Oh my gosh, you have to try these gluten-free peanut butter cookies! I discovered this recipe when my niece (who has celiac disease) came over craving something sweet. We threw these together in one bowl with ingredients I already had, and wow – they disappeared faster than I could refill the cookie jar! The magic happens when melty chocolate chips meet toasted marshmallows in a chewy peanut butter base. No flour needed, no fancy equipment, just pure comfort in every bite. These have become my go-to for last-minute bake sales, movie nights, or when that 3pm sugar craving hits hard.
Why You’ll Love These Gluten-Free Peanut Butter Cookies
Let me tell you why these cookies are my absolute favorite to whip up (and why everyone keeps asking for the recipe!):
- One-bowl wonder – No mixer, no fuss, just grab a spoon and go. Even my 8-year-old can make these without turning the kitchen into a disaster zone!
- Magically chewy – That perfect soft-yet-slightly-crisp texture? It’s all thanks to the peanut butter working its sticky magic.
- Naturally gluten-free – No weird flour blends needed – just simple ingredients you probably already have.
- Crowd-pleaser alert – The marshmallow-chocolate combo makes these disappear faster than you can say “seconds please!”
Trust me, these cookies are life-changing easy. The hardest part? Waiting for them to cool before digging in!
Ingredients for Gluten-Free Peanut Butter Cookies
Here’s the beautiful simplicity of these cookies – just seven pantry staples you likely have right now! I always use classic creamy peanut butter (not the natural kind – it makes the texture perfect), and let me tell you why brown sugar is non-negotiable:
- 1 cup creamy peanut butter – The classic shelf-stable kind, not natural (it’s too oily)
- ¾ cup packed brown sugar – Dark or light both work, but pack it tight for that chewy magic
- 1 large egg – Straight from the fridge is fine, no need to wait
- ½ tsp baking soda – Our little lift secret
- ½ tsp vanilla extract – The good stuff makes all the difference
- ½ cup semi-sweet chocolate chips – I sometimes do half mini chips for extra distribution
- ¾ cup mini marshmallows – Plus extra for pressing on top – because more is always better!
See? Nothing weird, nothing fussy. Just everything you need for cookie heaven in one quick grocery run.
How to Make Gluten-Free Peanut Butter Cookies
Alright, let’s dive into the fun part – making these irresistible cookies! I promise it’s so simple you’ll have the dough ready before your oven finishes preheating. Here’s exactly how I do it every single time:
Mixing the Dough
Grab your favorite mixing bowl – no need to pull out the stand mixer for this one. Throw in the peanut butter, brown sugar, egg, baking soda, and vanilla. Now here’s my trick: stir just until everything comes together. Overmixing makes the cookies tough, and we want that perfect chewy texture! Once it’s smooth, gently fold in the chocolate chips and marshmallows. The dough will be thick and sticky – that’s exactly what we want!
Baking and Cooling
Don’t skip the parchment paper – it’s our insurance against sticky situations. Scoop tablespoon-sized balls (I use my trusty cookie scoop) and space them about 2 inches apart. Now for the best part – press a few extra mini marshmallows on top of each cookie right before baking. They’ll get that gorgeous toasted look! Bake for 9-11 minutes until the edges turn lightly golden but the centers still look soft. Let them cool on the baking sheet for 5 minutes – I know it’s hard to wait, but this helps them set perfectly. Then transfer to a wire rack and try not to eat them all while they’re still warm (no promises though!).
Tips for Perfect Gluten-Free Peanut Butter Cookies
After making these cookies more times than I can count (and taste-testing every batch, of course), here are my hard-earned secrets:
- Stick with smooth peanut butter – The classic jarred kind gives that perfect chewy texture. Natural peanut butter makes them too crumbly!
- Go wild with marshmallows – Press extras on top before baking for maximum ooey-gooey goodness. They toast beautifully!
- Don’t overbake – Pull them when the edges are just golden. The centers will firm up as they cool.
- Store in layers – Use parchment between cookies in your airtight container to prevent sticking. They keep for 3 days… if they last that long!
Bonus tip: Warm them for 10 seconds in the microwave for that fresh-from-the-oven magic!
Ingredient Substitutions & Variations
The beauty of these cookies? You can tweak them endlessly while keeping that glorious gluten-free status! Here are my favorite swaps that still deliver amazing results:
- Nut butter alternatives – Almond butter works beautifully (though the cookies will be slightly less chewy). For nut-free, try sunflower seed butter!
- Sugar swaps – Coconut sugar gives a caramel-like depth, though the cookies will be darker. Just pack it like you would brown sugar.
- Chocolate options – Dairy-free chips keep them vegan, or try chopped dark chocolate for fancy flair.
My wildest experiment? Swapping marshmallows for chopped caramel bits – messy but oh-so-worth-it!
Storing and Reheating Gluten-Free Peanut Butter Cookies
Here’s the scoop on keeping these cookies fresh (though good luck having leftovers!). I store mine in an airtight container with parchment between layers – the marshmallows can get sticky. They’ll stay perfect for 3 days at room temperature. Need that just-baked magic? A quick 10-second zap in the microwave makes them gloriously gooey again!
Nutritional Information
Just so you know what you’re biting into (not that it stops me from eating three at a time!), here’s the scoop: Each cookie runs about 160 calories with that perfect balance of sweet and satisfying. Remember – these are estimates that can vary a bit depending on your specific ingredients.
FAQs About Gluten-Free Peanut Butter Cookies
Q1. Can I use crunchy peanut butter instead of creamy?
I love the texture crunch adds, but stick with creamy for these cookies – it gives that perfect chewy base. If you crave crunch, try mixing in chopped peanuts instead!
Q2. Why do my cookies spread too much?
This usually means your peanut butter was too warm or oily. Try chilling the dough for 20 minutes before baking, and always use classic (not natural) peanut butter for the right consistency.
Q3. Can I make these dairy-free?
Absolutely! Just swap regular chocolate chips for dairy-free ones. The cookies are naturally egg-based, but you could try a flax egg if needed (though texture may change slightly).
Q4. How do I get those pretty toasted marshmallow tops?
The trick is pressing extra mini marshmallows on top right before baking! They’ll puff up and toast beautifully in the oven’s heat.
Q5. Can I freeze the cookie dough?
Yes! Scoop the dough balls onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen – just add 1-2 extra minutes. Perfect for spontaneous cookie cravings!
Share Your Gluten-Free Peanut Butter Cookies
I’d love to see your cookie creations! Tag me on Pinterest or leave a comment below – did you add extra marshmallows? Try a crazy variation? Spill all your peanut butter cookie secrets!
Print7-Ingredient Gluten-Free Peanut Butter Cookies You’ll Devour
Easy gluten-free peanut butter cookies with marshmallows and chocolate chips for a chewy, crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup creamy peanut butter (natural or classic)
- ¾ cup brown sugar
- 1 large egg
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ¾ cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix peanut butter, brown sugar, egg, baking soda, and vanilla until combined.
- Fold in chocolate chips and marshmallows.
- Scoop tablespoon-sized dough balls onto the baking sheet. Press extra marshmallows on top.
- Bake for 9–11 minutes until edges are lightly golden.
- Cool on the sheet for 5 minutes before transferring to a rack.
Notes
- Use smooth peanut butter for best texture.
- Add extra marshmallows for a gooier result.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg