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Gluten Free Peanut Butter Cookies

gluten free peanut butter cookies(affiliate link) 

My kids are not gluten-free. So honestly, I don’t care if these are gluten-free or not. You may not either. Or maybe you do. I feel for all you parents who have to deal with food allergies. It’s hard enough to get kids to eat as it is, without having to throw allergies into the mix. So gluten free or not, I’m declaring these cookies frigging delicious. They have quickly become my very favorite cookie. Maybe even my very favorite sweetie snack. I heart them. Truly.

Easy enough your kids can make ’em!

These cookies are made in one bowl with only a few ingredients. Flour and butter aren’t on the list either. So there’s that. Nice, right? Peanut butter, eggs, sugar, brown sugar, baking soda, salt and vanilla. THAT-IS-IT! Super easy!

Nina can make these cookies in her sleep. They are her thang. They come out perfect every single time. Crispy edges and chewy middles, peanutty and sweet but with juuuuust a hint of salt from the Himalayan Pink Salt sprinkled lightly on the top.

I ask Nina to make these all the time. She’s like my little peanut butter cookie pusher.

If you love peanut butter cookies, you absolutely need to try these. Easy and delicious. Win-Win!

Gluten Free Peanut Butter Cookies
Cuisine: Dessert
Cook time: 
Total time: 
Serves: 18 cookies
Easy, delicious, gluten free peanut butter cookies.
  • 1 c. smooth peanut butter (not oil on top type)
  • ½ c. packed light brown sugar
  • ½ c. granulated sugar
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ¼ tsp. kosher salt
  • Pink Himalayan Salt ( or coarse sea salt) for lightly sprinkling
  1. Preheat oven to 350F
  2. Line cookie sheet with parchment paper and set aside
  3. In a large bowl or bowl of an electric mixer, beat peanut butter, brown sugar and granulated sugar until well blended, then add remaining ingredients (save the Pink Himalayan Salt for sprinkling the top)
  4. Using a large ice cream scoop (1½ Tbls) scoop onto sheet, approximately 2 inches apart
  5. Flatten slightly with the tines of a fork (traditional criss-cross pattern) and lightly sprinkle tops with salt. Just a few grains are enough.
  6. Bake 10-12 minutes until edges are slightly browned and cookies are golden.
  7. Cool on pans for 2 minutes and transfer to a wire rack to cool completely

gluten free peanut butter cookies

Recipe from Alton Brown’s Everydaycook Cookbook

This is one of my favorite cookbooks. Every single page contains an amazing recipe and beautiful food photography. If you’re looking for a new cookbook to lose yourself in, you can grab it here

*Disclosure: This post contains affiliate links which means I receive a small payment if you make a purchase through this link. Thank you for supporting my coffee habit

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Reader Interactions


    • Make them now Heather! They are sooooo good!

  1. I can vouch for these cookies and that Nina is awesome at making them! My family has been the lucky recipient of two batches!!!!!!! I think they are my favorite peanut butter cookie !!!!!!!

  2. Lisa these are so good! Just a matter of clarity however instruction number three is missing eggs, baking soda, vanilla and salt. 💕

    • Ha! Thanks for catching that Julie! Glad you liked them, these are my favorite! It doesn’t hurt that my 10 year old can make them for me! lol