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A silver oval plate holds several peanut butter cookies with crisscross fork marks, placed on an open book and a white surface.

Soft Gluten Free Peanut Butter Cookies Recipe

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These gluten free peanut butter cookies bake up soft, chewy, and full of rich peanut flavor using just one bowl and a few pantry ingredients. They’re easy to make ahead for hosting and freeze beautifully, offering a quick, crowd-pleasing dessert for gluten-free guests and peanut butter lovers alike.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 248
Author Gina Dickson

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.
    A red stand mixer with a paddle attachment is mixing brown cookie dough in a stainless steel bowl. The dough is partially combined and sticks to the sides of the bowl.

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.
    A baking tray lined with parchment paper holds scoops of peanut butter cookie dough, some with fork marks. A metal cookie scoop and two forks rest on the tray's edge.
  • 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.

Notes

Storage and Reheating
  • 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.

Nutrition

Serving: 1g | Calories: 248kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 76mg | Fiber: 3g | Sugar: 10g | Calcium: 29mg | Iron: 1mg
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