Gluten-Free Peanut Butter Cookies

Gluten-free peanut butter cookies recipe have a special place in my kitchen. They’re soft in the middle, chewy at the edges, and they carry that irresistible nutty aroma that makes you stop and linger near the oven.

When I first moved from Italy, peanut butter felt exotic to me — something I hadn’t grown up with. But once I baked my first batch of flourless cookies, I understood why families in America pass this recipe down like a treasure. They’re quick, deeply satisfying, and safe for anyone who needs to avoid gluten.

If you love festive baking, you’ll find that these cookies fit beautifully on any holiday platter — right alongside your holiday gluten-free cookies. In this guide, I’ll share not just the best recipe, but also tips for storage, easy 3- and 4-ingredient variations, and answers to the most common peanut butter cookie questions.

What Are Gluten-Free Peanut Butter Cookies and Why You’ll Love Them?

At their heart, gluten-free peanut butter cookies are one of the simplest treats you can make. They skip the flour entirely, letting creamy peanut butter become both the flavor and the structure of the cookie. The result? A golden round that’s chewy in the center, slightly crisp at the edges, and full of nutty sweetness.

Who It’s For

These cookies are perfect for anyone who needs a safe, flourless recipe that doesn’t sacrifice comfort or taste. Busy parents who need a quick after-school snack, gluten-free families who want something reliable, or peanut butter lovers craving that nostalgic bite — this recipe belongs in your kitchen.

When to Bake

They’re just as at home on a weekday evening as they are on a holiday cookie platter. I love baking them for cookie swaps, gifting them in jars tied with ribbon, or simply serving them warm with a glass of milk on a quiet night. If you’re planning a big holiday spread, they’ll shine next to chocolate chip, snickerdoodle, or gingerbread cookies.

There’s a certain joy in knowing that such a short list of ingredients can bring so much comfort. That’s what makes these cookies timeless — and why they’ve become a gluten-free essential in my home.

How to Make The Best Gluten-Free Peanut Butter Cookies Recipe

The beauty of these cookies is in their simplicity. With just a few pantry staples, you’ll have a tray of golden, chewy cookies cooling on your counter in under 30 minutes.

Ingredients

• 1 cup creamy peanut butter (Jif or natural works, but avoid oily separation)
• 1 cup granulated sugar (or coconut sugar for a deeper flavor)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract (optional, but adds depth)
• Pinch of salt (if your PB isn’t salted)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix peanut butter, sugar, egg, and vanilla in a medium bowl until smooth and thick.
3. Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between each.
4. Press lightly with a fork to make the classic crisscross pattern.
5. Bake for 9–11 minutes, just until the edges set. The centers should look slightly soft.
6. Cool on the pan for 5 minutes, then transfer to a wire rack.

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Tools You’ll Need

• Mixing bowl
• Sturdy spoon or spatula
• Baking sheet
• Parchment paper
• Fork (for the crisscross pattern)

For People with Diabetes: Sugar Substitutes

If you’re baking for someone with diabetes, swap the sugar with monk fruit sweetener, stevia blend, erythritol, or allulose. These alternatives keep the cookies sweet without raising blood sugar. Avoid honey or maple syrup — their higher glycemic index can spike glucose levels.

What Makes This the Best Gluten-Free Peanut Butter Cookies Recipe?

The secret to the best gluten-free peanut butter cookies is balance — the way fat, sugar, and binder work together. With only a handful of ingredients, every detail counts.

• Fat from peanut butter gives the cookie richness and that melt-in-your-mouth chew.
• Sugar isn’t just for sweetness; it helps with structure and caramelization at the edges.
• The egg binds it all together, keeping the center soft but not crumbly.

When these three elements line up just right, you get a cookie that’s chewy in the middle, lightly crisp on the outside, and full of nutty flavor.

I still remember the first time I tested this recipe — one version with only three ingredients, another with vanilla added. The difference was subtle, but that little splash of vanilla gave the cookies a depth that made them taste bakery-worthy. Sometimes it’s the smallest things that transform a simple recipe into something unforgettable.

This recipe is for anyone who loves cookies that taste homemade and honest. No complicated steps, no long ingredient lists. Just a bowl, a spoon, and a few minutes in the oven.

For more cookie inspiration, try these gluten-free chocolate chip cookies — another classic that proves simple can also mean irresistible.

Tips for Baking the Best Cookies

Baking gluten-free peanut butter cookies is wonderfully simple, but a few small tricks will take your cookies from good to unforgettable.

