These soft gluten free peanut butter cookies are a classic! They’re easy to make, freeze well, and are incredibly delicious!
It’s been a little while since I’ve shared a cookie recipe with you. Not since January when I shared my gluten free cherry pinwheel cookies. January! That’s a really long time to go without a new cookie recipe! Although, I know it’s summer and people don’t really want to turn on their ovens right now so maybe cookie recipes in July don’t make the most sense.
I’m ok with that though because I absolutely know this is a recipe that will sway you. You’re going to want to crank that oven on because these gluten free peanut butter blossoms are too good to resist.
These cookies are pretty much the same as my gluten free peanut butter blossoms, just baked a little differently and without the Hershey’s Kisses. I rolled these gluten free peanut butter cookies in sugar because classic peanut butter cookies should be rolled in sugar and then flattened a bit with a fork to get that look everyone knows and loves. They’re also just sooo good with that little bit of crunch from the sugar ????
If you like to freeze cookies, you’re in luck! These cookies freeze beautifully. I find that the best way to keep gluten free cookies fresh for longer than two days is to freeze them after they’re baked (as long as you’re not keeping them in the freezer for longer than a few months).
You can also freeze the dough. If you freeze the dough, I recommend letting the dough chill in the fridge for 24 hours before scooping. That way the flavors can fully develop and you’ll have a more flavorful cookie in the end. Once you’re ready to freeze the dough, scoop the dough out, roll it in the sugar, flatten with the fork, then freeze the cookies on a sheet pan. Once they’re fully frozen, you can transfer them to a freezer bag and then pull them out and bake them as needed.
You’ll need to bake the frozen dough a couple minutes longer than the recipe calls for. But if you’re not feeding a big family or if your family won’t eat all the cookies within 2 days, freezing is the way to go.
This dough is super versatile. Not only is it almost the same dough as my gluten free peanut butter blossoms, but it’s the same exact dough I used in my Reese’s Peanut Butter Cookie Cups AND my Reese’s Peanut Butter Cup Cookie Pie (Pizookie) – just with varying amounts of vanilla extract.
This is a really great base recipe for peanut butter cookies. You can do so many things with it. And if you want even more of a crunch, this would be really fun to try with crunchy peanut butter instead of smooth or even add some chopped peanuts like I did in my peanut butter blondies recipe.
I’m sure it’s one recipe you’ll turn to again and again, just as my family has. It’s definitely a staple recipe that every family needs. Enjoy!
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These soft gluten free peanut butter cookies are a classic! They're easy to make, freeze well, and are incredibly delicious! * I use regular peanut butter like Skippy or Jiff, not the natural kind in this recipe.Gluten Free Peanut Butter Cookies
Ingredients
Instructions
Notes
Nutrition Information:
Amount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
Hi! These cookies look delicious. Quick question, though. My son only eats Jiff natural peanut butter. I was wondering if you’ve ever made these with the natural type and how they turned out? Thanks for all your great recipes!
I haven’t tried these with natural peanut butter but if you do, you’d probably have to cut back on the amount of butter called for. I would probably use just 1/4 cup and see how it goes from there. You also might have to chill the dough a bit longer.
These cookies look so chewy and flavorful! I can’t wait to dive into a pile.
Peanut Butter Cookies are my favorites. I am looking forward to trying these gluten free ones.
These cookies look like they have the perfect balance of soft/chewiness and crisp to them that I love.
These cookies are just a dream! What’s not to love about that peanut buttery goodness?!?
These cookies look terrific and I so appreciate the tips for freezing the dough! What do you recommend as a dairy free substitute for the butter?
Thanks Jereann! For a dairy free sub, I would try shortening (either vegetable or palm). I think they would spread too much with margarine or vegan butter.
I love that you can freeze these ahead of time. Sometimes it’s nice only baking a few to satisfy a craving. These looks delicious!
These cookies look so soft and delicious! My family will love them!
My kids love peanut butter, so these would go fast!
I honestly can’t believe how perfect these cookies look. You could sell them in a bakery!
I say cookies should be made all year round! And boy these look delicious. Love the freezing tips too!
Peanut butter cookies are a classic! Looks delicious!
i use America’s test kitchen GF flour mixture which includes xanthan gum – would I still use 2 cups of their GF flour mixture and just omit the xanthan gum?
Hi Susan – Yes, you’re correct. If your mix contains xanthan gum, omit what I called for here.
Made these cookies yesterday and they are delicious and bake well. One family member can eat gluten and she found them very good. I did add 6 ounces of semi-sweet chocolate chips.
That’s great! I’m glad you all enjoyed them!