Absolutely the Best Gluten-Free Peanut Butter Cookies

Total Time
Prep 10 mins
Cook 10 mins

Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than "regular" peanut butter cookies, and from a big fat Momma, that's saying something! Adapted from Catherine's recipe.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Make sure you have beaters that can handle thick batter.
  3. In a medium bowl, cream margarine and sugars.
  4. Beat in egg and peanut butter.
  5. In a separate bowl, mix flours and baking soda evenly.
  6. Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
  7. Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
  8. You can press them with a fork if desired, but not necessary.
  9. Bake 8-10 minutes.
  10. Let cool 5 minutes before removing from baking sheet.


Most Helpful

I'm sorry, but we could not get over the bean taste. Maybe different brands of garbanzo bean flour have different taste, but for us, it was too bean-y. Even on day two. Note that many of the good reviews below substituted rice or other flours for the bean flour, and I may give that a try, because they LOOKED fantastic, but they tasted like peanut butter and beans.

Chrishanna December 09, 2010

These turned out really great - my DH, who has no issues with gluten - said he could not tell at ALL that they were gluten free! I made a few small changes to the recipe: I used 1/2 cup potato starch, 1/2 cup rice flour & 1/2 cup tapioca flour (I did not have garbanzo flour). I also added a tbsp. of vanilla (just a personal preference) and 2 tbsp of organic whole milk to the batter with the wet ingredients, as well as mixing some dark chocolate chips in at the end (PB & chocolate *need* eachother IMHO) ;). I ended up making 30 BIG cookies, and cooked them for about 13 minutes. Thanks for sharing an awesome recipe! :)

Lisa in Canada January 26, 2009

These cookies are soft and wonderful. Just remember to bake them until barely browned. To cover the "beany" taste some complain of, I add 1 teaspoon of vanilla and 1/4 teaspoon of cinnamon to the recipe. Perfection. Thanks so much for posting this recipe!

Pear 'n Ginger Girl September 26, 2011

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