Best 12 Gluten Free Peanut Butter Cookies Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

PEANUT BUTTER BLISS COOKIES - VEGAN, GLUTEN-FREE, NO-SUGAR-ADDED

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
• Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
• Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
• Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.

EASY GLUTEN FREE PEANUT BUTTER COOKIES (USING GF CAKE MIX)

Steps:

• Mix all the ingredients, except the sugar together in a mixer until incorporated.
• Place the sugar in a shallow bowl.
• Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
• Bake at 375 for 10-12 minutes. Enjoy!

GLUTEN-FREE THREE INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350?F. In medium bowl, stir together all ingredients until blended. On ungreased cookie sheets, drop dough by level tablespoons 2 inches apart.
• Bake 14 to 16 minutes or until edges are set. Let stand 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

GLUTEN-FREE PEANUT BUTTER KISS COOKIES

Steps:

• In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)

Steps:

• - Preheat oven to 350 degrees.
• - Grease a baking sheet.
• - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
• - Once smooth roll into small balls (about the size of a dollar coin)
• - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
• - Place the completed cookie sheet in the oven for 8-11 minutes.
• - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
• - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.

GLUTEN-FREE PEANUT BUTTER-BANANA-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, peanut butter, banana, oil, vanilla and egg until soft dough forms. Stir in peanuts
• On ungreased cookie sheet, drop dough by heaping tablespoonfuls about 2 inches apart. Press to slightly flatten.
• Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store tightly covered in refrigerator up to 3 days.

HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 355 degrees F.
• Mix peanut butter and sugar until smooth.
• Beat egg and baking soda.
• Add egg mixture to peanut butter mixture, stirring well.
• Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
• Flatten each ball with tines of fork, making a cross pattern.
• Bake until puffed and slightly golden, about 8 - 12 minutes.
• Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
• * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.

GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
• 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
• 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
• 5. Shape into 2 inch cookies.
• 6. Place on a parchment lined cookie sheet.
• 7. Bake for 12 minutes. Cool on rack before eating.

EASY PEANUT BUTTER COOKIES! GLUTEN FREE!!! 3 INGREDIENTS

Steps:

• Preheat oven to 350F
• Combine all ingredients in a bowl using hand mixer or fork.
• Spoon onto a cookie sheet with 4 cookies per row [small cookies]
• Bake for 15-20 minutes or until the very top is hard and bottom golden brown.
• Take out and let cool on a rack for at least 10 minutes.
• Put on a plate and enjoy!

THICK AND SOFT CHOCOLATE PEANUT BUTTER COOKIES (GLUTEN-FREE

Steps:

• To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner, flatter cookies, that are prone to spreading. Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine. Using a 2-inch medium cookie scoop (about 2 heaping tablespoons of dough or 1.80 ounces by weight), form dough mounds or roll dough into balls. Recipe makes 13 cookies; dividing dough into 13 equal portions is another way to do this. Place dough on a large plate and flatten each mound with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking ensures they don't stay too domed and puffed while baking because this dough, when properly chilled, doesn't spread much; just don't over-flatten. Cover plate with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center.