# Gluten-Free Peanut Butter Cookies

An incredibly simple and gluten-free peanut butter cookie recipe made with very few ingredients you likely already have.

- Servings: 16 servings
- Total time: 20 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 268 grams Smooth peanut butter (Jif)
- 120 grams Light brown sugar
- 120 grams Granulated sugar
- 1 Egg
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Kosher salt

## Instructions

1. Preheat the oven to 350 degrees Fahrenheit with the rack in the middle.
2. Add 268 grams of smooth peanut butter to a mixing bowl.
3. Add 120 grams of light brown sugar and 120 grams of granulated sugar to the bowl with the peanut butter.
4. Work the sugars into the peanut butter using a wooden spoon, almost like a creaming method.
5. Make a hole in the peanut butter mixture for the egg.
6. Add one egg to the mixture.
7. Add one teaspoon of baking soda.
8. Add one teaspoon of vanilla extract.
9. Add a quarter teaspoon of kosher salt.
10. Stir everything until the dough is smooth and well combined.
11. Prepare two half sheet cookie pans by lining them with parchment paper.
12. Using a 1.5 tablespoon disher, portion out the dough onto the prepared cookie pans, placing only eight cookies on each pan to allow for spreading.
13. Use a fork to press down on each cookie ball, then slide the fork off, making a crosshatch pattern.
14. Bake the cookies in the 350-degree Fahrenheit oven for 10 minutes.
15. Carefully slide the baked cookies on the parchment paper onto cooling racks.
16. Allow the cookies to cool for about 10 minutes on the cooling racks before serving.

## Equipment

- Bowl
- Wooden spoon
- Spatula
- Disher (1.5 tablespoon size)
- Cookie pans (half sheet pans)
- Parchment paper
- Fork
- Metal ruler
- Cooling racks

## Tips

- Use a spatula to scrape off the spoon when mixing sticky ingredients.
- When forming the cookies, slide the fork off rather than picking it up to avoid a mess.
- Do not use silicone mats for these cookies as they spread too much; use parchment paper instead (not wax paper).
- Allow cookies to cool on parchment paper on cooling racks for about 10 minutes before devouring.

## Source

- Original video: https://www.youtube.com/watch?v=0nalyEGpuSs
- Recipe page: https://www.cliprecipe.com/recipe/c74e0af6-9ee1-4b6f-ac26-8def352b6858
- Extracted: 2026-01-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt