These gluten free peanut butter cookies have crispy edges with chewy centers and intense peanut butter flavor. Made with a special blend of gluten-free flours and brown butter, they’re everything you want in a cookie without the gluten.
This recipe resolves issues with common gluten-free cookies, including grittiness, dryness, and lack of desirable texture, ensuring a delicious treat suitable for many diets.
The secret is in the technique and ingredients. By browning the butter first and using a mix of gluten-free flours, these cookies stay soft for days. Just 10-12 minutes in the oven gives you chewy centers, while 14-15 minutes creates crispier edges. They’re actually better than the wheat versions I grew up with!
Table of contents
Dietary Considerations
- This recipe is gluten-free using gluten-free flour and almond flour.
- The recipe contains unsalted butter, making it unsuitable for dairy-free and vegan diets.
- The recipe is vegetarian-friendly.
- This recipe is not keto or low-carb due to sugar, molasses, and tapioca starch.
- The recipe is not nut-free because it contains almond flour and peanut butter.
Why You Will Love This Recipe
- Naturally GF Blended Flours: The combination of gluten-free all-purpose flour, almond flour, and tapioca starch creates cookies without the gritty texture common in gluten-free baking.
- Brown Butter Depth: Browning the butter before adding it to the peanut butter adds a nutty, caramelized flavor that complements the peanut butter perfectly.
- Crispy-Chewy Texture: The special flour blend plus the lower 325°F baking temperature (not the usual 350°F) gives you cookies with crispy edges and soft centers that don’t fall apart.
- Week-Long Freshness: These cookies stay fresh for up to 7 days in an airtight container at room temperature, just add a slice of bread to maintain their moisture.
Gluten Free peanut butter cookies
- Prep Time: 30 minutes
- Cool Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
These Gluten Free peanut butter cookies feature crispy edges, chewy centers, and a pronounced peanut butter flavor, enhanced by a mix of gluten-free flours and brown butter.
Ingredients
- 1½ cups smooth no-stir peanut butter
- 4 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup blanched almond flour
- 2 tablespoons tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar (for rolling)
- Flaky sea salt (for sprinkling, if desired)
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and releases a nutty aroma (about 3-5 minutes). This technique adds depth to your gluten-free peanut butter cookies by enhancing the natural nuttiness of the peanut butter. Watch closely, as the butter can transition from perfectly browned to burnt in an instant.
- Once the butter is browned, add the peanut butter and stir until the two are well combined. Allow the mixture to cool for 5-10 minutes before adding the eggs. This cooling step is essential to prevent cooking the eggs when mixed with the hot mixture; your peanut butter mixture should be fluid but not hot enough to create steam.
- In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking soda, baking powder, and salt. This unique blend of gluten-free flours tackles the common grittiness found in gluten-free baking. The almond flour adds moisture, while the tapioca starch works to improve binding, ensuring that your cookies hold together beautifully.
- In another large bowl, combine the cooled peanut butter mixture with the granulated and brown sugars. Beat with an electric mixer on medium speed until the mixture becomes light and fluffy (approximately 2 minutes). Introduce the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until everything is well incorporated and the mixture appears smooth. Next, add the dry flour mixture in two separate batches, mixing on low speed just until combined. Do not overmix, as this can lead to tougher cookies.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or chill for up to 24 hours. Chilling the dough not only makes it easier to handle but also prevents excessive spreading during baking, leading to thicker, chewier cookies. If you chill for longer than one hour, remember to let the dough sit at room temperature for 10-15 minutes before shaping.
- Preheat your oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. To prepare the cookies, place the 2 tablespoons of granulated sugar in a small bowl. Using a 1½-tablespoon cookie scoop, scoop the dough and roll it into balls. Roll each ball in the sugar to coat.
- Space the dough balls about 2 inches apart on the prepared baking sheets. For classic peanut butter cookies, gently press each ball with a fork in a crisscross pattern. For chewier cookies with a crackly top, simply flatten each ball slightly with your palm instead of using a fork. For added flavor, sprinkle a tiny bit of flaky sea salt on top of each cookie just before baking.
- Bake for 10-12 minutes for chewy cookies or for 14-15 minutes for crisper cookies. The edges should be set and lightly golden, while the centers may look a touch underdone—this is normal, as they’ll continue to cook on the hot baking sheets after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. They will be particularly fragile right out of the oven, and allowing this cooling time is critical to ensure they set properly. Moving them too soon is commonly why cookies break.
