Gluten Free Peanut Cookies Recipe

Peanut Butter Cookies (Gluten-Free Recipe)

These classic peanut butter cookies are gluten-free.

30 min. prep time
24 cookies
848 Ratings


1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/4 cup creamy peanut butter
1/2 teaspoon gluten-free vanilla
1 cup Gluten-Free Flour Blend (see below)
1/4 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Heat oven to 375ºF.

Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed.  Add gluten-free flour blend, baking powder, baking soda and salt; beat at low speed until well mixed.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork. Bake 8-10 minutes or until edges are lightly browned. 

Recipe Tip

- If dough is too soft, cover and refrigerate 30-45 minutes or until chilled.

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 3.5g

Cholesterol: 15mg

Sodium: 75mg

Carbohydrates: 11g

Dietary Fiber: 0g

Protein: 1g

Recipe #12367b©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious and very easy recipe. I also doubled the amount of peanut butter to add more flavour. Light and crispy texture - better than any other recipe I've tried.
Very tasty! A local bakery has gluten-free PB which are crispier than these. Any suggestions for variations to this recipe to increase crispness?
Test Kitchen Comment


Hi Jean, there are a few things you can do to make a crisper cookie. Have dough at room temperature rather than chilled - the dough will spread more as it bakes producing a cookie that is crisper. Press the dough down on a greased cookie sheet rather than leaving the drop cookie in a ball on the sheet. Bake the cookies 1 to 2 minutes longer than what the recipe states, but the cookies may brown quickly so watch them carefully.
Posted August 15, 2014
These are delish! First time I've tried anything gluten-free. I did double the peanut butter. I also did not have potato starch so I used cornstarch. Not sure if it changed texture but they are fluffy and wonderful.
I used crunchy peanut butter and increased it to ½ cup
They turned out to be the best gluten free I have had and
I have tried way too many.
Very good, thank you it is hard to find recipes that work
and taste good .
Test Kitchen Comment


Thanks so much!
Posted December 12, 2012
The secert to making these is chilling of the dough, To make peanut butter Blossom cookies rolling into a small ball, size of a walnut, & place 2 chunky choc. chip (or choc kiss) on top an bake, ALWAYS use parchment paper when baking gluten free cookies, makes them so easily to remove. LET COOL about 3 min. then remove. You can't tell the difference between reg. cookies & the gluten free.
It turned out pretty dry.., ugh! Wouldn't bake it again , I'm sorry.
Very light and crispy for a peanut butter cookie. Delicious! Just be sure not to over cook. They burn easily. But are quick and easy when you need something fast!

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