The Ultimate Guide to Irresistibly Chewy Gluten-Free Peanut Butter Cookies

Experience the joy of perfectly soft peanut butter cookies with beautifully crisp edges and an unbelievably chewy center. These gluten-free delights are incredibly tender and wonderful, especially when enjoyed warm, fresh from the oven. Whether you prefer them plain, rolled in sugar for an extra sparkle, or paired simply with a glass of milk, they are the ultimate treat for any peanut butter lover. Our carefully crafted recipe is also completely free of common allergens including wheat, gluten, soy, fish, shellfish, tree nuts, and sesame, ensuring a safe and delicious experience for many!

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Why These Gluten-Free Peanut Butter Cookies Will Become Your New Favorite

Many gluten-free cookies often disappoint, tending to be stiff or crumbly. My mission was to create a gluten-free peanut butter cookie that is truly exceptional – one with a wonderfully chewy interior and a delightful, tender bite, defying all common gluten-free baking expectations. These aren’t just good for gluten-free; they’re simply *good* cookies!

The secret to achieving this unparalleled softness and chewiness lies in a few carefully chosen adjustments. Firstly, I exclusively use brown sugar. Brown sugar contains more molasses than white granulated sugar, which contributes significantly more moisture to the dough. This extra moisture is crucial for maintaining a soft, pliable texture even after baking. Secondly, I incorporate an extra egg yolk. This isn’t just for moisture; egg yolks are rich in fat, adding incredible richness and tenderness to the cookies, giving them a melt-in-your-mouth quality that’s hard to achieve otherwise. Lastly, I believe in the power of flavor, which is why I generously add more vanilla extract than most standard recipes. This amplifies the warm, inviting aroma and complements the nutty notes of the peanut butter beautifully.

These three simple, yet impactful, tweaks collectively make all the difference, transforming a good cookie into an extraordinary one. Prepare to have a new go-to recipe for whenever a cookie craving strikes!

Choosing the Right Peanut Butter for Your Gluten-Free Cookies

The type of peanut butter you use can significantly impact the final texture of your cookies. For this particular recipe, I highly recommend using regular, creamy peanut butter rather than natural peanut butter. Natural peanut butter, while often preferred for its simpler ingredients, can be too runny due to oil separation. This excess oil can throw off the delicate balance of the cookie dough, leading to a flatter, greasier, or less stable cookie.

I’ve found excellent results using common store brands, such as Walmart’s Great Value brand, but most conventional creamy peanut butter brands should perform similarly well. The key is its consistent, thicker texture. For those managing a soy allergy, it’s worth noting that many individuals can tolerate soy lecithin, an emulsifier often found in peanut butter. However, if your allergy requires you to avoid soy entirely, I’ve found Peter Pan peanut butter to be a reliable choice as it typically does not use soy oils.

Can This Recipe Be Made Peanut-Free?

As a parent with two children who have peanut allergies, I completely understand the need for allergen-free options. While I occasionally make these peanut butter cookies when my allergic children are at school (and then diligently sanitize my kitchen afterwards), my other two kids and I adore them. (It’s important to note that some families prefer to keep peanuts out of the home entirely, and that’s a perfectly valid and safe approach for their specific needs. My children are not contact reactive.)

A popular peanut butter substitute we enjoy is SunButter, which is made from roasted sunflower seeds. However, when it comes to baking, SunButter presents a unique challenge: it tends to turn green after being baked. This fascinating (though perhaps unappetizing) color change is due to a natural chemical reaction between the chlorophyll in sunflower seeds and baking soda. While it doesn’t affect the taste, it certainly changes the appearance. I haven’t yet thoroughly tested a 1:1 substitution of SunButter for peanut butter in this specific recipe, but it’s on my list! If you decide to experiment before I do, please share your results in the comments below. My initial assumption is that it would be a direct 1:1 swap, though you might need to adjust slightly since SunButter can be a bit runnier than conventional peanut butter.

Selecting the Best Gluten-Free Flour Blend for These Cookies

When baking for a large family, budget-friendly options are always a priority. I extensively tested this recipe using Walmart’s Great Value all-purpose gluten-free flour blend, and it performed beautifully. Its ingredient list is quite similar to popular blends like King Arthur Measure for Measure, suggesting that other high-quality all-purpose gluten-free blends designed for 1:1 substitution would also likely yield excellent results.

