Our gluten free peanut butter cookies are so good no one would ever know they are gluten-free. Made with shortening rather than butter and lots of peanut butter, these are the best peanut butter cookies around! Dairy-Free.
Homemade gluten-free peanut butter cookies have a crisp edge and soft center making these gf cookies a family favorite. Created with peanut butter lovers in mind, these treats have all flavors and appearance of a classic peanut butter cookie made with gluten free ingredients.
It is also a recipe that kids can create all on their own or with a helper – a super fun after school or weekend cooking activity! For more kid cooking ideas, check out our Christmas Fruit Tart, Rainbow Popsicles, Air Fryer Banana Chips and Orange Smoothie recipes.
Is Peanut Butter Gluten Free?
Natural peanut butter is gluten free. It is when brands mix in additional ingredients that can cause the jar to become contaminated. Check for the certified gluten free label on the jar to find a celiac safe brand. Skippy natural creamy peanut butter is our go-to!
Homemade Peanut Butter
You could also make homemade peanut butter quickly and easily by blending 2 cups of peanuts in a food processor. Process until the peanuts turn into a thick paste then slowly pour in 2 tablespoons of vegetable oil and continue to pulse until mixed. Use the required amount for this recipe and enjoy any leftovers for a delicious snack.
No-Stir Peanut Butter
For this recipe, you will want to use a no-stir creamy or crunchy peanut butter. Nut butters that need to be stirred prior to using will create greasy cookies that are difficult to roll.
Ready to enjoy in just 20 minutes, gather the equipment and ingredients to get started then follow the step-by-step directions below!
Equipment
- 2 baking trays with parchment paper
- stand mixer or handheld mixer
- measuring cups and spoons
- Small cookie scoop
- fork
- spatula
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1 1/2 cup peanut butter ✅
- 1 large egg
- 1 teaspoon vanilla extract ✅
- 1 1/2 cups gluten-free flour tested with Bob’s Red Mill 1 to 1 flour
- 1 teaspoon baking soda ✅
- 1/4 teaspoon salt
If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. Some are marked due to the possibility of cross-contamination.
How To Make
Preheat the oven to 375°F then line the baking pans with parchment paper. This makes for a quick and easy clean-up while preventing the cookies from sticking to the sheet pan.
Blend the wet ingredients
Next, cream the granulated sugar, brown sugar, and shortening for about 2 minutes or until light and fluffy.
Add the peanut butter egg, and vanilla. Blend until combined.
Pro Tip: Swap creamy peanut butter with crunchy peanut butter if desired.
Add the dry ingredients
Add the flour, baking soda, and salt to the wet ingredients. Blend until just combined, scraping the sides if needed.
Refrigerate the dough
Place the dough into the refrigerator for 30 min -1 hour, or in the freezer for 15 minutes. Chilling the dough will prevent the cookies from spreading while baking.
Prep the cookies
Scoop the cookies and roll them into a ball. Use a fork to gently flatten the top in two directions. Sprinkle with a little granulated sugar if desired.
Bake
Bake for 9-10 minutes or until they start to turn golden brown.
Frequently Asked Questions
Use no-stir creamy or crunchy peanut or almond butter for these cookies. Steer away from nut butters that need to be stirred as these brands will cause your cookies to become greasy and make it difficult to roll the dough.
Let cool completely before storing at room temperature for up to 5 days or in a labeled freezer bag in the freezer for up to 3 months.
A single batch will create 32 cookies when scooped with the same size cookie scoop.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Add parchment paper to the baking sheets to make for an easy clean up.
- Chill the dough before scooping onto the baking sheet to help prevent the cookies from spreading out when baking.
- When baking, always level off the measuring cups and spoons then pour the ingredients into the batter.
- Swap the creamy peanut butter with chunky peanut butter to add a crunch to the cookies!
More Gluten Free Cookie Recipes
- Gluten Free Christmas Cookie Recipes
- Gluten Free Gingerbread Cookies
- Oatmeal Cookie Dough Bites
- Gluten-Free Oatmeal Scotchies
- Gluten Free Peanut Butter Blossoms
- Gluten Free Peanut Butter Balls
- GF Chocolate Wafer Cookies
- Gluten-Free Molasses Cookies
- Gluten Free Oatmeal Cranberry Cookies
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Peanut Butter Cookies
Equipment
- 2 baking trays with parchment paper
- stand mixer or handheld mixer
- Small cookie scoop
- fork
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1 1/2 cup peanut butter ✅
- 1 large egg
- 1 teaspoon vanilla extract ✅
- 1 1/2 cups gluten-free flour tested with Bob's Red Mill 1 to 1 flour
- 1 teaspoon baking soda ✅
- 1/4 teaspoon salt
Instructions
- Preheat the oven and prep the pans. Preheat the oven to 375°F. Line the baking pans with parchment paper.
- ⭐️ Blend the wet ingredients. Cream the granulated sugar, brown sugar, and shortening for about 2 minutes or until light and fluffy. Add the peanut butter egg, and vanilla. Blend until combined.3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup shortening, 1 1/2 cup peanut butter, 1 large egg, 1 teaspoon vanilla extract
- ⭐️ Add the dry ingredients. Add the flour, baking soda, and salt to the wet ingredients. Blend until just combined, scraping the sides if needed.1 1/2 cups gluten-free flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- Refrigerate the dough. Place the dough into the refrigerator for 30 min -1 hour, or in the freezer for 15 minutes.
- Prep the cookies. Scoop the cookies and roll them into a ball. Use a fork to gently flatten the top in two directions. Sprinkle with a little granulated sugar if desired.
- ⭐️ Bake. Bake for 9-10 minutes or until they start to turn golden brown. Let cool before storing.
Notes
Nutrition
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