Gluten Free Peanut Butter Cookies

Prep Time
Cook Time
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"This is my gluten free version of dienia b's recipe #15055. She says that this is an old peanut butter recipe from the times before you had processed peanut butter. So I tried it because my peanut butter is that natural stuff where the oil separates when you let t sit for a couple of days. It works like a charm, and I'm so in love with this recipe that I've already made it twice. I halved the original recipe, so fell free to just double the ingredients. Also I used less sugar because I don't like it very sweet. The recipe says 1/2 cup each brown and white sugar. I used 1/4 cup each and find the cookies plenty sweet, and it didn't affect the texture at all. So if you're like me, just know that the recipe also works with less sugar. It also works if you replace the sugar with xylitol and / or erythritol."

Original recipe yields 40 servings


  • Serving Size: 1 (17.4 g)
  • Calories 72.5
  • Total Fat - 4.1 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 11.3 mg
  • Sodium - 46.9 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 5.3 g
  • Protein - 1.3 g
  • Calcium - 12.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 320°F convection oven or 350°F static oven.

Step 2

Cream butter and sugars.

Step 3

Add peanut butter and egg, beat well, add vanilla.

Step 4

Sift flours and baking powder, add to mixture.

Step 5

Roll into 40 balls and flatten with a fork in a criss-cross pattern.

Step 6

Bake for 10-13 minutes (13 minutes for me at 320°F fan assisted oven).

Tips & Variations

No special items needed.