Gluten Free Peanut Butter Cookies
on Jan 21, 2022, Updated Mar 25, 2025
These Gluten Free Peanut Butter Cookies are made using all natural peanut butter and no flour!
Perfect peanut butter cookies!
These are the best easy cookies. Chewy, just the right sweetness, and full of delicious peanut butter flavor in every bite.
All you need is just 6 ingredients to whip up these easy cookies.
You may have all of these in your pantry already!
Ingredients needed
- Creamy natural peanut butter: the only ingredients should be peanuts and salt
- egg
- light brown sugar
- baking soda
- vanilla extract
- pure maple syrup
How to make gluten free peanut butter cookies
Step 1: Add the peanut butter, egg, brown sugar, baking soda, vanilla extract, and maple syrup to a mixing bowl.
Step 2: Mix the batter until well combined.
Step 3: Roll the cookie dough into 16 balls and place them on a baking sheet.
Step 4: Flatten the tops of the peanut butter cookies slightly with a fork in a criss cross pattern.
Step 5: Bake the cookies at 350 degrees for 8 – 10 minutes.
Allow the cookies to cool for 5 minutes on the pan, then transfer them to a cooling rack to cool completely.
Storing
Store any leftover gluten free peanut butter cookies in an airtight container for 3-4 days, if they last that long!
More Gluten Free Desserts
Gluten Free Peanut Butter Cookies
Ingredients
- 1 cup natural creamy peanut butter, the only ingredients should be peanuts and salt
- 1 egg
- 1/2 cup light brown sugar
- 1 1/4 teaspoons baking soda
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup
Instructions
- Add the creamy peanut butter, egg, brown sugar, baking soda, vanilla extract, and 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 them onto a baking sheet.
- Flatten tops of the dough with a fork in a criss cross pattern.
- Bake the gluten free cookies at 350 degrees for 8 – 10 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Mine didn’t crack like that on top. What did I do wrong?
Did you follow the recipe as written?
Can these be frozen before baking?