Bakery Style Peanut Butter Cookies (GF)

Another “surprise it’s gluten-free!” cookie recipe for you to enjoy. With simple ingredients comes a simple method; and a very tasty result. Relatively quick to throw together, 10 minutes in the oven, you’ll have your peanut butter cookies with your fav glass of milk in no time! I’ve taken half the dough this time and added chocolate chips to them. And the other half is plain but just as good! I have also made them very large, using an ice cream scoop to make the dough balls, which yields about 15 cookies. Feel free to make smaller ones which will yield around 2 dozen. I’ve used a combination of gluten-free flour and almond flour here and I find the almond flour adds to that nutty flavour.

If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!

Liked these? You may enjoy these GF Chocolate Chip cookies, or these GF Oatmeal Raisin cookies!

Bakery Style Peanut Butter Cookies (GF)

  • Prep time: 10 minutes
  • Bake time: 10 minutes
  • Yields: 15 large cookies or 2 dozen regular sized.


  • 1/2 cup butter (softened)
  • 1/2 cup peanut butter (smooth or chunky)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg (room temp)
  • 1 teaspoon vanilla
  • 1 cup gluten-free flour
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Optional 1 cup chocolate chips


  • Preheat oven to 375°F and line large baking sheet with parchment paper or silicone baking mat.
  • In a medium bowl, cream together butter, peanut butter, sugar and brown sugar.
  • Beat in egg and vanilla on high speed, until light and fluffy (about 3 minutes).
  • In a separate bowl, mix together gluten-free flour, almond flour, baking powder and baking soda.
  • Fold in flour mixture into the peanut butter mixture, using a wooden spoon or rubber spatula.
  • Fold in chocolate chips if desired.
  • Using an ice cream scoop, take scoops of dough and roll into balls. Place on cookie sheet 2” apart.
  • Using a fork, press down on each cookie in a crisscross pattern. If the fork tends to stick, dip it in some gluten-free flour.
  • Bake for 10 minutes until deep golden brown.
  • Let cool on sheet about 5 minutes before digging in!

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