Looking for the perfect gluten free peanut butter cookie recipe? Look no further. These deliciously soft and tender melt-in-your-mouth cookies are loaded with peanut butter flavor and rolled in crunchy sugar for a little extra sweetness. Perfect for all my fellow peanut butter lovers out there!

This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make Glutenless Apron possible!

Made with just 10 ingredients you probably already have on hand, you’ll be making these simple peanut butter cookies whenever you’re in need of a sweet and nutty treat. With pillowy soft centers, slightly crisp sugar-coated exterior, and crumbly edges, these will definitely be your new favorite classic gluten free peanut butter cookies.

What you’ll need to make these Gluten Free Soft Peanut Butter Cookies

(links below are the gluten free & celiac safe products I used in this recipe)

unsalted butter
creamy peanut butter
granulated sugar + dark brown sugar
egg
milk
pure vanilla extract
Bob’s Red Mill gluten free 1 to 1 baking flour
fine sea salt
baking soda

gluten free flour

For this recipe I used my go to gluten free flour blend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It’s the perfect mix of rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum. And the best part, it’s processed, packaged, and tested in a 100% dedicated gluten free facility so it’s celiac safe!

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour gives all of my baked goods the most amazing texture while keeping them tender and most importantly, incredibly delicious.

tips + tricks for making the perfect soft peanut butter cookies

Make sure your butter, egg, and milk are at room temperature to ensure you get a smooth, well incorporated dough.
Use a classic creamy peanut butter like Skippy or Jif. Natural peanut butter (made with only peanuts/peanuts and salt) will make these cookies too dry and crumbly.
Refrigerate the dough for at least 30 minutes before scooping and baking the cookies. Chilling the dough allows the butter to firm up and gives these cookies the best texture. DON’T SKIP THE CHILL TIME!
Don’t forget to roll the dough balls in sugar before baking. This gives the cookies a perfectly crunchy exterior and adds a little extra sweetness.

want perfectly round cookies?

As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!

More delicious gluten free peanut butter recipes you’re sure to love!

If you make these Gluten Free Soft Peanut Butter Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Soft Peanut Butter Cookies

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Author: Emily Chave
Yield: 16 Cookies 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

½ cup unsalted butter, softened (dairy free works too!)
½ cup creamy peanut butter (like Skippy or Jif)
½ cup granulated sugar
½ cup dark brown sugar, packed
1 egg, room temperature
1 tablespoon milk, room temperature (any kind you prefer)
1 teaspoon pure vanilla extract
1 ½ cups + 2 tablespoons Bob’s Red Mill gluten free 1 to 1 baking flour
½ teaspoon fine sea salt
½ teaspoon baking soda
granulated sugar, for rolling

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Instructions

step 1

In a medium size bowl, whisk together the gluten free flour, salt, and baking soda. Set aside.

step 2

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and peanut butter. Mix on medium speed until just combined. Add the granulated sugar and brown sugar, mix on medium speed until smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl with a spatula then add the egg, milk, and vanilla extract. Mix on low speed until combined. Scrape down the bowl again then add the flour mixture, mix on low speed until just combined.

step 3

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile, pour some granulated sugar into a small bowl, about ⅓ to ½ cup, set aside.

step 4

Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

step 5

Using a #24 cookie scoop, scoop the dough and roll into balls. Then, roll each ball in sugar and place on the prepared baking sheet, spacing them about 2 inches apart.

step 6

Bake for 11 to 12 minutes or until the cookies have puffed, the tops have slightly cracked, and the edges are set. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Want perfectly round cookies? As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *