Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

My sister, Jan has always been the baker in our family.  For as long as I can remember, she’s been the designated pie-baker for holidays, each pie complete with all of the special touches…perfect lattice-work tops, autumn leaf pie crust cutouts, & all with a perfect flavor & texture.  She bakes up dozens of quick breads that she ships off to friends and family who live out of town.  In recent years, she’s learned the ins & outs of gluten free baking & cooking, due to my niece’s dietary needs.  Recently she shared her favorite peanut butter cookie recipe which she adapted from  Please visit their website for the original recipe.  Jan says, “Here is my flour-less (gluten free) go to recipe for Taryn. I tweek it a little by adding crunchy peanut butter, 1/2 teaspoon vanilla and about a 1/2 cup chopped peanuts. But…my favorite change is to use Almond butter or cashew butter! You can use a 1/2 teaspoon of almond flavoring for a more intense flavor.”

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies


1 cup peanut butter **or use almond butter or cashew butter**

1 cup white sugar

1 egg

1 teaspoon baking soda

1/2 teaspoon vanilla **or almond extract if using almond butter**

1/2 cup peanuts, chopped **or cashews, almonds…**


Mix all ingredients together thoroughly.  Roll the dough into balls and place them on an ungreased cookie sheet (we always use a baking pan lined with parchment paper or a silicon baking sheet). Using a fork, flatten a little bit with the traditional criss-cross design.  Bake at 325 F for about 6 to 8 minutes, allow the cookies to cool on the pan, then transfer to a wire cooling rack.  Store in an airtight container.

Recipe Notes:

Normally I recommend chilling cookie dough, but this dough works best at room temperature…(ask me how I know!)

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

7 thoughts on “Gluten Free Peanut Butter Cookies

  1. Oooooooo! I just made these! Yummy! Thanks!!!! Mine do not look nearly as pretty as yours but they taste good! I was a little concerned because I used “natural” peanut butter. It is so much more runny than the other kind. But they came out fine.


      • Yeah, I thought I should mention it in case anyone else was using that really “soupy” peanut butter. I was on the phone (there goes that “mindfulness”) while I was preparing these so I didn’t really fret over it, I just started mixing and was glad it worked.

        Liked by 1 person

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