Amazing 18 Salted Peanut Butter Cookies Gluten Free

I swear, finding a truly great gluten-free cookie used to feel like finding a unicorn. So many times I’d end up with crumbs that were either chalky or spread thinner than paper! But trust me, I’ve cracked the code on these Salted Peanut Butter Cookies Gluten Free. They are everything you want: chewy in the middle, slightly crisp at the edges, and that perfect hit of salty goodness that makes you crave just one more.

The secret here is simplicity! We ditch all those complicated GF flour blends. We’re relying on the power of pure peanut butter, sugar, and one egg to give us structure. Honestly, these come together faster than my coffee brews in the morning. If you’ve been chasing that perfect texture that doesn’t taste like “gluten-free,” you absolutely need to try this batch. You won’t believe how good they are!

It’s so much fun baking when you don’t have to worry about texture issues. If you want another simple, flourless wonder, check out my recipe for gluten-free cornstarch cookies—they just melt in your mouth!

Why This Recipe for Salted Peanut Butter Cookies Gluten Free Works (EEAT)

When you’re baking gluten-free, you often expect a compromise, but not here! These Salted Peanut Butter Cookies Gluten Free are my go-to because they skip all the complex binders and flours that can make things gummy. See, peanut butter is the entire base here, and that fat and protein structure holds everything together beautifully. It’s naturally gluten-free, making life so much easier!

We keep the ingredient list ridiculously short—just peanut butter, sugar, egg, vanilla, and baking soda. That little bit of baking soda helps lift the rich dough just enough. The reliability is amazing; if you follow these simple steps, you get that perfect sweet-and-salty combination every single time. It’s baking magic, I’m telling you! You won’t believe how fast these come together, which is why I love them for quick snacks. If you like simple peanut butter recipes, you’ve got to see my post on insanely easy peanut butter cookies for dogs—though these are definitely just for humans!

Quick Facts About Our Salted Peanut Butter Cookies Gluten Free

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: Just 22 quick minutes!
• Yield: About 18 cookies

Ingredients Needed for Perfect Salted Peanut Butter Cookies Gluten Free

Now, gathering your supplies is the easiest part because, honestly, you probably have everything you need sitting in your pantry right now! This is why I love this recipe so much—it doesn’t require any weird, dusty bags of specialty flour. We’re building flavor on the back of great peanut butter!

You’ll need about one cup of your favorite peanut butter. Smooth or crunchy? That’s totally up to you! I usually default to smooth because it blends better, but if you like texture, go wild with crunchy. Just grab one cup of that goodness.

Next up is the sweetness: one cup of regular white granulated sugar. That’s it for the sugar. We mix in one large egg—make sure it’s room temperature if you can—and a splash of vanilla extract. Vanilla is crucial; it really rounds out that sharp peanut flavor.

For the lift and the seasoning, we keep it minimal. You only need half a teaspoon of baking soda. And here’s the salt part: if you’re using standard, processed peanut butter, it’s already got plenty of sodium, so you can skip the extra ¼ teaspoon of salt. If you use a natural, unsalted peanut butter? Then absolutely throw in that extra pinch of salt to wake everything up. It truly balances the sweetness.

If you’re curious about skipping the sugar and making something even simpler, you should really look at my 3-ingredient peanut butter balls recipe. But for a real baked cookie, these are the magic numbers!

Step-by-Step Instructions for Salted Peanut Butter Cookies Gluten Free

Okay, let’s get baking! This part is so fast, you won’t even have time to second-guess yourself. First things first: get that oven warmed up to 350°F—that’s 175°C for my international friends reading along. While it heats up, take out your baking sheets and line them nicely with parchment paper. Seriously, don’t skip the parchment paper here; it saves so much cleanup, and trust me, we want these beauties peeling right off!

In a medium bowl, we’re going to mix the main players. Dump in your cup of peanut butter, your cup of sugar, the egg, and that little splash of vanilla. Mix it until it just comes together and looks unified—don’t go crazy whipping it! Since we aren’t using flour, we really don’t want to overwork anything here.

