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Peanut Butter Cookies

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 120-121)

Gluten-Free Peanut Butter Cookies: Peanut butter cookies that many have said are the best ever — even better than wheat-containing versions! 

If you like peanuts, you will love these Peanut Butter Cookies!  The buckwheat flour seems to further enhance the nutty flavor.

Gluten-Free Recipe Card and Pictures

Gluten-Free Peanut Butter Cookies
1½ Cups Creamy Peanut Butter
¼ Cup (½ Stick) Butter
½ Cup Brown Sugar
½ Cup Sugar
1 Tablespoon Molasses
1 Egg
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
½ Cup Buckwheat Flour
½ Cup Brown Rice Flour
¼ Cup Tapioca Flour
1 Cup Chocolate Chips (Optional)

Approximately 3½ dozen 2-2½" cookies.

Note: a double-batch of these (about 7 dozen cookies) should just barely fit into a KitchenAid 4.5 quart mixer at one time.

Simple Variations

To make softer version of the cookie, simply add one tablespoon of vegetable oil to the mixture (use peanut oil for maximum flavor impact).

For a darker, more robust flavor, just double the molasses. The resulting cookie will remain crisp, but will have an enhanced flavor — if you like molasses, you’ll enjoy the subtle but tasty results.

For chocolate cookies with peanut butter and chocolate chips, simply substitute cocoa for the brown rice flour, and use the “softer” variation recommendations (mentioned above).

  1. In a mixer, cream the butter, peanut butter, and sugars together.
  2.  Mix in the egg, molasses, and vanilla.
  3. Mix the baking soda in, followed by the various flours — mix well.
  4. Add the chocolate chips; mix. The dough may appear a bit “dry”, but if you attempt to make a ball out of it (squeeze and pack it in your hand), it should hold together nicely.
  5. Use ungreased (or lightly greased) Airbake type cookie sheets. Grab enough dough at a time that, when squeezed and shaped into a ball in your hand, the ball is 1¼ - 1½" in size (be sure to pack well in your hand to ensure cookie holds together best when baked). Place the balls onto the cookie sheet (12-16 per sheet), and press them down, flattening to ½" thick.
  6. Bake for 15 minutes at 350° — will turn golden-brown when done (longer bake times yield darker-tan color and crunchier/dryer texture, and shorter times yield moister/chewier cookies). Allow to cool on sheets a bit before removing to a cooling tray or storage container.
Baker’s Tip

These cookies hold up nicely — easily a week or more when stored in a sealed container once cool.

If you make the softer variation (added oil), we recommend allowing the cookies to cool completely before removing from the cookie sheets. The cookies will initially appear to not hold together; just allow them to cool completely before removing from pan and they will be perfect and hold together just fine!

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