It is crucial to use a *blend* of gluten-free flours, as these are formulated to mimic the properties of traditional wheat flour, which itself contains various proteins and starches. A single-grain gluten-free flour (like almond flour, coconut flour, or oat flour alone) will not work as a direct substitute. These individual flours have vastly different absorption rates and protein structures, requiring entirely different recipes. Gluten-free blends often contain a mix of rice flour, tapioca starch, potato starch, and usually a gum (like xanthan gum) to provide structure and prevent crumbling. Since every brand has a slightly different blend and proportion of grains, substituting a different blend carries a risk. For the best outcome, stick to a reputable all-purpose gluten-free blend that explicitly states it can be used 1:1 as a wheat flour replacement and ideally contains xanthan gum.

To Fork Mark or Not to Fork Mark: The Classic Debate

The iconic cross-hatch indentations made by a fork are a hallmark of classic peanut butter cookies. They’re instantly recognizable and beloved by many. However, when it comes to baking these gluten-free peanut butter cookies, the choice is entirely yours, and there’s no wrong answer!

Personally, I often skip the fork marks for two main reasons. Firstly, omitting this step allows me to get the cookies into the oven faster, which, let’s be honest, means getting them into my tummy sooner! Secondly, the raised sections created by the fork marks tend to get crispier during baking compared to the rest of the cookie. While some love this added texture, I generally prefer a uniformly soft and chewy cookie. However, if you adore the classic look and enjoy those slightly crispier bits, go right ahead! To create the traditional pattern, simply press down on the center of each cookie dough ball with a fork, then rotate the fork 90 degrees and press down again, forming an intersecting ‘X’. You’ll notice in the photos that I’ve included a mix of both styles so you can visualize the outcome of each approach.

Understanding Peanut Butter Cookies: Why Some Recipes Omit Flour

You might have come across some “easy” peanut butter cookie recipes that boast being naturally gluten-free because they skip flour altogether. While tempting, these flourless versions often produce a cookie that’s much flatter and can lack the desirable body and chewiness of a traditional peanut butter cookie. They tend to be denser and sometimes oilier, leaning more towards a candy-like texture than a true cookie.

If you’re going to put in the effort to bake cookies, why not make them truly satisfying? My recipe is designed to recreate the beloved texture and richness of classic peanut butter cookies, but in a gluten-free format. The addition of a proper gluten-free flour blend ensures a more robust structure, a superior chew, and that familiar, comforting cookie experience that flourless versions simply can’t match.

Essential Tips for Baking Perfect Gluten-Free Peanut Butter Cookies

Measure Flour Accurately: For gluten-free baking, precision is key. Always “spoon and level” your flour. This means gently spooning the flour into your measuring cup until it overflows, then leveling off the top with a straight edge (like a knife). Scooping directly from the bag can compact the flour, leading to too much flour and dry, crumbly cookies.
Compact Brown Sugar: When measuring brown sugar, make sure to pack it down firmly into the measuring cup. It should hold its shape when inverted. This ensures you’re getting the correct amount of sugar and, more importantly, its crucial moisture content.
Do Not Overbake: This is perhaps the most critical tip for soft, chewy cookies. Bake for no more than ten minutes. Remember that all ovens vary, so keep a close eye on your cookies. They should still appear slightly undone or “puffy” in the middle when you take them out. They will continue to set up and firm as they cool on the baking sheet and cooling rack. If you wait until they look fully set in the oven, they will inevitably become harder and crunchier once completely cool. Trust the process – underbaked is better for chewiness!
Fork Marks vs. Pan Smacking: As discussed, the classic fork marks are optional for aesthetics. If you choose not to make them, your cookies will naturally puff up a bit more. To help them flatten slightly and achieve beautiful crackled tops, I like to gently “smack” the baking sheet on the counter a couple of times immediately after removing it from the oven. This encourages the cookies to deflate slightly and settle, creating those desirable fissures.
Parchment Paper or Silicone Mats: Always bake on a lined baking sheet. Parchment paper or silicone baking mats prevent sticking, promote even baking, and make for easy cleanup.
Cooling is Key: Allow the cookies to rest on the warm baking sheet for at least 5 minutes after baking. This allows them to finish cooking gently and firm up enough to be transferred without breaking. Then, move them to a wire cooling rack to cool completely.

