The only thing better than a great gluten free peanut butter cookie is a great gluten free peanut butter cookie that’s super fast and easy to make!
These easy gluten free peanut butter cookies are made from my award-winning gfJules Cookie Mix, so you know they’re going to be good, and making them from the mix makes them super quick to whip up on those days when peanut butter cookie cravings hit.
If you’re looking to make gluten free peanut butter cookies from scratch, no worries! I have a great recipe for that, too! Hop over to my other gluten free peanut butter cookie recipe and I know you’ll be thrilled with the results!
But if you’ve got a gfJules Gluten Free Cookie Mix on hand and you’re in a peanut butter mood, this recipe is for you! It’s actually only one of 12 great gluten free cookie recipes you can make with my mix in my gluten free Cookie ebook!
Oh, and before you ask, the answer is yes. Yes! You can use almond butter or soy butter or sesame butter … just keep in mind that some nut and seed butters are runnier (aka oilier) than others, so if you find that the dough is very loose, you may wind up wanting to stir a bit of extra gfJules Flour into the dough and remember that for next time, when you’ll know you’ll need less oil or shortening if using that same nut/seed butter again.
Another note with all cookies, but especially peanut butter cookies: parchment is your friend! It always helps with cleanup, but when baking out doughs with extra oils from nut or seed butters, the parchment is especially helpful in keeping the finished cookies from being oily. No one wants oily-bottomed cookies!
I can’t wait for you to try out this recipe on your friends and family.
Mine are all sold — no compromises here, folks. EVERYONE loves these cookies!!!
And while we’re on the subject of peanut butter …
… if you’re really in a peanut butter mood, don’t miss out on my gluten free Peanut Butter Cookie freezer pie recipe!!
From my cookie loving family to yours — so many great gluten free peanut butter cookie recipe options for you!! Enjoy!
Easy Gluten Free Peanut Butter Cookies From Mix
Easy Gluten Free Peanut Butter Cookies from Mix
The only thing better than a great gluten free peanut butter cookie is a great gluten free peanut butter cookie that's super fast and easy to make!
Ingredients
- 1 gfJules® Gluten Free Cookie Mix
- 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 8 Tbs. (1/2 cup) shortening (Spectrum Organic Palm Oil Shortening) OR mild flavored cooking oil
- 1/2 cup firmly packed light brown sugar OR coconut palm sugar
- 2 large eggs (OR 1/2 cup applesauce OR reconstituted Ener-G egg replacer)
- 1 cup peanut butter (or other nut or seed butter)
- additional white granulated sugar to roll dough in before baking
Instructions
Bring the butter to room temperature, then beat together with shortening and brown sugar until light and fluffy – several minutes. Add eggs/sub and peanut butter, mixing to integrate.
Slowly stir in gfJules Cookie Mix, beating until dough comes together.
You may bake this dough immediately or scoop dough into a container and cover tightly. Refrigerate or freeze until cold.
Preheat oven to 350° F (static) or 325° F (convection).
Drop measured tablespoonfuls into a bowl with white granulated sugar and roll to coat dough balls. Place each coated ball onto a cookie sheet lined with parchment paper, at least 1 inch apart. Press with tines of a fork twice -- once in each direction making a criss-cross design.
Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Makes approximately 45 cookies.
Nutrition Information
Yield 45 Serving Size 1Amount Per Serving Calories 76Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 56mgCarbohydrates 7gFiber 0gSugar 3gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Happy baking!
And don’t forget to pin this recipe for later!
You’re going to want to!!!
I was about to order then saw corn starch and corn flour! Why do you use corn gluten in your products?
Hi Sue, I’ve been using corn starch and whole grain corn flour since since I developed my original formula in the early 2000s. They work well to provide the light structure in all kinds of baked goods without weighing down the recipes or bringing any taste or grit to the flour. That being said, I also reformulated my Gluten Free Bread Mix to be entirely corn-free and I also have another Corn-Free Baking Mix that will be released in a few weeks! I hope that helps if you find that you are sensitive to corn, you know you can find the same high quality performance in all my original products from these other two mixes as well!
~jules
Thank you for your wonderful cookie mix. My husband’s favorite holiday cookie is the peanut blossom. I have tried to make them with a variety of combination of gluten free flours without much success. We love your pancake mix and decided to give the cookie mix a try. I found your recipe for peanut butter cookie made with the cookie mix on your website. They turned out beautifully and we both like the taste and texture of the cookie. Thanks again!
Oh joy!! This is so wonderful to have those peanut butter blossoms back for the holidays! I’m thrilled that you didn’t give up the hunt and you made it happen for your hubby! They look fantastic!!! Happy holidays!!!
~jules