Perfect Gluten-Free Peanut Butter Cookies Recipe -
Perfect Gluten-Free Peanut Butter Cookies Recipe
  • READY IN 20 mins

Perfect Gluten-Free Peanut Butter Cookies

Recipe by  

"A healthy, gluten free version of perfect peanut butter cookies."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    10 mins
  • COOK

    8 mins

    20 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2006

This recipe was great! My boyfriend was recently diagnosed with celiac sprue and I have been searching for recipes for tasty gluten-free baked goods. These cookies reminded me a lot of the ones my mom made when I was a kid. The only changes I made were to use butter instead of margarine, and natural chunky-style peanut butter. Also, I dipped a fork in a bit of soy flour before pressing the dough balls down (in the familiar peanut-butter cookie pattern) to keep it from sticking. Thanks for the great recipe!

Most Helpful Critical Review
Aug 20, 2006

I found these cookies dry, like most gluten free recipes. Also they were slightly too sweet for my liking, but that atleast is something that can be adjusted to individual taste during the preparation. I would be curious to see how they turn out with chocolate chips added to them?!


23 Ratings

Mar 06, 2006

This is the best GF cookie I have had yet. The only problem is, the rest of my familly eat them instead of the flour versions and I have to constantly bake more. THANKS for this great recipe!

Oct 20, 2011

Absolutely delightful! I followed the recipe except I substituted King Arthur flour gluten free multi purpose flour instead of all the flours listed and they turned out great!

Aug 03, 2007

These were awesome! I've made them with teff flour in place of the potato flour, and I've also made them with almond butter too! Just delicious!

Jan 29, 2010

I used vegetable oil in place of butter, flaxseed and water in place of the egg, and stevia extract in place of he sugars. Also, I used all peanut butter instead of part cashew butter. They were great, although they didn't stick together that well.

Sep 11, 2011

Great! Didn't have soy flour so substituted brown rice. Worked out fine.

Jun 15, 2009

I made these for a friend who cannot tolerate gluten, but I'll keep making them for everyone. They are so easy and very tasty! I substituted milk chocolate chips for the semisweet chips, pressing the large milk chocolate chips on the top and center of the cookies to prevent them from melting off the cookies, after finding that those I mixed into the batter sometimes separated from the cookie while baking. How nice to find a recipe that didn't force me to buy expensive, hard-to-find ingredients!


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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