This post may contain affiliate links. Please see disclosure policy here.
Crispy edges and chewy in the middle, these Gluten Free Peanut Butter Cookies are delicious! You will never know they are gluten free.
Since we have been on this gluten free journey, I have learned that I can take a lot of my favorite recipes and easily convert them to be gluten free. By simply using my favorite peanut butter cookie recipe and substituting in my favorite gluten free flour mix I was able to create a delicious treats!
Cookie Ingredients
- Gluten Free Flour. You can use my mix or purchase one at the store.
- Peanut Butter. I used chunky but you can also use creamy.
- Chocolate Chips. I use both semi sweet or milk chocolate. If you don’t want to use chocolate roll your balls of dough into sugar before baking.
I made the cookies on a day we were having company for dinner and they loved them! They never would have know they were gluten free if I hadn’t told them.
Can I Freeze Gluten Free Cookies?
These cookies freeze great. I froze half the batch so that we wouldn’t be tempted to eat them all. Now whenever Jim needs a little treat he can grab a cookie out of the freezer! You can freeze the dough using these directions or freeze the baked cookies.
For more gluten free goodness check out these:
- Gluten Free Brownies
- Gluten Free Biscuits
- Gluten Free Banana Bread
- Gluten Free Chocolate Chip Cookies
Be sure and follow me over on You Tube for weekly cooking demos
Gluten Free Peanut Butter Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup peanut butter creamy or crunchy
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 Tbsp milk
- 1 1/2 tsp vanilla
- 1 1/4 cup gluten free flour mix.
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Cream together butter and peanut butter. Add in sugars
- Mix in egg, milk and vanilla
- Next add in flour, baking soda, baking powder and salt.
- Form dough into balls and roll in sugar or add 1 cup of chocolate chips
- Place on cookie sheet and use hand to slightly flatten the balls of dough
- Bake at 350 degrees for 10-12 minutes or until barely brown. Do not over bake. They should look like they need to bake for another minute or two.
Recommended Products
Nutrition Facts:
Alicia says
I have been looking for an awesome pb cookie recipe!
Can these be made with regular flower? if so, what kind do
you recommend?
Thank ;you!
Leigh Anne says
Alicia, Here is my non gluten free version:https://www.yourhomebasedmom.com/the-best-peanut-butter-chocolate-chip-cookies/
Michelle says
I love the freezer idea. A whole batch of cookies is too much for us at one time. Haven’t had pb cookies in ages! Thank you for linking with See Ya in the Gumbo.
Lisa T says
These look fabulous and I will be trying them soon. Two of my daughters are gluten sensitive and love cookies. Most of the gluten free cookies I’ve found in stores are LOADED with sugar, so we prefer to make stuff at home. I just may have to make these for them today!!
Leigh Anne says
We loved them at our house! Even the gluten eaters loved them!!
Amy | Club Narwhal says
Leigh Anne, these look so fabulous! I’ve been tinkering with some gluten free baking recipes and I love how simple (and delicious) these cookies sound 🙂
Leigh Anne says
hope you’ll give the recipe a try! They really are delicious!
Lyndsay says
These look amazing!!!!