Easy Classic Gluten-Free Peanut Butter Cookies Recipe
This is the easiest and best-tasting recipe for gluten-free peanut butter cookies that is sure to become your new family favorite! Made with natural ingredients, including peanut butter, almond flour, maple syrup, coconut sugar, butter, and vanilla extract. They’re crispy on the outside and chewy on the inside!
This is the easiest and best-tasting recipe for gluten-free peanut butter cookies that is sure to become your new family favorite! Quickly satisfy your craving for classic peanut butter cookies with my easy gluten-free recipe made with simple ingredients including peanut butter, almond flour, maple syrup and coconut sugar.
These cookies are everything you want from traditional peanut butter cookies including the iconic crisscross pattern on top of the cookies! They are lightly crispy on the outside and soft on the inside. But without the refined white sugar and white all-purpose flour. So you will feel good even after you enjoy these gluten-free peanut butter cookies.
Why You’ll Love This Classic Peanut Butter Cookies Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting easy classic gluten-free peanut butter cookies recipe:
Natural Unsweetened Creamy Peanut Butter: Substitute natural peanut butter with almond butter, cashew butter, or sunflower seed butter if you have a peanut allergy. Ensure the replacement is also unsweetened and creamy. You can also use crunchy peanut butter if you would like your cookies to have more texture.*
Maple Syrup: Replace with honey, agave nectar, or brown rice syrup if you prefer. Use a 1:1 ratio when substituting.
Egg: For an egg-free option, try using a flax egg or chia egg. Mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes to thicken. You can also use applesauce or mashed banana as a vegan egg replacement, but note that it may slightly alter the flavor and texture of the cookies.*
Butter: To make these cookies dairy-free, substitute butter with vegan butter or coconut oil in equal proportions. Ensure the vegan butter is a suitable replacement for baking.
Coconut Sugar: Swap with brown sugar, granulated sugar, or a sugar substitute of your choice in a 1:1 ratio.
Almond Flour: If you have nut allergies, you can use oat flour or a gluten-free flour blend as a replacement. Keep in mind that different flours may require slight adjustments in the recipe, so consider the texture and moisture level of the dough.
Baking Soda: You can use baking powder instead of baking soda, but use a larger quantity (about 1.5 to 2 times more) since baking powder is less potent. Also, omit the salt if your baking powder is already sodium-containing.*
Salt: If you’re on a low-sodium diet or prefer to reduce sodium, you can omit the salt entirely or use a salt substitute. You can also use sea salt.
*I have not tested this substitution.
How to Make My Gluten-Free Almond Flour Peanut Butter Cookies Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F and line a cookie sheet with parchment paper.
Step 2: Mix the Cookie Dough
In a medium-sized mixing bowl add the peanut butter, maple syrup, butter vanilla extract, and egg. Mix until well combined.
Add the dry ingredients, including almond flour, coconut sugar, baking soda, and salt. Mix just until combined.
Step 3: Shape the Cookies:
Scoop spoonfuls of dough using a medium cookie scoop and roll them into 1-inch balls. Place them on the cookie sheet, leaving some space between each cookie.
Use a fork to flatten each cookie slightly, creating a crisshatch pattern on top. If the fork sticks to the dough, you can wipe the fork across cold butter to prevent sticking.
Step 4: Bake and Enjoy!
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are lightly golden brown around the edges. Allow to cool in the pan for several minutes. Then transfer to a wire rack to cool completely.
Peanut Butter Cookies Recipe Notes
Ingredient Substitutions: As mentioned earlier, you can make various substitutions to accommodate dietary preferences or restrictions. Just be aware that different ingredients may affect the texture and flavor of the cookies.
Peanut Butter Consistency: Ensure the peanut butter (or any nut or seed butter you use) is well-stirred and creamy. If it’s too thick or dry, it can result in crumbly cookies. Conversely, if it’s too runny, the dough may become too sticky. Adjust the amount of nut butter if needed.
Sweetener Choice: The sweetness level of these cookies depends on your choice of sweetener. Taste the dough before baking and adjust the sweetness to your preference by adding more or less sweetener as needed.
Egg Alternatives: If you’re using an egg substitute like a flax or chia egg, allow it to sit for a few minutes to thicken before adding it to the dough. This helps bind the ingredients together.
Mixing and Handling the Dough: When combining wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to denser cookies.
If the dough is too sticky to handle, you can lightly grease your hands or wet them to make shaping the cookies easier.
Fork Pattern: Using a fork to flatten the cookies not only creates an attractive pattern but also ensures even baking. Dip the fork in almond flour if it sticks to the dough.
Baking Time: Keep a close eye on the cookies while baking, especially during the last few minutes, as they can go from golden to over-baked quickly. They should be lightly golden around the edges when done.
Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and firm up.
Storage: Store the cookies in an airtight container at room temperature for up to a few days. You can also freeze them for longer storage.
Experiment with Mix-Ins: Feel free to add semi-sweet or dark chocolate chips, chocolate chunks, chopped nuts, or other mix-ins to the dough for extra flavor and texture.
Adapt to Dietary Needs: This recipe can be adjusted for various dietary needs, including gluten-free, dairy-free, and vegan, by using suitable substitutions. Experiment and tailor it to your preferences.
Serving Suggestions:
Sandwich a scoop of ice cream between two cookies, or drizzle or dip the cookies in melted chocolate. Crumble leftover cookies into a sundae, or blend into a milkshake.
Easy Classic Gluten-Free Peanut Butter Cookies Recipe
Ingredients
- 1 cup natural unsweetened creamy peanut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons butter
- 2 tablespoons coconut sugar
- 1-3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.In a medium-sized mixing bowl add the peanut butter, maple syrup, butter vanilla extract, and egg. Mix until well combined. Add the dry ingredients, including almond flour, coconut sugar, baking soda, and salt. Mix just until combined.Scoop spoonfuls of dough using a medium cookie scoop and roll them into 1-inch balls. Place them on the cookie sheet, leaving some space between each cookie.Use a fork to flatten each cookie slightly, creating a crisshatch pattern on top. If the fork sticks to the dough, you can wipe the fork across cold butter to prevent sticking.Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are lightly golden brown around the edges. Allow to cool in the pan for several minutes. Then transfer to a wire rack to cool completely.
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