or the other, the blend tastes best. Granulated sugar adds sweetness and helps the cookies stay crisp. The brown sugar imparts a molasses flavor and keeps the cookies soft. 
• Egg. One large egg gives the cookies structure and aids in the leavening. 
• Baking Powder and Baking Soda. Gives the cookies a great texture.
• Salt. Enhances the flavor. Use table salt. It blends easily into the dough.

How to Make Gluten-Free Peanut Butter Cookies.

If you’ve ever made gluten-free chocolate chip cookies, you know the basic steps for making these cookies. Remember to start with a large bowl! Everything gets mixed in it.

Make the Cookie Dough.

Mix the dough. This is a one-bowl recipe. Mix the peanut butter with softened butter, sugar, and an egg. Once the mixture is smooth and creamy, add the remaining ingredients. Mix until a dough forms and you’re done.

Chill until firm. After mixing, cover the bowl and chill the dough for at least 30 minutes. This allows the gluten-free flour to hydrate, giving you cookies with a tender crumb and nice rise. The dough can be kept in the refrigerator for up to three days. The longer you chill it, the less the cookies spread.

Shape the Cookies.

Scoop the dough. I like to use a cookie scoop for this step for two reasons. 1. It’s fast. 2. All the cookies are the same size. And when cookies are the same size, they bake evenly. 

Roll the dough in sugar. (optional) Roll the cookie dough in granulated sugar. Not only does this add a little sweetness, but it also gives the cookies a mild crunch.  

Add a crisscross pattern. Peanut butter cookies usually have a classic “crisscross” pattern pressed into the dough before baking. This helps flatten the cookies for even baking. To do this, dip your fork into granulated sugar and then press it into the top of the dough twice, creating a crisscross pattern. Dipping the fork into granulated sugar keeps it from sticking to the dough. 

Bake Until Brown.

Bake until golden brown. Place the cookies onto a parchment-lined baking sheet and bake until the edges are golden brown and set.

Cool on a wire rack. After baking, let the cookies cool on the pan for about three minutes. Then transfer them to a wire cooling rack. Cooling the cookies on a rack keeps them crisp.

4 Tips for Making the Best Gluten-Free Peanut Butter Cookies.

• Employ a cookie scoop. Cookies can be easily rolled into balls with cookie scoops. Additionally, they guarantee that each cookie is the same size. Why is this important? Cookies bake evenly when they are all the same size. As a result, your cookie pan won’t have both underbaked and overbaked cookies.
• Use parchment paper to line your baking sheet. Cleaning up is a breeze when you use parchment paper, which also keeps the cookies from adhering to the pan.
• Change the baking period. Bake cookies for eight minutes if you want them chewy. Bake cookies for 10 minutes to get them crunchy.
• Before shifting the cookies, let them cool (just a little). Before moving the cookies to a wire rack, let them cool on the baking sheet for about three minutes. As a result, the cookies are helped to set and are less likely to break when moved.

How to Store and Freeze Gluten-Free Peanut Butter Cookies.

Gluten-free peanut butter cookies stay fresh for several days. Cover the cookies and store them on the counter for four to five days. 

If you want to freeze them, follow these steps. 

1. Let the cookies cool. Before freezing, make sure the cookies are completely cool. 
2. Place the cookies into a freezer container. Separate the layers with parchment paper or waxed paper.
   
   Don’t have a freezer container? Line a cake box with foil. This works great in a pinch. Then wrap the box with plastic wrap after you fill it.
3. Freeze up to three months. Thaw the cookies at room temperature when you’re ready to serve.