Turn your kitchen into a bakery with these simple, 20-minute gluten free peanut butter cookies. Everything you love about fresh-baked, homemade cookies- Soft, chewy, and absolutely perfect!

gluten free peanut butter cookies on small white plates with a bowl of creamy peanut butter and a white napkin

What Makes This Recipe Great

There’s really nothing better than fresh-baked, homemade cookies warm out of the oven with a glass of (almond) milk. However, when you’re gluten-free, these yummy indulgences aren’t as easy to achieve.

That’s where my gluten free peanut butter cookies come in. These peanut butter cookies are soft and chewy like the cookies you love, freshly baked with delicious flavor, and they’re gluten free! Chances are, no one will even know the difference, they’re that good!

Recipe Highlights

  • Peanut Butter is naturally gluten free!
  • Soft, chewy middles with perfectly crisp edges.
  • Taste like your favorite bakery!
  • Add chocolate chips or nuts for extra gooey goodness.
  • Easy, 20-minute recipe!

Ingredient Notes

ingredients for gluten free peanut butter cookies

Vegan Butter: I like Miyokos or Kite Hill brands, but feel free to use your favorite. Make sure to use cold butter, as this will keep the cookies from spreading too much while baking.

Gluten Free All-Purpose Flour: I like the King Arthur brand. It’s a 1:1 flour substitute and is great to bake with!

Smooth Peanut Butter: Make sure to use a brand that isn’t too liquidy or drippy or these cookies might not turn out so well! Try to find a brand like Justin’s that is a little more solid. If it’s natural peanut butter, make sure to stir before measuring. 

Recipe Step by Step

steps to make healthy peanut butter cookies
  1. Preheat your oven to 350. 
  2. Combine the peanut butter, coconut sugar, maple syrup, vegan butter, vanilla, and eggs in a bowl and mix well. 
  3. In a separate bowl, combine the gluten free flour, baking soda, baking powder, and salt and mix. 
  4. Add the dry ingredients to the wet and stir to combine.
four photos showing how to scoop peanut butter cookies and press them down with a fork

5. Form the dough into 30 balls – I like to use a 1-inch cookie scoop to keep them all the same size. 

6. Use a fork to press down on each cookie to flatten and make a criss-cross imprint pattern on the top. Bake for 9-10 minutes. 

7. Let the cookies cool completely. Enjoy! 

gluten free peanut butter cookies laid out on a baking sheet with parchment paper

Mary’s Tips & Tricks

Gluten Free Peanut Butter Brands: Some excellent options are Thrive Market, Justin’s, MaraNatha, and Laura Scudders. Even popular brands like JIF and Skippy are gluten-free, however, I would opt for their “natural” versions for healthier ingredients and less added sugar.

Storage: Store your cookies at room temperature in an airtight container for up to 3 days. You can also keep them in a Ziploc bag or airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. See FAQs below for how to freeze the dough for later use!

Double Batch: Chances are, you’re going to want to make a batch to eat, and a batch to freeze. Simply click “print” on the recipe below and increase the serving amount and the ingredient amounts will automatically adjust!

Recipe FAQs

Can I freeze these gluten-free peanut butter cookies?

Yes! You can freeze them after baking them or you can freeze the dough. If freezing the dough, I recommend rolling them into balls and separating the layers in your freezer-safe container with parchment paper. This way, the cookie dough balls won’t stick together. Defrost overnight in the fridge when you’re ready to bake them, and bake according to the instructions in the recipe below.

Can I add nuts or chocolate chips to this recipe?

Yes! Feel free to add 1/2-3/4 cup of either chopped nuts, chocolate chips, or peanut butter chips to your cookies if you prefer. I love Enjoy Life chocolate chips, which are gluten and dairy-free.

Is peanut butter gluten free?

Most brands of peanut butter are gluten free, especially if they just contain peanuts and/or salt! Always check your labels if you have Celiac or a gluten sensitivity. Sometimes cross-contamination can be an issue during the manufacturing process, but many types are labeled gluten free and totally safe!

2 peanut butter cookies stacked on a white plate with a bowl of creamy peanut butter in the background

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Gluten Free Peanut Butter Cookies

Turn your kitchen into a bakery with these simple, 20-minute gluten free peanut butter cookies. Everything you love about fresh-baked, homemade cookies- Soft, chewy, and absolutely perfect!
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Ingredients

Equipment

Instructions
 

  • Preheat your oven to 350.
  • Combine the peanut butter, coconut sugar, maple syrup, vegan butter, vanilla, and eggs in a bowl and mix well.
  • In a separate bowl, combine the gluten free flour, baking soda, baking powder, and salt and mix.
  • Add the dry ingredients to the wet and stir to combine. Form the dough into 30 balls – I like to use a 1-inch cookie scoop to keep them all the same size.
  • Use a fork to press down on each cookie to flatten and make a criss-cross imprint pattern on the top. Bake for 9-10 minutes.
  • Let the cookies cool completely. Enjoy! 

Notes

Gluten Free Peanut Butter Brands: Some excellent gluten free options are Thrive Market, Justin’s, MaraNatha, and Laura Scudders. Even popular brands like JIF and Skippy are gluten-free, however, I would opt for their “natural” versions for healthier ingredients and less added sugar.
Storage: Store your cookies at room temperature in an airtight container for up to 3 days. You can also keep them in a ziploc bag or airtight container in the refrigerator for up to a week, or in the freezer for up to three months. See FAQs below for how to freeze the dough for later use!
Double Batch: Chances are, you’re going to want to make a batch to eat, and a batch to freeze. Simply click “print” on the recipe below and increase the serving amount and the ingredient amounts will automatically adjust!

Nutrition

Serving: 1cookie, Calories: 151kcal, Carbohydrates: 16g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 177mg, Potassium: 71mg, Fiber: 1g, Sugar: 8g, Vitamin A: 200IU, Calcium: 19mg, Iron: 1mg