These 4 ingredient gluten-free peanut butter cookies are quick to make and delicious for anyone, whether or not you’re avoiding gluten. There are no specialty ingredients and you can easily double or triple the recipe if you want more!
Are peanut butter cookies gluten-free?
Not all peanut butter cookies are gluten-free. Some are and some use traditional flour. Others use flour substitutes. This is a gluten-free peanut butter cookie without flour.
Why are my gluten-free peanut butter cookies oily?
These peanut butter cookies can become oily and greasy if they are overmixed once the peanut butter is added. That’s why our instructions call for the peanut butter to be folded in. Do not use a mixer with the peanut butter and do not mix all four ingredients at the same time.
What kind of peanut butter should I use?
This recipe is only tested with creamy peanut butter. I did not try it with all-natural peanut butter because that is not what we keep on hand. I may try it one day, let me know if you do!
How to Make 4 Ingredient Gluten Free Peanut Butter Cookies:
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Special supplies:
You don’t need anything special but a mixer makes the first step easier.
I also use a cookie scoop and silpats.
Ingredients:
The ingredients for this recipe should be on hand in every kitchen, if you’re not sure what else you should have in your kitchen, check out our beginner home cook essentials guide!
1 egg
Sugar, 1 cup
Baking soda, 1 tsp
Creamy peanut butter, 1 cup
In a mixer, beat the egg and sugar until thoroughly combined. You don’t need a mixer, you can whisk it thoroughly by hand too. Add the baking soda. I forgot to add the baking soda when my bowl was hooked up to the mixture so I just folded it in.Next, fold the peanut butter into the mixture using a spatula. Do NOT use your mixer. If you use the mixer, or if you try to combine these steps, the peanut butter will “break” and your dough will become extremely oily and the cookies will almost fry in the oven.
Scoop out 1 tbsp of cookie dough onto a baking sheet that is lined with a sil pat or parchment paper. I use a cookie scoop, but you can just use a tablespoon and gently roll each scoop into a ball.
Slightly flatten the cookies using a fork in a crisscross pattern or the bottom of a mug or a spatula. Bake in a preheated 350 degrees for 10 minutes. When the timer goes off, the cookies are done even if their color hasn’t changed. They will be puffy and extremely fragile.
Let the cookies sit on the tray for 10 minutes to cool slightly and then transfer to a cooling rack until fully cooled. At this point, the cookies are more solid but this is a crumbly cookie. Store gently in an airtight container at room temperature.
Gluten-Free Peanut Butter Cookies
Equipment
- cookie scoop
- sil pat
Ingredients
- 1 egg
- 1 cup of sugar
- 1 tsp of baking soda
- 1 cup of creamy peanut butter
Instructions
- Preheat the oven to 350 degrees.
- In a mixer, or by hand, beat the egg and sugar until they are thoroughly combined. Add the baking soda.
- Next, fold the peanut butter into the mixture using a spatula. Do NOT use your mixer.
- Scoop out 1 tbsp of cookie dough onto a baking sheet that is lined with a sil pat or parchment paper.
- Slightly flatten the cookies using a fork in a crisscross pattern or the bottom of a mug or a spatula.
- Bake at 350 degrees for 10 minutes. When the timer goes off, the cookies are done even if their color hasn’t changed.
- Let the cookies sit on the tray for 10 minutes to cool slightly and then transfer to a cooling rack until fully cooled. Store in an airtight container at room temperature.
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We love peanut butter cookies! I always forget how easy (and delicious) they are to make.
Thank you for sharing!
Thank you so much!
Peanutbutter cookies have my heart!! Love your easy recipe!😍
Thank you so much, you’re always so encouraging!
Peanut butter cookies are some of my favorites!