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Golden peanut butter cookies stacked on a small ceramic plate with fork-patterned tops.

Easy Gluten Free Peanut Butter Cookies

Soft-centered peanut butter cookies made with a 1:1 gluten-free baking blend. Provisional test recipe; bake time and flour blend are not yet verified.
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Prep Time 15 minutes
Cook Time 24 minutes
30 minutes
Total Time 1 hour 9 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients

  • 1 1/4 cups 1:1 gluten-free baking flour blend 185 g, containing xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine salt

Wet ingredients

  • 3/4 cup creamy no-stir peanut butter 192 g
  • 6 tablespoons unsalted butter 85 g, melted and cooled
  • 1/2 cup packed light brown sugar 100 g
  • 1/3 cup granulated sugar 67 g
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 1 Large mixing bowl For the wet ingredients and finished dough
  • 1 Medium mixing bowl, For whisking the dry ingredients
  • 1 Whisk, Combine the flour blend and leaveners evenly
  • 1 Rubber spatula Fold the dry ingredients into the wet mixture
  • 1 Digital Kitchen Scale Weigh the flour and equal dough portions
  • 1 set Measuring cups and spoons For ingredients not weighed
  • 1 2-tablespoon cookie scoop Aim for portions around 38 g
  • 2 Light-colored baking sheets Bake in sequence if needed; let pans cool between batches
  • 1 roll Parchment paper Line the baking sheets
  • 1 Cooling Rack Transfer cookies after they set on the pan

Method
 

  1. Heat the oven to 350°F (175°C). Line light-colored baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, and salt.
  3. In a large bowl, stir together the peanut butter, melted and cooled butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Cover the bowl and chill the dough for 30 minutes.
  5. Scoop the dough into portions of about 2 tablespoons (about 38 g each), aiming for roughly 18 cookies. Roll each portion into a ball and place the balls about 2 inches apart on the prepared sheets.
  6. Press each dough ball gently with a fork in a crosshatch pattern. Bake for a provisional 10–12 minutes, until the edges look set and the centers still look slightly soft. Bake in two batches if the cookies do not fit with enough room to spread.
  7. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a rack. Let them cool completely before judging the final texture.

Notes

TEST DRAFT ONLY: This formula has not been kitchen-tested. It is designed for a 1:1 gluten-free baking flour blend that already contains xanthan gum; do not add extra xanthan gum. Record the exact flour brand used because different blends can absorb moisture differently.
Texture test: Bake matched cookies for 10, 11, and 12 minutes. Record the dough portion weight, spread, edge color, center texture after cooling, final cookie yield, and next-day texture. The centers should be judged only after the cookies cool because they continue to set on the pan.
Peanut butter: The formula uses creamy no-stir peanut butter. Natural peanut butter may separate and change the dough’s fat balance; do not list it as a direct substitute unless tested separately.
Gluten-free handling: Check ingredient labels and prevent cross-contact from shared bowls, utensils, pans, and work surfaces when baking for someone who must avoid gluten.
Flourless option: The site’s peanut-butter chocolate-chip cookie post already contains a flourless three-ingredient peanut-butter, sugar, and egg variation. Keep that full method on the existing page and link to it from this article; this WPRM card covers only the 1:1 flour-blend recipe.
Nutrition and timing: The time and nutrition values are estimates only. Confirm the tested flour blend, actual yield, bake time, and serving size, then recalculate nutrition per 1/8 batch before publication.