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! 🙂
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 🙂
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. 😉
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. 😉
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! 😉
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! 🙂
Need more summer cookie ideas? Check out my gluten-free Orange Cookies, gluten-free Lemon Cookies, or gluten-free Oatmeal Chocolate Chip Cookies.
- 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
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Preheat your oven to 350 and line two pans with parchment paper.
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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.
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In a separate mixing bowl, add your dry ingredients and stir them together (gluten-free flour, cornstarch, baking soda, and salt).
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Add your dry ingredients to your wet ingredients and stir them together till you have a smooth, thick cookie dough batter.
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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).
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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.
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Let cool on the pan for 10-15 minutes, and then move onto a cooling rack till entirely cooled.
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Devour!
These cookies taste best within the first 4-5 days.
Can I use canola oil or olive oil if no coconut oil?
Hi there. I’d recommend butter over other oils. If you need them to be dairy-free, either coconut oil or a dairy-free butter alternative (like country crock dairy free butter sticks).
The batter was very dry which was concerning, they turned out pretty crumbly and was very difficult to take them off the baking sheet without breaking them. Once they harden they are pretty good, I wish they were a bit more peanut-y, but it may be due to the coconut oil I used which was butter flavoured, and isn’t ideal as a main flavour and can be overpowering.
Overall I will work with this recipe to try to improve it the future. Thanks for the base though, glad I tried.
If I use regular flour, do I need to add the cornstarch???
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.
I love this recipe but for some reason it came out a bit dry. But otherwise it was so delicious! Thanks for the recipe!
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!
Awesome! Thanks, Gabby, great to hear.
Can you add Chocolate chips to these?
Yes! Here’s my Peanut Butter Chocolate Chip Cookies: https://www.milehighmitts.com/peanut-butter-chocolate-chip-cookies-gluten-free-dairy-free-option/
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!
Awesome! So happy I can help 🙂
Hi! Can you use regular flour in place of gluten free? Excited to try these!
Hi. Yes, you definitely can!
Can I substitute tapioca flour for the GF flour?
Hi Kim. I would not recommend substituting the GF flour for tapioca flour, sorry.
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!!
Thanks, Shari, love hearing that! And yum, that sounds great with ice cream!!
Do you use natural peanut butter for this recipe? Or Kraft/Jiff ?
Hi Annie, I would recommend a more natural peanut butter. But, both should work fine. I prefer Adams natural peanut butter myself!
Can you use almond flour?
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!
I love when a treat can also be healthy!! Thanks for sharing this recipe…. peanutbutter cookies are one of my favorites.
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!!
Awesome, thanks Mitchelle, and thank you for the great info about those other substitutes! Sounds delicious.
Will this work with egg replacer ?
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!