These gluten-free peanut butter cookies are soft and chewy in the center with lightly crisped edges. Made with a gluten-free flour blend, creamy peanut butter, and a balance of brown and granulated sugar, they have the familiar flavor and texture of classic peanut butter cookies. A sprinkle of flaky sea salt right out of the oven adds a delightful sweet-and-salty contrast.
The dough comes together in about 10 minutes and chills for 30, so you can have a batch of 18 cookies ready in under an hour. The dough balls and the baked cookies both freeze well, making it easy to keep these on hand for snacking or last-minute treats.
Why You’ll Love This Recipe
- Better than store-bought. Thick, bakery-style cookies with a moist, chewy center that stays soft for days rather than thin, crunchy discs.
- Sweet and salty in every bite. A light sprinkle of flaky salt on top after baking gives a pleasant crunch and balances the brown sugar and peanut butter.
- Freezer-friendly. Scoop and freeze dough balls for up to 3 months, then bake from frozen with a couple extra minutes. Baked cookies freeze well too.
Ingredient Notes
- Gluten-free flour blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten Free Baking Flour. Both include xanthan gum, so you don’t need to add it separately. If you switch blends, results may vary.
- Creamy peanut butter – Use a no-stir creamy peanut butter. Natural peanut butter often separates and can make dough greasy and cookies too flat. Weigh your peanut butter if possible for best accuracy.
- Sugar – Brown sugar keeps the centers soft and chewy, while granulated sugar helps the edges crisp. Pack the brown sugar into the measuring cup.
- Egg – Use a large egg (about 50 g in the shell) at room temperature. Room-temperature ingredients combine more smoothly and help prevent curdling.
- Flaky sea salt – Finishing the hot cookies with flaky salt (such as Maldon) creates a satisfying texture and flavor contrast. If you only have fine sea salt, use less.
Why Weighing Ingredients Matters
Gluten-free flour is easy to mismeasure when using cups: scooping method, compacting, and humidity all affect the amount. Too much flour makes dry cookies, too little causes excessive spreading. A food scale removes the guesswork; gram measurements are included in the ingredient list to help you get consistent results.
Recipe FAQs
Not recommended here. Natural peanut butter tends to separate and can make the dough greasy and the cookies too flat. Use a no-stir creamy peanut butter for the best texture.
Chilling helps. A 30-minute chill prevents excessive spreading and lets the flour hydrate, improving texture. If short on time, 15 minutes will still help.
Yes. Fold in about 1/2 cup of chocolate chips, M&Ms, or chopped peanuts after the dough comes together. Bake time remains the same.
Expert Tips
- Use a cookie scoop. A #30 scoop (about 2 tablespoons) yields uniform cookies that bake evenly. This recipe makes about 18 cookies.
- Room temperature matters. Bring butter and egg to room temperature before mixing. Cold butter won’t cream properly and a cold egg can cause curdling.
- Pull them early. Remove cookies when the edges are set but centers look slightly underdone; they finish cooking as they cool on the sheet.
Storage Instructions
Room temperature: Store fully cooled cookies in an airtight container for 3 to 4 days.
Freezer (dough): Scoop dough balls onto a baking sheet and freeze until firm; transfer to a freezer bag and store for up to 3 months. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.
Freezer (baked): Freeze baked cookies in a single layer on a baking sheet, then layer with parchment in a freezer bag for up to 3 months. Reheat from frozen at 300°F for 10–15 minutes or thaw at room temperature for about an hour.
Serving Suggestions
These cookies are ideal for ice cream sandwiches — press a scoop of chocolate or strawberry ice cream between two cookies for a rich treat. They also work as a cookie base sandwiched with peanut butter frosting or for dunking in hot chocolate.
Gluten-Free Peanut Butter Cookies
Soft, chewy gluten-free peanut butter cookies with lightly crispy edges and flaky sea salt on top.
Ingredients (makes ~18 cookies)
- 1¼ cups gluten-free flour blend — 175 g (Bob’s Red Mill or similar measure-for-measure blend tested)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature — 113 g
- ½ cup creamy peanut butter — 128 g
- ⅔ cup light brown sugar, packed — 133 g
- ⅓ cup granulated sugar — 66 g
- 2 teaspoons vanilla extract — 11 g
- 1 large egg, room temperature — 50 g
- 1 teaspoon flaky sea salt (for finishing)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, peanut butter, brown sugar, and granulated sugar with an electric mixer for 2 to 3 minutes, until light and fluffy.
- Add the vanilla and egg, mixing until smooth and scraping down the bowl as needed.
- Fold the flour mixture into the wet ingredients until just combined and no streaks of flour remain. Chill the dough for 30 minutes.
- Use a #30 cookie scoop (about 2 tablespoons) or a tablespoon measure rounded into balls to portion the dough. Place balls 3 inches apart on prepared sheets. Keep remaining dough chilled while the first sheet bakes.
- Bake at 350°F for 10 to 12 minutes, until the edges are set and the centers still look slightly underdone.
- Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet until firm, then transfer to a rack to finish cooling.
Notes
- Flour blend: The recipe was tested with Bob’s Red Mill and King Arthur measure-for-measure blends. Both include xanthan gum. If using a different blend, measure by weight when possible.
- Weigh ingredients: Weighing the gluten-free flour and peanut butter gives more reliable results than cup measurements alone; gram measurements are provided above.
Nutrition (per cookie, approximate)
Calories: 166 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 9 g | Sugar: 13 g | Sodium: 262 mg