Now, fold in the baking soda and the optional salt you decided on. Just gently stir until everything is incorporated. Keep in mind, with gluten-free doughs, sometimes they look a little heavier or stickier than regular cookie dough, but that’s normal! It means you’ve got good structure coming.

Time to roll! Scoop up your dough and roll it into little balls, about one big inch. Space them out on that prepared sheet pan about two inches apart. They are going to spread out a little bit, so give them room to breathe.

This is the classic part! Grab a fork, and gently press down on each little dough ball to flatten it, then turn the fork 90 degrees and press again to get that iconic crisscross pattern. Don’t smoosh them totally flat, though; keep them slightly mounded.

Into the oven they go for about 10 to 12 minutes. You’re looking for the edges to just start turning a light, happy golden brown. Don’t wait until they look dark brown, or they’ll be crunchy instead of perfectly chewy!

When they come out, resist the urge to touch them immediately! Let them sit right there on that hot baking sheet for five full minutes. They are super fragile when hot. Once they firm up a little, you can carefully transfer them to a wire rack to cool all the way down. Check out my tips on getting crispy edges if that’s your jam, but for this recipe, patience while cooling is key!

Expert Tip: Achieving the Perfect Crisscross Pattern

That crisscross fork mark isn’t just for looks, honestly! It’s super important for these cookies. Since the dough is so dense, if you just flattened them with a spatula, the center would likely stay undercooked and gooey while the edges burned. Pressing with the fork creates channels that allow the heat to penetrate evenly. If your fork starts sticking terribly while marking them, just gently dip the tines in a little bit of granulated sugar first. It gives the cookie a subtle sheen too!

Ingredient Notes and Substitutions for Your Salted Peanut Butter Cookies Gluten Free

One of the best parts of this recipe is how few ingredients we use, but because we rely so heavily on the peanut butter, we need to talk about what kind you choose. Natural peanut butter—the kind where the oil separates and you have to stir it like crazy—is great for flavor, but be warned!

If you use natural, runny peanut butter, your Salted Peanut Butter Cookies Gluten Free dough is going to be much softer, almost like a thick paste instead of a firm dough ball. If that happens, don’t panic! Just pop the whole bowl into the fridge for 20 or 30 minutes. That chill time lets the fats firm up, and you’ll be able to roll those balls just fine.

Processed, stabilized peanut butter (the kind that stays smooth on the shelf) usually provides a firmer dough right away, which is what I usually grab when I’m trying to get cookies done fast. Either way works, you just might need to chill the natural version!

Now, let’s talk gluten-free structure, because this is where people sometimes overcomplicate things. Guess what? Because peanut butter is naturally flourless, we don’t need any special substitutes here! No almond flour, no oat flour, no weird gums—this recipe is inherently perfect for keeping things strictly gluten-free without adding extra steps or costs. It’s pure peanut butter power!

If you want to explore cookies that *do* use flour but are still amazing, you should take a peek at my recipe for irresistible peanut butter oatmeal cookies. They are so satisfying, but these simple GF ones are fantastic when you need something quick!

Tips for Success When Making Salted Peanut Butter Cookies Gluten Free

Even with such a simple recipe, a couple of tiny pointers can elevate these Salted Peanut Butter Cookies Gluten Free from great to absolutely unforgettable. I’ve figured out these little tricks over years of testing, mostly involving when to add that final touch of salt!

First, that tiny note about microwaving stiff peanut butter? While I mentioned it, I highly recommend only doing that if you absolutely have to. If your peanut butter is super stiff, giving the *mixed* dough about 15 seconds in the microwave softens it just enough to roll comfortably. Don’t cook it, just warm it slightly so you aren’t struggling to form balls.

