These classic peanut butter cookies are gluten-free.
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1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/4 cup creamy peanut butter
1 large Land O Lakes® Egg
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.
- 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 (do not use potato flour), 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.
Explore reviews fromour online community
Love them! They're my go to. A breeze to make and taste delicious. again, LOVE THEM!!!!!! Im not the best baker by any means and am definitely not experienced, and they always turn out well. :)
I used cassava flour and it worked fine. Also used different sugar and butter and they still turned out wonderful!
Very easy, yet tasty cookies! Whenever we expect company this is my go-to cookie to bake.
I cooked them a little longer. But, other than that the recipe worked out amazing!
Easy and tasty. Needed something to bake without going to supermarket. All ingredients are things you always have on hand. Will definitely make again.
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?
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.
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