Gluten Free Peanut Butter Cookies Recipe
Updated Apr 03, 2026, Published Jul 31, 2009
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On a hot and sticky September afternoon in the year 2000, I walked into a sterile, frigid building. Then I looked into his eyes and fell head over heels in love with a stranger.
meet julian
His name is Julian. A thoughtful, artistic, sensitive soul with a laugh that comes from the very depths of his being. He loves music, art, and Pokemon. He is one of my g-kids.
Julian is one of the biggest supporters of my gluten-free lifestyle and always very concerned that what I eat not be harmful to me. He is my self declared number one taste tester for new recipes. In particular, he loves to test the sweets and treats.
Last week he asked me to give him cooking classes. We started with something simple, Gluten Free Peanut Butter Cookies.
the perect gluten-free beginner cookie
These cookies are the perfect recipe for children. They require no fancy gadgets, just a bowl and a wooden spoon. No sharp implements, no dangerous mixer beaters. Plus they get to use their hands which is a big plus! I took oven duty, putting them in and taking them out and he did the rest.
We had a fun afternoon. He learned about measuring and stirring, got to lick the bowl and spoon, and we chatted and laughed. Best of all, we were rewarded with some really delicious cookies.
These cookies may be easy to make and a great project for kids. However, believe me, they are not to be relegated to the “kid’s food” category. They are sugary, chewy and utterly fantastic!
not just gluten-free, flourless
The fact that they are flourless is a plus but honestly you will never miss the flour. In fact, they are hands down the best peanut butter cookies I have ever had. Julian say’s it is because of the extra love he put in, could be. Try them yourself and let me know if it is Julian’s extra love that makes them so special or if they are just plain fantastic. Don’t worry, I’ll never tell.
Gluten Free Peanut Butter Cookies Recipe
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar , plus more for rolling the cookies in
- 1 large egg, lightly beaten with a fork
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners.
- In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon of the dough and roll in to a ball. Roll the dough ball in the sugar and place on the prepared baking sheet. Repeat with the rest of the dough.
- Take a dinner fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork 90 degrees and gently press again, making the traditional hatch markings of a peanut butter cookie.
- Bake for 10 minutes. Take out of over and let them cool on the baking sheet for 5 minutes. Gently transfer the cookies to a rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Carol, I love this recipe. I stumbled upon it and had to try it right away. Then I had to blog about it right away. Thanks so much for a great recipe.
Thank you Cindy! Enjoy.
Just made these with 1/2 cashew butter and 1/2 sunbutter. Also tossed in a few chocolate pieces. Yum!!! Thanks for this recipe. My hubby said the cookies “met a deep need.” :)
Haha – I love the way your hubby talks! You are very welcome.
You’ll have to tell me if my substitutions are gluten free. I used sunflower butter and nutella instead of peanutbutter. Yummy. Thanks for recipe. Quick and easy to do.
The sunflower butter was probably fine but there is a bit of controversy over Nutella. I am not convinced personally it is gluten free. I use Justin’s chocolate hazelnut spread instead. Anyway, your recipe sounds yummy!
I hope you will answer me, how can I substitute the eggs (I don’t have egg substitutions in Egypt that are commercial) do you have anything natural that I can do? Thank you, this seems like a great recipe :)
Hi Hana, although I have not tried it with this particular recipe you can take either chia seeds or ground flax seeds, and soak them in water for an egg substitute. For each egg mix 1 tablespoon ground flax or chia seed with 3 tablespoons warm water and let sit for 5 minutes or until it is gelatinous. Good luck, I hope this helps!
Hi Carol,
I really enjoyed reading your recipe. I did try it tonight but had to replace the peanut butter with cashew butter to make it salicyilate free. I loved the taste but could not get the texture right! It was not crispy enough and easily broke when I tried to get it off the baking try, I might have flattened them to much before baking! Any suggestions on how I can make it crispy?
Thank you :)
Hi! I have never made them with cashew butter but I have with Sunbutter often so I see no reason why it would be different. My husband likes the cookies crispy and I like them not as crispy – to get crispy I just cook a few minutes longer and then let them cool on the pan completly (best baked with parchment or silicon baking mat on the pan) then peel them off. Hope that helps!
These are such a treat! Perfect amount of peanut butter, chewiness & sweetness. Thank you so much for this recipe!! Definitely a keeper! =)
My pleasue, so happy you enjoyed them. They are a family favorite around here!
I am cooling some of these right now! I hope they get a bit harder as they cool because they wouldn’t be sharable if they don’t (Although still delicious). Thanks for an easy GF recipe- I’m giving these and some of these: yummly.com/recipe/Vegan-Drop-Cookie-Food_com-189038 to my future sister in law who is strictly GF. I don’t do much GF baking so thanks!
They should have hardened as they cooled otherwise you could bake a minute or two longer. I hope you enjoyed them.
was really looking for some quick cookie recipe.. and here it is.. Thanks for sharing.
My pleasure glad you enjoyed it!
First things first, what a beautiful child! He sounds like he’s as beautiful inside as he is outside. As for the cookies, I am making them tomorrow! If it weren’t so late I’d be in the kitchen making them right now – but it’d stress out my cat if I got up from the couch right now. Thanks for all your recipes. On a serious note, you’ve helped make my (health-dictated) transition to a gluten free life much easier and yummier. You’ve kept me sane and for that my husband, daughters, and cats thank you!
Joi,
haha You are so welcome! I’m happy to help :) I hope you and your family enjoy the cookies and come back for more recipes!
xo,
Carol
For cookies that need ‘flour’ try taking oatmeal and puting it in a coffee grinder/food processes for oatmeal flour :) there’s no wheat there, or cherieos check-mix rice chex exc for your flour. Some cookies need them.
Thanks for the tip :)
xo,
Carol