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You are here: Home / Recipes / Baking & Dessert / Salted Peanut Butter Cookies Gluten Free Recipe

Salted Peanut Butter Cookies Gluten Free Recipe

September 13, 2016 by Helen Tzouganatos 13 Comments

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Calling all peanut butter lovers. Get your face out of that peanut butter jar and make these insanely delicious gluten free salted peanut butter cookies instead. If you love a sweet salty combo you will go NUTS over these crispy chewy cookies. Honestly, your love affair with peanut butter will reach sticky new heights.

When developing this recipe I tried all the whiz bang 3 ingredient peanut butter cookie recipes you see all over the Internet. Great in theory but let’s be honest, they don’t taste very nice. I’m all about great taste and texture and these cookies are the real deal and super simple to prepare. Your greatest challenge will be refraining from the peanut butter jar!

For a little extra indulgence you can dip your cookies in melted chocolate and sprinkle with sea salt flakes because sea salt just makes everything look prettier. Once these bad boys are covered in chocolate they taste just like a crunchy Snickers…..which really satisfies!

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5.0 from 4 reviews
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Salted Peanut Butter Cookies Gluten Free
Serves: 25 cookies
 
Ingredients
  • 100g unsalted butter, room temperature
  • ½ cup good quality peanut butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cups plain gluten free flour
  • 1 tsp sea salt flakes
  • ½ tsp bicarbonate of soda
  • ¼ tsp baking powder
  • 1 cup salted peanuts
  • Optional 100g melted milk chocolate to dip
Instructions
Conventional Method
  1. Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Beat butter, peanut butter and sugar for about 3 minutes until pale and fluffy. Scrape the sides of the bowl, add egg and vanilla and beat for a further minute.
  3. Add all sifted dry ingredients and beat until just combined.
  4. Add peanuts and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
  5. Bake for 12-15 minutes until golden. Cool on tray.
  6. Once cool dip in melted chocolate as an optional finish.
Thermomix Method
  1. Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Mix butter, peanut butter and sugar in Thermomix 30 sec/speed 5. Scrape the sides of the bowl, add egg and vanilla and mix 5 sec/speed 5.
  3. Add all sifted dry ingredients and mix 5 sec/speed 5.
  4. Add chopped peanuts and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
  5. Bake for 12-15 minutes until golden. Cool on tray.
  6. Once cool dip in melted chocolate as an optional finish.
3.5.3251

 

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Filed Under: Baking & Dessert, Recipes Tagged With: baking, biscuit, cookie, cookies, gluten free, gluten free recipes, kids, peanut butter, recipe, salted, thermomix

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Comments

  1. Kate says

    December 3, 2016 at 12:59 am

    This is my very favorite gluten-free cookie recipe! Even gluten-full eaters have raved about them. They have that perfect sweet-salty balance, with a glorious caramel-y note. Thank you for what is now a regular in my baking rotation!

    Reply
    • Helen Tzouganatos says

      December 3, 2016 at 7:51 am

      Glad you enjoyed Kate.

      Reply
  2. Sandra says

    November 27, 2017 at 1:05 pm

    This recipe is simply the best – light and crunchy and exactly how a biscuit should be. Downside…they are quite addictive! With that in mind (and a diabetic husband) I’m wondering how this recipe would work with substituting half the sugar for Natvia.
    Have you trialled any sweet baking with Natvia or similar sweetener?

    Reply
    • Helen Tzouganatos says

      November 27, 2017 at 1:10 pm

      Thanks for your lovely feedback Sandra. I have not made them with the sugar substitutes you are mentioning but they should still turn out. I would start by substituting half as you are recommending and go from there. Enjoy!!

      Reply
  3. Maria William says

    October 23, 2018 at 8:18 pm

    i love this recipe. the texture of the batter looks so perfectly creamy. and my peanut butter loving son with celiac can eat them since they are flourless. Yay!

    Reply
    • Helen Tzouganatos says

      October 23, 2018 at 8:21 pm

      Maria I’m so glad your son loves my Salted Peanut Butter Cookie recipe. Who doesn’t love a good smack of peanut butter? Xxx

      Reply
  4. Annelise van der Walt says

    September 27, 2020 at 3:39 pm

    Loved these! Thanks for sharing 🙂🍪

    Reply
  5. Jocelyn says

    January 26, 2021 at 11:17 pm

    Just wondering if you know it would work to sub the sugar for maple syrup, honey or rice malt syrup please?

    Reply
    • Helen Tzouganatos says

      January 27, 2021 at 7:00 am

      You can use those substitutes but the texture will be different. If you are looking for a refined sugar free substitute I like to use coconut sugar or rapadura sugar in cookies.

      Reply
      • Jocelyn says

        January 28, 2021 at 4:22 pm

        Thank you . The coconut sugar worked a treat. Beautiful biscuits.

        Reply
        • Helen Tzouganatos says

          January 28, 2021 at 6:44 pm

          Great, glad they turned out nicely.

          Reply
  6. Marisa Colaianni says

    July 23, 2022 at 11:53 am

    Made these yesterday and they are so good. Everyone loved them.

    Reply
    • Helen Tzouganatos says

      July 24, 2022 at 2:33 pm

      Fantastic Marisa. Glad you loved the Salted Peanut Butter Cookie recipe. Enjoy!

      Reply

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