Gluten-Free Peanut Butter Cookies Recipe (Dairy-Free)

This recipe makes delicious, old-fashioned-tasting gluten-free peanut butter cookies. I love that even being on a gluten-free diet we can still enjoy old favorites. These are easy to make and would be perfect for an after-school treat and they can be frozen before baking or after baking so you can quickly have a cookie treat.

When you are on a lifelong gluten-free diet it’s recipes like this that make it easier. You won’t feel like you’re missing out and if you decide to freeze the dough or cookies and have some in your freezer you are better prepared for those times when you need to have a snack to share or take last minute.

How To Make Gluten-Free Peanut Butter Cookies:

Preheat oven to 350°. Line a baking sheet with parchment paper or line with a silicone mat.

In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.

Place the buttery spread and peanut butter in a large bowl and beat with a stand mixer or hand mixer until smooth. Mix in sugars and then add eggs and vanilla.

Add the flour mixture to the peanut butter mixture and blend well.

Shape dough into one-inch balls. Place cookie dough 2-inches apart on prepared pan and slightly flatten with a fork dipped in sugar. (If the dough is very, soft place it in the refrigerator for 20-30 minutes before shaping into balls.) Sprinkle a pinch of sugar over the top of each cookie.

Bake at 350° for 9 minutes. Remove cookies from pan to wire rack to cool.

How To Freeze Cookie Dough:

These can be frozen before or after baking. If freezing before baking place cookie balls on a cookie sheet that will fit in your freezer and press with a fork dipped in sugar. Place in the freezer for 4-6 hours and then place the frozen cookie dough in freezer bags.

To bake frozen cookie dough place them on a parchment-lined cookie sheet in preheated oven for 9 minutes. Transfer to a wire rack to cool.

Gluten-Free Flour Mix

• Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of the flour mix.

Equipment Used to Make Baking Cookies Easier:

I am a firm believer that when you have to be on a gluten-free diet that having good cooking equipment is absolutely necessary. For one, you will be cooking and baking a lot, and the better the tools the more pleasant the experience. Here are a few items I used to make these cookies that I highly recommend.

KitchenAid Stand Mixer or Hand Mixer – I’ve had my KitchenAid Stand Mixer for close to 25 years and I love that I can depend on it to do a good job. My hand mixer I just recently purchased my because my other hand mixer (different brand) died. And for fun, I bought a pink one.

Silicone Baking Mats – I have the Amazon Brand and they work really well.

USA Baking Pans – It’s important to have good quality baking pans that aren’t going to warp and will help your food cook correctly. These pans are heavy-duty and a nice size. They come in a set of two which makes it nice when you are baking cookies to be able to have one pan baking while the other one cools and then you can get it prepared with the next batch of cookies. The silicone mats I linked above fit perfectly with these pans.

More Gluten-Free and Dairy-Free Cookies:

Yummy Chocolate Chip Cookies
Soft and Delicious Snickerdoodles
Soft Molasses Cookies
Peanut Butter Chocolate Chip Cookies
Low-Carb Peppermint Whoopie Pies

And be sure to see my collection of 12 Gluten-Free Christmas Cookies!

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