These gluten-free peanut butter cookies use just 5 simple ingredients and are irresistibly delicious.
This recipe for peanut butter cookie is ready in under 20 minutes – from start to finish. Plus, since they’re naturally gluten-free, they’re a simple treat everyone can enjoy. One bite and you’ll see why this recipe has been on repeat in my kitchen for years.
I first shared this recipe back in 2014, and for the next few years I made them at least once a week – I was completely hooked. They’re even better than traditional peanut butter cookies: chewy, crisp around the edges, and full of peanut butter flavor.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
My family loves peanut butter, although my daughter Jersey has a bit of a love-hate relationship with it. She won’t eat it plain or in a sandwich, but add sugar and suddenly she’s all in.
My favorite easy, go-to breakfast is peanut butter and jelly toast with bananas, honestly, I eat it for dinner sometimes too. There’s just something about peanut butter that’s comforting, filling, and always hits the spot.
My second favorite peanut butter recipe is my Peanut Butter Hot Fudge Sauce. It’s rich, creamy, and completely over-the-top delicious drizzled over ice cream, brownies, or eaten straight from the spoon. If you’re a peanut butter lover like we are, it’s absolutely a must-make.
Crunchy vs Creamy Peanut Butter
Creamy peanut butter gives cookies a softer, smoother texture and helps create that classic chewy peanut butter cookie. Crunchy peanut butter adds extra texture and little peanut pieces throughout the cookies for a bit more crunch and nutty flavor, crunchy is my preference for this recipe.
With that said either works great and it just depends on the texture you prefer.
More Peanut Butter Recipes We love
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Gluten-Free Peanut Butter Cookies
Video
Ingredients
- 1 cup peanut butter creamy or crunchy – both work!
- 1 cup brown sugar
- 1 egg beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350F degrees.
- In a medium mixing bowl, stir together all peanut butter, brown sugar, egg (beaten), baking powder and vanilla until well blended. It will look creamy, smooth and glossy. You should not be able to see any egg throughout the batter.
- Using a cookie dough scooper, scoop the dough and place the dough on the cookie sheet.
- Bake 11-12 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Here is the first photo I took of this recipe back in August 2014.
My cookies are cooling right now! I am too excited to try these. Thank you so much for the great recipe.
I hope you enjoyed them!
These look delicious. I’m planning to add some chocolate chips to mine for the chocoholics of my family. I must admit, it wasn’t easy navigating past all the adverts to find the actual recipe. The sheer number of them made my phone take about 10 minutes to load it properly. But these cookies will be well worth it, I’m sure.