Gluten Free Peanut Butter Cookies

4.60 from 37 votes

Lightened up gluten free peanut butter cookies made using all natural peanut butter. These chewy and delicious cookies are made without any flour!

gluten free peanut butter cookies on a white plate
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Meet the perfect gluten free peanut butter cookies: chewy, just the right sweetness, and full of perfect peanut butter flavor in every bite.

I previously referred to myself as someone who did not like peanut butter cookies, but it turns out I just never had one that was this good!

I have had no less than 6 of these cookies today and can’t stop.

While I love a good gluten free monster cookie, this recipe is just plain simple delicious peanut butter cookie goodness.

They are pure perfection and I love the chewy texture!

Many classic peanut butter cookie recipes use sugar filled peanut butter paired with just as much white sugar.

That is way too much sweetness.

These cookies are perfectly sweet and made lower in calories and sugar without compromising in flavor.

ingredients needed to make gluten free peanut butter cookies

Ingredients needed to make flourless peanut butter cookies

  • Creamy all natural peanut butter (the only ingredients should be peanuts and salt)
  • 1 egg
  • light brown sugar
  • baking soda
  • vanilla extract
  • pure maple syrup
adding the cookie ingredients to a mixing bowl

How to make gluten free peanut butter cookies

Step 1: Add the creamy peanut butter, egg, brown sugar, baking soda, vanilla extract, and pure maple syrup to a mixing bowl.

Step 2: Mix the batter with a whisk, then change to a rubber spatula when it gets thick. Mix until well combined.

cookie dough mixed together

Step 3: Roll the cookie dough into 16 balls and place them on a baking sheet.

balls of cookie dough on a baking sheet

Step 4: Flatten the tops of the peanut butter cookies slightly with a fork in a criss cross pattern.

balls of cookie dough pressed with a fork in a crisscross pattern

Step 5: Bake the cookies at 350 degrees for 8 – 10 minutes.

Allow to cool for 5 minutes on the pan, then transfer to a cooling rack.

Store any leftover gluten free peanut butter cookies in an airtight container for 2 – 3 days, if they last that long!

Ours lasted about 4 hours and they’re almost gone!

gluten free peanut butter cookies on a wire cooling rack

I promise you will love these flourless peanut butter cookies!

I can already tell they will be a go to recipe in our house, and I love that I almost always have the ingredients on hand. 

peanut butter cookies stacked

More Gluten Free Cookies

peanut butter cookie
peanut butter cookies stacked
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
gluten free peanut butter cookies on a white plate
4.60 from 37 votes

Gluten Free Peanut Butter Cookies

By: Joy Shull
Easy gluten free peanut butter cookie recipe that is flourless and so simple to make. Everyone loves these delicious cookies!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 16

Ingredients 

  • 1 cup creamy peanut butter
  • 1 egg
  • ½ cup light brown sugar
  • 1 ¼ teaspoons baking soda
  • 1 tablespoon vanilla extract
  • 2 tablespoons pure maple syrup

Instructions 

  • Add the creamy peanut butter, egg, brown sugar, baking soda, vanilla extract, and pure maple syrup to a large mixing bowl
  • Whisk the batter until it gets too thick, then use a rubber spatula to finish mixing the batter until well combined
  • Roll the cookie batter into 16 medium sized balls and place on a cookie sheet
  • Flatten tops with a fork in a criss cross pattern
  • Bake the gluten free cookies at 350 degrees for 8 – 10 minutes
  • Allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack
  • Store leftover peanut butter cookies in an airtight bag or container for 2 -3 days (if they last that long!)

Nutrition

Calories: 135kcal, Carbohydrates: 12g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 10mg, Sodium: 161mg, Potassium: 111mg, Fiber: 1g, Sugar: 10g, Vitamin A: 15IU, Calcium: 18mg, Iron: 0.4mg
Like this recipe? Rate and comment below!

Sharing is caring!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments