These gluten-free peanut butter cookies are everything! Hands down, they are my family’s favorite peanut butter cookie, despite all of the variations I’ve made over the years. Why? The flourless AND butterless quality means the peanut butter flavor really stands out. Instead of being super soft and chewy, they’re slightly crunchy and the granulated sugar also makes them magically crispy!
In this recipe, I’ve added two additional ingredients: broken gluten-free pretzel sticks for extra crunch, and toffee bar bits, which are already gluten-free. Want to keep yours plain and simple? That’s absolutely fine. Trust me, they are rich and flavorful as is.
Why Did I Make These Cookies Gluten-Free?
Truth be told, I do not have any type of gluten sensitivity. However, I have friends who can’t eat gluten and I also intentionally prefer to keep most of my diet low in gluten. Why? I did a lot of research on the benefits of a gluten-free, or low gluten diet, and I have found that lower amounts of gluten in my diet make me feel more energetic. My skin looks better, I have more pep in my step, and I just simply feel better!
When it comes to this peanut butter cookie recipe, though, I have to tell you, I just honestly like it better than a version I sometimes make that calls for flour. Maybe it’s because the peanut butter flavor stands out more? Perhaps it’s because just one cookie satisfies? Maybe it’s the crispier texture? I’m not positive, but I think it’s for all of these reasons that this recipe just shines. And when Matt says they’re not just good, they’re really good, I’m sold. (He’s a really picky eater!)
What’s in These Gluten-Free Peanut Butter Cookies?
2 cups of creamy peanut butter make these cookies extra rich
This recipe calls for a cup each of granulated sugar and light brown sugar, packed
2 eggs hold the ingredients together
Two teaspoons give this recipe its thick yet crispy texture
Just a half teaspoon gives these cookies a hint of savory taste
A handful of ingredients and that’s it! If you want to add the gluten-free pretzels and toffee chips, add one cup of each to the recipe above and mix with a spatula before balling or spooning onto your cookie sheets.
How to Make Them
- Start by preheating your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or a Silpat liner.
- In a large bowl, add the peanut butter, sugars, 2 eggs, baking soda and Kosher salt.
- Mix with a blender or by hand. I used a spatula and it only took a minute or so to get the ingredients completely blended.
- If you want to add the gluten-free pretzels and toffee chips, stir them in after the other ingredients have been blended together. I like Snyder’s Gluten-Free Pretzel Sticks.
- Scoop a large tablespoon of dough onto a cookie sheet, or if you prefer, scoopp the dough into your hand and roll it into a ball.
- Carefully flatten the dough with the tines of a fork if you prefer.
- Bake at 350 degrees for 10-12 minutes or until slightly brown.
- Cool for at least 5 minutes on a wire rack before storing.
- 2 cups creamy peanut butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
- Heat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or Silpat. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
- Shape the dough into tablespoon-size balls and place about two inches apart on the lined baking sheets. Dip the tines of a fork in water and gently press into the dough to flatten.
- Bake on the cookie sheets until puffed and golden, 10 to 12 minutes. Let cool slightly on the baking sheet and then transfer to wire racks to cool completely before storing.
- This cookie dough is on the sticky side due to its lack of flour. To make it a bit more pliable, stick it in the refrigerator for half an hour or so before scooping it onto the cookie sheets.
- If your fork tines stick to the dough, dip the fork into water before pressing it onto the cookie. It flattens it out without adding any traditional flour, which would also make them NOT gluten-free.
- I do not recommend using natural peanut butter. The dough is already sticky without the extra oil typically found in natural peanut butters.
- These cookies freeze well. This recipe makes 3 dozen so you’ll have plenty of exras. Freeze them up!
If you try this recipe, I would love to hear what you think in the comments.