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Peanut Butter Cookies (gluten-free, dairy-free)

Jul 18, 2019 · 25 Comments

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two rows of peanut butter cookies on a tray

Thick, soft Peanut Butter cookies that are gluten and dairy-free.. if you like peanut butter, you’ll fall in LOVE with these cookies!

Where are my peanut butter lovers at??

Cause you need to be RIGHT HERE if you are one! πŸ™‚

Recently I’ve had some pretty intense cravings for peanut butter! After a few years of being in love with almond and cashew butter, I think I’m finally missing peanut butter.

So, I made gluten-free Peanut Butter Scones (with a peanut butter glaze) and gluten-free Peanut Butter Cookies. Cause.. that’s what I do.. I go overboard when I love something πŸ™‚

I took my classic chocolate chip cookie recipe, and put a spin on it to make these easy, classic Peanut Butter Cookies.

Which means, my little secret ingredient of cornstarch is what makes these cookies extra tender and soft, just like my chocolate chip cookies.

Old-fashioned Peanut Butter Cookies with the little fork imprints are the best. These cookies are a simple recipe, with little tweaks, that’ll take you back to the good ‘ole days. πŸ˜‰

A little chewy, thick and soft, these cookies aren’t healthy but they do have a little less sugar than most peanut butter cookies! Hey, they’re cookies after all, so this is where the balanced part of your diet comes in. πŸ˜‰

top down view of Peanut Butter Cookies

Let’s make some Peanut Butter Cookies!

To begin, preheat your oven to 350 and line two pans with parchment paper.

In a large mixing bowl, add your coconut oil, peanut butter, brown sugar and white sugar and “cream” them together with a hand mixer for a couple minutes. Add your vanilla and egg and lightly blend together again.

In a separate mixing bowl, add your gluten-free flour, cornstarch, baking soda, and salt and stir them together.

Now, pour your dry ingredients into your wet ingredients and fold them together with a spatula till you have a thick, creamy cookie dough batter.

Scoop your cookies onto your pans, using a cookie dough scoop. Take a fork and push it down into the top of each cookie twice, making a crisscross pattern (to flatten the cookies out). If a little bit of an edge tries to crumble off you can gently push it back into the cookie.

Bake about 10-12 minutes, or till the edges of the cookies have set, and the center may look a touch underdone.

Let cool for at least 10-15 minutes on the pan, and then transfer to a wire rack till completely cooled.

Then.. EAT EVERY COOKIE and watch your peanut butter cravings disappear. I mean… eat one and then carry on with your day! πŸ˜‰

a stack of seven Peanut Butter Cookies from the side view

Thick, soft, a little chewy… these easy Peanut Butter Cookies are one of my favorite desserts right now. They make the best summer dessert!

I hope you take a little time out of your day to make some homemade cookies for a special treat, and if you make these, I hope you can eat less in one sitting than I can! πŸ™‚

Need more summer cookie ideas? Check out my gluten-free Orange Cookies, gluten-free Lemon Cookies, or gluten-free Oatmeal Chocolate Chip Cookies.

4.75 from 4 votes
A close up a tray of cookies
Print
Peanut Butter Cookies (gluten-free, dairy-free)
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Servings: 20 cookies
Calories: 137 kcal
Ingredients
  • 1/2 cup coconut oil, softened (or butter)
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
  • 2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Preheat your oven to 350 and line two pans with parchment paper.

  2. In a large mixing bowl, add your coconut oil, peanut butter, brown sugar and white sugar and cream them together with a hand mixer for a couple minutes. Next, add your vanilla and egg and lightly blend till completely incorporated.

  3. In a separate mixing bowl, add your dry ingredients and stir them together (gluten-free flour, cornstarch, baking soda, and salt).

  4. Add your dry ingredients to your wet ingredients and stir them together till you have a smooth, thick cookie dough batter.

  5. Scoop your cookie dough out onto your pan, using a cookie scoop. Using a fork, gently press down on each cookie twice, in a crisscross pattern (to flatten the cookie out).

  6. Bake in the oven for 10-12 minutes, or till the edges of the cookies are set but the center may be a touch underdone.

  7. Let cool on the pan for 10-15 minutes, and then move onto a cooling rack till entirely cooled.

  8. Devour!

Recipe Notes

These cookies taste best within the first 4-5 days.

Peanut Butter Cookies on a tray and from a side view

All Recipes, Christmas Cookies, Cookies, Desserts, Gluten-free & Dairy-free, Summer Dessert

Reader Interactions

Comments

  1. Jimmie McClure says

    December 22, 2022 at 5:52 pm

    If I use regular flour, do I need to add the cornstarch???

    Reply
    • Chelsea Green says

      January 10, 2023 at 5:39 pm

      Hi Jimmie. Sorry this reply is delayed! It’s not necessary, but it does make the cookies extra tender so even if you use regular flour it’s a nice addition.

