Don’t settle for lesser cookies just because you’re gluten free! Most gluten free peanut butter cookies are made without flour, and they don’t taste right. These are legit pb cookies, with all the flavor and texture but no gluten
I’m all about easy recipes, but the flourless 3-ingredient cookies that pull up in a quick Google search for gluten free peanut butter cookies are not quite up to par.
Sometimes, you just want the real thing, right?
For a few year’s now, I’ve been experimenting with some different recipes in an attempt to make the perfect peanut butter cookies.
And most importantly, one that holds together and isn’t crumbly or gritty because your cookies should not taste like sand just because you’re gluten free.
Well, I did it. And I’m so excited to share the recipe with you!
Psst! If you like peanut butter, you’re going to LOVE my Chocolate Peanut Butter Cup Ice Cream Pie! It has the most delicious easy-to-make crust and is loaded with chocolate and peanut butter goodness.
How are gf peanut butter cookies different from flourless peanut butter cookies?
Traditional gluten free peanut butter cookies have a classic taste and more of a crisp texture than flourless peanut butter cookies, which taste very heavily of peanut butter because that is mainly what they are.
If you’re looking for a cookie that is super simple and fast to make, then a flourless, 3-ingredient peanut butter cookie recipe might be a great option.
If, however, you’re wanting to enjoy a nostalgic treat that tastes just like you remember from your childhood, stick to a regular gluten free peanut butter cookie recipe like this one.
What is “natural peanut butter,” and can I use it in peanut butter cookies?
Natural peanut butter contains just 2 ingredients: peanuts and salt. classic peanut butter also has oil and sugar, which gives it a smooth, consistent texture and therefore works better in peanut butter cookie recipes like this one.
WAIT! Don’t lose this post! Save this image on Pinterest
Substitutions for Gluten Free Peanut Butter Cookies
You can use an egg replacement such as Bob’s Red Mill Egg Replacer in this recipe. The texture will be slightly different but it will work.
Use a dairy free butter substitute in stick form (not in a tub) in place of the butter called for in this recipe. I have had good success with Melt sticks.
You can absolutely make this recipe peanut free, as long as you can tolerate another kind of nut or seed. Be sure that you use one that has the same consistency as regular peanut butter.
I recommend Barney Butter smooth almond butter or Sunbutter. Keep in mind that Sunbutter might change the color of your cookies to a blueish-green, as the baking soda reacts with chlorophyl in the sunflower seeds during the baking process. They will taste the same and are perfectly safe to eat, but might look a little off 🙂
Why are my gluten-free cookies falling apart?
Gluten-free cookies fall apart because you’re using the wrong flour, or measuring the flour incorrectly. Stick to a high quality blend like Cup4Cup or gfJules, and be sure to use the stir, scoop, and level method when measuring flour.
If you still end up with crumbly cookies, try reducing the flour in your recipe by 1-2 tablespoons to make a wetter dough.
What kind of peanut butter is gluten-free?
Peanut butter is naturally gluten free, but some varieties contain add-ins like granola that are not gluten free, or are cross-contaminated during the processing phase. Jif peanut butter is usually marked gluten free, as are many other brands.
Stick with jars of peanut butter that are clearly labeled ‘gluten free’ and be sure to use a clean jar that hasn’t been contaminated by crumbs or other gluten-containing foods.
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups flour (I used gfJules)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup sugar to roll the dough in
- Line a cookie sheet with parchment paper and set aside.
- Preheat oven to 350 degrees F.
- Using a standing mixer or electric hand mixer, cream together butter, brown sugar and peanut butter until fluffy.
- Add the egg and vanilla and continue mixing.
- Add flour, baking soda, and salt and mix just until combined.
- Divide dough into small balls, about 1 inch in diameter each then roll in the 1/3 cup sugar.
- Place on cookie sheet about 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern.
- Bake 10-11 minutes, until lightly browned on the bottom, but still soft in center.
- Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
I have tested this recipe with gfJules and Cup4Cup flour blends, both worked great. I cannot guarantee the results if you choose to use a different blend. I do not recommend Bob's Red Mill 1:1 for cookies.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 177mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 4g