When I’m planning a gathering or hosting friends at the last minute, I always reach for recipes that are fast, reliable, and comforting, like these gluten free peanut butter cookies. They come together in one bowl with simple ingredients, bake up soft and chewy, and fill the kitchen with that nostalgic peanut butter aroma everyone loves.
These cookies are what I call stress-free hospitality in dessert form, quick enough to whip up while coffee is brewing, yet special enough to bless a neighbor, share after Sunday dinner, a women’s group meeting, or Bible study, and serve fresh from the oven with a big pitcher of sweet tea.
Gluten Free Peanut Butter Cookies
I have some gluten sensative grandkids and this recipe is a dependable favorite. These soft gluten free peanut butter cookies have just the right balance of sweet and salty, with a tender center that melts in your mouth. You’ll love how simple they are to make: one bowl, no chilling, and ready in about 20 minutes. Because the ingredients are gluten free and dairy free, these cookies work beautifully for guests with special diets, yet no one will ever guess they’re “free” of anything. If you’re looking for more ideas to satisfy your sweet tooth, explore more of my dessert recipes for inspiration.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Gluten-free flour: Look for trusted blends such as Pamela’s or King Arthur Measure-for-Measure. Avoid single-grain flours; balanced blends give the best texture.
- Baking soda: Helps the cookies rise slightly and gives them a tender crumb.
- Butter-flavored coconut oil: Adds buttery flavor while keeping them dairy-free. Found near other cooking oils.
- Peanut butter: Use a no-stir, chunky peanut butter with no added sugars for structure and deep peanut flavor.
- Coconut sugar: Adds rich, caramel notes and a lovely chew. It can clump, so break up lumps before adding.
- Maple syrup: Use pure maple syrup, not pancake syrup. The real kind adds natural sweetness and moisture.
- Almond milk: Unsweetened almond milk binds everything together and adds moisture.
- Vanilla: A splash of pure vanilla enhances every flavor in the cookie. Skip the imitation vanilla!
Yes, most peanut butters are naturally gluten free, but always check the label to ensure no cross-contamination from shared equipment. If you like baking with peanut butter, try No-Bake Chocolate Peanut Butter Pie or Quick and Easy Cake Mix Peanut Butter Cookies.
How To Make Gluten Free Peanut Butter Cookies
Mix Dry and Wet Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside. Keeping the dry ingredients separate ensures an even rise and perfect texture for your gluten free peanut butter cookie dough recipe.
In a stand mixer (or using a handheld mixer), beat the butter-flavored coconut oil, peanut butter, coconut sugar, maple syrup, almond milk, and vanilla on medium speed until creamy and smooth, about 2 minutes.
Combine and Form the Dough
Add the flour mixture to the wet ingredients. Blend on low speed until a soft, cohesive dough forms. If the dough feels sticky, let it rest for 5 minutes.
Shape and Bake the Cookies
Use a cookie scoop to form uniform dough balls and place them on the prepared baking sheet. Gently flatten each ball with a fork in two directions to make the classic crosshatch pattern.
Bake for 10 to 12 minutes, just until the edges are lightly golden. The centers should still look soft so they’ll finish setting on the pan.
Pro Tip: For soft gluten free peanut butter cookies, don’t overbake! They firm up as they cool.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to 4 days.
Add an extra tablespoon of almond milk for more moisture, and bake just until the edges are set.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: This recipe is naturally gluten-free and dairy-free. To make it fully vegan, double-check that your sugar and peanut butter are certified vegan.
Flavor Enhancements: Drizzle melted chocolate over cooled cookies or sprinkle with flaky sea salt for an elegant touch when entertaining.
Add-In Options: Mix in mini chocolate chips, chopped peanuts, or even a handful of gluten-free oats for extra texture.
Simple Substitutions: Swap almond milk with oat or soy milk if you prefer. Creamy peanut butter can replace chunky for smoother cookies.
Tips for Recipe Success: Scoop dough evenly so the cookies bake uniformly, and always use parchment paper to keep them from sticking. For another dessert to share, you might also enjoy these Easy Strawberry Cake Mix Cookies and Cool Whip Lemon Cookies with Just 4 Ingredients; they’re light, colorful, and just as sweet to give.
Hospitality Challenge
Here is a fun idea: bake these gluten-free cookies and make a few grab-and-go bundles in small bags or boxes. You can add a few other treats, such as these Firecrackers (Spicy Ranch Snack Crackers), Crunchy And Sweet Cashew Brittle Recipe, or a handful of Easy Honey Roasted Pecans, to make it more fun. Keep them by the door so you can bless a delivery driver, a neighbor out for a walk, or offer a smile and a treat to a carpool parent. If they are open, add a quick, “I am praying you have a peaceful day.” Remember, “As each has received a gift, use it to serve one another, as good stewards of God’s varied grace” (1 Peter 4:10, ESV).
More Cookies that Make Everyone Smile
- Chewy Oatmeal Chocolate Chip Cookies (Vegan)
- Funfetti Cake Mix Cookies
- Soft Pumpkin Cookies Recipe
- Soft Lemon Blueberry Cake Cookies
- Salty-Sweet Cashew Cookies for Baking or Gifting
These easy gluten-free cookies with peanut butter recipe are the kind you’ll make again and again. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Soft Gluten Free Peanut Butter Cookies Recipe
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Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup butter flavored coconut oil
- ½ cup peanut butter, no added sugars, chunky
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 tablespoons almond milk, unsweetened
- 1 teaspoon vanilla
Instructions
Prepare the Oven and Pan
- Preheat oven to 375 degrees Fahrenheit.
- Line a cookie sheet with parchment paper.
Mix the Dry Ingredients
- In a bowl, combine gluten-free flour, baking soda, and salt.2 cups gluten-free flour, 1 teaspoon baking soda, ¾ teaspoon salt
- Set aside.
Mix the Wet Ingredients
- In a stand mixer or with a handheld mixer, beat butter flavored coconut oil, peanut butter, coconut sugar, maple syrup, almond milk, and vanilla on medium speed until creamy and smooth, about 2 minutes.½ cup butter flavored coconut oil, ½ cup peanut butter, ½ cup coconut sugar, ¼ cup maple syrup, 2 tablespoons almond milk, 1 teaspoon vanilla
Combine and Form the Dough
- Add the flour mixture to the wet ingredients.
- Blend on low speed until fully combined and a smooth dough forms.
Shape and Bake the Cookies
- Use a cookie scoop to form uniform dough balls and place them on the prepared cookie sheet.
- Flatten each cookie with a fork in two directions to create crisscross marks.
- Bake for 10 to 12 minutes.
Cool and Store
- Remove from the oven and cool on the pan for a few minutes.
- Transfer to a cooling rack to finish cooling.
- Store in an airtight container for up to 4 days.
Gina’s Notes and Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Fridge: Keeps fresh for up to 10 days; bring to room temperature before serving.
- Freezer: Freeze baked cookies or raw dough balls for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the time.
- Reheat: Warm a cookie in the microwave for 8 to 10 seconds for that “fresh from the oven” chew.