Do I Have to Roll the Cookies in Sugar Before Baking?

Rolling the cookie dough balls in granulated sugar before baking is a purely optional step, but one that adds a lovely touch. It creates a beautiful, sparkling exterior and contributes a subtle, extra sugary crunch to the edges. If you’re looking for that classic, slightly crisp and sweet coating, go for it! If you prefer a less sweet cookie or want to save a step, feel free to skip it. The cookies will still be absolutely delicious without it.

Would This Recipe Work for Classic Peanut Butter Blossoms?

Absolutely, this recipe is an ideal base for creating the beloved peanut butter blossoms! For those unfamiliar, peanut butter blossoms are a festive treat featuring a soft peanut butter cookie, often rolled in granulated sugar, and topped with a Hershey’s Kiss chocolate candy pressed into the center immediately after baking. To transform these chewy gluten-free peanut butter cookies into blossoms, simply omit the fork marks, roll the dough balls in granulated sugar (if desired), and as soon as they come out of the oven, gently press a Hershey’s Kiss into the center of each warm cookie. They are incredibly popular around Christmas and other holidays, and you won’t find a better gluten-free cookie base for them than this!

Tools You’ll Need for Baking Success

Having the right kitchen tools can make baking these gluten-free peanut butter cookies a breeze. Here’s what you’ll need:

Stand Mixer with Paddle Attachment, or Large Bowl and Electric Handheld Beaters: Essential for thoroughly creaming the wet ingredients and mixing the dough evenly.
Measuring Cups and Spoons: For accurate ingredient measurements, crucial in gluten-free baking.
Rimmed Half-Sheet Baking Pan and Silicone Baking Mat, or Unbleached Parchment Paper: For preventing sticking and ensuring even baking.
Cookie Scoop (not essential but oh so nice!): Ensures uniform cookie size for consistent baking and a professional appearance.
Rubber Spatula: For scraping down the sides of the bowl and ensuring all ingredients are incorporated.
Metal Spatula: Ideal for carefully transferring warm cookies from the baking sheet.
Cooling Rack: Allows air to circulate around the cookies, ensuring they cool evenly and maintain their crisp edges.

Key Ingredients for Chewy Gluten-Free Peanut Butter Cookies

To create these incredibly soft and chewy gluten-free peanut butter cookies, you’ll need a selection of simple, yet impactful, ingredients:

Creamy Peanut Butter (not natural peanut butter): The star of the show, providing that rich, nutty flavor and a consistent texture.
Brown Sugar: Crucial for moisture, contributing to the cookies’ signature chewiness and depth of flavor.
Butter: Melted butter adds richness and helps create the perfect tender crumb.
Vanilla Extract: Enhances the overall flavor profile, adding a warm and comforting aroma.
Eggs (2 whole eggs + 1 extra yolk): Provide structure, bind ingredients, and the extra yolk specifically boosts richness and tenderness.
Baking Soda: The leavening agent that helps the cookies rise and spread slightly, contributing to their soft texture.
Salt: Balances the sweetness and enhances the peanut butter flavor.
Gluten-Free All-Purpose Flour Blend (that includes xanthan gum): The essential component for gluten-free structure and texture, ensuring the cookies hold together beautifully. Remember to spoon and level this!

Explore More Delicious Gluten-Free Cookie Recipes

I confess, I’m a cookie enthusiast through and through! Give me a cookie over almost any other dessert, and I’m happy. It’s no surprise then that my site is brimming with a variety of delightful cookie recipes, all crafted to be entirely gluten-free. If you love these peanut butter cookies, you’ll surely enjoy exploring some of my other favorites:

My acclaimed DoubleTree Chocolate Chip Cookies, a copycat recipe that truly delivers.
Rich and indulgent Double Chocolate Cookies (also vegan and free of many common allergens!).
Comforting and subtly sweet Maple Cookies.
Or, a seasonal favorite, Pumpkin Chocolate Chip Cookies.

