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Home » Desserts » Classic Gluten Free Peanut Butter Cookies.

Classic Gluten Free Peanut Butter Cookies.

Dec 1, 2018 · Modified: Jan 4, 2019 by Kelly Roenicke · 23 Comments

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gluten free vegan peanut butter cookie recipe

These classic gluten free peanut butter cookies are just like the ones you remember from your childhood! Soft, chewy, and full of peanut flavor, these are like the ones your mom used to make!

gluten free peanut butter cookies

Cookies are a total comfort food for me. Maybe they are for you, too?

I definitely remember my mom’s peanut butter cookies growing up…they were so delicious, and she did the crisscross thing on top with the fork, just like I’ve done here. I used to love to help her mix the batter and then roll it into balls – we had lots of fun baking together.

Unfortunately, those cookies that I remember don’t work for our diet anymore. They contained gluten and dairy, and although they were so delicious, they weren’t allergy friendly.

I have made flourless cookies in the past, but I was missing the sweeter, more tender cookie that you get when you use flour along with peanut butter. So I tried my hand at making classic gluten free peanut butter cookies, and I was soooo happy that they turned out really well! Darryl says they are the best peanut butter cookies he’s ever had.

dairy free gluten free peanut butter cookies

What is a good substitute for peanut butter in this peanut butter cookie recipe?

Sunbutter or Wowbutter works really well as a substitute in this recipe. If you do use Sunbutter, be sure to reduce both the baking soda and baking powder by one third. Otherwise, they will react with the sunflower seed butter and turn your cookies green.

What gluten free flour works best for this cookie recipe?

Gluten free flour blends by Namaste, Enjoy Life, Living Now Foods, or Hodgson Mill will all work well.

Can I make this recipe with regular flour?

Yes, if you aren’t gluten free, just use an equal amount of regular all-purpose flour.

Can you freeze this gluten free vegan peanut butter cookie dough?

Yes, you can freeze this dough! Just roll into balls and freeze on a cookie sheet. Place the frozen cookie dough in a ziploc bag and freeze for up to 3 months.

These gluten free peanut butter cookies are perfect for:

  • dunking in a glass of milk
  • taking on a picnic
  • making for a friend who can’t eat gluten, dairy, or eggs

This post was originally published in October 2013, before we had nut allergies in our household. This recipe does work very well with Sunbutter or Wowbutter, for a nut free option.

 Disclosure: This post contains affiliate links.

Recipe

5 from 1 vote
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Classic Gluten Free Peanut Butter Cookies.

Tender and chewy, these gluten free peanut butter cookies are a family favorite!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free peanut butter cookie recipe, vegan cookie recipe
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 24
Calories 116 kcal
Author Kelly Roenicke

Ingredients

  • ¾ cup granulated sugar
  • 2 Tablespoons maple syrup
  • ½ cup peanut butter or Wowbutter, or Sunbutter
  • ¼ cup organic canola oil
  • ¼ cup vegan buttery spread softened
  • ⅓ cup unsweetened applesauce
  • 1 ¼ cups gluten free flour blend
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
US Customary - Metric

Instructions

  1. Mix sugar, peanut butter, applesauce, oil and maple syrup in large bowl. Stir in all other ingredients. 

  2. Pat the dough into a disk, and wrap with plastic wrap. Chill the dough in the refrigerator for about 2 hours or until firm. (This is important! With this gluten free dough, you need the full 2 hours to chill).

  3. Heat oven to 375 degrees. Line two cookie sheets with parchment paper.

  4. Shape dough into 1 inch balls. Place about 3 inches apart on a cookie sheet covered with parchment paper. Flatten in crisscross pattern with fork dipped into sugar.
  5. Bake 9 to 10 minutes, rotating the cookie sheets once. Cool for ten minutes – they will break if you try to move them too soon. (Of course if they break, you have a good excuse to gobble up the broken pieces!) Remove from cookie sheet and cool on wire rack.

  6. Repeat steps 4 and 5 with remaining dough.

Recipe Notes

Nutrition facts are for one cookie.

Store cookies in an airtight container. They should stay fresh for about 5 days.

If you can't use peanut butter, go ahead and use Sunbutter or Wowbutter. If you use Sunbutter, you will need to reduce the amount of baking soda and baking powder by one third.

 

Nutrition Facts
Classic Gluten Free Peanut Butter Cookies.
Amount per Serving
Calories
116
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Sodium
 
98
mg
4
%
Potassium
 
49
mg
1
%
Carbohydrates
 
13
g
4
%
Sugar
 
8
g
9
%
Protein
 
1
g
2
%
Vitamin A
 
90
IU
2
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

soft gluten free peanut butter cookie recipe

These are really good with a glass of dairy free milk. Or tea, or hot chocolate. Or plain…you really can’t go wrong here. :)

Anyone else ready for a mid-week cookie break?

This post is part of my series, “31 Days of Gluten, Dairy, and Egg Free Comfort Food.”

Related

« Double Chocolate Coconut Oatmeal Cookies.
Creamy Dairy Free Potato Soup with Ham. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Holiday Cookies, Recipes, Sweets, Vegan Tagged With: 31 days of comfort food, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Sara

    August 26, 2017 at 12:04 am

    I like to freeze cookie dough to make a few cookies at a time, do you think this recipe would freeze well?

