These peanut butter cookies made with quinoa flour are easy and delicious! Peanut butter can be a great ingredient for baking but also a forbidden food for school lunches and anyone with an allergy or anaphylaxis to nuts. In some homes they are a family favourite.
I used peanut butter to make these cookies but if you want to send your cookies to school without nuts there are more options. As a gluten free baker you need to learn a few things about baking and the final step is always doing it in your kitchen.
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).
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.
PIN Peanut Butter Cookies for later…
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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. http://bit.ly/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
Once you have a reliable recipe save it, but it’s also fun to experiment sometimes. Whether you make cookies to eat warm out of the oven, to take to a party, give away or turn into ice cream sandwiches, gluten free cookies can be every bit as good as their gluten filled counterparts.
Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but it’s worth the effort. Pay attention to the pans and sizes that you like and work well for you. Work toward a collection like this so you can bake cookies, brownies, muffins and the occasional cake.
- metal scoops in various sizes for muffins, cookies, meatballs and more
- two cookie sheets, notice they have no edges
- two jellyroll pans, also know as baking sheets, with ¼-inch sides all around (used more for cooking but helpful for a cookie baking spree)
- two 8-inch square baking pans for brownies and cakes
- two 8-inch round baking pans if you like round cakes
- muffin tins (6 or 12 per tin) or mini muffin tins (12 or 24 per tin)
In the comments below please let me know what cookies you’ve been baking or if you made these with a different type of butter.
A Round Up of Gluten Free Cookies and My Tips For Success
Click on the text to go to the post/recipe.
Peanut Butter Cookies
- 2 cups quinoa flour (170g)
- 2 tsp baking soda
- ¼ tsp salt
- 1 cup butter
- 10 Tbsp white sugar (½ cup + 2 Tbsp)
- 10 Tbsp packed brown sugar (½ cup + 2 Tbsp)
- 2 eggs
- 1½ cups peanut butter
- 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. Beat in the eggs and add the peanut butter, mixing well.
- Gradually add the flour mixture and blend well. Chill the dough in the fridge for 20 minutes.
- Roll the dough into 1 inches balls and place 2 inches apart on an ungreased baking sheet. Flatten the balls with a fork in a crisscross design.
- Bake for 9–11 minutes, until cookies brown slightly on the edges and puff up.
- Remove cookies from oven, wait 2 minutes then transfer to wire racks to cool completely.
- Store in airtight container up to 2 weeks. (Who has cookies that don't get eaten in 2 weeks?)