9 Quick & Crowd-Pleasing Gluten Free Peanut Butter Cookie Recipes

Peanut butter cookies are a timeless favorite, and going gluten free doesn't mean giving up that perfect balance of chewy, nutty, and sweet. Whether you're baking for a party, a weeknight treat, or just because, these recipes are designed to be straightforward and rewarding.

Each one skips the fuss and gets straight to the good stuff—warm, fragrant cookies that disappear fast.

Ready your mixing bowl and let's bake something everyone will love.

1. Classic Crisscross Cookies

Fork marks on a peanut butter cookie aren't just for looks—they help the dough bake evenly and give that soft, tender center we all crave. This version uses a reliable gluten free flour blend so the texture stays spot-on, no one will guess it's gluten free. It's the cookie you reach for when you want something familiar, quick, and guaranteed to disappear from the plate.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups gluten free all-purpose flour blend (with xanthan gum)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat peanut butter, butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
3. Add egg and vanilla, beating until combined.
4. In a separate bowl, whisk together gluten free flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
6. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
7. Using a fork, flatten each ball in a crisscross pattern, dipping the fork in sugar if it sticks.
8. Bake for 10–12 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Serving Tip

Let the cookies cool completely before storing in an airtight container—they stay soft for up to 5 days. For an extra treat, sandwich two cookies with a smear of chocolate hazelnut spread.

2. Chewy Peanut Butter Chocolate Chip

Sometimes you want a peanut butter cookie that stays soft and chewy for days, not one that turns into a crumbly disc by morning. This version gets its tenderness from an extra egg yolk and a slightly higher brown sugar ratio, while plenty of chocolate chips make every bite a little different. It's the kind of cookie that disappears fast from the cooling rack, so you might want to double the batch.

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Add the egg, egg yolk, and vanilla; beat until combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until incorporated.
5. Fold in chocolate chips. Chill dough for 20 minutes (this prevents spreading).
6. Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Gently flatten each with a fork in a crisscross pattern.
7. Bake for 10–12 minutes, until edges are set but centers still look slightly soft. Cool on sheets for 5 minutes, then transfer to a wire rack.

Serving Tip

For maximum chewiness, store these cookies in an airtight container with a slice of bread—the bread absorbs excess air and keeps the cookies soft for up to 5 days. Swap the bread slice every other day.

3. No-Bake Peanut Butter Oat Bites

When you need a peanut butter fix but don't want to turn on the oven, these no-bake bites are your answer. They come together in minutes with just a handful of pantry staples, making them perfect for busy days or last-minute cravings. Rolled oats and creamy peanut butter create a chewy, satisfying texture, while a touch of honey adds just the right sweetness.

These little energy bombs are great for snacking, lunchboxes, or a post-workout pick-me-up.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 2 cups rolled oats
• 1/2 cup mini chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a large bowl, stir together the peanut butter and honey until smooth.
2. Add the rolled oats, mini chocolate chips, vanilla extract, and salt. Mix until everything is well combined and the mixture holds together when pressed.
3. Using a small cookie scoop or your hands, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
4. Refrigerate for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to a week.

Serving Tip

For extra crunch, roll the bites in crushed peanuts or shredded coconut before chilling. They also freeze beautifully—just pop a few into a freezer bag for a ready-to-eat treat anytime.

4. Flourless Peanut Butter Cookies

When you need cookies fast and don't want to mess with flour, this three-ingredient wonder is your answer. A simple mix of peanut butter, sugar, and egg bakes into cookies that are crisp around the edges and soft in the center. They're naturally gluten free and perfect for last-minute cravings or when you're short on pantry staples.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• Flaky sea salt for sprinkling (optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, stir together the peanut butter, sugar, and egg until a smooth dough forms. Add vanilla if using.
3. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared sheet.
4. Use a fork to flatten each ball in a crisscross pattern, pressing down gently.
5. Bake for 10 to 12 minutes, until the edges are golden and set. The centers will look slightly soft.
6. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky salt if desired.

Serving Tip

These cookies are best the day they're made, but you can store them in an airtight container for up to 3 days. For an extra treat, sandwich a scoop of vanilla ice cream between two cookies.

5. Peanut Butter Blossoms

These little cookies are a holiday classic for good reason—soft, chewy peanut butter dough cradles a chocolate kiss in the center, creating a perfect sweet-and-salty bite. Made with gluten free flour, they come together quickly with pantry staples, so you can whip up a batch for cookie swaps, parties, or a cozy night in. The best part?

They look impressive but are almost embarrassingly easy to make.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• About 24 milk chocolate kisses, unwrapped
• Extra sugar for rolling

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat together peanut butter, sugar, egg, and vanilla until smooth and creamy.
3. In a separate bowl, whisk together gluten free flour, baking soda, and salt.
4. Gradually add dry ingredients to wet mixture, stirring until a soft dough forms. If dough seems too sticky, refrigerate for 15 minutes.
5. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in extra sugar to coat.
6. Place balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, until edges are set and tops look slightly cracked.
7. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Tip

For a pretty presentation, arrange the cookies on a platter with a dusting of powdered sugar. They keep well in an airtight container for up to a week, but the chocolate kisses may soften slightly over time—still delicious, just less snappy.