    Reply
    • Kelly Roenicke

      August 26, 2017 at 9:48 am

      Yes, I think it would freeze fine!

      Reply
    • Sally Graves

      May 06, 2022 at 8:06 pm

      I feel like this recipe may have changed or been edited? Are you sure it’s 1/4 cup oil and 1/4 cup of buttery spread? It’s way too liquidy to make a dough 😢

      Reply
  2. Ann

    March 27, 2017 at 6:12 pm

    5 stars
    Wow, these are so good, every bit as good as regular pb cookies! I am gluten, dairy, egg, and corn-free due to an autoimmune disease, and of the cookie recipes I’ve made so far, these are far and away the best! (Since baking powder contains cornstarch, I put in an extra 1/4 t. baking soda and 1/4 t. cream of tartar instead.) Thank you so much for this recipe!

    For anyone wondering about my flour blend, I used 3/8 c. tapioca starch, 3/8 c. potato starch, 3 T sorghum flour, 3 T brown rice flour, 2 T coconut flour, and 1 t. xanthan gum.

    Reply
    • Kelly Roenicke

      March 29, 2017 at 8:49 pm

      So glad you liked these! I like your substitution for the baking powder. There is a brand of corn free baking powder – Featherweight is the brand name. I’m not sure if that would work for you or not, but it sounds like you have it covered with the baking soda and cream of tartar anyway. :)

      Reply
    • Charlotte

      December 20, 2022 at 3:16 pm

      Hello, I have an autoimmune disease with the same dietary restrictions, May I ask what yours is and if you can share any other recipes with me? I am just starting out and it’s hard work cooking and not snacking on no-go foods.

      Reply
      • Kelly Roenicke

        December 21, 2022 at 12:58 pm

        The best way to find recipes for your needs is to go to this page and click on all your allergens. That will show you the recipes that should work for you: https://theprettybee.com/search/

        Reply
  3. Renee Wilson

    December 12, 2016 at 1:01 am

    is there a substitute for the applesauce?

    Reply
    • Kelly Roenicke

      December 14, 2016 at 4:16 pm

      You can use mashed banana if that works for you!

      Reply
  4. Megan

    June 09, 2016 at 12:56 pm

    I am looking to make these for a family member who is gluten, egg, dairy & sugar free. She can have maple syrup so I was wondering if I could replace the 3/4 cup white sugar with maybe 1/2 cup maple syrup, or do you think they would have too much liquid in them?

    Reply
  5. Rosemary

    December 10, 2015 at 8:37 am

    Can you use regular flour instead of gluten free?

    Reply
    • Kelly

      December 11, 2015 at 10:32 am

      Yes, you sure can!

      Reply
      • Bianca

        June 01, 2016 at 2:50 pm

        Does the dough still need the 2hours to chill in that case?
        I’m not a fan of gluten free baking, so I’d like to use regular flour instead. Maybe use spelt/dinkel wheat flour for that special taste for the second try of making it.

        Reply
  6. lana

    November 21, 2013 at 9:34 pm

    Which gluten free flour do you recommend? Does the type make a difference?

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      November 22, 2013 at 12:07 am

      I like the Namaste perfect flour blend, and I also like the Trader Joe’s gluten free flour blend as well. You should be able to use any gluten free blend that says that it is a cup for cup substitution for regular flour.

      Reply
      • valisesetgourmandises

        November 14, 2014 at 11:38 am

        Which means I could simply use regular whole wheat flour?
        These cookies look delicious! I used to make the recipe on the Kraft peanut butter jar… processed PB and white refined sugar. Fortunately, times have changed! :)

        Reply
  7. Donna

    October 03, 2013 at 9:05 pm

    The kids and I made these cookies today. Yum! Thanks for a great recipe

    Reply
  8. melissa @ my whole food life

    October 03, 2013 at 6:08 pm

    I love peanut butter cookies! Especially vegan and gluten free ones. :)

    Reply
  9. Julia

    October 02, 2013 at 7:31 pm

    These cookies look amazing! I love baking gluten-free treats and have yet to make a PB cookie using GF flour. HUGE PB fan over here, so these are a must-make! :)

    Reply
    • Kelly

      October 10, 2013 at 2:30 pm

      Thanks, Julia! I hope you love them! We love peanut butter here, too!

      Reply

Trackbacks

  1. Recipe: Peanut Butter Cookies | Plant Shift says:
    September 1, 2014 at 3:53 am

    […] Source of this recipe […]

    Reply
  2. 12 Vegan Cookie Recipes for the Holidays - Life by DailyBurn says:
    December 17, 2013 at 8:16 am

    […] 7. Peanut Butter Gluten-Free Cookies It’s the classic winter cookie without egg, dairy or gluten. Though the dough for these treats takes two hours to chill, the end result will be worth the wait! We suggest squeezing in your favorite at-home workout, like these bodyweight exercises from DailyBurn trainer Anja Garcia, to make the time pass… Photo and Recipe: Kelly / The Pretty Bee […]

    Reply
  3. 31 Days of Gluten, Dairy, and Egg Free Comfort Food. - The Pretty Bee says:
    October 5, 2013 at 10:44 pm

    […] Day 2: Peanut Butter Cookies […]

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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