There are so many delicious gluten-free cookies and so little time to bake them all! Don’t hesitate to go crazy looking through my comprehensive recipe index and discover all sorts of yummy treats perfect for any occasion.

Watch the Video: Step-by-Step Gluten-Free Peanut Butter Cookie Instructions

Yes, I do! For all the visual learners out there, I’ve created a comprehensive video guide that walks you through every step of making these incredible gluten-free peanut butter cookies, from start to finish. This video is designed to provide clear, easy-to-follow directions, ensuring your baking success. The video should autoplay automatically within the page, or you’ll find it embedded directly into the bottom of the recipe card below. If for any reason you can’t access it there, you can always view it directly on my YouTube Channel.

Gluten Free Peanut Butter Cookies + VIDEO

Yield:
24

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Soft peanut butter cookies with crisp edges and a chewy center. SO tender and wonderful, especially warm out of the oven. Eat them plain, rolled in sugar, or just with a glass of milk for a peanut butter lover’s dessert. This recipe is free of: wheat, gluten, soy, fish, shellfish, tree nuts and sesame.

Ingredients

1 cup creamy peanut butter (not natural)
1 and 1/4 cup brown sugar, packed
6 TBSP butter, melted
2 tsp vanilla extract
2 large eggs + 1 large egg yolk
1 tsp baking soda
3/4 tsp salt
1 and 3/4 cups gluten-free all purpose flour blend, spooned and leveled (with xanthan gum)
(Optional for rolling) Granulated sugar

Instructions

Preheat your oven to 350 degrees F (175 C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the creamy peanut butter, melted butter, packed brown sugar, vanilla extract, and eggs (2 whole eggs + 1 extra yolk). Cream the mixture on medium speed until it is smooth and well combined.
Add in the baking soda and salt. Mix briefly until just incorporated.
Gradually add the spooned and leveled gluten-free all-purpose flour blend to the wet ingredients. Mix on low speed until the flour is just combined and no dry streaks remain. Be careful not to overmix.
Using a cookie scoop (about 1.5-2 tablespoons per cookie) to ensure even sizing, scoop out portions of dough. Roll each portion into a smooth, round ball in your hands.
OPTIONAL: For an extra sparkle and slight crunch, roll each dough ball in granulated sugar before placing it on the prepared baking sheet.
Place the rolled dough balls on the prepared baking sheet, spaced evenly apart (I usually fit about 13 cookies per standard half-sheet pan). If desired, gently press a fork onto each cookie dough ball, then rotate 90 degrees and press again to create the classic crosshatch pattern.
Bake for exactly ten minutes. Do not overbake! The cookies will look slightly underdone and soft in the center – this is key to their chewiness. They will continue to set as they cool.
Remove the baking sheet from the oven and, if you skipped the fork marks and want a slightly flatter cookie with crackled tops, gently tap the pan on the counter a few times. Leave the cookies on the warm pan for five minutes to allow them to finish setting up.
Carefully transfer the cookies to a wire cooling rack and allow them to cool completely.
Enjoy these wonderfully soft and chewy gluten-free peanut butter cookies!
Store leftover cookies at room temperature in an airtight container for up to three days to maintain freshness.
For longer storage, cooled cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Notes

For the best results and additional insights, be sure to read the comprehensive FAQ section above and watch the instructional video.

*Our family’s allergies, while severe and regularly re-tested, allow us to strictly adhere to what is stated on ingredient labels. I do not contact companies to inquire about ingredient derivations or potential cross-contact. If your specific allergies require you to take these extra precautions, please ensure you conduct your own thorough research. I cannot guarantee the safety of any ingredient; only you can determine what is safe for your household. I simply share what works for our family’s needs.

This recipe was inspired by discussions on a Reddit thread that delved into America’s Test Kitchen’s cookie recipes.

Nutrition Information:

Yield: 24
Serving Size: 1

Amount Per Serving:
Calories: 119Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 206mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 3g

Don’t forget to save this recipe! Pin it to your favorite Pinterest board so you don’t lose it. While you’re there, be sure to check out my other gluten-free pins for more amazing allergy-friendly treats and meal ideas.