Desserts
Gluten-Free Peanut Butter Cookies
Peanut butter, sugar and egg cookies with baking soda and optional vanilla.
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 30 min
- Total
- 50 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Baking sheet
- Parchment paper or silicone baking mat
- Medium bowl
- Tablespoon or cookie scoop
- Fork
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix Wet Ingredients
In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract if using. Stir until smooth and fully combined.
Add Dry Ingredients
Add the baking soda and salt (if needed). Mix well to distribute evenly throughout the dough.
Form the Cookies
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet about 2 inches apart. Gently flatten each cookie with a fork in a crisscross pattern.
Bake
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers remain soft.
Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking apart.
Enjoy!
Serve once fully cooled, or store as described in the notes below. These cookies taste great with a glass of milk or your favorite dairy-free alternative.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
This is not a three-ingredient formula: baking soda is also required, with optional vanilla and salt. Coconut sugar is still sugar. Stir separated natural peanut butter before measuring. Allow time for the cookies to cool and set.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Store cooled cookies in an airtight container at room temperature for 2 to 3 days, or freeze for up to 3 months. They are fragile while warm, so let them cool fully before stacking.
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