My absolute favorite way to boost the flavor and texture is the post-bake sprinkle. Remember how I said we might skip the extra salt in the dough if the PB is already salted? Well, you need that salty punch on top! The second those cookies come out of the oven—literally while they are still sizzling hot—sprinkle just a few flakes of good quality flaky sea salt over the tops. The residual heat makes them stick, and that burst of salt right when you bite in is incredible. It highlights the sweetness perfectly!

Also, a quick thought on thickness: If you like a flatter cookie, press that fork down harder when you make the crisscross. If you want them thick and chewy—my personal favorite—press gently, just enough to break the surface tension. It helps control how much they spread!

For more texture tips, especially if you’re used to baking with flour, you might enjoy my notes on making irresistible peanut butter cake. Even though it’s a cake, the principles of fat content and mixing stay the same!

Storage and Make-Ahead Options for Salted Peanut Butter Cookies Gluten Free

One of the biggest headaches with baking, especially when you make a great batch, is figuring out how to keep them perfect for snacking later. Luckily, these Salted Peanut Butter Cookies Gluten Free are fantastic travelers and keep really well because they don’t have any eggs or butter that get weird sitting out!

For keeping them fresh over a few days, airtight storage is your best friend. Once they are completely cooled down, stack them in a sturdy cookie jar or, better yet, a plastic container with a tight-fitting lid. I usually use wax paper or parchment squares between the layers, just so they don’t stick together, but honestly, they usually don’t need it since they aren’t overly soft!

They stay perfectly chewy at room temperature for about four to five days. If you have a really humid kitchen, they might soften up faster, so keep an eye on them. They rarely last that long at my house anyway because someone always pops into the kitchen for one!

What if I make a double batch? We can freeze these! This is perfect for when company is coming, or when you just want a future snack ready to go. You need to flash freeze them first. Line a baking sheet with parchment, place the cooled cookies on it spaced apart, and stick that pan in the freezer for about an hour until they are solid little rocks.

Once they are frozen solid, you can pop them into a freezer-safe zip-top bag or a durable container. Make sure you press out as much air as possible before sealing. They freeze beautifully this way for up to three months, no problem! When you want one, just pull it out and let it thaw on the counter for maybe 15 minutes. If you want it warm, you can pop it back in a 300°F oven for just three minutes—that wakes up the peanut flavor again!

If you’ve fallen in love with peanut butter flavor in general, you have to check out my recipe for irresistible peanut butter cake. It’s richer, obviously, but uses that same satisfying base flavor!

Serving Suggestions for Your Salted Peanut Butter Cookies Gluten Free

Okay, you’ve got a batch of perfect, chewy, Salted Peanut Butter Cookies Gluten Free cooling on the rack. What now? Well, you absolutely need something fantastic to wash that salty sweetness down with! Since these cookies are so rich and satisfying on their own, they pair perfectly with simple, classic beverages.

First up, the non-negotiable partner: a big, tall glass of cold milk. Seriously, nothing beats grabbing one of these cookies—still slightly warm if you can manage it—and dunking it into a glass of 2% or whole milk. It’s childhood happiness, elevated because they are GF!

If you need a caffeine kick, these are absolutely divine with strong coffee. The bitterness of the brew cuts right through the richness of the peanut butter. I sometimes make a batch just because I know I’ll be sipping my morning coffee and need the perfect companion. Speaking of coffee, if you want to take your beverage game up a notch, you simply have to try my recipe for the salted caramel peanut butter latte—it’s like having dessert in a mug!

But what about dessert, dessert? These cookies are an amazing base for ice cream sandwiches. Just let them cool completely, grab a scoop of high-quality vanilla bean ice cream, smoosh two cookies together, and roll the edges in chocolate chips or extra sea salt. Instant fancy dessert that took almost zero effort!

If you are feeling adventurous? Crumble a cooled cookie over a bowl of pudding or yogurt. It’s a fantastic, textural topping that instantly elevates something plain. You’re getting protein from the peanut butter and that satisfying crunch from the cookie structure. It’s a complete win-win for a snack!

