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!

The best-tasting gluten-free peanut butter cookies with peanut butter, almond flour, maple syrup, coconut sugar, butter, and vanilla extract.

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.

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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.‬

Adding wet ingredients to muffin batter.

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.‬

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Room Temperature Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-5 days. Make sure the container has a tight seal to prevent moisture from getting in and making the cookies soggy.

Layering and Separation: To prevent the cookies from sticking together or losing their shape, you can place a sheet of parchment paper or wax paper between the layers of cookies within the storage container.

Refrigeration (Optional): While it’s not necessary, you can store the cookies in the refrigerator if you prefer them chilled or if you want to extend their shelf life by a couple of days. Just be sure to keep them in an airtight container to prevent absorption of odors from the fridge.

Freezing: For longer-term storage, you can freeze the cookies: Place them on a baking sheet in a single layer and freeze until they’re firm. Then, transfer the frozen cookies to an airtight container or resealable freezer bags, placing parchment paper between the layers to prevent sticking. Label the container or bag with the date to keep track of freshness. Frozen cookies can be stored for up to 2-3 months. To enjoy, allow the frozen cookies to thaw at room temperature or reheat them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Avoid Moist Environments: Keep the cookies away from humid or moist environments, as moisture can cause them to become soft or lose their texture.

Reheating (Optional): If your cookies become slightly stale or lose their freshness, you can refresh them by placing them in a preheated oven at 350°F (175°C) for a few minutes. This will help restore their crispness.

Can I use a different nut or seed butter instead of peanut butter?

Yes, you can substitute peanut butter with almond butter, cashew butter, sunflower seed butter, or any nut or seed butter you choose. Just make sure it’s unsweetened and creamy for the best results.

How do I make these cookies vegan?

To make these cookies vegan, replace the egg with a flax or chia egg, use a vegan butter substitute, and choose a plant-based sweetener like agave nectar or brown rice syrup.

Can I reduce the sugar content in this recipe?

Yes, you can adjust the sweetness by reducing the amount of sweetener used. Remember that this will also affect the texture and overall flavor of the cookies.

What can I use instead of almond flour?

If you have nut allergies or prefer a different flour, you can use oat flour or a gluten-free flour blend as a replacement. Just be aware that different flours may require slight adjustments in the recipe.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! You can customize these cookies by adding chocolate chips, chopped nuts, dried fruit, or any other mix-ins you like. Simply fold them into the dough before shaping and baking.

How do I prevent the cookies from becoming too crumbly?

Ensure that your nut or seed butter is well-stirred and creamy. Properly measure the ingredients, and don’t overbake the cookies, as this can make them dry and crumbly.

Can I make the dough ahead of time and refrigerate it?

Yes, you can make the dough ahead of time and refrigerate it for a few hours or overnight. Chilling the dough can help enhance the flavor and texture of the cookies. Just cover it tightly to prevent drying out.

Why do my cookies turn out too dry or too moist?

Achieving the right texture can be influenced by ingredient substitutions and baking time. Experimentation may be necessary to get your preferred cookie texture. Follow the recipe closely, and adjust as needed based on your preferences.

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze the cookie dough or baked cookies. Freeze the dough in a sealed container or as pre-formed cookie dough balls. Baked cookies can also be frozen in an airtight container. Label and date them for reference.

How do I reheat frozen cookies? To reheat frozen cookies, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for a few minutes until they are heated through. Alternatively, you can let them thaw at room temperature.

The best-tasting gluten-free peanut butter cookies with peanut butter, almond flour, maple syrup, coconut sugar, butter, and vanilla extract.

Easy Classic Gluten-Free Peanut Butter Cookies Recipe

Gluten-Free diet-friendly 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!
5 from 4 votes
Servings 24
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes

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.‬

Video

YouTube video

Nutrition

Calories: 105kcalCarbohydrates: 7gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 9mgSodium: 86mgPotassium: 73mgFiber: 1gSugar: 5gVitamin A: 39IUCalcium: 17mgIron: 0.3mg
Keyword almond flour, cookies, maple syrup, naturally sweetened, peanut butter
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 4 votes (4 ratings without comment)

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