Gluten-Free & Dairy-Free Peanut Butter Cookies in Just 10 Minutes
If you’re after a simple, wholesome cookie that’s packed with flavour but free from gluten and dairy, these gluten free peanut butter cookies might just be your new favourite. Made with just a handful of pantry staples, they’re naturally sweetened with maple syrup, beautifully soft in the centre, and come together in around 20 minutes from start to finish.
The combination of buckwheat flour and almond flour gives these cookies a tender crumb with a subtle nuttiness, while the peanut butter adds richness and a melt-in-your-mouth texture. They’re perfect for afternoon snacks, lunchboxes, or a not-too-sweet treat with a cup of tea.
Best of all? They’re gluten-free, dairy-free, and easy to adapt depending on what you have on hand.
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Jump to RecipeServing Suggestions & Easy Variations
These cookies are delicious all on their own, but here are a few simple ways to enjoy and adapt them depending on your mood or what you have in the cupboard:
Serving Ideas
- With a cup of tea or coffee – The subtle sweetness and soft texture make these perfect for an afternoon break.
- Dipped in melted dairy-free chocolate – For a more indulgent treat, dip half of each cookie and let them set.
- Cookie sandwich – Spread a little almond butter or dairy-free frosting between two cookies for a fun twist.
- Lunchbox snack – A great refined sugar free addition to school or work lunch boxes.
Variations to Try
- Nut-free – Use sunflower seed butter in place of peanut butter for a school-safe version.
- Swap the flours – If you don’t have almond flour, simply replace it with extra buckwheat flour. The texture will be slightly denser, but still tasty.
- Add a crunch – Stir through a handful of chopped nuts or seeds before baking.
- Spice it up – Add a pinch of cinnamon or ground ginger for a hint of warmth.
Storage & Reheating Tips
These cookies are quick to make and even easier to store—perfect for baking ahead or keeping on hand for snack emergencies.
Storing at Room Temperature
- Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
- Keep them out of direct sunlight or heat to prevent softening or stickiness.
Fridge Storage
- If you prefer a firmer texture, pop them in the fridge. They’ll stay fresh for up to a week.
- Just let them come to room temperature before serving if you prefer them softer.
Freezing
- These cookies freeze beautifully. Store in a freezer-safe container or bag for up to 3 months.
- Place baking paper between layers to stop them sticking together.
- To enjoy, defrost at room temperature or give them a quick warm-up in the oven for 2–3 minutes at 160°C (140°C fan).
Troubleshooting Tips
Even with simple bakes like these, a few things can go off-track. Here’s how to fix the most common cookie concerns:
Cookies Spread Too Much
- Make sure your peanut butter is not too runny. If it’s very oily, stir it well before using.
- Chill the dough for 10–15 minutes before baking if it seems too soft or sticky.
Cookies Are Too Dry or Crumbly
- Overbaking is often the culprit—these cookies only need around 10 minutes.
- Measure your flour carefully and avoid packing it down in the cup or spoon.
- Make sure your peanut butter is smooth and not too thick—add a splash of maple syrup if needed to loosen the dough slightly.
Cookies Didn’t Rise or Feel Flat
- Check that your baking powder is fresh and active.
- Ensure you mix the dry ingredients before adding to the wet, mix well enough for the baking powder to be evenly distributed.
Why You’ll Love These Cookies
- Quick & easy – Ready in under 30 minutes from start to finish.
- Wholesome ingredients – Naturally sweetened with maple syrup, no refined sugar.
- Allergy-friendly – Gluten-free, dairy-free, and easy to make nut-free.
- Customisable – Adapt the flours, nut butter, or flavours to suit your needs.
What to make next
If you’re in the mood to try another easy and wholesome bake, you’ll love my Gluten-Free Oat & Raisin Cookies. They’re soft, chewy, and naturally sweetened—perfect for those days when you want something comforting but still nourishing. Like these peanut butter cookies, they’re gluten-free, dairy-free, and simple to make with ingredients you probably already have in the cupboard!
Gluten Free Peanut Butter Cookies (Gluten & Dairy Free)
Print Pin RateEquipment
Ingredients
- 1/2 cup 60g buckwheat flour
- 1/4 cup 25g almond flour (or use more buckwheat flour if preferred)
- 1/2 cup 125g smooth peanut butter
- 1/2 cup 120ml maple syrup
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat your oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper.
Mix Wet Ingredients:
- In a mixing bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Mix Dry Ingredients:
- In another bowl, combine buckwheat flour, almond flour, salt, and baking powder.
Combine Ingredients:
- Combine the wet and dry ingredients, mixing until a dough forms.
Shape the Cookies:
- Scoop out heaped tablespoons of dough. Roll into balls and place on the prepared baking tray. Flatten each cookie slightly with a fork, creating a crisscross pattern.
Bake:
- Bake for 10 minutes, or until the edges are lightly golden.
Cool:
- Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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