Chewy Gluten-Free Peanut Butter Cookies Recipe

These chewy peanut butter cookies are rich with peanut flavor, tender and moist, and both gluten-free and dairy-free.

Yes — gluten-free and dairy-free.

If that sounds surprising, you’re not alone. I was skeptical about gluten-free baking too, since many recipes can turn out dry or crumbly. But these cookies are different: they stay soft and chewy, even into the next day.

I tested a batch made with regular flour alongside this gluten-free version. The gluten-free cookies were chewier and retained moisture longer, while the regular ones were best the first two days. The difference may surprise you.

These cookies are also incredibly easy to make. They require only one bowl and skip the traditional creaming step of butter and sugar — which makes the method fast and mess-free. The recipe is inspired by a simple peanut butter cookie approach and adapted to be gluten- and dairy-free.

Ingredients to make peanut butter cookies gluten-free and dairy-free

• Coconut oil — used here instead of butter to keep the recipe dairy-free. If you don’t need dairy-free cookies, melted butter or another neutral oil will work.
• Peanut butter — creamy is recommended for a smooth texture, but crunchy peanut butter is fine if you prefer more bite.
• Brown sugar — adds moisture, color, and depth of flavor.
• Eggs — bind the dough and help the cookies hold a soft, chewy texture.
• Baking soda — gives a little lift and helps the cookies remain tender.
• Vanilla and salt — small amounts of each enhance the overall flavor.
• Coconut flour — a gluten-free alternative to wheat flour. Coconut flour absorbs more moisture than regular flour and contributes to the cookie’s chewy texture. Depending on the brand, you may need a tablespoon or two more to achieve the right dough consistency.
• Optional: A sprinkle of granulated sugar for decoration after baking.

Roll cookie dough into smooth balls for an even surface, or drop them directly on the pan for a rustic look.

Some gluten-free cookie FAQs and tips

How do gluten-free peanut butter cookies differ from regular flour cookies?

These gluten-free cookies spread very little while baking. They puff up slightly from the eggs and baking soda, but they don’t flatten the way wheat-based cookies often do. Also, they tend to improve after cooling: the texture becomes chewier after a few hours or overnight.

Can I over-mix the dough?

One advantage of this recipe is its forgiving nature — gluten-free doughs don’t develop gluten when mixed, so over-mixing won’t make the cookies tough or dry the way it can with wheat flour.

How do I work with coconut flour?

Coconut flour is highly absorbent. A common conversion is about 1/4 cup coconut flour per 1 cup of regular flour, but brands vary. I usually start with the recipe amount and add extra coconut flour one tablespoon at a time until the dough reaches a semi-soft cookie dough consistency.

Other flour alternatives

If you prefer not to use coconut flour, almond flour is a good gluten-free alternative and can often be swapped in with similar ratios. Pre-made 1:1 gluten-free flour blends are another easy option if you want a more direct exchange.

Gently press each dough ball with the palm of your hand and use a fork to create the classic criss-cross pattern. This helps flatten the cookie and gives the traditional peanut butter cookie look.

Bake with love!
Mei ❤️

📖 Recipe