These gluten-free peanut butter cookies are soft, chewy, and perfectly balanced between sweet and salty. A classic American cookie packed with peanut butter flavor and easy to make—complete with the traditional criss-cross fork marks.
This version includes both peanut butter and finely ground roasted peanuts for a bit of extra crunch; I use salted cocktail peanuts for that texture and flavor contrast.
Recipe Ingredient Notes
Gluten-free flour: I tested this recipe with several blends including my own mix, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure. All worked well, though the cookies made with the King Arthur blend spread slightly less. Choose a multi-flour blend that includes a binder such as xanthan gum. Single flours like almond or coconut won’t give the same results in this recipe.
Peanut butter: I use a conventional smooth peanut butter for bake stability. Organic single-ingredient nut butters tend to make drier, crumblier cookies. If you prefer chunky peanut butter, feel free to use it—texture will be slightly different but still delicious.
Peanuts: I recommend salted cocktail peanuts, pulsed to coarse crumbs. Make sure they are labeled gluten-free and free of extra seasonings unless you want added flavors in the cookies.
How to make Gluten Free Peanut Butter Cookie Dough
The dough is straightforward but on the softer side, so do not skip chilling for 30–45 minutes before scooping and baking. Chilling firms the dough and helps control spread.
Step 1: Whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl; set aside.
Step 2: Place salted peanuts in a food processor and pulse until they resemble coarse breadcrumbs, leaving small pieces for texture.
Step 3: In a stand mixer fitted with the paddle, cream room-temperature butter with brown and white sugar for 3–5 minutes until pale and fluffy, scraping down the bowl halfway.
Step 4: Add the peanut butter and vanilla, mixing until combined. Add the egg and egg yolk and mix until incorporated.
Step 5: Scrape the bowl, then mix in the dry ingredients on low speed until a dough forms. Fold in the ground peanuts. The dough will be soft.
Step 6: Transfer dough to an airtight container or cover the bowl and refrigerate for at least 30–45 minutes. Dough can be chilled up to 3 days before baking.
How to bake Peanut Butter Cookies
Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Portion the chilled dough with a 2-tablespoon scoop (this yields about 10–12 cookies). Roll each portion into a ball. Use a fork to make a cross-hatch (criss-cross) pattern on top; this flattens the dense dough and creates the classic look.
Step 3: Bake one sheet at a time at 350°F for 12–14 minutes. The cookies will look pale and slightly underbaked—don’t overbrown them, they continue to set as they cool.
Step 4: Remove from oven. If you want perfectly round cookies, gently press a round cutter around each warm cookie to even the edges. Optionally sprinkle flaky sea salt or add chocolate while warm. Cool on the baking sheet for 10 minutes before transferring to a rack to finish cooling.
Storage & Freezing
Store cooled cookies in an airtight container at room temperature. They stay soft and chewy for 3–4 days.
The dough freezes well. Chill the dough for at least 2 hours, form into balls, place in a single layer on a parchment-lined tray, press fork marks, and freeze. Once solid, transfer to a freezer bag for up to 3 months.
To bake from frozen, preheat oven to 350°F and bake directly from the freezer, adding 2–3 minutes if needed. Cookies baked from frozen may spread slightly less.
Why do you put fork marks on peanut butter cookies?
Peanut butter cookie dough is denser than many other doughs. Pressing a criss-cross pattern with a fork flattens the dough so it bakes evenly and gives the cookie its familiar appearance. Historically, the fork mark also acted as a visual signal that a cookie contained nuts, though today it’s mainly traditional and practical.
FAQ about Gluten Free Peanut Butter Cookies
This most often occurs when using natural peanut butter or over-measuring flour. Natural peanut butter can make the dough drier; weigh or spoon your gluten-free flour carefully to avoid excess.
Substitute the butter with your preferred dairy-free butter. Brands like Miyoko’s or other vegan spreads work well in this recipe.
The “cookie scoot” is using a round cutter or bowl slightly larger than the baked cookie to nudge the warm cookie into a perfect circle straight from the oven. It’s optional but gives a tidy appearance.
Note about Salt in my Recipes
I use a crystal kosher salt in my recipes unless otherwise stated. Different salts vary in intensity and crystal size—adjust quantities if you use a different brand. Morton’s kosher salt, for example, is denser and saltier by volume, so reduce the amount accordingly.
Baking in grams
I share measurements by weight because weighing ingredients is the most accurate way to bake. Digital scales are affordable and more reliable than measuring cups, especially with gluten-free flours that weigh differently than wheat flour.
Note about Ovens and Oven Temperatures
My recipes are developed for conventional ovens with the rack in the middle position. If you use convection, reduce temperature or baking time accordingly, as convection ovens can dry out baked goods. An oven thermometer helps ensure accurate temperatures.
Substitutions and Modifications
Any ingredient substitutions can change the outcome in texture and flavor. I test my recipes as published; results may vary if you alter ingredients or proportions.
More Gluten Free Peanut Butter Recipes to try
Gluten Free Peanut Butter Stuffed Cookies-
Gluten Free Peanut Butter Chocolate Chip Cookies (Small Batch)
-
Gluten Free Peanut Butter Granola
-
Gluten Free Peanut Butter Cheesecake
📖 Recipe
Gluten Free Peanut Butter Cookies
These gluten-free peanut butter cookies are soft, chewy, and have a balanced sweet-and-salty flavor. They’re easy to make and full of peanut butter goodness.
15 minutes
15 minutes
45 minutes
1 hour 15 minutes
Ingredients
- 100 grams roasted, salted peanuts
- 180 grams 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
Instructions
How to make Gluten Free Peanut Butter Cookie Dough
- Place peanuts in a food processor and pulse until coarse breadcrumbs with small pieces remaining. Set aside.
- Whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a stand mixer, cream butter with both sugars on medium speed for about 5 minutes until pale and fluffy, scraping the bowl once.
- Add peanut butter and mix until combined.
- With the mixer on low, add the egg, egg yolk, and vanilla until incorporated, then scrape the bowl.
- Slowly add the flour mixture on low and mix until just combined.
- Add the ground peanuts and mix briefly to combine.
- Place dough in an airtight container and refrigerate at least 30–45 minutes, or up to 3 days. Longer chilling (12+ hours) improves flavor and texture.
Baking Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough with a 2-tablespoon cookie scoop to make 10–12 cookies. Roll into balls and press a cross-hatch pattern with a fork.
- Optional: sprinkle flaky sea salt or top with chocolate before or immediately after baking.
- Arrange dough balls on a sheet, leaving room to spread. Bake one sheet at a time.
- Bake 12–14 minutes, until the cookies are set but still pale. Baking time varies by oven and preference.
- Remove from oven and, if desired, use a round cutter to tidy the edges while warm.
- Cool on the pan for 5–10 minutes, then transfer to a rack to cool completely. Repeat with remaining dough.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 309
Calories are an estimate.
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