The Best Gluten Free Peanut Butter Cookies (Crispy, Chewy & No-Fail!)

Finding a gluten-free cookie that truly captures the taste and texture of a classic peanut butter cookie is not easy. Too often they end up dry, gritty, or crumbly. After testing countless batches, I created a recipe that finally delivers what we all want: crispy edges, a chewy center, and that nostalgic peanut butter flavor.

This guide gives you a perfected recipe for classic gluten free peanut butter cookies. It also includes tips, variations, and a flourless version that is even easier to make. Whether you like your cookies chewy, crunchy, or extra peanut buttery, you will find your favorite version here.

Why You’ll Love This Recipe

• Classic, Authentic Taste and Texture
  These cookies have everything you want in a peanut butter cookie. They bake up with crispy edges, soft and chewy centers, and a melt-in-your-mouth bite. No one will ever guess they are gluten free.
• Rich Peanut Butter Flavor
  This recipe packs in deep peanut butter taste, making it perfect for anyone who loves a cookie that is both sweet and nutty.
• Simple, Accessible Ingredients
  You can make these with everyday gluten free pantry staples. A reliable all-purpose gluten free flour blend is the key to success.
• A Truly No-Fail Recipe
  Detailed tips and troubleshooting are included so your cookies will come out just right every time. You will not have to worry about cookies turning out dry, gritty, or crumbly.

The Story Behind Our Gluten Free Peanut Butter Cookies

Peanut butter cookies have always been a favorite in our family. They’re simple, soulful, and carry memories: school bake sales, grandparents, bits of dough stolen from the bowl. Making them gluten free felt like a challenge, would the texture suffer? Would they crumble? But after dozens of trials in our kitchen with Coco wagging her tail and Liam asking “can I have one now?”, we cracked the formula. These gluten free peanut butter cookies are chewy in the center, slightly crisp at the edges, packed with peanut butter flavor, and simple enough for both weeknights and weekends.

Recipe: The Best Classic Gluten Free Peanut Butter Cookies

This is the ultimate recipe for a traditional peanut butter cookie with perfect balance. You get crispy edges, a chewy middle, and the classic crosshatch pattern that makes these cookies instantly recognizable.

Key Ingredients You’ll Need

• luten-Free All-Purpose Flour
  Choose a high-quality blend that already includes xanthan gum. This helps the cookies hold their shape and prevents them from crumbling. Trusted options include Better Batter, Cup4Cup, or Bob’s Red Mill 1-to-1.
• No-Stir Creamy Peanut Butter
  Stick with no-stir brands like Jif or Skippy for the right consistency. Natural peanut butter that separates with oil can make the dough greasy and cause the cookies to fall apart.
• Butter and Sugars
  Use a mix of brown sugar and white sugar. Brown sugar adds moisture and chewiness, while white sugar creates crisp edges. Melted butter also helps soften the texture of gluten free flours.
• Eggs
  Work as the glue of the dough. Eggs bind the ingredients, add moisture, and help the cookies puff up slightly in the oven. Using room temperature eggs ensures even mixing.
• Vanilla extract
  Rounds out the flavor profile. A little vanilla enhances the peanut butter taste and adds warmth to the sweetness.
• Baking soda and salt
  Baking soda gives the cookies lift and helps them brown evenly. Salt is essential for balance, it sharpens the sweetness and makes the peanut butter flavor stand out.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together peanut butter, melted butter, brown sugar, and white sugar until smooth.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the gluten free flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet until just combined.

5. Let the dough rest for at least 30 minutes so the flour can hydrate.
6. Scoop dough into 1-inch balls and place them on the prepared baking sheet.
7. Press each ball with a fork to make the classic crisscross pattern. Dip the fork in sugar or water if it sticks.

8. Bake for 9 to 11 minutes, until the edges are set but the centers look slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Baker’s Tips for Perfect Cookies

• Let the Dough Rest
  Resting the dough before baking is the best way to avoid gritty texture. Gluten free flours need time to absorb moisture.
• Do Not Over-Bake
  Remove the cookies when the edges are firm but the centers are still soft. They will continue to firm up as they cool.

The Great GF Flour Bake-Off (Our Exclusive Test Results)

Not all gluten free flour blends are created equal. To find out which one makes the best peanut butter cookies, I tested this recipe with three of the most popular blends. The goal was to compare texture, spread, and flavor side by side.

The Contenders

• King Arthur Measure for Measure
• Cup4Cup Gluten Free Flour
• Bob’s Red Mill 1-to-1 Baking Flour

The Results

Winner’s Summary

Our Top Pick: For the ultimate chewy cookie with the smoothest texture, Cup4Cup was the clear winner. If you prefer a sturdier cookie with a more classic, balanced flavor, King Arthur Measure for Measure is an excellent choice. Bob’s Red Mill gave strong peanut butter flavor but had a slightly gritty finish.

Recipe Variations and Dietary Substitutions

For an Easy Flourless Version (4 Ingredients)

If you want a naturally gluten free option with fewer ingredients, try this flourless version. It makes a soft, chewy cookie with bold peanut butter flavor.