Notes
- Peanut Butter Selection: For the best results, use smooth no-stir brands like Jif or Skippy. Avoid natural peanut butter varieties, as they can lead to unexpected textures.
- Flour Blend Explanation: A combination of gluten-free all-purpose flour, almond flour, and tapioca starch prevents the gritty texture often found in gluten-free baked goods. Almond flour contributes tenderness, while tapioca aids in binding.
- Make-Ahead Options: The dough can be refrigerated for up to 3 days or frozen for as long as 3 months. If baking from frozen, add an additional 2 minutes to the baking time.
- Storage Recommendations: Store the cookies in an airtight container at room temperature, adding a slice of bread to keep them moist for up to 7 days. For longer-term storage, baked cookies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Ingredient Notes
- Smooth peanut butter: Use no-stir varieties like Jif or Skippy. Natural “drippy” peanut butter where oil separates won’t work as well for these gluten free peanut butter cookies.
- Gluten-free flour: Choose a blend that includes xanthan gum. This helps the gluten free cookies hold together properly without becoming dry or crumbly.
- Blanched almond flour: Adds moisture and tenderness to gluten free peanut butter cookies. The fine texture prevents grittiness common in gluten free baking.
- Tapioca starch: Works with the other flours to improve binding in the gluten free cookie recipe. It helps create that chewy center we want.
- Molasses: Optional but adds rich flavor depth to gluten free peanut butter. Just a teaspoon makes a big difference.
Recipe Baking Tips
- If your cookie dough feels crumbly, add 1 tablespoon of milk until it holds together when pressed between your fingers.
- When cookies spread too much during baking, chill the dough for at least 30 minutes before shaping and baking.
- If you need dairy-free cookies, substitute the butter with an equal amount of softened coconut oil or dairy-free butter substitute.
- For extra peanut butter flavor, use creamy commercial peanut butter (like Jif or Skippy) rather than natural “drippy” varieties.
- When cookies look underdone at 10 minutes, resist removing them early – they continue to set while cooling on the baking sheet for 10 minutes.
Serving Suggestions
Serve these gluten free peanut butter cookies with dairy-free milk or hot coffee. Pair with fresh berries or gluten free vanilla ice cream.
Use cookies to create gluten free ice cream sandwiches or cookie crumbles. Crush into yogurt parfaits or mix into no-bake cheesecake crust.
Top cookies with chocolate drizzle or dust with powdered sugar. Spread with jam or gluten free chocolate hazelnut spread.
Recipe variations
- You can use chocolate chips for a tasty twist to these gluten-free peanut butter cookies. Add 1/4 cup mini chocolate chips to the dough before refrigerating.
- Add 1 teaspoon of cinnamon to the sugar coating for a snickerdoodle-peanut butter hybrid. You can also mix 2 tablespoons cinnamon with the rolling sugar.
- Either press a mini peanut butter cup into each cookie or create a jam-filled center. If using jam, make an indentation before baking and fill with 1/4 teaspoon of jam.
- Add a drizzle of melted chocolate over cooled cookies for extra sweetness. You can melt 1/3 cup chocolate chips and drizzle using a spoon over the cookie tops.
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How to Store?
To keep your gluten-free peanut butter cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 7 days. Place a slice of bread in the container to maintain moisture.
Refrigeration: Place cookies in an airtight container with parchment paper between layers in the refrigerator up to 2 weeks.
Freezing: Wrap cooled cookies individually in plastic wrap, then place in a freezer-safe container up to 2 months. Unwrap and let cookies sit at room temperature 30 minutes before serving.
Other Recipes You’ll Love
- Chocolate Almond Flour Cookies
- Rice Krispie Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Chocolate Peanut Butter Ice Cream
These cookies are gluten-free because they use gluten-free all-purpose flour, almond flour, and tapioca starch instead of regular wheat flour.
These cookies stay fresh for 7 days in an airtight container at room temperature or up to 2 weeks when refrigerated.
Yes, you can make the dough ahead of time. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
You can omit the molasses, but it adds depth of flavor and moisture. Without it, cookies will be lighter in color and slightly drier.
These cookies are done when edges are golden brown but centers still look slightly soft, typically after 10-12 minutes of baking.
If you enjoyed this Gluten Free peanut butter cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