Frequently Asked Questions About Salted Peanut Butter Cookies Gluten Free

I know you might have a few lingering questions, especially when baking without flour, because every kitchen operates a little differently! Don’t worry, I’ve collected the questions I get asked the most about these simple, amazing Salted Peanut Butter Cookies Gluten Free. Hopefully, this covers everything you need to get baking with confidence!

Can I use low-sugar or sugar-free peanut butter instead?

That’s a great question about substitutions! Because this recipe relies so heavily on the sugar for both taste and structure—it’s acting kind of like a binder here—I really don’t recommend swapping the granulated sugar for sugar-free alternatives. Sugar-free sweeteners don’t caramelize or behave the same way when heated, and you’ll likely end up with a cookie that spreads way too thin and crumbles immediately.

When it comes to the peanut butter itself, if you use a low-sugar or reduced-fat version, you might find the dough is a bit drier than the standard stuff. If that happens, you may need to add just a tiny drizzle of milk or maybe another half teaspoon of vanilla extract to bring it back to a workable consistency. But stick to full-fat peanut butter if you can for the best chew!

Why did my gluten-free cookies spread out into flat disks?

Oh, that drives me crazy when that happens! Flat cookies usually mean one of two things when we’re talking about these simple peanut butter cookies. The main culprit is usually the peanut butter being too warm or runny, as I mentioned earlier—that’s why chilling helps!

The other big reason is usually over-mixing after the baking soda goes in. Once that soda hits the dough, it starts working, and we want to trap those little gas bubbles with the crisscross pattern right away. If you mix too long after adding the soda, the lift escapes, and the cookie relaxes into a puddle in the oven. Next time, make sure your dough is firm enough to roll before you crank up the oven!

What is the best way to store leftovers so they stay chewy?

For chewiest Salted Peanut Butter Cookies Gluten Free, keep them away from air! They are fairly robust since they don’t have much moisture loss potential compared to flour cookies, but they can get hard if left uncovered. Keep them in an airtight container at room temperature. They are wonderful for about five days this way. If you want to keep them longer, definitely use the freezing tip I shared earlier!

Do I absolutely have to make the crisscross pattern with the fork?

Technically, no, but I strongly suggest it! As I talked about in the tips section, that crisscross pattern isn’t just decoration; it’s structural insurance. Because this dough is basically fat, sugar, and protein—no flour structure—it needs that mechanical flattening to ensure the very center bakes through at the same rate as the edges. If you skip it, you risk a raw pocket in the middle. Plus, no crisscross means no perfect place for that final sprinkle of sea salt, and we can’t have that!

If you’re looking for another simple cookie without the fussy fork work, you might enjoy my recipe for irresistible peanut butter chocolate chip cookies—they spread beautifully on their own!

Reader Feedback and Next Steps

Whew! If you’ve made your batch of these fantastic, easy Salted Peanut Butter Cookies Gluten Free, I truly hope you are already reaching for a glass of milk! Baking should always be fun, and honestly, when a recipe is this simple and delivers this much flavor payoff, I always feel like celebrating.

Now comes the best part of my job—hearing from you! I put so much heart into making sure these recipes are reliable, and knowing they worked in your kitchen means the world to me. Did they turn out chewy? Did the sea salt topping make a difference? Did you use smooth or crunchy peanut butter? Tell me *everything*!

Please take a moment to leave a star rating right below this section. It helps other bakers feel confident trying out this fantastic recipe. If you snapped a picture of your delicious cookies, please share it on social media and tag me so I can see your perfect crisscross patterns!

If you had any little hiccups, or if you tried a substitution that worked surprisingly well, drop a comment below. We are building a helpful community here, and sharing those real-life kitchen moments is how we all get better. I check the comments on these simple recipes all the time. If you have a question you didn’t see answered above, feel free to reach out personally through my contact page, too!

Thanks so much for baking with me today. Go enjoy those wonderfully salty, easy gluten-free cookies—you earned it!

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