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–+ servings
GF peanut butter cookies with flaky sea salt on a piece of parchment paper with a bowl of peanut butter peaking in.
5 from 3 votes

Gluten-Free Peanut Butter Cookies

Soft, chewy gluten-free peanut butter cookies with lightly crispy edges and a sprinkle of flaky sea salt on top. Made with a gluten-free flour blend, creamy peanut butter, and a mix of brown sugar and granulated sugar for the perfect sweet and salty cookie.
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Prep Time 10 minutes
Cook Time 12 minutes
Chiling Time 30 minutes
Total Time 52 minutes
Servings 18 cookies

Ingredients

  • 1¼ cups gluten-free flour blend - 175g, Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) recommended
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter - at room temperature (113g)
  • ½ cup creamy peanut butter - 128g
  • ⅔ cup light brown sugar - packed (133g)
  • ⅓ cup granulated sugar - 66g
  • 2 teaspoons vanilla extract - 11g
  • 1 large egg - at room temperature (50g)
  • 1 teaspoon flaky sea salt - such as Maldon salt

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Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together 1¼ cups gluten-free flour blend, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
    A glass mixing bowl with gluten-free flour, baking soda, baking powder, and salt in it.
  • In a large bowl, cream together ½ cup unsalted butter, ½ cup creamy peanut butter, ⅔ cup light brown sugar, and ⅓ cup granulated sugar with an electric mixer for 2 to 3 minutes, until light and fluffy.
    A glass mixing bowl with a creamed peanut butter and sugar mixture in it.
  • Add 2 teaspoons vanilla extract and 1 large egg. Mix until smooth, scraping down the sides of the bowl as needed.
    A glass mixing bowl with a peanut butter sugar mixture topped with a raw egg and vanilla extract before mixing together.
  • Add the flour mixture to the butter mixture and stir until just combined and no streaks of flour remain. Chill the dough for 30 minutes.
    A glass mixing bowl with a peanut butter mixture topped with a gluten-free flour mixture before mixing together.
  • Use a #30 scoop (about 2 tablespoons) to portion the dough into uniform balls.
    A cookie scoop with peanut butter cookie dough in it over a bowl of additional cookie dough.
  • Place on the prepared baking sheets about 3 inches apart. Keep remaining dough in the refrigerator while the first batch bakes.
    Eight balls of gluten-free peanut butter cookie dough on a baking sheet lined with parchment paper.
  • Bake at 350°F for 10 to 12 minutes, until the edges are just set. The centers will look slightly underdone.
    Eight gluten-free peanut butter cookies on a baking sheet lined with parchment paper.
  • Remove from the oven and immediately sprinkle with 1 teaspoon flaky sea salt. Let cool on the baking sheet before serving.
    A pile of gluten-free peanut butter cookies topped with flaky sea salt and a bowl of peanut butter on the side.

Notes

  • Flour blend: I tested this recipe with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) and King Arthur Measure for Measure Gluten Free Baking Flour. The cup measurement in this recipe is based on Bob's Red Mill. If using King Arthur, go by the gram measurement (175g) instead, since a cup of King Arthur weighs less than a cup of Bob's. Both blends include xanthan gum, so you don't need to add it separately. Other blends haven't been tested and may handle differently.
  • Weigh your ingredients: Gluten-free flour is easy to mismeasure with a cup. I've included gram measurements for every ingredient. A basic food scale costs about $10 and gives you consistent results every time.

Nutrition

Calories: 166kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 262mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 24mg | Iron: 1mg
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