There’s hardly anything better than a gluten free peanut butter cookies. I mean, I love peanut butter on all kinds of things, but a great gluten free peanut butter cookie is hard to top.
This amazingly easy, everybody-loves-em gluten free peanut butter cookies recipe is soft and chewy, and a little crispy on the outside — it pretty much checks off all the perfect cookie boxes.
It’s one of those go-to, hurry up and bake recipes that you can always rely on, and of course, for those times when you just NEED PEANUT BUTTER COOKIES (I’m sure you’ve been there, right?).
Chewy or crunchy, this recipe is for you. A reader asked me just last week if I had a recipe for gluten free peanut butter cookies that actually made soft and chewy cookies. Apparently, she’d used my gfJules Gluten Free All Purpose Flour in several other peoples’ recipes, and the cookies always turned out crunchy.
Good crunchy, but not when you really want chewy. It’s like grabbing a fork when you needed a spoon. Helpful, but not.
My answer? Of course I do! I also have over 460 other delicious gluten free recipes right here on my gfJules site (probably why it’s been voted #1 Gluten Free Blog 5 years in a row).
Just look at the top of the screen and you’ll see a search bar (pictured below). Type in what you’re looking for and voila! The recipes are yours for the taking!
So even if you’re not in the mood for gluten free peanut butter cookies today, you may be in the mood for something else. You’ll probably find a recipe for it here on gfJules.com.
Give the search bar a whirl, or just scroll down on my Recipes Tab for recipe inspiration any time you need it!
Ok, back to the cookies at hand!
In my opinion, there’s not much that peanut butter doesn’t make better (and for you sunflower seed butter fans, this recipe works great with those instead).
Examples: peanut butter with cut apples or pears; PB&J; peanut butter & banana sandwiches; peanut butter on a spoon with vanilla or chocolate ice cream; gluten free peanut butter blondies (instead of brownies); shrimp or tofu sauteed in peanut butter; gluten free peanut butter pie; these gluten free peanut butter cookies; … my husband even likes peanut butter with macaroni and cheese. I kid you not.
But even with all these delicious peanut buttery options, there’s not much that could top these amazing, crowd-pleasing, makes-you-smile gluten free peanut butter cookies. When made with coconut peanut butter or coconut oil, the flavor is over the top! Seriously it is next level.
And the fact that this cookie recipe is so easy means that you’ll want to make these gluten free yummies again and again. Which is a good thing, because they won’t last long.
What’s your favorite way to enjoy peanut butter (beside in peanut butter cookies)? Tell me something new! I just might try it, too!
If you’re in search of a great gluten free peanut butter cookie recipe that’s even faster to make & bake, hop over to my Easy Gluten Free Peanut Butter Cookie Recipe made from my gfJules Gluten Free Cookie Mix. So quick and easy, you’ll wonder why you don’t have a cookie jar full of these delicious cookies at all times!
You can even make these gluten free Peanut Butter Cookies GRAIN FREE with my new Nada Flour! Check out how gorgeous these turned out!
Gluten Free Peanut Butter Cookies
Gluten Free Peanut Butter Cookies
Gluten Free Peanut Butter cookies made just the way you like them: soft and chewy and emphasis on the peanut butter. No funky tasting flours here. Just delicious peanut butter flavor wrapped up in a perfect cookie!
Ingredients
- 1 cup coconut oil or vegetable shortening
- 1 1/4 cups brown sugar or unrefined coconut palm sugar
- 1/2 cup granulated cane sugar
- 3 tsp. Ener-G® GF Egg Replacer whisked into 4 Tbs. warm water (OR 2 eggs)
- 2 tsp. pure vanilla extract
- 1 1/4 cups natural peanut butter, crunchy or creamy (Earth Balance Coconut Peanut Butter or Earth Balance® Natural Peanut Butter)
- 3 cups (405 grams)Â gfJules Gluten-Free All Purpose Flour OR 330 grams gfJules Nada Flour*
- 1 tsp. baking soda
- 1 tsp. salt (optional)
- 1/2 tsp. baking powder
- 1 cup granulated cane sugar for rolling
Instructions
Preheat oven to 350° F. Line two cookie sheets with parchment paper.
Cream together coconut oil, brown sugar and granulated sugar until light and fluffy. Add the combined egg replacer and vanilla, then stir in the peanut butter until well mixed.
In a separate bowl, whisk together gfJules Flour, baking soda, salt and baking powder.