6. Double Peanut Butter Sandwich Cookies

When one peanut butter cookie just isn't enough, sandwich two together with a creamy peanut butter filling. These double-decker treats deliver an extra punch of peanut butter in every bite, and they come together quickly with everyday ingredients. Perfect for packing in lunchboxes or sharing at a party, they're a fun twist on a classic favorite.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• For the filling: 1/2 cup creamy peanut butter
• For the filling: 1/4 cup unsalted butter, softened
• For the filling: 1 cup powdered sugar
• For the filling: 2-3 tablespoons milk

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mix together 1 cup peanut butter, sugar, egg, vanilla, baking soda, and salt until a smooth dough forms.
3. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Flatten each with a fork in a crisscross pattern.
4. Bake for 8-10 minutes, until edges are lightly golden. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. While cookies cool, make the filling: In a medium bowl, beat together 1/2 cup peanut butter and softened butter until smooth. Gradually add powdered sugar, then beat in milk 1 tablespoon at a time until spreadable.
6. Spread about 1 tablespoon of filling onto the flat side of one cookie and top with another cookie to form a sandwich. Repeat with remaining cookies.
7. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Serving Tip

For a prettier presentation, use a piping bag to fill the cookies. You can also roll the edges of the filling in crushed peanuts or mini chocolate chips for extra crunch and visual appeal.

7. Peanut Butter & Jelly Thumbprints

These thumbprint cookies bring back the nostalgia of a classic PB&J sandwich but in a tender, buttery cookie form. The peanut butter dough is soft and rich, and the indentation holds a bright, fruity jam that bakes into a glossy jewel. They're quick to make and always a hit at parties or bake sales—no one can resist that familiar flavor combo.

Ingredients

• 1 1/4 cups gluten free all-purpose flour blend (with xanthan gum)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup your favorite jam or jelly (strawberry, raspberry, or grape)
• Optional: 1/4 cup finely chopped peanuts for rolling

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together gluten free flour, baking powder, and salt.
3. In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Beat in egg and vanilla until combined.
5. Gradually add the flour mixture, mixing on low until a soft dough forms. If dough is too sticky, chill for 15 minutes.
6. Scoop rounded tablespoons of dough and roll into balls. If using, roll each ball in chopped peanuts to coat.
7. Place balls 2 inches apart on prepared baking sheets. Use your thumb or the back of a 1/2 teaspoon to make an indentation in the center of each cookie.
8. Fill each indentation with about 1/2 teaspoon of jam. Be careful not to overfill.
9. Bake for 10-12 minutes, until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 5 days.

Serving Tip

For a pretty presentation, use two different jams (like strawberry and apricot) to create a colorful mix. These cookies also freeze beautifully—freeze unfilled dough balls, then thaw, indent, fill, and bake when needed.

8. Vegan Peanut Butter Cookies

No eggs or dairy? No problem. These vegan peanut butter cookies use flax eggs and coconut oil to create a soft, chewy texture that rivals any traditional recipe.

The peanut butter flavor shines through beautifully, making them a hit with vegans and non-vegans alike. They come together quickly with pantry staples, so you can satisfy a cookie craving any day of the week.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup coconut oil, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1 tsp vanilla extract
• 1 1/4 cups gluten free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, prepare flax eggs by mixing ground flaxseed with water. Let sit for 5 minutes until thickened.
3. In a large bowl, beat together peanut butter, coconut oil, brown sugar, and granulated sugar until smooth.
4. Add flax eggs and vanilla extract, mixing until well combined.
5. In a separate bowl, whisk together gluten free flour, baking soda, and salt.
6. Gradually add dry ingredients to wet ingredients, stirring until a soft dough forms.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with a fork in a crisscross pattern.
8. Bake for 10-12 minutes, until edges are golden and centers are set.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Tip

These cookies are delicious on their own, but for an extra treat, sandwich a scoop of vegan vanilla ice cream between two cookies for a quick ice cream sandwich. Store in an airtight container at room temperature for up to 5 days.

9. Peanut Butter Pretzel Crunch Cookies

Crunchy, salty, and sweet all at once, these cookies are a textural dream. Crushed gluten free pretzels get folded into a soft peanut butter dough, creating little pockets of crunch in every bite. They're the perfect treat for anyone who loves that salty-sweet combo, and they come together in under 30 minutes.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup crushed gluten free pretzels

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together peanut butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in baking soda and salt, then fold in crushed pretzels until evenly distributed.
5. Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with a fork in a crisscross pattern, if desired.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Tip

For extra crunch, press a few whole pretzel pieces on top of each cookie before baking. They also make a fantastic ice cream sandwich filling—just sandwich a scoop of vanilla ice cream between two cookies and freeze for 15 minutes.

FAQ

Can I use natural peanut butter in these recipes?

Yes, but avoid the kind with oil separation. Stir well before using. Natural peanut butter can make cookies more crumbly, so you may need to chill the dough longer.

How do I store gluten free peanut butter cookies?

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.

Can I substitute almond butter for peanut butter?

Yes, but the texture and flavor will change. Almond butter is less sweet and more oily, so you may need to adjust sugar or chill time.

Why are my gluten free cookies spreading too much?

Chill the dough for at least 30 minutes before baking. Also, check that your butter or peanut butter isn't too soft. Using a silicone baking mat can help.

What gluten free flour blend works best?

A 1:1 all-purpose gluten free flour blend with xanthan gum works well. Brands like Bob's Red Mill or King Arthur are reliable. Avoid single-grain flours like almond or coconut unless specified.

Conclusion

Baking gluten free peanut butter cookies doesn't have to be complicated. With these nine recipes, you've got options for every craving—from quick no-bake bites to classic crisscross cookies that taste just like the originals.

Each recipe is designed to be practical and rewarding, so you can spend less time worrying and more time enjoying. Grab your ingredients, preheat the oven, and treat yourself to a batch of something delicious.