Gluten Free Peanut Butter Cookies have a special place in my kitchen and in my story. When I first gave up gluten, I thought I’d never enjoy the simple joy of a warm, chewy cookie again. Back in Tuscany, my mentors taught me to value simplicity and rich flavor. Here in the U.S., that legacy lives on just without the wheat.
Table of Contents
These cookies became my go to when I needed something quick, satisfying, and nostalgic. I’ve baked them for friends, family, and even skeptics who couldn’t believe they were gluten free. In this guide, I’ll show you what makes this classic so lovable and how to make it your own.
You’ll learn exactly what gluten free peanut butter cookies are, how to make them like a pro, and why they work so well for gluten sensitive or Celiac friendly diets. Plus, I’ll share tips to help you feel confident baking them in your own home even if you’re brand new to gluten-free baking.
What Are Gluten Free Peanut Butter Cookies?
Gluten free peanut butter cookies are a naturally flourless or alternative flour cookie made with peanut butter as the star ingredient. Unlike traditional cookies that rely on wheat flour for structure, these use peanut butter, eggs, and sugar or a small amount of gluten free flour to achieve a chewy, rich texture.
The best part? These cookies are often grain free, dairy free, and low effort. Because peanut butter already contains protein and fat, it behaves like a binder and structure-builder in one. That means fewer ingredients, faster prep, and no compromise on taste.
In fact, many classic recipes like the old school 3-ingredient version were accidentally gluten free before gluten free was cool.
Print
Gluten Free Peanut Butter Cookies
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
Naturally flourless, rich, and chewy peanut butter cookies that are quick, satisfying, and perfect for gluten-free diets.
Ingredients
- 1 cup natural creamy peanut butter
- ¾ cup coconut sugar (or light brown sugar)
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ½ cup dark chocolate chips or chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a mixing bowl, stir together peanut butter, sugar, egg, baking soda, and salt until smooth.
- Fold in chocolate chips or peanuts if using.
- Scoop 1 tablespoon of dough and roll into balls. Space them 2 inches apart.
- Press lightly with a fork to create a criss cross pattern.
- Bake for 10–12 minutes, until edges are set.
- Let cool on the sheet for 5 minutes before transferring to a rack.
Notes
For a firmer bite, add 1–2 tablespoons almond flour or gluten free oat flour. Ensure all ingredients are certified gluten free to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
How to Make the Best Gluten Free Peanut Butter Cookies at Home
You don’t need fancy equipment or specialty skills to make the best gluten free peanut butter cookies. All you need is the right balance of ingredients, a solid baking method, and a few optional add ins to match your taste.
Let’s walk through the steps I use in my own kitchen where flavor always comes first.
Step by Step Recipe That Works Every Time
Here’s my go to formula:
- 1 cup natural creamy peanut butter
- ¾ cup coconut sugar (or light brown sugar)
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ½ cup dark chocolate chips or chopped peanuts
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a mixing bowl, stir together peanut butter, sugar, egg, baking soda, and salt until smooth.
- Fold in chocolate chips or peanuts if using.
- Scoop 1 tablespoon of dough and roll into balls. Space them 2 inches apart.
- Press lightly with a fork to create a criss cross pattern.
- Bake for 10–12 minutes, until edges are set.
- Let cool on the sheet for 5 minutes before transferring to a rack.
These cookies are soft when hot but firm up beautifully. Don’t overbake they continue setting after coming out of the oven.
Texture Tweaks and Add In Ideas
Want a firmer bite? Add 1–2 tablespoons of almond flour or GF oat flour to the mix. For extra richness, a splash of vanilla or a dusting of cinnamon adds depth.
Try swirling in tahini for nutty complexity, or dip one side in melted dark chocolate for a bakery-style finish. These cookies are endlessly flexible no wheat required.
How to Make Gluten Free Peanut Butter Cookies (Easily)
Start with high quality, unsweetened peanut butter. I recommend creamy natural peanut butter for a rich texture. Mix with sugar and one egg yes, that’s it for the base.
For added structure and chew, some bakers like to use a tablespoon or two of gluten free oat flour, almond flour, or a 1:1 gluten-free flour blend. You can also enhance them (carefully avoiding the banned term “enhance”) with chocolate chips, sea salt, or chopped peanuts.
Bake at 350°F for 10–12 minutes until the edges are golden but the centers are soft. Let them cool to firm up they’re fragile straight out of the oven.
This recipe is incredibly forgiving. Whether you want them crisp or chewy, minimalist or loaded, the base stays solid. I’ll show you variations in later sections to suit any diet.
Why Gluten Free Peanut Butter Cookies Help So Many People
Gluten free peanut butter cookies aren’t just a trend they’re a lifeline for anyone managing gluten intolerance, Celiac disease, or simply trying to eat cleaner without sacrificing comfort food. And trust me, I’ve been there.
