These gluten free peanut butter cookies with quinoa flour are crisp, peanuty and delicious! Gluten free cooks need all kinds of recipes and all kinds of options. This cookie is made with quinoa flour only, no special ingredients so anyone could make them. Just mix up the dough, shape the cookies, bake and enjoy!
I discovered quinoa flour early in my gluten free journey. If you're keen to bake with it try these Chocolate Chip Cookies with quinoa flour, Chocolate Cheesecake Brownies or this summer version, Raspberry Swirl Cheesecake Brownies. The best thing is you don't need to know any of the little tricks gluten free bakers learn over time.
Jump to:
🍪 Ingredients
Certified gluten free quinoa flour is available at Superstore in Canada as well as health food stores and grocery stores with a good gluten free baking section.
- quinoa flour
- baking soda
- butter
- white sugar
- brown sugar
- eggs
- peanut butter
See recipe card for exact amounts.
Substitutions
Peanut Butter - I haven't tried this recipe with a nut-free butter but I've successfully made other recipes using a nut-free butter. If you're up to the challenge try NoNuts pea butter (made in Alberta), SunButter (made with sunflower seeds) or Don't Go Nuts spread (made with soy).
Variations
It's a cookie. Shape them in balls, squish them with a fork, add chocolate chips or a little blob of jam! You can't go wrong here.
How To Use Almond Flour and Quinoa Flour
Gluten Free Kids in the Kitchen
Making cookies is such a fun activity for kids and in a family with food allergies and/or celiac disease cooking is a just a necessary life skill. So get your kids in the kitchen when they're young but no matter what your age, we all spend a chunk of our life in the kitchen so you might as well have some fun.
I like cookies, actually I LOVE cookies. Making, baking and eating cookies is what I call fun in the kitchen. I bake more cookies than I could or should eat but I also like giving them away. Bake in batches and stock up your freezer. Then the challenge is your will power…can you resist those cookies when you know they are waiting for you in the freezer? I’m not so good at that.
Gluten Free Cookie Baking Tips
When I set out to learn more about gluten free cookies I wrote about it and talked about it. Here are some links to find more information to help you bake the gluten free cookies you crave.
- Check out this blog post, Tips For Making Gluten Free Cookies
- If you're a podcast listener here's my interview with Sue Jennett from A Canadian Celiac Podcast. We talk about my blog post and she adds some of her tips for making cookies. Ep43BakingGlutenFreeCookies
- In each recipe description on this website I write tips about that specific recipe. Look at these recipes for more tips; Gingerbread Cookies, Cappuccino Cookies and Sugar Cookies
Equipment
It takes time to collect the kitchen tools you like and you may want a few different items as you learn more about gluten free baking. I suggest you always buy your pans in pairs because one of the gluten free secrets is to double up your pans if your baking browns on the bottom before it's fully cooked.
- Metal portion scoops in various sizes for cookies, muffins, meatballs and more.
- Two cookie sheets, the ones without edges.
- Two jellyroll pans, also know as baking sheets, with ¼-inch sides. Used more for cooking but helpful for any cookie baking spree.
In the comments below let me know if you made these cookies and what you thought.
Gluten Free Peanut Butter Cookies (with quinoa flour)
Equipment
- Cookie scoops set of 3
Ingredients
- 2 cups quinoa flour (170g)
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 10 tablespoon white sugar (½ cup + 2 Tbsp)
- 10 tablespoon packed brown sugar (½ cup + 2 Tbsp)
- 2 eggs
- 1½ cups peanut butter
Instructions
- Preheat oven to 375°F.
- Combine flour, soda and salt in a medium bowl. Set aside.
- Cream butter and sugars in electric mixer until smooth. Add eggs and peanut butter, mixing until combined.
- Gradually add the flour mixture and mix until fully incorporated. Chill dough for 20 minutes.
- Using a portion scoop make 1½" dough balls and place 2 inches apart on a parchment lined baking sheet. Flatten each dough ball with a fork in a crisscross design.
- Cookies can be frozen at this point. Transfer from the freezer to a cookie sheet and straight into a preheated oven. Bake as directed.
- Bake for 9–11 minutes, until cookies brown slightly on the edges and puff up.
- Transfer cookies to wire racks, cool for a few minutes then transfer to wire racks and cool completely.
- Store in airtight container up to 2 weeks. (Who has cookies that don't get eaten in 2 weeks?)
Notes
Nutrition
__________________________________________________________________________
New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.
🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.
_________________________________________________________________________
Theresa M Molnar
Hi,
133 calories per cookie is a lot for me. That is the reason I don't eat these things. Can this recipe (and your other), somehow be adjusted successfully to have less calories?
Cinde Little
Hi Theresa, I had to do some searching to answer this question. Aside from making the cookies smaller you could mess around substituting apple sauce for some of the butter and/or peanut butter. That kind of recipe testing usually results in someone eating a lot of cookies. I just answered a comment on my Chocolate Chip Cookie recipe and Camille reported that she made them substituting erythritol 1:1 for the sugar and that recipe worked perfectly for her. When I searched low calorie peanut butter cookie recipes, made with erythritol and often labeled keto, they came in just under 100 calories. I hope that helps. Happy baking!
Marn
Very tasty and light textured. I was surprised there wasn't any vanilla in the recipe, but found that without it the peanut flavour was much stronger than in my former go to recipe, my grandmother's. Learning to bake without gluten has been an adventure. I'm grateful you have put such great recipes on-line. It's been so helpful.
Cinde Little
Thank you Marn. Yes, gluten free baking is quite the adventure! I'm happy you're finding cookie recipes you like. Keep baking and keep learning, it gets easier over time.