Ingredients

• 1 cup creamy peanut butter (no-stir)
• 1 cup sugar (brown sugar or white sugar both work)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients in a bowl until smooth.
3. Scoop dough into balls and place on a baking sheet lined with parchment paper.
4. Flatten slightly with a fork to create the crosshatch pattern.
5. Bake for 8 to 10 minutes, until edges are set.
6. Let cookies cool completely on the baking sheet before moving.

Fun Mix-In Ideas

• Chocolate chips or chunks
• Peanut butter chips
• Chopped peanuts or almonds
• A sprinkle of sea salt on top before baking

To Make Dairy-Free Cookies

Replace butter with a dairy-free alternative. Brands like Miyoko’s Creamery or Melt work well for both taste and texture.

To Make Vegan Cookies (Egg-Free)

Swap each egg in the recipe for a chia egg. Mix 1 tablespoon ground white chia seeds with 1 tablespoon warm water. Let it sit until gelled before adding to the dough.

To Make Peanut-Free Cookies

Replace peanut butter with a no-stir almond butter or sunflower seed butter. Note: sunflower butter can sometimes react with baking soda and turn cookies green, but they are still safe to eat.

More Sweet Options
If you want something beyond cookies, take a look at these quick gluten free dessert ideas. They are simple, fun, and make a great addition to your baking list.

Storage and Freezing Instructions

• Room Temperature: Keep cooled cookies in an airtight container at room temperature for up to 7 days. Store them with a slice of bread in the container to help maintain softness.
• Freezing Baked Cookies: Place fully cooled cookies in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
• Freezing Cookie Dough: Scoop dough into balls and place on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes to the baking time.

Troubleshooting Common Gluten Free Cookie Problems

Dry or Crumbly Cookies

Cause: Using natural peanut butter that separates with oil can make the dough unstable. Skipping resting time for the flour or over-baking can also lead to dryness.
Solution: Use no-stir peanut butter, rest the dough for at least 30 minutes, and remove cookies when the edges are set but centers still look soft.

Greasy or Oily Cookies

Cause: Adding melted butter or warm peanut butter to dry ingredients before they have cooled can make the dough greasy.
Solution: Let the butter-peanut butter mixture cool slightly. If the dough still looks oily, chill it for 5 to 10 minutes so the flour can absorb the fat.

Gritty or Sandy Texture

Cause: Gluten free flour starches did not have enough time to hydrate. This is one of the most common issues in GF baking.
Solution: Rest the dough for at least 30 minutes before baking. This allows the flour to absorb moisture and creates a smoother, more even texture.

Cookies That Spread Too Much

Cause: Using natural peanut butter or not chilling the dough can cause excessive spreading.
Solution: Use no-stir peanut butter and chill the dough for at least 15 minutes if it feels too soft before baking.

Cookies Breaking Apart

Cause: Removing cookies from the tray too early can make them fall apart, as they are very soft when hot.
Solution: Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack.

Conclusion

You now have the ultimate guide for baking gluten free peanut butter cookies. From the classic chewy version with crispy edges to the simple flourless recipe, these cookies prove that gluten free baking can be just as delicious as the original.

Want to keep baking? Don’t miss these delicious gluten free baking ideas filled with recipes that are simple and full of flavor.

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Did you try this recipe? Share your experience in the comments and leave a rating below. I would love to hear how your cookies turned out.

Frequently Asked Questions about gluten free peanut butter cookies

The Best Gluten Free Peanut Butter Cookies (Crispy, Chewy & No-Fail!)

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• Author: Chef Mary
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

Classic gluten free peanut butter cookies with crisp edges and chewy centers. Includes an easy flourless option too.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (385 g) smooth no-stir peanut butter
• 4 tablespoons (56 g) unsalted butter, chopped
• 1 ½ cups (210 g) gluten free all-purpose flour blend
• ½ teaspoon xanthan gum (omit if blend contains it)
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup (100 g) granulated sugar
• ½ cup (109 g) packed light brown sugar
• 2 large eggs (100 g, room temperature, beaten)
• 1 teaspoon pure vanilla extract
• Extra granulated sugar for dipping (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Melt peanut butter and butter together until smooth, then cool slightly.
3. Whisk flour, xanthan gum, baking soda, salt, and sugars together in a large bowl.
4. Add melted peanut butter mixture to dry ingredients and mix until combined.
5. Stir in beaten eggs and vanilla. Dough will be soft and sticky.
6. If dough feels greasy or too sticky, chill for 10 minutes.
7. Scoop about 2 tablespoons of dough per cookie, roll into balls, and flatten slightly.
8. Press with a fork dipped in sugar to create a crisscross pattern.
9. Bake one tray at a time for 13–15 minutes for chewy cookies, or 16–18 minutes for crunchy cookies.
10. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For best texture, rest the dough for at least 30 minutes before baking.
• Use no-stir peanut butter for stable dough and chewy cookies.
• Brown sugar keeps the cookies moist and chewy, while white sugar gives crisp edges.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 165
• Sugar: 11 g
• Sodium: 90 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 15 mg