Indulge in the delectable delight of our gluten-free peanut butter cookies. Crafted with shortening instead of butter and generously infused with the richness of peanut butter, these cookies stand as unrivaled champions in the realm of peanut buttery goodness. They proudly bear the badge of being dairy-free.
Experience the perfect blend of a crisp edge and a soft, luscious center in our homemade gluten-free peanut butter cookies—a family favorite. Meticulously designed with devoted peanut butter enthusiasts in mind, these treats boast the quintessential flavors and visual appeal of traditional peanut butter cookies, all achieved through the magic of 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.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1 1/2 cups 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 use will create greasy cookies that are difficult to roll.)
- 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.
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.
Recipe Tips and Tricks
Use High-Quality Peanut Butter: Choose a good quality peanut butter for better flavor. Avoid overly oily or sweetened varieties, as they can affect the texture and sweetness of the cookies.
Room Temperature Ingredients: Allow your eggs and butter to come to room temperature before using them. This ensures even mixing and better incorporation of ingredients.
Measure Ingredients Accurately: For baking, precise measurements are crucial. Use proper measuring cups and spoons for both dry and wet ingredients.
Avoid Overmixing: Once you add the dry ingredients, mix only until they are just combined. Overmixing can lead to tough cookies. If there’s a bit of flour visible, that’s okay; it will incorporate during the chilling process.
Chill the Dough: Chilling the dough helps solidify the fat in the cookies, preventing them from spreading too much in the oven. It also enhances the flavor. If you’re in a hurry, you can place the cookie dough in the freezer for a shorter time.
Uniform Cookie Size: Use a cookie scoop to ensure that your cookies are uniform in size. This ensures even baking, and all cookies will be ready at the same time.
Watch the Cookies Closely: Baking times can vary, so start checking your cookies at the lower end of the suggested baking time. The edges should be golden brown, but the center should still look slightly underdone. They will continue to cook on the hot baking sheet after you remove them from the oven.
Cooling on the Pan: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too firm.
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.
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
Storage Instructions
To ensure the longevity of your delectable peanut butter cookies, store them in an airtight container at room temperature. Keep the container in a cool, dry place away from direct sunlight to preserve both the flavor and texture.
If you plan to store them for an extended period, you can freeze the cookies, placing a layer of parchment paper between each to prevent sticking. Just remember to thaw them at room temperature before indulging in these delightful treats.
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
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 Cookie Recipe
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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