Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies is a easy American recipe that serves 16. 89 calories per serving. Recipe by Alton Brown on YouTube.
Prep: 12 min | Cook: 10 min | Total: 30 min
Cost: $3.36 total, $0.21 per serving
Ingredients
- 268 g Smooth Peanut Butter (Jif or any brand, room temperature)
- 120 g Light Brown Sugar (Packed)
- 120 g Granulated Sugar
- 1 Large Egg (Room temperature)
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 0.25 tsp Kosher Salt
Instructions
Preheat Oven
Set the oven to 350°F and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 350°F
Measure Ingredients
Weigh 268 g peanut butter, 120 g light brown sugar, 120 g granulated sugar, and set aside 1 large egg, 1 tsp baking soda, 1 tsp vanilla extract, and ¼ tsp kosher salt.
Time: PT5M
Combine Peanut Butter and Sugars
Place the peanut butter in the mixing bowl. Add both sugars and stir with the wooden spoon until the mixture is uniform and slightly fluffy.
Time: PT3M
Add Remaining Wet Ingredients
Create a well in the mixture, crack the egg into it, then add the baking soda, vanilla extract, and kosher salt. Stir until the dough is smooth and glossy.
Time: PT2M
Prepare Baking Sheets
Line two half‑sheet pans with parchment paper (do NOT use wax paper).
Time: PT2M
Portion the Dough
Using the 1.5‑tablespoon disher, scoop dough onto the parchment, spacing each about 2½ inches apart. Aim for 8 cookies per pan.
Time: PT5M
Create Crosshatch Pattern
Press each dough ball gently with a fork, moving the fork in one direction then the opposite to form a crosshatch.
Time: PT2M
Bake Cookies
Place the pans on the top and lower middle racks (one each) and bake for 10 minutes.
Time: PT10M
Temperature: 350°F
Cool
Allow cookies to sit on the parchment for 2 minutes, then transfer to a cooling rack for an additional 8 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 89
- Protein
- 3 g
- Carbohydrates
- 10 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Ovo‑Vegetarian
Allergens: Peanuts, Egg
Ingredient Substitutions
- Instead of Smooth Peanut Butter: Almond butter, Cashew butter
- Instead of Light Brown Sugar: Dark brown sugar, Muscovado sugar
- Instead of Granulated Sugar: Coconut sugar, Caster sugar
- Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Baking Soda: None (baking powder will change texture)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Kosher Salt: Sea salt
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Rubber Spatula
- Disher (1.5 tbsp)
- Fork (for crosshatch)
- Half Sheet Pans (2)
- Cooling Rack
Critical Steps — Do Not Skip
- Preheat oven to 350°F
- Achieve a smooth, glossy dough without flour
- Space cookies properly to allow for spread
- Create the signature crosshatch pattern with a fork
- Bake exactly 10 minutes and monitor doneness
Chef Tips from the Video
- Room‑temperature peanut butter mixes more easily than cold.
- A metal ruler is handy for checking the 2½‑inch cookie diameter.
- Parchment paper gives a better bottom than silicone mats for these cookies.
Troubleshooting
Cookies spread too thin and become flat.
Chill the dough for 15‑20 minutes before portioning, or reduce the amount of sugar slightly.
Cookies are hard or over‑browned.
Reduce bake time by 1‑2 minutes and check at the 8‑minute mark.
Dough is too sticky to handle.
Lightly wet the disher or spatula, or refrigerate the dough briefly.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a single layer, then transfer to a freezer bag; lasts up to 3 months.
Room temperature: Keep in a sealed tin at room temperature for up to 5 days.
Make-Ahead Tips
- Portioned dough can be refrigerated for up to 24 hours before baking.
- Freeze dough balls on a parchment sheet; transfer frozen balls directly to the pan and add 1‑2 minutes to bake time.
Frequently Asked Questions
What is the cultural significance and history of Peanut Butter Cookies in American cuisine?
Peanut butter cookies became popular in the United States during the 1930s when peanut butter was marketed as an affordable protein source. Their simple, flour‑free formulation made them a wartime staple and a beloved school‑age snack.
What regional variations of Peanut Butter Cookies exist within American cuisine?
In the Midwest, bakers often add chocolate chips for a sweet‑salty twist, while Southern versions may incorporate a pinch of cinnamon or use honey instead of granulated sugar. Some New England families bake them on a graham‑cracker crust for added texture.
How are Peanut Butter Cookies traditionally served in the United States?
They are typically served at school bake sales, family picnics, and holiday cookie swaps. The classic presentation is a slightly crisp edge with a soft, chewy center, often paired with a glass of milk.
On what occasions are Peanut Butter Cookies traditionally enjoyed in American culture?
These cookies are a go‑to for after‑school snacks, birthday parties, and casual gatherings. Their quick preparation makes them popular for last‑minute dessert needs during holidays like Thanksgiving and Christmas.
How does the Peanut Butter Cookie fit into the broader American dessert tradition?
It exemplifies the American love for simple, comfort‑food desserts that rely on pantry staples. The cookie’s reliance on peanut butter reflects the country’s historic emphasis on affordable, protein‑rich ingredients.
What are the authentic traditional ingredients for Peanut Butter Cookies versus acceptable substitutes?
Traditionally the cookie uses smooth peanut butter, granulated sugar, brown sugar, an egg, baking soda, vanilla, and a pinch of salt. Substitutes include almond or cashew butter for nut‑free versions, coconut sugar for a lower‑glycemic option, and flax egg for vegans.
What other American desserts pair well with Peanut Butter Cookies?
They pair nicely with a scoop of vanilla ice cream, a drizzle of chocolate ganache, or alongside a slice of banana bread for a classic snack plate.
What makes Peanut Butter Cookies special or unique in American baking?
Their lack of flour makes them naturally gluten‑free, and the high fat content from peanut butter gives a rich, chewy texture that sets them apart from typical butter‑based cookies.
What are the most common mistakes to avoid when making Peanut Butter Cookies?
Common errors include over‑mixing which can incorporate too much air, under‑baking leading to overly soft cookies, and using too much sugar which causes excessive spreading. Chill the dough if spreading is an issue.
Why does this Peanut Butter Cookie recipe use baking soda instead of baking powder?
Baking soda reacts with the acidic components of brown sugar and vanilla, giving the cookies a slight rise and a tender crumb. Baking powder would produce a puffier texture that isn’t characteristic of this classic cookie.
Can I make Peanut Butter Cookies ahead of time and how should I store them?
Yes. Bake the cookies, let them cool completely, then store in an airtight container at room temperature for up to five days, or freeze for longer storage. You can also freeze unbaked dough balls and bake them directly from the freezer, adding a minute or two to the bake time.
What does the YouTube channel Alton Brown specialize in?
The YouTube channel Alton Brown focuses on science‑based cooking explanations, kitchen technique tutorials, and approachable recipes that often highlight pantry staples and clever shortcuts.
How does the YouTube channel Alton Brown's approach to American comfort food differ from other cooking channels?
Alton Brown blends culinary science with humor, often breaking down why each step works. He emphasizes equipment choice, precise measurements, and the story behind each dish, setting his style apart from purely visual or personality‑driven cooking channels.
Last updated: August 20, 2026
