Gluten-Free Peanut Butter Cookies

These are my famous Gluten-free Peanut Butter cookies and I am so happy to share them with you! They are so easy to make with minimal ingredients and super addictive!

Cookies with chocolate chips

Using Yellow Golden Sugar makes these cookies so soft and chewy, such a dream. I love adding flaked salt to the tops of each cookie when they come out of the oven.

My Top Tips

  • Use Smooth peanut butter, if you use natural peanut butter the results may yield differently.
  • Use a scale and weigh out the ingredients. This is the best way to bake!
  • Make sure your oven is completely preheated before baking. Using a in oven thermometer helps so much.
  • I find the best way to enjoy these cookies is to mircowave them for 10 seconds and enjoy them warm!
Cookies with chocolate chips
Print Recipe
5 from 1 vote

Gluten-Free Peanut Butter Cookies

Soft and chewy gluten-free peanut butter cookies are so delicious, you will make them every week!
Prep Time5 minutes
Cook Time12 minutes
Course: Baked Goods, Dessert
Diet: Gluten Free, Vegetarian
Servings: 21 Cookies
Author: Zainab Jabri


  • 1 cup Smooth Peanut Butter *
  • cup Yellow Golden Sugar packed
  • ¼ cup Granulated Sugar
  • ½ tsp Baking Soda
  • 1 large Egg Lightly Beaten
  • ¼ tsp Salt
  • ¾ cup Chopped Dark Chocolate


  • Pre-heat oven to 365°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, beat peanut butter, yellow sugar, and granulated sugar for 2 minutes.
  • Add baking soda, lightly beaten egg, and salt to the mixing bowl. Beat to combine.
  • Add chopped chocolate and fold it into the cookie dough with a wooden spoon.
  • Using a 2 tsp cookie scoop, scoop out dough onto the baking sheet. I usually scoop the dough into my hand and lightly roll it since this dough can be slightly crumbly.
  • If there is leftover chocolate in the mixing bowl, press the remaining pieces on the tops of each ball of dough.
  • Bake in the middle rack of the oven for 10-12 minutes.
  • Remove from the oven and allow to cool on the baking sheet for 10 minutes. I like to add some flaked salt to the tops.
  • Place cookies on a cooling rack until completely cooled.
  • Store in an air-tight container. Keeps fresh for a week!


*This recipe uses smooth peanut butter and not “natural”
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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