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A close up a tray of cookies

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

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 cookies
Calories 137 kcal


  • 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


  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.