Soft Chewy Peanut Butter Cookies (GF, DF)

Soft Chewy Peanut Butter Cookies (GF, DF)

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Simple one bowl peanut butter cookie recipe. The best soft baked cookie with a chewy texture, crispy edges and crunchy peanuts. Gluten and dairy free too, what’s not to love! 

Since I could literally live off peanut butter. I love to find different ways to incorporate it into EVERYTHING, sweet or savoury. That’s where these deliciously soft and chewy peanut butter cookies come in.  

Crunchy or Smooth Peanut Butter 

Important decisions to make when making these cookies is rather to use crunchy or smooth peanut butter. For this recipe I choose crunchy as I like the difference in texture. If you want an extra crunch then add in some chopped up peanuts to the cookie dough.  

up close cookie shot

Alternatively, you could use smooth peanut butter to create the perfect soft baked cookie. Or mix it up and use smooth peanut butter with a few chopped peanut pieces sprinkled on top. For the best of both worlds.  

If you love peanut butter then check these recipes out  

No Bake Chocolate Peanut Butter Protein Bars (GF, OF, VG, RSF)

Chocolate Peanut Butter Pretzel Bites (GF, VG, RSF)

Slow Cooker Thai Peanut Chicken (GF, DF, Low Fodmap)

flat lay of peanut cookies

What’s the best brand of peanut butter  

Personally, I love meridian peanut butter. After trying a number of different popular brands like pip and nut and whole earth. As well as supermarket own brands like Asda, Morrison’s and Aldi. They have pros and cons but for me meridian comes out on top for taste and texture.  

Regardless of what brand you choose to use, I would suggest to use a natural peanut butter. By this I mean a brand that only use 100% peanuts. No added sugars or oils. This creates a runny texture which helps when it comes to mixing it with the other ingredients.  

Plate of cookies

Ingredients needed  

Schar gluten free flour

Peanut butter

Powdered peanut butter

Coconut sugar

Dairy free butter


Baking powder

Bi carb


bite shot of cookie

Other uses for peanut butter 

My favourite savoury use for peanut butter is to create a peanut satay style sauce. To be used in stir fry’s, or to marinate chicken or turkey in. 

For breakfast I love to mix a spoonful of peanut butter in to oatmeal/overnight oats or a bowl of nutri-brex. Which is a gluten free alternative to weetabix.  

Of course, you can’t go wrong with the classic combination of peanut and jam (jelly if your american). Either on toast or rice cakes is usually how I would make one.

Other cookie recipes  

Vegan Twix Cookies (GF)

Soft Chewy Chocolate Chip Cookies (GF, VG, RSF)

Cherry Bakewell Cookies (GF, DF)

Final Result

A batch of really tasty yet easy and quick to make peanut butter cookies. Am super happy with how these cookies turned out. You could have fun with these recipe and switch the out the peanut butter for any other nut or seed butter. Why no try adding in some chocolate chips or even some dried fruit to ramp up the flavour and texture of the cookies.

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.

Soft chewy peanut butter cookies

Simple one bowl peanut butter cookie recipe. The best soft baked cookie with a chewy texture, crispy edges and crunchy peanuts. Gluten and dairy free too, what’s not to love!

Course Dessert, Snack
Cuisine DF, GF
Keyword Soft chewy peanut butter cookies
Prep Time 10 minutes
Cook Time 8 minutes
Servings 10
Author emma


  • 180 grams Schar gluten free flour
  • 100 grams Crunchy peanut butter i used meridian brand
  • 40 grams Powered peanut butter
  • 70 grams Coconut sugar
  • 30 grams Dairy free butter i used pure brand
  • 1 large Egg
  • 1/2 tsp Baking powder
  • 1/2 tsp bi carb
  • 1/4 tsp Salt


  1. Pre heat the oven to 180c and lined a baking tray with greaseproof paper

  2. Melt butter in a small mixing bowl in the microwave for 20 seconds. Add in the coconut sugar and mix together.

  3. Add in the rest of the ingredients and mix to combine. Creating a scoop able cookie dough.

  4. Scoop 10 balls of cookie dough on to a lined baking tray. Flatten each cookie down with the back of a spoon. As the cookies wont spread when baked.

  5. Bake cookies at 180c for 7-9 minutes until the edges of the cookies have turned golden brown.9

  6. Remove from oven and leave to cool on the baking tray for 5 minutes before removing to a wire cooling rack to cool completely.

  7. Store any leftover cookies in a air tight container for up to 5 days.

peanut butter cookies

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