I still remember the first time I baked peanut butter cookies with my grandma. She always had a jar of homemade ones on the counter, and the smell alone could cure a bad day. But when I had to go gluten-free, I thought I’d have to give up that perfect peanut buttery chewiness. Not happening.
After a lot of trial and error, I landed on a recipe that not only brings back that nostalgia but might actually be better than the original. No weird flours, no funky textures—just real, simple ingredients that taste like home.
These cookies are soft in the center, slightly crisp on the edges, and packed with peanut butter flavor. The best part? They only take a few minutes to throw together. No chilling, no waiting, just pure peanut buttery goodness in under 30 minutes.
Tips for Perfect Cookies
- Use natural peanut butter – The kind with just peanuts and salt. If yours is extra runny, give it a good stir before measuring.
- Don’t overbake – They should look a little soft in the center when they come out. They’ll finish setting as they cool.
- Make them dairy-free – These are already dairy-free, but if using chocolate chips, opt for a dairy-free brand like Enjoy Life.
- Switch it up – Swap the peanut butter for almond or sunflower seed butter if you want a peanut-free option.
Serving Suggestions
These are fantastic with a glass of cold almond milk or crumbled over vanilla ice cream. Or, honestly, straight from the baking sheet while they’re still warm.

Gluten-Free Peanut Butter Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy peanut butter cookies made with simple, wholesome ingredients—naturally gluten-free and packed with flavor.
Ingredients
- 1 cup (256g) natural peanut butter (unsweetened, creamy or chunky)
- ¾ cup (150g) coconut sugar or brown sugar
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon salt (skip if using salted peanut butter)
- ¼ cup (60g) mini chocolate chips (optional, but highly recommended)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix it up – In a medium bowl, stir together the peanut butter, sugar, egg, baking soda, vanilla, and salt. If you’re adding chocolate chips, toss them in now.
- Scoop and shape – Roll the dough into 1-inch balls (about a tablespoon each) and place them on the prepared baking sheet about 2 inches apart.
- Crisscross magic – Use a fork to gently press down on each cookie, creating that classic peanut butter cookie crosshatch pattern.
- Bake for 9-11 minutes, until the edges just start to turn golden. The centers will look slightly underbaked, but they’ll firm up as they cool.
- Let them rest – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. If you can wait that long.
Notes
Best stored in an airtight container at room temp for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg