Absolutely the Best Gluten-Free Peanut Butter Cookies

Total Time
10 mins
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.

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  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

3 5

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.

5 5

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! :)

5 5

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!