Gluten-free peanut butter cookies have never been more indulgent or satisfying. These soft, chewy cookies are packed with creamy peanut butter flavor, loaded with colorful M&Ms, and entirely gluten-free. Whether you’re here for a quick gluten-free cookie recipe or just craving a nostalgic dessert, this recipe promises treats that are thick, tender, and impossible to resist.

We developed this recipe to marry indulgence with mindful eating. As a team of nutritionists, we’ve worked to ensure these cookies are crowd-pleasers while accommodating special dietary needs like gluten sensitivity. You won’t believe how quick and easy they are to whip up—perfect for treating yourself or your loved ones to something truly delightful. Let’s bake!

Why These Gluten-Free Peanut Butter Cookies Are Good For You

Protein-packed: With peanut butter as the base, these cookies are rich in plant-based protein to help keep you satisfied.
No gluten: Ideal for those with gluten intolerance or celiac disease, thanks to the use of gluten-free flour blends.
Low in refined carbs: A balance of regular and unrefined sugars keeps the sweetness natural and satisfying.
Customizable: Easily adaptable for other dietary needs like dairy-free or vegan (see below for modifications).

Wholesome Ingredients for These Gluten-Free Peanut Butter Cookies

Each ingredient in this easy gluten-free peanut butter cookies recipe plays a key role in both flavor and texture. Here’s a quick spotlight on the essentials:

Gluten-free all-purpose flour: This is the foundation of the cookies’ structure. Look for a blend with xanthan gum for the best texture, or add your own as needed.
Peanut butter: Creamy peanut butter provides richness and a natural protein boost. For a healthier option, opt for natural peanut butter without added sugar or oils.
M&Ms: These colorful candies add a festive crunch and extra sweetness. Swap with semi-sweet chocolate chips for a more classic flavor or opt for allergy-friendly candies if needed.
Butter: Use unsalted butter for control over the saltiness, or replace it with a dairy-free alternative like vegan butter sticks.

Gluten-Free Peanut Butter Cookies Recipe Details

Servings: Yield: 60 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Gluten-Free Peanut Butter Cookies Ingredients

1 1/4 cup good gluten-free all-purpose flour *
1/2 tsp. xanthan gum or guar gum (omit if your flour blend has it)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
1 cup peanut butter (creamy, at room temp)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 Tbsp. milk or non-dairy milk alternative
1 tsp. pure vanilla extract
1 bag (9-10 oz.) plain M&Ms

How to Make Gluten-Free Peanut Butter Cookies

Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, beat the butter and peanut butter together until creamy and fluffy. Mix in both sugars until smooth.
Add the egg, milk, and vanilla extract, beating until well combined.
Slowly incorporate the dry ingredient mixture to form a cohesive dough. Stir in 1 1/4 cups of M&Ms by hand.
Using a small cookie scoop (#60 size), portion the dough into balls and place them onto the prepared cookie sheets, leaving about 2 inches between cookies.
Bake for 9-10 minutes. The cookies should appear slightly underdone—this is key for staying soft!
Remove the cookies from the oven, press a few extra M&Ms onto the tops, and allow them to cool on the parchment for 2-3 minutes before transferring them to a wire rack.

How to Customize These Gluten-Free Peanut Butter Cookies for Your Diet

Dairy-free: Replace butter and milk with plant-based alternatives like vegan butter and almond milk.
Nut-free: Substitute peanut butter for sunflower seed butter and choose nut-free candies.
Lower sugar: Use sugar substitutes like coconut sugar or a monk fruit sweetener blend.
Vegan: Replace the egg with a flaxseed egg (1 Tbsp flaxseed meal + 3 Tbsp water).

Our Team’s Tips for the Best Gluten-Free Peanut Butter Cookies

For evenly baked cookies, rotate your baking sheets halfway through cooking.
Freeze pre-portioned dough for up to 3 months and bake a fresh batch whenever cravings hit.
To avoid dry cookies, don’t overbake—pull them as soon as the tops feel set but soft.
Let the dough chill for 30 minutes if you prefer thicker cookies.
Store in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.

Gluten-Free Peanut Butter Cookies FAQs

Why are my gluten-free cookies crumbly?

Crumbly gluten-free cookies can occur if the flour blend lacks xanthan gum, which helps bind the dough. Make sure your flour includes a binding agent or add some yourself.

Can I make these into larger cookies?

Absolutely! Use a medium-sized scoop for larger cookies and bake for 11-13 minutes instead. Just keep an eye on doneness.

What’s the best peanut butter for this recipe?

We recommend a creamy peanut butter with a small amount of salt for the best flavor and texture. Avoid using a very oily natural peanut butter.

How can I make these cookies vegan?

Swap the egg for a flax egg (mix 1 Tbsp flaxseed meal with 3 Tbsp water) and use plant-based butter. Ensure your M&Ms are dairy-free or opt for vegan chocolate chips.

We can’t wait for you to try these gluten-free peanut butter cookies! Let us know in the comments below if you’ve tried them or made any creative modifications. What’s your favorite healthy dessert hack? Share your tips—we love learning from you!