Gluten-free peanut butter cookies

Delight kids and grown-ups alike!

  • 20 mins cooking
  • Makes 21
  • Print
These simple peanut butter cookies will delight kids and grown-ups alike – and they're gluten and dairy-free, too. The ideal salty-sweet combination works so well in the form of a crunchy and delicious cookie.
There is no smell more welcoming than that of freshly baked biscuits or cookies. Whether it's for morning tea with a cuppa or for the school cake stall, these recipes won't last long.
If you want to go that extra mile you could ditch the store-bought version that is often laden with preservatives and sugars, and go for our homemade version of everyone's favourite spread - peanut butter.
These and other delicious gluten-free recipes are available in our book Gluten Free Favourites.


  • 1 cup (280g) crunchy natural peanut butter
  • ²⁄³ cup (150g) firmly packed brown sugar
  • 1 egg, beaten lightly
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt flakes


  • 1
    Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
  • 2
    Using a fork, mix peanut butter, sugar, egg, baking powder and vanilla in a
    medium bowl until well combined.
  • 3
    Shape level tablespoons of mixture into balls; place on trays 3cm apart. Flatten slightly with a fork; sprinkle with lightly crumbled salt.
  • 4
    Bake cookies for 10 minutes or until golden. Cool on trays.


You need to use a good quality peanut butter without added sugar
or salt to get the best results.For an even more intense peanut taste, use a dark roast natural crunchy peanut butter.Cookies will keep in an airtight container for up to 1 week.

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