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Bowl of the gluten free peanut butter cookies with a bite taken out of one of them
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5 from 8 votes

Gluten-Free Peanut Butter Cookies

This recipe for Gluten-Free Peanut Butter Cookies uses oat flour for a light and chewy consistency with a rich taste of sweetened peanut butter
Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 16 servings
Calories 144kcal
Author Yumna Jawad



  • Blend peanut butter with cane sugar, brown sugar, applesauce and vanilla extract with a hand mixer until well-mixed
  • In a separate mixing bowl, mix the dry ingredients (oat flour, baking soda, and salt).
  • Mix peanut butter mixture with the dry ingredients and form cookie balls. Place on parchment paper and flatten using a fork
  • Bake at 350F for 8 minutes or until they turn golden. Let cool for at least 5 minutes before removing from tray.



Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.
Substitutes: For best results, follow the recipe as is. However instead of peanut butter, you could try these with other nut butters, but they may be more crumbly.


Serving: 1g | Calories: 144kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 126mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 0.5mg