      Reply
  2. Lola says

    April 10, 2022 at 9:05 pm

    I love this recipe but for some reason it came out a bit dry. But otherwise it was so delicious! Thanks for the recipe!

    Reply
  3. Gabby says

    December 5, 2020 at 9:34 pm

    Best Dairy Free cookies I’ve made! I’ve been using this recipe since last Xmas & love it. My partner who isn’t dairy free loves them too. I like to add sprinkles to make them festive. I appreciate easy & delicious recipes!

    Reply
    • Chelsea Green says

      December 6, 2020 at 3:43 pm

      Awesome! Thanks, Gabby, great to hear.

      Reply
  4. Christy says

    November 24, 2020 at 8:28 pm

    Can you add Chocolate chips to these?

    Reply
    • Chelsea Green says

      November 25, 2020 at 3:29 pm

      Yes! Here’s my Peanut Butter Chocolate Chip Cookies: https://www.milehighmitts.com/peanut-butter-chocolate-chip-cookies-gluten-free-dairy-free-option/

      Reply
  5. Crystal @ Simply Full of Delight says

    September 25, 2020 at 3:26 pm

    Yum! These look fantastic! My husband and I both have Celiac’s so we appreciate an easy GF recipe with ingredients we already have in our pantry! THANKS A MILLION!

    Reply
    • Chelsea Green says

      September 28, 2020 at 1:42 am

      Awesome! So happy I can help πŸ™‚

      Reply
  6. Tayler Stivers says

    June 4, 2020 at 5:31 pm

    Hi! Can you use regular flour in place of gluten free? Excited to try these!

    Reply
    • Chelsea Green says

      June 4, 2020 at 9:25 pm

      Hi. Yes, you definitely can!

      Reply
  7. Kim says

    May 26, 2020 at 11:42 pm

    Can I substitute tapioca flour for the GF flour?

    Reply
    • Chelsea Green says

      May 27, 2020 at 7:14 pm

      Hi Kim. I would not recommend substituting the GF flour for tapioca flour, sorry.

      Reply
  8. Shari Monfred says

    May 21, 2020 at 7:06 pm

    These cookies freeze great made a batch 2 months ago, froze the bulk of them and my husband and I would take one or two out to eat with our ice cream. They are the best PB cookies. Going to make another batch with Honey Almond Butter. I love Almond Butter PB Cookies their so rich. Thank you for this awesome recipe!!

    Reply
    • Chelsea Green says

      May 22, 2020 at 1:41 am

      Thanks, Shari, love hearing that! And yum, that sounds great with ice cream!!

      Reply
  9. Annie says

    May 5, 2020 at 4:44 pm

    Do you use natural peanut butter for this recipe? Or Kraft/Jiff ?

    Reply
    • Chelsea Green says

      May 6, 2020 at 3:02 am

      Hi Annie, I would recommend a more natural peanut butter. But, both should work fine. I prefer Adams natural peanut butter myself!

      Reply
  10. Shannon says

    April 8, 2020 at 6:07 pm

    Can you use almond flour?

    Reply
    • Chelsea Green says

      April 8, 2020 at 8:16 pm

      Hi Shannon. I don’t think almond flour would work in this exact recipe, unless you used a good amount more of it. Almond flour tends to take up liquid quicker so you have to use more of it to balance out your dry/wet ratio. Hope this helps!

      Reply
  11. Jenny says

    March 18, 2020 at 4:05 pm

    I love when a treat can also be healthy!! Thanks for sharing this recipe…. peanutbutter cookies are one of my favorites.

    Reply
  12. Mitchelle says

    February 20, 2020 at 3:57 am

    This recipe was easy to make and delicious! I did sub the white sugar with maple syrup and brown sugar with palm coconut sugar and used vegan butter since I’m currently gluten and dairy free. The cookies were quite tasty!!

    Reply
    • Chelsea Green says

      February 20, 2020 at 11:06 pm

      Awesome, thanks Mitchelle, and thank you for the great info about those other substitutes! Sounds delicious.

      Reply
  13. Jennifer Wilt says

    November 4, 2019 at 9:18 pm

    Will this work with egg replacer ?

    Reply
    • Chelsea Green says

      November 5, 2019 at 2:48 am

      Hi Jennifer, I’m sorry but I’ve never made this recipe with egg replacer so I can’t confirm that it will work. If you try it I’d love to know how it turns out!

      Reply

Trackbacks

  1. 7 Best Peanut Butter Cookie Recipes - Go Money Mom says:
    December 3, 2020 at 5:51 pm

    […] Enjoy this gluten-free peanut butter cookie recipe from Mile High Mitts. […]

    Reply

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Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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