When I first removed gluten from my diet, I craved something sweet but safe something that tasted like home, not a compromise. These cookies became that bridge. They’re fast, delicious, and naturally gluten free when made right.
They’re also incredibly helpful for busy parents, athletes on clean diets, and anyone following a high protein, low carb lifestyle. Thanks to peanut butter’s natural fats and protein, these cookies deliver sustained energy without gluten spikes or sugar crashes. And they’re kid approved every time.
Even if you’re not fully gluten-free, having a reliable recipe like this in your back pocket is a game changer especially for guests with food allergies. No flour? No problem.
How Gluten Free Peanut Butter Cookies Actually Work
So, how do they hold together with no gluten? It comes down to the chemistry of peanut butter.
Peanut butter is rich in both fat and protein two critical elements for structure and flavor. When mixed with sugar and egg, it creates a batter that mimics traditional dough. During baking, the sugar caramelizes, the protein coagulates, and the fat crisps the edges.
You don’t need gluten to create that chewiness. In fact, the absence of gluten means there’s less risk of overmixing and making tough cookies. Add in a pinch of baking soda or salt, and you’ve got that ideal soft inside, crisp edge result.
Want to add oats or almond flour? Do it gently. They give texture without drying things out. I recommend King Arthur or Bob’s Red Mill 1:1 GF blend if you’re looking for a more classic cookie bite.
E E A T and Why This Gluten Free Peanut Butter Cookie Recipe Is Trustworthy
When you’re baking gluten free especially for someone with Celiac or gluten sensitivity trust is everything. One wrong ingredient or cross-contamination, and what should be a treat becomes a problem.
This recipe was created with that in mind. As a classically trained Italian chef turned gluten free recipe developer, I know what it takes to make safe food taste phenomenal. I’ve tested this recipe with countless variations: nut butter swaps, natural sugars, flour tweaks, and bake times. I’ve even baked it side by side with wheat versions for flavor comparison.
But more importantly this is the recipe I bake for my own family. That’s my experience. That’s where the trust comes in. (source)
Certified Gluten Free Ingredients and Baking Practices
To protect against gluten exposure, here’s how to keep this recipe 100% safe:
- Use certified gluten free peanut butter (check labels carefully some brands add maltodextrin or wheat based stabilizers).
- Choose a GF labeled baking soda and egg if baking for someone with egg allergies (swap with flax egg if needed).
- Always line your baking sheet with parchment paper and clean your mixing tools if they’ve touched wheat.
These precautions matter. Whether you’re new to gluten free or baking for a friend, this recipe is reliable, repeatable, and rooted in safe kitchen practices.
Still wondering if it’s too good to be gluten free? Just ask the kids, guests, or coworkers who finished the batch before you got to grab one.
Conclusion
Gluten free peanut butter cookies aren’t just a substitution they’re a celebration. Whether you’re gluten sensitive, baking for a friend, or just want an easy treat that doesn’t require flour, this recipe delivers comfort without compromise.
From their chewy texture to their rich peanut flavor, these cookies prove that gluten free baking can be simple, satisfying, and full of joy. And because they’re naturally flourless, you don’t need a long list of specialty ingredients to get started. Just a bowl, a spoon, and a few pantry staples.
I hope this recipe becomes one you return to again and again because for me, it was the cookie that reminded me I could still enjoy the flavors I grew up with, even after going gluten-free.
Bake with love, serve with confidence and don’t forget to grab one before they disappear!
Are gluten free peanut butter cookies healthy?
Yes, especially when made with simple ingredients like natural peanut butter and coconut sugar. These cookies contain healthy fats, plant based protein, and fewer processed carbs than traditional cookies. You can also reduce the sugar slightly without affecting texture. For an even cleaner option, use unsweetened peanut butter and swap in maple syrup or a sugar alternative.
Do gluten free peanut butter cookies freeze well?
Absolutely. Once baked and cooled, place cookies in a single layer on a baking sheet to flash freeze. Then transfer to an airtight container or freezer bag. They’ll stay fresh for up to 3 months. You can also freeze the dough just scoop and freeze unbaked dough balls, then bake straight from frozen, adding 1–2 minutes to the time.
Can I use almond butter or other nut butters instead of peanut butter?
Yes! Almond butter, cashew butter, and sunflower seed butter all work well. Just note: sunflower seed butter may react with baking soda and turn the cookies slightly green (harmless, but surprising). For best results, stick with natural nut butters with no added sugar or palm oil.
Why do my gluten free peanut butter cookies fall apart?
If your cookies are too crumbly, it could be from overbaking or using overly oily peanut butter. Natural brands sometimes separate stir well before measuring. If needed, add a tablespoon of gluten free flour or ground flaxseed to the dough for extra binding power. Cooling fully before moving the cookies also helps them firm up.