Gluten-Free Peanut Butter Cookies

I realized I have a lot of peanut butter recipes, but I don’t have one for just a classic, good ol’ peanut butter cookie. I made these gluten-free but you can just sub regular flour if you like. These cookies are soft and easy to make, plus you just need one bowl and a spoon to mix everything up. Let’s make them!

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

These are the simple, pantry staples you’ll need to make these gluten-free peanut butter cookies:

• Peanut butter: I use the more processed type of peanut butter for baking, save the natural stuff for toast, sandwiches and smoothies.
• Sugar: this recipe calls for regular granulated sugar as well as brown sugar. Either dark brown sugar or light brown sugar are fine.
• Eggs: Use room temperature eggs for best results in baked goods.
• Dry ingredients: salt, baking soda and oat flour.

For most any baking, I use JIF natural. Now I know I just said above not to use the natural kind but the JIF natural is not really natural. It’s still processed, there’s oils and sugar added and it doesn’t separate. I might deviate from this rule for no-bake goods, but any time a baking recipe calls for peanut butter, it’s best to go with the more processed types unless another type is mentioned.

Generally, yes. Peanuts and the usual additional peanut butter ingredients are naturally gluten-free foods. If you are concerned, just make sure to check labels as I suppose it’s always possible for a brand to add some sort of sneaky ingredient that contains gluten, but the majority of peanut butters you’ll see on grocery store shelves are certified gluten-free.

To make these cookies, start by measuring peanut butter and adding it to a large mixing bowl. Add both sugars, oat flour, baking soda and salt and stir until fully combined. Then add the eggs and stir again.

Use a cookie scoop (affiliate link) to place dough by the 1.5 tbsp onto a parchment-lined baking sheet.

Dip a fork in oat flour to get that classic cross-hatched pattern on your peanut butter cookies.

Bake cookies at 350F for 9-10 minutes and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool.

This recipe calls for oat flour, but the good news is you don’t necessarily need to go out and buy store-bought.

If you have plain oats in the pantry (quick-cooking or regular are fine), just place them in a blender or food processor and blend until ground to a powder consistency. Voila!

If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.

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