Are gluten-free peanut butter cookies dairy-free?

Yes, most gluten-free peanut butter cookies are naturally dairy-free. The basic recipe only calls for peanut butter, sugar, and egg—none of which contain dairy. Always check your peanut butter and any mix-ins, but as written, this recipe is safe for dairy-free diets.

Can I make gluten-free peanut butter cookies without eggs?

Absolutely. You can replace the egg with a flaxseed or chia seed “egg.” Just mix 1 tablespoon ground flaxseed (or chia seeds) with 2.5 tablespoons water, let it sit for a few minutes to thicken, and use it in place of the egg. The cookies remain chewy and just as delicious.

How do I store gluten-free peanut butter cookies for freshness?

Keep your cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze the baked cookies for up to three months. Thaw at room temperature before serving, or warm gently in the microwave for that fresh-baked texture.

Can I use natural peanut butter in gluten-free peanut butter cookies?

Yes, natural peanut butter works perfectly. In fact, it’s often recommended since it helps the cookies hold together and keeps the ingredient list simple. If your peanut butter is very runny, chill the dough before baking to help the cookies hold their shape.

Gluten-Free Peanut Butter Cookies

Description

These gluten-free peanut butter cookies are chewy, rich, and deeply nutty—a family favorite that blends tradition and simplicity. Made in our New York City kitchen, they bring together three generations, easy pantry staples, and pure peanut butter love.

Ingredients

Scale

1 cup creamy natural peanut butter (unsweetened, just peanuts and salt)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1/2 teaspoon fine sea salt
Optional: 1 teaspoon vanilla extract
Optional: Chocolate kisses, mini chocolate chips, or chopped peanuts for topping/variation

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Instructions

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine peanut butter, granulated sugar, brown sugar, egg, and salt (plus vanilla if using). Stir until smooth and well blended.
If adding chocolate chips or peanuts, fold them into the dough.
Scoop tablespoon-sized balls of dough onto the baking sheet, spacing about 2 inches apart.
Use a fork to press a criss-cross pattern onto each cookie. For classic blossom style, gently press a chocolate kiss into the center after baking.
If dough is sticky, chill in the fridge for 20 minutes to make handling easier.
Bake 8–10 minutes, until edges look set but centers are still soft. Don’t overbake—cookies firm up as they cool.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best flavor and texture, use natural peanut butter. Swap in sunflower seed butter for a peanut-free version. To make vegan, replace egg with a flaxseed or chia egg (1 Tbsp ground flaxseed/chia + 2.5 Tbsp water, mixed and rested for 5 min). Cookies keep in an airtight container up to 5 days or freeze up to 3 months. Easy to make ahead—chill or freeze dough balls for future baking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 7g
Sodium: 70mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 8mg