Gluten-Free Chewy Peanut Butter Cookies Recipe

These chewy peanut butter cookies are rich with peanut flavor, delightfully moist, and both gluten- and dairy-free.

Yes — gluten- and dairy-free! If that sounds surprising, give these a try. They may change your mind about gluten-free baking.

Many gluten-free sweets can be dry or crumbly, but these cookies are the opposite: chewy, tender, and flavorful even a few days after baking. I tested them side-by-side with a traditional flour version; the gluten-free batch stayed chewier and moister over time, while the regular cookies were at their best only for the first couple of days.

These cookies are also extremely simple to make: one bowl, no creaming butter and sugar, and minimal hands-on time. The recipe swaps butter for coconut oil to keep it dairy-free and uses coconut flour for a gluten-free structure that stays pleasantly chewy.

Ingredients to make peanut butter cookies gluten free and dairy free:

• Coconut oil: Used instead of butter to make the cookies dairy-free. If you’re not avoiding dairy, melted butter or any neutral-flavored oil can be substituted.
• Peanut butter: Creamy peanut butter works best for a smooth texture; crunchy is fine if you prefer more bite.
• Brown sugar: Adds moisture, color, and caramel-like flavor.
• Eggs: Bind the dough and help the cookies stay tender and moist.
• Baking soda: Gives lift and contributes to a chewier bite.
• Vanilla and salt: Enhance and balance the flavors.
• Coconut flour: Replaces regular flour to make the cookies gluten-free and contributes to chewiness. Coconut flour absorbs more liquid than grain flours, so small adjustments are sometimes needed.
• Optional: Granulated sugar for sprinkling on top for decoration.

Roll the dough into smooth balls for a neat appearance, or drop spoonfuls straight onto the tray for a rustic look.

Why these gluten-free cookies are different

Because coconut flour and eggs behave differently than wheat flour, these cookies won’t spread as much in the oven. They will puff slightly from eggs and baking soda, then set into compact, chewy rounds. One notable feature: they often taste better after resting. Cooling — or even refrigerating overnight — lets the texture settle and flavors meld, producing an even chewier cookie.

Gently flatten each ball with your palm so the cookie isn’t too tall and remains tender throughout.

Tips & FAQs

How do I avoid over-mixing the batter?

One advantage of gluten-free cookie dough is that overworking the batter won’t develop gluten, so you don’t get the tough, chewy result that can happen with over-mixed wheat dough. Mix until ingredients are just combined for the best texture.

How do I work with coconut flour?

Coconut flour absorbs more liquid than regular flour. A common guideline is that roughly 1 cup of wheat flour can be replaced by about 1/4 cup coconut flour, but brands vary. In this recipe, start with the recommended amount and add extra coconut flour by the tablespoon only if the dough feels too wet. Aim for a semi-soft cookie dough that holds its shape when scooped or rolled.

Can I use another gluten-free flour?

Almond flour is the closest alternative for a similar texture if you’re not allergic; start with the same volume and add small amounts if needed until the dough reaches the right consistency. Many pre-made 1:1 gluten-free flour blends also work, but they may change the final texture slightly compared to coconut flour.

Use the tines of a fork to make the classic criss-cross pattern on top of peanut butter cookies.

Bake with care and enjoy!
Mei ❤️

📖 Recipe