• Bring the egg to room temperature. A cold egg can make the dough stiff. Room temperature blends smoothly with peanut butter, giving you a softer dough and more even bake.
• Chill the dough if you like thicker cookies. Just 15 minutes in the fridge helps the cookies hold their shape instead of spreading too thin.
• Don’t overbake. Pull them out when the edges are set, but the centers still look a little soft. They’ll finish cooking on the tray, staying chewy instead of dry.
• Choose your peanut butter wisely. Natural peanut butter works, but stir it well to avoid oily separation. Brands like Jif or Skippy create a more consistent, chewy cookie.
• Use parchment paper. It prevents sticking and helps cookies bake evenly.

When I was first experimenting, I left a tray in just two minutes too long. The cookies weren’t ruined, but they lost that magical chew I was after. Now, I always set a timer and trust the process.

If you love classic, chewy cookies with reliable results, you might also enjoy these gluten-free sugar cookies. They’re another family favorite for when you want something simple yet special.

Can You Make Gluten-Free Peanut Butter Cookies No Flour or No Egg?

Gluten-Free Peanut Butter Cookies No Flour

Yes — these cookies are naturally flourless. The peanut butter itself provides both the flavor and the structure. That’s why this recipe is so simple: no need for specialty gluten-free flour blends or starches. The result is a cookie that’s rich, chewy, and packed with pure peanut butter goodness.

Gluten-Free Peanut Butter Cookies No Egg

Yes — it’s possible! While the egg helps bind the dough, you can swap it with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to gel) or a chia egg. Both work well to keep the cookies together, though the texture will be slightly more delicate. If you prefer a soft bite, the no-egg version may actually be just right for you.

I often make a small no-egg batch when baking with my vegan friends, and we all agree the flavor remains wonderfully nutty and satisfying. It’s proof that this cookie can adapt to different kitchens and still bring comfort to the table.

Variations with 3 or 4 Ingredients

Gluten-Free Peanut Butter Cookies 3 Ingredients

Sometimes the simplest recipes are the most magical. The 3-ingredient version calls for just:

• Peanut butter
• Sugar
• Egg

That’s it. Three pantry staples, one bowl, and ten minutes in the oven. These cookies are chewy, rich, and full of peanut butter flavor. Perfect for late-night cravings or when little hands want to help in the kitchen.

Gluten-Free Peanut Butter Cookies 4 Ingredients

Adding one more ingredient — vanilla extract — gives the cookies an extra layer of flavor. It deepens the nutty sweetness and makes them taste a bit more “bakery-style.” This small touch is one I always recommend if you want your cookies to feel just a little more special.

In my kitchen, I’ve made both versions back-to-back, and the vanilla batch disappears first every time. It’s proof that sometimes one drop of something familiar can turn a simple cookie into a family favorite.

If you love trying different variations, you might also enjoy these gluten-free oatmeal cookies. They’re hearty, chewy, and just as easy to bake.

How to Store and Keep Them Fresh

One of the joys of gluten-free peanut butter cookies is how well they keep — if you can resist eating them all on the first day!

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll stay soft and chewy.
• Freeze the dough: Scoop portions of dough, place them on a tray, and freeze until solid. Transfer to a bag and keep frozen for up to 3 months. Just bake straight from frozen, adding an extra minute to the bake time.
• Freeze baked cookies: Once cooled, stack them between layers of parchment in a freezer-safe container. They’ll last for 2 months.
• Reheat for softness: If your cookies firm up, a quick 5 minutes in a warm oven or 10 seconds in the microwave will bring back that fresh-from-the-oven chew.

I love keeping a stash of frozen dough balls tucked away. It feels like a little gift to my future self — on a chilly evening, I can bake just two or three cookies and fill the house with that warm, nutty aroma all over again.

For more inspiration on cozy, long-lasting cookies, check out these gluten-free snickerdoodle cookies. They’re another classic that stays delightful even after a few days.

FAQs

Conclusion

There’s something timeless about gluten-free peanut butter cookies. They remind us that comfort doesn’t need to be complicated — just a handful of ingredients, a warm oven, and the joy of sharing something homemade. Whether you choose the quick 3-ingredient version or the slightly richer 4-ingredient batch, every bite is chewy, nutty, and deeply satisfying.

For me, these cookies carry a sense of belonging. They connect my Italian roots — where baking was about family and simplicity — with the American tradition of peanut butter desserts. Every tray feels like a bridge between cultures, proof that food can tell stories without words.

I hope this recipe becomes one you return to again and again, for busy weeknights, holiday gatherings, or just because. And when you make them, tell us how you made the recipe your own — I’d love to hear your twist.

If you’re building a holiday cookie platter, pair these with gluten-free Christmas cookies for a spread that feels festive, safe, and delicious for everyone.

Come hang out with me on Pinterest—I’d love to see your creations!