Chewy Gluten Free Peanut Butter Cookies

The most DELICIOUS gluten free peanut butter cookies ever. You will fall in love with the chewy texture and nut buttery taste of these amazing cookies! They are so yummy you’ll be hard-pressed to believe they are made with clean ingredients and are naturally sweetened.

A close up of a gluten free peanut butter cookie with chocolate chips on brown parchment paper.

I haven’t met a peanut butter cookie I didn’t like. And this recipe just happens to be one of my favorites! Believe me when I say, you will fall in love at first bite with these chewy cookies.

One of my favorite things about these cookies is they’re even better the day after you make them! Crazy, right? We like to store them in the fridge shortly after baking to ensure they are ultra chewy and stay fresh longer.

Let me show you how to make these magical buttery cookies.

Ingredients You’ll Need

All you’ll need for this recipe is 1 bowl and 9 pantry ingredients that have simple substitutions just incase you don’t have everything on hand. Here’s the full list:

  • Almond flour
  • Vegan butter: you can also swap for regular butter or keep it dairy-free and use coconut oil.
  • Coconut sugar: although brown sugar is a refined sugar you can swap instead of coconut.
  • Peanut butter: you can also swap for almond butter.
  • Egg: I recommend using pasture-raised eggs.
  • Chocolate chips: I recommend dark chocolate or you can use semi-sweet.
  • Vanilla extract
  • Baking soda
  • Cinnamon

How to Make Gluten Free Peanut Butter Cookies

  • First, mix dry ingredients together – then add wet ingredients to dry.
  • Fold chocolate chips into batter.
  • Chill dough in freezer for 10 minutes.
  • Then measure and roll into dough balls – lay on a sheet pan with about 2-3 inches of space between balls.
  • Bake for 8 minutes at 350F.

Extra Helpful Baking Tips

  • Simple clean up: For minimal + quick clean up I recommend lining your cookie sheet with parchment paper. If you do not have parchment paper on hand you can use an oil or butter to grease your cookie sheet instead.
  • For making ahead of time: If you are making these cookies ahead of time for an event or party, you can chill dough for 1 to 2 days in refrigerator then bake when needed.
  • Natural sweeteners: I’ve only tested this recipe with non-liquid sugars – results may vary using natural liquid sweeteners.

Gluten free peanut butter cookies with chocolate chips arranged on brown parchment paper.

How to Store & Freeze Your Cookies

Keep leftover cookies fresh: by storing in a ziplock bag or sealed container at room temperature for up to 5 days. Or for extra chewiness and freshness refrigerate for up to 1 to 2 weeks.

Freeze cookies: by storing in a freezer friendly ziplock bag and freeze for up to 2 to 3 months.

I hope you love these cookies just as much as we do! They are a recipe I tend to make on repeat. They’re not too sweet – but balanced in flavor with the most melt-in-your-mouth chewy texture.

Simple, wholesome, AND delicious!

Gluten free peanut butter cookies arranged on brown parchment paper one with a bite out of it.

More Delicious Peanut Butter Desserts to Try

If you are a peanut butter lover (like myself) you may also enjoy these desserts that include our favorite nut butter. All wholesome, gluten-free friendly, and completely irresistible.

If you tried this Chewy Gluten Free Peanut Butter Cookies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A close up of a gluten free peanut butter cookie with chocolate chips on brown parchment paper.

Chewy Gluten Free Peanut Butter Cookies

The most DELICIOUS gluten free peanut butter cookies ever. You will fall in love with the chewy texture and nut buttery taste of these amazing cookies! They are so yummy you'll be hard-pressed to believe they are made with clean ingredients and are naturally sweetened.

Servings 14 cookies
Cook Time: 8 mins

Course: Dessert
Cuisine: American
Tags: chewy peanut butter cookie, flourless peanut butter cookies, gluten free peanut butter cookie
Freezer Friendly: Yes
Calories: 256 kcal

Ingredients

Dry Ingredients

Wet Ingredients

Instructions

  1. Preheat oven to 350F.

  2. In large mixing bowl whisk dry ingredients together (almond flour, baking soda, cinnamon).

  3. Then add wet ingredients to dry ingredients (coconut sugar, melted butter, peanut butter, vanilla, and egg). Then fold in chocolate chips.

  4. Freeze dough for 10 minutes (this is optional but helps form cookie dough better). Use a cookie scoop to measure dough and use hands to roll into dough balls.

  5. Lay 2-3 inches apart on a sheet pan lined with parchment paper. Bake for 8 minutes – let cookies cool for 5-10 minutes before enjoying. See notes for storing tips.

Notes

  • Simple clean up: To make clean up simple and quick I recommend lining your cookie sheet with parchment paper. If you do not have parchment paper on hand you can use an oil or butter to grease your cookie sheet instead.
  • For making ahead of time: If you are making these cookies ahead of time for an event or party, you can chill dough for 1 to 2 days in refrigerator then bake when needed.
  • Natural sweeteners: I’ve only tested this recipe with non-liquid sugars – results may vary using natural liquid sweeteners.
Nutrition Facts
Chewy Gluten Free Peanut Butter Cookies
Amount Per Serving
Calories 256
* Percent Daily Values are based on a 2000 calorie diet.
Instagram

Did You Make This Recipe?

I wanna see! Share your photos and tag @asimplepalate #asimplepalate.

avatar
About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
More about Bethany →

Leave a Reply

Your email address will not be published. Required fields are marked *