Mix dry mixture into wet mixture, in three separate additions, beating well after each addition. Dough will be thick, but if it's crumbly, stir in water or your favorite milk by the tablespoon to get the dough to hold together into a soft dough so that you can squeeze the dough in your hand and it will form a ball.
Make cookies immediately, or if refrigerating, cover dough well and bring to room temperature before rolling out cookies because coconut oil makes the cookie dough more fragile when cold.
Measure one tablespoon of dough and roll into a ball. Roll the ball in the sugar and place on prepared cookie sheet. Repeat, placing the balls about 1 inch apart.
Gently flatten each cookie using a fork, pressing once across the cookie, then again, making a crisscross pattern.
Bake 8 to 10 minutes, or until the tops are lightly browned. Bake for only 8 minutes if you like your cookies chewy; bake for 10 minutes or even up to 12 minutes if you like them crunchy.
Let the cookies stand 5 minutes before removing from cookie sheets to cooling racks.
Notes
I use Earth Balance natural peanut butter for these gluten free cookies. If the natural peanut butter you're using is particularly oily and thin, you may need to add extra gfJules Flour to balance it out and keep the cookies from becoming too thin, too.
Nutrition Information
Serving Size 2 cookiesAmount Per Serving Calories 197Total Fat 10gSaturated Fat 2gCholesterol 0mgSodium 140mgCarbohydrates 29gFiber 2gSugar 18gProtein 4g
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My daughter wants me to add chocolate chips to the peanut butter cookies. Is there anything I should do to adapt the recipe for chocolate chips? Or can o just fold them in right before scooping and baking??
Hi Denise, just fold them right in! Don’t be tempted to add too many. Make sure there is still enough dough to hold the cookies together! LOL
~jules
Do you think maple sugar would work in these?
Yes! That would be delicious!
~jules
This is my first experience with the new NADA flour and the cookies were AMAZING! When I made peanut butter cookies before, they were yummy but crumbled easily. These cookies are extra yummy and are easy to store because they don’t crumble easily. Rave reviews from my family — and especially my son with Celiac.
Thank you for the amazing recipes!
They do look super yummy, Karen! I’m so glad they turned out so well for you and that everyone loved them! Thanks so much for sharing your pic, too! If you get a chance, please leave a review on the Nada Flour product page, as it’s such a new product that there aren’t many reviews yet! It would be super helpful for others to know the success you’ve had!!
~jules
I use your original peanut butter cookie recipe. They are delicious. I told you one time that I have a problem with them crumbling. You told me what to try but I can’t seem to find that post. Please tell me once again. This time I will write it on my recipe.
Hi Carolyn, are you using one from one of my cookbooks, or on my blog? You can always add an egg if you’re having problems with them holding together, but let me know which recipe and I’ll see if I have a more specific recommendation for you!
~jules
I use your original recipe. I already have to use egg substitute so would prefer something else. Also, I live in the Phoenix, AZ area so sometimes our humidity is very low. Don’t know if that matters or not. Thank you.
Hi Carolyn, I actually really like using applesauce as an egg substitute in cookies, why don’t you try that? Make sure the dough isn’t crumbly and holds together well before baking; if you need to add more applesauce to make that happen, then so be it! It’ll be yummy!
~jules
Thank you; I will make a note of it.
Let me know what you work out!
~jules
Dear Jules, I love your GF cookie dough recipes! Can you please tell me if I double or triple this recipe – and others – what do I need to do to the baking soda and baking powder measurements? Thank you so much for your help and YUM!!!
Hi Betsy – so glad you’re enjoying my gluten free cookie recipes so much!! 🙂
Whenever I double and triple these recipes, I double and triple the leavening in the exact same proportion and it seems to work just fine. Hopefully you’ll find the same great results!
~jules
I give this recipe a 5 star! The only thing I changed was the flour, because I am allergic to rice, I used Nuts.com APF.
Thanks for posting!
So glad you enjoyed my gluten free peanut butter cookies recipe, Pippy! Thanks for taking the time to let me know!
~jules
Are you sure about the 1 tsp. of dough to make 36 cookies? 1 tsp is the perfect size for my almost 2yo granddaughter but I think the directions should read 1 Tbs. I made 36 with the tsp measurement for her and used the Tbs. for the rest of the dough, and I still got more than 36 adult size cookies. They taste great and I love the look of the tiny ones but I think you may need to revise the measurement.
Hi MaryEllen, good catch! Definitely not a teaspoon of dough – LOL! I’m so glad your granddaughter got her 36 tiny cookies AND the adults got their 36 adult sized cookies out of one batch of this yummy gluten free peanut butter cookie dough! 😉
~jules