Gluten and Dairy Free Peanut Butter Cookies

Gluten and dairy free peanut butter cookies are a staple recipe as far as I’m concerned. My entire family is obsessed with chewy gluten free peanut butter cookies.  These gluten free peanut butter cookies with gluten free flour are not those 3 ingredient cookies you see floating around the internet. These are the real deal traditional style cookies.

Gluten and Dairy Free Peanut Butter Cookies

It’s surprising that it took me so long to get gluten and dairy free peanut butter cookies up on the blog. They are my Husband’s and Mom’s favorite cookie. My kids love them too and I am excited to have these chewy gluten free peanut butter cookies up to share with all of you.

Since these are traditional style gluten free peanut butter cookies with gluten free flour, you can use them as the base for Peanut Butter Blossoms. You can even add chocolate chips and they will be perfect.

How do I make these Gluten Free Peanut Butter Cookies with Gluten Free Flour?

• Preheat the oven to 350ºF. In a stand mixer, or with a hand mixer and a mixing bowl, cream the peanut butter, eggs, sugars, vegan butter (use regular if your not dairy free), and vanilla for 2 minutes on medium speed.
• Add the baking soda, salt, xanthan gum, and gluten free flour. If your gluten free flour already contains xanthan gum- do not add more! Only add xanthan gum if you are using my personal flour blend recipe. 
• Mix for 3 minutes on medium/low speed scraping the sides of the bowl halfway through.
• With a cookie scooper drop the dough on a baking sheet lined with parchment paper. Space them about 2 inches apart if possible. You can press them down and shape the sides if needed. Press a fork on top in an X shape. Bake for 12 minutes. Allow to cool for about 15 minutes before serving.

You can add chocolate chips too!

Pro-tips:

If your gluten free flour blend already contains xanthan gum, do not add more. 

Vegan Options: I use smart balance butter for this and you can use aquafaba in place of the eggs. Replace each egg with 1/4 cup of aquafaba. Taking out the eggs will result in a more crumbly texture. 

Gluten Free Flour: Your flour will make a huge difference in your results. I only recommend 2 blends. The first blend is my personal flour blend that I make myself. However, my favorite flour blend is Better Batter. For this recipe I recommend the Better Batter original blend. The Artisan blend will work too if you need a rice free, gum free flour blend. But, for cookies the original blend is my favorite. 

If you want to try Better Batter you can use the code: LIVINGFREELYGF for 30% off all full priced items. 

F.A.Q

Can I make these ahead?

Yes, you can make the dough and store in the fridge for 2-3 days.

What kind of butter can I use?

You can use regular butter if you don’t need it to be dairy free, or you can use vegan butter. My favorite vegan butter is Earth’s Balance. Smart Balance and the Trader Joes brand works great too. 

Can I freeze the cookie dough?

Yes! I recommend shaping into cookies and then placing in a freezer bag or container. You can freeze up to 2 months. Pop them on the baking sheet frozen and add 1-2 extra minutes of cook time. 

With the holidays here I am experimenting with cookie recipes like crazy and of course a good gluten and dairy free peanut butter cookie recipe was at the top of my list. What is your favorite cookie?

Chewy Gluten Free Peanut Butter Cookies

Need more Dairy Free Cookie Recipes? I’ve got you covered…

• Peppermint Chocolate Chip Cookies
• Snickerdoodles
• No Bake Cookies
• Christmas Sugar Cookies

This post was originally posted in December of 2018. It was updated and reposted in November of 2022.