Gluten Free Peanut Butter Cookies
Our gluten-free alternative to the classic actually gives the cookies a boost: subtracting flour highlights their pure peanut butter flavor and adds a wonderfully chewy texture. Get the recipe for Flourless Peanut Butter Cookies ». Matt Taylor-Gross

A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.

Yield: makes 3-4 Dozen Cookies


  • 16 oz. Jif brand creamy peanut butter*
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tsp. baking soda
  • 12 tsp. salt
  • 12 tsp. cinnamon
  • 1 cup demerara sugar


  1. Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
  2. Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.
  3. Bake 10–12 minutes until puffed and lightly golden at edges. Allow to cool 10–15 minutes on trays to set before removing.

_ *We strongly recommend Jif brand peanut butter for this recipe; a different brand of peanut butter may produce different results._