Best Gluten Free Peanut Butter Cookies Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

FLOURLESS PEANUT BUTTER COOKIES - EASY GLUTEN FREE COOKIE RECIPE!

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper.
• Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl.
• With a hand mixer or stand mixer, beat in the peanut butter until creamy.
• Add the egg and vanilla and mix thoroughly.
• Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten to about ½ inch thick with your palm.
• Bake for 10-12 minutes, or until slightly golden and set.
• Let cool on the sheet for about ten minutes before removing to a cooling rack to cool completely.

PEANUT BUTTER BLISS COOKIES - VEGAN, GLUTEN-FREE, NO-SUGAR-ADDED

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
• Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
• Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
• Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.

GLUTEN-FREE CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
• Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
• Chill dough in refrigerator for at least 15 minutes.
• Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

EASY GLUTEN FREE PEANUT BUTTER COOKIES (USING GF CAKE MIX)

Steps:

• Mix all the ingredients, except the sugar together in a mixer until incorporated.
• Place the sugar in a shallow bowl.
• Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
• Bake at 375 for 10-12 minutes. Enjoy!

GLUTEN-FREE PEANUT BUTTER KISS COOKIES

Steps:

• In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

DADDY COOKIES (GLUTEN- AND GRAIN-FREE PEANUT BUTTER AND CHOCOLATE CHIP COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, eggs, chocolate chips, honey, coconut flour, salt, and baking soda together in a bowl; drop by heaping tablespoon onto a baking sheet.
• Bake in the preheated oven for 10 minutes. Turn baking sheet and continue baking until cookies are crisp around the edges, about 3 minutes more.

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)

Steps:

• - Preheat oven to 350 degrees.
• - Grease a baking sheet.
• - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
• - Once smooth roll into small balls (about the size of a dollar coin)
• - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
• - Place the completed cookie sheet in the oven for 8-11 minutes.
• - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
• - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.

GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
• 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
• 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
• 5. Shape into 2 inch cookies.
• 6. Place on a parchment lined cookie sheet.
• 7. Bake for 12 minutes. Cool on rack before eating.

GLUTEN-FREE THREE INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350?F. In medium bowl, stir together all ingredients until blended. On ungreased cookie sheets, drop dough by level tablespoons 2 inches apart.
• Bake 14 to 16 minutes or until edges are set. Let stand 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.

HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 355 degrees F.
• Mix peanut butter and sugar until smooth.
• Beat egg and baking soda.
• Add egg mixture to peanut butter mixture, stirring well.
• Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
• Flatten each ball with tines of fork, making a cross pattern.
• Bake until puffed and slightly golden, about 8 - 12 minutes.
• Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
• * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.

GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS

Steps:

• Combine the first 5 ingredients in a saucepan.
• Bring to a boil and continue to cook over a gentle boil for 90 seconds.
• Remove from heat.
• Add peanut butter and stir to melt.
• Add oats and vanilla and stir thoroughly to mix.
• Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
• Transfer to refrigerator and cool till set.
• * May sub almond milk for milk for dairy-free version.
• * May sub agave nectar for honey for vegan version.
• * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.

GRAIN FREE GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix peanut butter, brown sugar, baking soda, vanilla and egg until well combined. Stir in peanuts. Roll into 1 1/4-inch balls; place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Sprinkle salt on tops of cookies.
• Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack.

PAMELA'S PEANUT BUTTER COOKIES - GLUTEN FREE

Steps:

• Cream together the butter and peanut butter.
• Mix in sugar, egg and vanilla, then add Pamela's Baking & Pancake Mix and combine.
• Spoon tablespoons of dough onto a lightly greased cookie sheet and flatten with a fork using a crisscross pattern.
• For smaller cookies, reduce bake time.
• Bake in a preheated 325° oven for 17-20 minutes. Edges should be light brown.
• Cool completely before removing from pan with spatula.

EASY LOW CARB PEANUT BUTTER COOKIES (KETOGENIC, LOW CARB, THM:S, SUGAR-FREE, GLUTEN FREE) - FIT MOM JOURNEY

Steps:

• Preheat oven to 350.
• Combine all ingredients ingredients in a mixing bowl and beat well to combine.
• Line a cookie sheet with parchment paper. Use a cookie scoop to make round balls of dough.
• Using a fork dipped in extra Lakanto, press a criss-cross pattern into the top of each cookie.
• Bake for 12-15 minutes, then let them cool for 5 minutes on the pan.
• Enjoy!

GLUTEN-FREE CHOCOLATE-CHERRY PEANUT BUTTER COOKIES

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
• Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
• Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN AND EGG FREE)

Steps:

• Preheat oven to 350'F
• Place the chia seeds in a coffee grinder and grind until fine. Put them into a large bowl and then add the hot water and stir to create a gooey paste. This should take about 30 seconds.
• Add the remaining wet ingredients to the gooey chia mixture and give it a good mix. I used my hand held mix master, it worked great. Mix for about 1 minute.
• Add the dry ingredients to the wet and form a ball of dough. The dough will be quite sticky and will ride up on the beaters. Just turn the machine of and remove the dough, mix again. Use enough flour until the mixture holds together well.
• Add a hand full of gluten free chocolate chips to the mixture and give it another whirl with the mix master.
• I also found the dough to be quite oily.
• Roll dough into balls. I got 30 balls from this recipe.
• Place on an ungreased cookie sheet and press down with the tines of a fork in a cross hatch pattern like you see on peanut butter cookies.
• Bake for 10-12 minutes. Cool a few minutes and then transfer to a wire rack to cool the rest of the way. Store in a glass container in the fridge.
• Enjoy!

EASY PEANUT BUTTER COOKIES! GLUTEN FREE!!! 3 INGREDIENTS

Steps:

• Preheat oven to 350F
• Combine all ingredients in a bowl using hand mixer or fork.
• Spoon onto a cookie sheet with 4 cookies per row [small cookies]
• Bake for 15-20 minutes or until the very top is hard and bottom golden brown.
• Take out and let cool on a rack for at least 10 minutes.
• Put on a plate and enjoy!