Gluten-Free Peanut Butter Cookies

Here is a delicious recipe for Gluten-Free Peanut Butter Cookies, with some tips on making them dairy-free as well.   Difficulty-wise, it’s a typical cookie recipe.  BUT…if you’re looking for an insanely easy recipe for Peanut Butter Cookies that is gluten-free and dairy-free by default, try my 3 Ingredient Peanut Butter Cookies.

Dairy-Free Butter Substitutes

To make this recipe dairy free you can substitute vegetable shortening for the butter. Here is a conversion chart:

1/4 cup butter = 1/4 cup vegetable shortening + 1 1/2 teaspoon water
1/3 cup butter = 1/3 cup vegetable shortening + 2 teaspoon water
1/2 cup butter = 1/2 cup vegetable shortening + 3 teaspoon water
2/3 cup butter = 2/3 cup vegetable shortening + 4 teaspoon water
3/4 cup butter = 3/4 cup vegetable shortening + 4 1/2 teaspoon water
1 cup butter = 1 cup vegetable shortening + 6 teaspoon water

You may be leery of seed oils in vegetable shortening; so am I.  If so, try Spectrum Organic All-Vegetable Shortening, made entirely from palm oil and containing nothing else.  Be careful!  One major brand, avocado-oil based, may contain milk as an allergen.  Read the ingredients carefully!

You could also use a gluten free plant-based butter (what used to be called margarine).  Again, you have to worry about seed oils.  In fact, I can’t find any readily available in my area that do not have seed oil.   To avoid at least canola oil, try Melt Plant-Based Butter.

Gluten Free Peanut Butter Cookies Recipe

Ingredients:

• 1 cup peanut butter (don’t forget the measuring peanut butter trick)
• 1 cup butter or substitute 1 cup vegetable shortening and 6 t water
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 finely ground brown rice flour
• 1/2 potato starch flour
• 1/4 tapioca flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• extra sugar

Directions:

1. In a small bowl mix dry ingredients together.
2. In a mixing bowl beat peanut butter and shortening and water (or butter) together until complete blended.
3. Add both sugars, eggs, and vanilla. Beat until thoroughly combined.
4. Stir in flour.
5. Cover the dough and refrigerate for 1 hour or until thoroughly chilled.
6. Shape dough into 1 1/2 inch balls. Roll the dough balls in the extra sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.
7. Bake at 375 degrees for 8 – 10 minutes or until bottoms are lightly browned. cool cookies on a wire rack.

This recipe makes about 4 dozen.

You can make these filled with gluten (if you do not have Scandinavian grandparents) by omitting the gluten-free flours and xanthan gum and using 2 1/2 cups of all-purpose flour instead. If you know how to appropriately use the expression “uff da”, then you should probably play it safe and stick to the gluten free recipe.

Printable Recipe for Gluten-Free Peanut Butter Cookies

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Gluten Free Peanut Butter Cookies Recipe

Discover how to make Gluten-Free Peanut Butter Cookies that everyone will love, with easy dairy-free options available.

Course Cookies, Dessert

Cuisine American

Keyword Gluten-Free Peanut Butter Cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 48

Calories 107kcal

Author Alea Milham

Ingredients

• ▢ 1 cup peanut butter don't forget the measuring peanut butter trick
• ▢ 1 cup butter or substitute 1 cup vegetable shortening and 6 t water
• ▢ 1 cup sugar
• ▢ 1 cup brown sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla
• ▢ 1 3/4 finely ground brown rice flour
• ▢ 1/2 potato starch flour
• ▢ 1/4 tapioca flour
• ▢ 1/2 teaspoon xanthan gum
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ extra sugar

Instructions

• In a small bowl mix dry ingredients together.
• In a mixing bowl beat peanut butter and shortening and water (or butter) together until complete blended.
• Add both sugars, eggs, and vanilla. Beat until thoroughly combined.
• Stir in flour.
• Cover the dough and refrigerate for 1 hour or until thoroughly chilled.
• Shape dough into 1 1/2 inch balls. Roll the dough balls in the extra sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.
• Bake at 375 degrees for 8 - 10 minutes or until bottoms are lightly browned. cool cookies on a wire rack.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 81mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 128IU | Calcium: 12mg | Iron: 0.2mg

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