Name: Peanut Butter Cookies – Gluten Free
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup peanut butter (plain or crunchy); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1/4 tsp sea salt; 1 large egg; 1 tsp vanilla extract

Why You’ll Love This Recipe

These cookies are made with just a handful of pantry staples and come together in minutes. They’re naturally gluten-free, have a tender bite with a slight crisp on the edges, and carry that classic peanut butter taste we all know and love. Perfect for when you want a sweet treat without complicated ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Peanut butter (plain or crunchy)
Granulated sugar
Brown sugar
Baking soda
Sea salt
Large egg
Vanilla extract

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, cream together peanut butter, white sugar, brown sugar, baking soda, and sea salt until smooth.
Add the egg and vanilla extract, mixing until well combined.
Scoop the dough using a tablespoon and place on the prepared baking sheets, spacing them 2 inches apart.
Flatten each cookie slightly using the back of a fork in a crisscross pattern.
Lightly sprinkle with granulated sugar if desired.
Bake for 10–12 minutes, rotating trays halfway through for even baking.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Serves: 18 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Add mini chocolate chips or chunks for a peanut butter–chocolate combo.
Stir in chopped peanuts for extra crunch.
Drizzle cooled cookies with melted chocolate or white chocolate for a decorative finish.
Mix in a pinch of cinnamon for a warm flavor twist.
Use almond butter or sunflower seed butter for a peanut-free version.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred to avoid oily or crumbly cookies.

Are these cookies dairy-free?

Yes, this recipe contains no dairy products.

Can I make them without brown sugar?

You can substitute more white sugar, but the flavor will be less rich.

How do I keep the cookies from falling apart?

Let them cool completely on the baking sheet before moving, as they’re delicate when warm.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Can I make the dough ahead of time?

Yes, refrigerate covered dough for up to 48 hours before baking.

Can I freeze the unbaked dough?

Yes, portion into balls, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.

Can I make them crunchy instead of chewy?

Bake for an extra 1–2 minutes until edges are golden brown.

How do I get a smoother appearance?

Use creamy peanut butter and roll the dough balls before flattening.

Do I have to use a fork to flatten them?

No, you can press them down with your fingers or the bottom of a glass if you prefer.

Conclusion

These Gluten Free Peanut Butter Cookies are proof that simple ingredients can create an irresistibly good dessert. With a melt-in-your-mouth texture and bold peanut butter flavor, they’re a quick and satisfying treat that works for any occasion—whether you’re gluten-free or simply a cookie lover.