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5 from 2 votes

Gluten-Free Peanut Butter Cookies {Dairy-Free & Vegan Option}

These are the best gluten-free peanut butter cookies! They are soft, chewy and a little crisp around the edges. The recipe also has a dairy-free and Vegan option.
Course Dessert
Cuisine American
Keyword gluten-free dairy-free peanut butter cookies, gluten-free peanut butter cookie recipe, gluten-free peanut butter cookies, vegan gluten-free peanut butter cookies
Prep Time 10 minutes
chilling 30 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 84kcal
Author Audrey from Mama Knows Gluten Free


  • 1/2 cup gluten-free peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter, softened dairy-free and Vegan use Smart Balance or Earth Balance butter
  • 1 teaspoon molasses
  • 1 egg, room temperature , egg-free/Vegan use Bob's Red Mill egg replacer
  • 1 1/4 cups gluten-free all-purpose flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 teaspoon xanthan gum leave out if your flour already has it
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1 tablespoon gluten-free all-purpose flour
  • 1 tablespoon granulated sugar (optional)


  • Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
  • Mix in the egg (or egg replacer) and the molasses. Mix until fully combined.
  • In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients.
  • Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
  • Cover cookie dough and refrigerate for 30 minutes.
  • Preheat oven to 375°. 
  • Scoop 1 tablespoon of dough and roll into a ball. (I used a 1 1/2 tablespoon cookie scoop.) Place onto a parchment-lined baking sheet 2 inches apart.
  • Add the tablespoon of gluten-free flour into a small bowl. Dip the bottom of your fork into the gluten-free flour and then press down on the tops of the cookies to make a crisscross "x" shape.
  • Sprinkle the tops of the cookies with granulated sugar. (optional)
  • Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
  • Allow the cookies to cool completely. Store in an airtight container. Enjoy!


  • To bring your egg to room temperature add very warm, but not hot, tap water into a bowl. Place your cold egg into the water gently. Wait five to seven minutes.
  • Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
  • I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
  • For dairy-free I used Smart Balance butter.
  • For egg-free/Vegan I used Bob's Red Mill egg replacer.
  • Store in an air-tight container.


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 37mg | Sugar: 6g | Vitamin A: 85IU | Calcium: 11mg | Iron: 0.3mg
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