Gluten Free Peanut Butter Cookies

Gluten-free Peanut Butter Cookies | The Baking Beauties
A few weeks ago, we attended the Celiac Foundation national convention in Winnipeg. While a lot of the booths were samples of gluten free foods, there were also booths set up that were selling gluten free cookbooks. I didn’t want to buy any of the books, since I hadn’t reviewed any of them, or looked any of them up online before going to the food faire. However, once I got home, I decided to check up the chef that had been doing demonstrations during the weekend, and was selling his cookbook at the food faire. His name is Brent Stoesz, and he is The Gluten Free Chef. On his website, he has recipes that you can try from his cookbook, The Gluten Free Chef Cooks What You Crave. I decided to try his peanut butter cookie recipe, and I have to say, they were very, very good. I think I may have over-baked mine a little bit, so next time I’ll be sure to watch that more closely.


Gluten Free Peanut Butter Cookies
Serves: 36
  • 3/4 cup cornstarch
  • 1/2 cup sweet rice flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 1/2 cups peanut butter (smooth or crunchy)
  • 1 cup sugar (I did 1/2 cup brown sugar and 1/2 cup granulated sugar)
  • 1 large egg
  • water - amount varies, start with 1 tablespoon and add as needed
  1. Measure and mix dry ingredients and set aside.
  2. Cream together the peanut butter, sugar & egg in a mixer until fluffy. Add reserved dry ingredients and mix into a crumbly dough.
  3. Add water, 1 Tbsp at a time, allowing the water to be fully incorporated before adding any more until dough comes together to form a ball. (This step is required to account for variations in the texture of different brands of peanut butter).
  4. Form dough into 1-inch balls, or use a small ice cream-type scoop. Press dough flat with the tines of a fork for traditional looking cookies.
  5. Bake at 375 degrees F for 10-12 minutes or until lightly golden. Allow to cool before handling.



10 Responses to Gluten Free Peanut Butter Cookies

  1. Sarah June 28, 2010 at 10:15 am #

    I love peanut butter cookies. I tried some with no flour at all one time (I think from gluten free girl). Not too shabby, but these look much better.

    I like to check out cookbooks from the library first. I'm cheap, so I like to give them a test drive. I never thought about going to the authors sites. Good idea.

  2. Jeanine June 28, 2010 at 10:27 am #

    I've done the flourless peanut butter cookie too, but I find that they have a tendency to get fairly flat while baking. These kept their shape really well, and didn't fall apart at all.
    I like to check out the books at the library too, but there aren't a lot of gluten-free cookbooks there, lots of Rachel Ray and Martha Stewart, but not much on the gf side.

  3. betty r June 28, 2010 at 2:31 pm #

    Jeanine..these peanut butter cookies look fabulous..glad you can have them..who can live without peanut butter cookies..not me!!
    I know a Brent Stoesz but that can't be the same one..can it??

  4. betty r June 28, 2010 at 2:33 pm #

    Just checked..nope not the same Brent Stoesz..the one I know doesn't live in Calgary..interesting to have the same name.

  5. Eliana June 28, 2010 at 3:52 pm #

    What a fantastic looking cookie :)

  6. kathryn July 17, 2010 at 7:27 pm #

    Another hit Jeanine !! I've been finding with my own GF baking that cooking times are much shorter and am learning to go by sight rather than time. It's been such a learning experience! And perhaps there's a Cookbook in Your future. One of the reasons I love your site is you're directions are so easy to follow. I've tried adjusting some your recipes (can't help myself!) but I usually come back to what you've written. I can't say it enough … thank you for your efforts!! :)

  7. Jenny September 22, 2010 at 1:02 pm #

    Great recipe! Thank you! I used a mix of potato starch and rice flour instead of sweet rice flour, since I didn't have any on hand, and the cookies still came out great. Next time I'll probably add some cinnamon into the dry mix.

  8. Jeanine September 22, 2010 at 1:12 pm #

    Kathryn, thank you SO Much for the kind words. :) You make me smile.

    Jenny, so glad that your flour mixture worked well for you. I hadn't thought of adding cinnamon, some reason, chocolate is the only thing that popped into my mind. :)

  9. Peggy February 20, 2015 at 11:45 am #

    I have been looking for a good gluten free peanut butter cookie for a while now and I’m sad to say this didn’t do it for me. I found that these were gummy in texture and had no peanut butter flavour. I also found them to be to sweet, which is quite normal for peanut butter cookies. I have made a number of recipes from this site that all turn out really great. But I have never had luck with recipes that use this amour of corn starch in the recipe. I did use natural peanut butter which is typically not recommend for cooking, so maybe that’s why these didn’t work. Although I did uses natural peanut butter in my old non gluten free recipes and they turned out fine.
    Thanks for all your hard work Jeanine, you have a marvellous site.

    • Jeanine February 20, 2015 at 11:53 am #

      Hi Peggy, sorry to hear that. This recipe isn’t mind, it is from another chef, I merely shared it here (from WAY back in the day). PB cookies do tend to be a little more difficult, and everyone’s ‘wants’ are different too. Some want chewy, others want crispy.These cookies –> (without the caramel) are pretty good, I must say. Also, the natural PB may make a difference as well, like you said. I’d think they would cause more of an issue with the cookie running though, and not with the texture.

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