Gluten Free Peanut Butter Cookies
These gluten free peanut butter cookies are chewy, thick, and filled with peanut butter flavor! They are made with both dark chocolate chips and peanut butter chips for the best cookie. These cookies are easy to make, require no dough chilling time, and have crispy edges and gooey centers!
Why You’ll Love This Recipe
- Is there a better combination than chocolate and peanut butter?
- These gluten free peanut butter cookies are thick and chewy.
- They are bakery style!
- These cookies do not require any dough chilling.
- They are surprisingly quick and easy to make.
- This recipe is gluten free!
- Check out these Levain Chocolate Chip Cookies for more bakery cookies.
Ingredients & Substitutions
Use cold butter for best results. This prevents the cookies from spreading too much while baking, yielding thick cookies! Cut into small cubes so that butter can be creamed easily with sugars. I have not tried Vegan butter, but I image the Vegan butter sticks would be fine.
Both granulated sugar and light brown sugar provide the sweetness. Tightly pack light brown sugar. Dark brown sugar can be used but the cookies will be slightly darker in color.
The eggs are vital in achieving the perfect cookie texture. I do not recommend a Vegan egg replacement.
A whole tablespoon of vanilla is used to create the ultimate cookie flavor.
Natural creamy peanut butter adds the most important taste! Use the kind that is made with only peanuts and salt. Jif, or other brands with added sugars and oils, will yield a more dry and dense cookie.
Gluten free 1 to 1 flour is a perfect flour for cookies! I use and love King Arthur Flour 1 to 1 gluten free flour.
A little tapioca flour adds some chewiness. Cornstarch or arrowroot powder can be used in its place.
Baking soda is used to help these cookies rise.
Both dark chocolate chips and peanut butter chips add a ton of flavor! They melt beautifully and add an intense chocolate peanut butter flavor. You can use all dark chocolate chips or all peanut butter chips if desired. Either way, these gluten free peanut butter cookies are a winner!
Taste & Texture
These cookies have the perfect amount of peanut butter. They still have the classic tastes of a cookie: sugar, butter, vanilla and chocolate chips.
These gluten free peanut butter cookies are thick. They have golden crispy edges and a soft gooey center.
Is Peanut Butter Gluten Free?
Peanuts are naturally gluten free. Therefore, peanut butter made with only peanuts and salt is naturally gluten free.
Many store bought peanut butter brands contain added sugars, oils and preservatives, but usually not gluten. In fact, I have never seen regular peanut butter with gluten added. The only peanut butters with gluten are “cookie dough peanut butter” or “brownie batter peanut butter” or some other artificially flavored peanut butter.
As always, it is important to check the labels of peanut butter to ensure there is no cross contamination.
No Stir Peanut Butter Versus Natural Peanut Butter
There are two main types of peanut butter! One is considered no stir peanut butter. It does not require stirring before use and the oil does not naturally separate. Brands like Jif are known for their no stir peanut butter.
They are no stir because of the hydrogenated oils or trans fats.
Natural peanut butter does not contain any added sugars or oils. The oil naturally separates in the jar and requires stirring before use.
For these gluten free peanut butter cookies, use natural peanut butter. A thicker, no stir peanut butter will yield more dry and dense cookies. I love Teddie’s natural creamy peanut butter!
How to Make
First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a stand mixer, add cubes of cold butter, granulated sugar, and tightly packed light brown sugar. Beat until no clumps of butter remain, about 2 minutes.
Then, add in eggs and vanilla extract. Beat to combine.
Add in peanut butter. Stir to combine.
Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.
Fold in dark chocolate chips and peanut butter chips.
Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. My dough balls were about ⅓ cup in size.
Bake cookies for 9 to 10 minutes or until cookies are just barely set in the middle. Mine were great right at 9 minutes.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Expert Tips & Tricks
Use cold butter from the fridge. This allows the cookies to stay compact and not spread while baking. Slice into ½ inch cubes.
Cream cubes of cold butter and sugars until no clumps of butter remain. This took my KitchenAid about 2 minutes on medium speed.
Use natural creamy peanut butter. It has a great robust flavor and yields the perfect texture.
Form balls of cookie dough into evenly sized balls. This ensures even baking.
Bake until cookies are just barely set in the middle. They will firm up while baking.
How to Serve & Store
Serve gluten free peanut butter cookies once they are cool enough to handle. Serve with a tall glass of your favorite milk!
Store cookies covered at room temperature for up to 4 days. Alternatively, store in fridge for up to 7 days.
Freeze cookies for up to 1 month.
Frequently Asked Questions
Yes, most peanut butter is gluten free. Peanuts are gluten free naturally. Check labels to ensure there is no cross contamination.
No, you do not need to chill the dough. I made these with and without chilling the dough. I actually preferred the batch without dough chilling. They spread a tiny bit more than the chilled dough, which I enjoyed.
Use an all natural creamy peanut butter made with only peanuts and salt.
Peanut butter chips are sold in many grocery stores. They are also available on Amazon.
You May Also Like
If you make this gluten free peanut butter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more great ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Peanut Butter Cookies
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, add cubes of cold butter, granulated sugar, and light brown sugar. Beat until no clumps of butter remain, about 2 minutes.
- Then, add in eggs and vanilla extract. Beat to combine.
- Add in peanut butter. Beat until combined.
- Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.
- Fold in dark chocolate chips and peanut butter chips.
- Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. Mine were about ⅓ cup in size.
- Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
- Use cold butter right from the fridge. Slice into small ½ inch cubes.
- Use all natural peanut butter that is made with only peanuts and salt. Any added sugars or oils will alter the texture.
- The cookie dough will be thick.
- I used King Arthur Flour 1 to 1 gluten free flour. All purpose flour can work too for a non gluten free option. I do not recommend using almond flour or coconut flour in its place since they are very different.
- If you do not have peanut butter chips, feel free to use more chocolate chips instead.
- Do not over bake!
- Store cookies covered at room temperature for up to 4 days.
- These cookies freeze well.
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