Best Gluten Free Peanut Butter Cookies

Name: Best Gluten Free Peanut Butter Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 cup (240g) smooth peanut butter ((don't use natural peanut butter)); ½ cup (63g) powdered sugar; ½ cup (100g) refined coconut oil ((if you use unrefined, it will impart a slight coconut taste)); 1 cup (226g) butter, softened; 1 cup (200g) granulated sugar; 1 cup (200g) brown sugar, packed loosely; 2¼ cups (540g) smooth peanut butter ((don't use natural peanut butter)); 2 large eggs, at room temperature; 1 tbsp vanilla extract; 2⅓ cups (327g) Kim's all purpose gluten free flour blend; 1 tsp baking soda; 1 tsp baking powder; ½ tsp kosher salt

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This Disney copycat recipe, filled with chunks of peanut butter, are the BEST gluten free peanut butter cookies you'll ever have!

up close picture of one peanut butter cookie.

Best Gluten Free Peanut Butter Cookies were originally posted on May 15, 2019 and have been updated with an entirely new recipe, new pictures, plenty of tips and tricks, and a detailed video.

These cookies are inspired by trips to Disney years before THE diagnosis (celiac). We would hit up the old Main Street Bakery and fill our bags with treats to take back home with our leftover snack credits from the dining plan. Most memorable for me were Minnie’s Bakeshop peanut butter cookies. They were the best peanut butter cookie I’ve ever had!

The reason I loved those cookies so much is the peanut butter chunks. They weren't your average classic peanut butter cookie. There were “chunks” of what I describe as a peanut butter fudge, kind of like when you get ice cream with peanut butter swirls. It’s soft, but not too soft. It holds its shape enough that it doesn’t melt into the cookie. They’re like chocolate chunks, but with peanut butter!

Ingredients For Peanut Butter Cookies:

ingredients for cookies measured out and labeled on white marble countertop.

Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but hasn't been tested.
Peanut butter - make sure your peanut butter is smooth and not the natural variety.
Granulated and brown sugar - use both for the right texture and chewiness.
Baking soda and powder - use both for proper leavening.
Peanut butter "fudge" chunks - part of what makes these cookies so irresistible.

ingredients for peanut butter fudge chunks measured out and labeled on white marble countertop.

Peanut butter - no natural peanut butter here folks. Skippy or Jif are the top choices.
Coconut oil - I prefer to use refined coconut oil as it won't impart a coconut flavor to the fudge chunks.
Powdered sugar - adds just a little sweetness to the fudge chunks without overdoing it.

here's how to make these cookies

melted peanut butter and coconut oil in small glass bowl with small bowl filled with powdered sugar alongside.

peanut butter fudge melted in small glass bowl.

To make peanut butter chunks, melt peanut butter and coconut oil in a medium bowl in the microwave for 30-60 seconds. Add powdered sugar and whisk until smooth; pour onto a parchment-lined small sheet pan (I use an ⅛ sheet pan (6 by 9 inch). Freeze for 15 minutes.

butter with granulated and brown sugars in stainless steel bowl.

Beat the butter and both sugars together until light and fluffy, about 2 minutes. Add the eggs and continue beating until smooth. Add peanut butter and vanilla to butter and sugar mixture and beat to combine. Add flour blend, baking powder, baking soda, and salt and blend briefly just until thoroughly mixed through.

pieces of irregular-sized peanut butter chunks on white parchment paper.

peanut butter chunks added to the top of the peanut butter cookie dough.

Remove the peanut butter "fudge" from the freezer and break into irregular-sized chunks. Dump them into the peanut butter dough and fold through just until combined. Some will break up and/or smear slightly, but that's okay.

five scoops of cookie dough on parchment-lined baking sheet.

using a fork to flatten and put marks in tops of cookies.

Using a large cookie scoop (affiliate link), scoop dough out onto parchment-lined baking sheet. You should be able to get 5 large cookies per baking sheet. Flatten to about ½ inch in thickness with a fork (no thinner), using a crisscross pattern. Bake at 350F for 10 minutes; remove from oven and let the pan cool for 10 minutes on a wire rack. Place cookies (still on the baking sheet) in the refrigerator to chill completely before serving.

Peanut Butter Cookies FAQs

Does peanut butter cookie dough require refrigeration prior to baking?

Good news! No refrigeration of this dough is required! Aside from making the peanut butter fudge chunks and freezing them for 15 minutes, there is no need for refrigeration of anything prior to baking.

Can I add chocolate chips or nuts to the cookies?

Yes! You can skip the peanut butter fudge chunks (although I'd highly recommend trying it at least once) and instead add peanut butter, chocolate, or white chocolate chips or chunks, chopped peanuts, Reese's Pieces, M&M's, you name it!

Are peanut butter cookies hard and crunchy or soft and chewy?

There are different kinds of peanut butter cookies. Some are crunchy, some are soft. These are all about the soft, almost fudge-like texture that is unlike any cookie you've ever had!

gf peanut butter cookies on white parchment.

More Recipes for Peanut Butter Lovers

half eaten peanut butter cookie on parchment paper.

I guarantee once you bite into the Best Gluten Free Peanut Butter Cookies, you will never want any other peanut butter cookie again. There's more peanut butter flavor in just ONE of these cookies than there is in any of the other peanut butter cookie recipes you'll find out there. 😋