The BEST Peanut Butter Cookies (gluten-free)

These are the BEST Peanut Butter Cookies! One bowl, no chill time required and these cookies are also gluten-free and have no refined sugar.

Who can resist buttery peanut butter cookies?! These are one of my favorites and I love how quickly these cookies come together. No need to chill the dough and you only need a few ingredients to bake them.

The flavor of a peanut butter cookie is unbeatable. I love how they are sweet with a little salty kick and they are packed with flavor. Really anything peanut butter hits the spot for me every single time but the combo of butter WITH peanut butter is truly unbeatable. But then when you dip these in melted chocolate too that takes them up another level too (if that is even possible).

My 4 year old loves these cookies and asks for his “big peanut butter cookie” whenever I have them. Which is often as I keep these in the freezer. I *love* a frozen cookie, but peanut butter cookies from the freezer are even more delicious.

Tip: use extra creamy drippy peanut butter to make these! If your peanut butter is too thick or from the fridge, they won’t be as soft.

What ingredients are in these peanut butter cookies:

• Coconut sugar – or use half cane sugar and half brown sugar if you prefer!
• Unsalted butter – at room temperature. I leave it out for an hour or so but to rapidly soften butter, I sit on it lol)
• Creamy peanut butter – extra creamy drippy peanut butter not thick and not from the fridge! If it’s too thick, the cookies would turn out as good
• Egg – room temperature so it creams together nicely with the ingredients and softened butter
• Vanilla extract – a splash of this is key for flavor with cookies!
• Gluten-free all purpose flour – you can also use regular all purpose flour if not gluten-free too

How to make soft-baked peanut butter cookies:

1. Preheat oven to 350 degrees F and grease/line a baking sheet with parchment paper
2. In a large bowl cream together the sugar and butter
3. Next mix in peanut butter and cream again with hand mixer
4. Add in egg and vanilla and mix together until creamy
5. Add in flour and baking powder until dough is fully formed
6. Scoop about 1-2 tablespoons of dough into your hand and roll into a ball then add to baking sheet and press down with a fork to make the criss cross look
7. Repeat for remaining cookie dough, leaving about 2 inches of space between each cookie
8. Sprinkle sea salt across the cookies
9. Bake in oven for 12-15 minutes or until edges are golden
10. Allow the cookies to cool for a few then add to cooling rack and enjoy!

Tips for success:

• Stick with creamy, drippy peanut butter for optimal results. Chunky peanut butter doesn’t work as good but if you do want a crunch to your cookie, just mix in some peanuts after you make the cookie dough
• If you want to make the cookie dough in advance, you can and keep it in the fridge for up to 3 days! I recommend letting the dough come to room temperature before baking as this is a no-chill kind of cookie
• We fly through these cookies here so often times I double the recipe, which is a great option if you want to make a large batch of cookies
• I also keep these in the freezer as frozen cookies are forever a favorite of mine. They stay good in the freezer for 2 months
• I love dipping these cookies in melted chocolate too if an extra something – or use white chocolate or milk chocolate too!

A few other gluten-free cookie recipes to try:

Soft Baked M&M Cookies (gluten-free)

INSANE Gluten-free Brown Butter Chocolate Chip Cookies

Epic Gluten-free Chocolate Cake Mix Cookies

The Best Paleo Brownie Crinkle Cookies (nut-free + gluten-free)

Print