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Gluten-Free Salted Peanut Butter Cookies Recipe

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If you’re a peanut butter fan, these gluten-free salted peanut butter cookies are a must-try. They combine a crisp exterior with a chewy center and the irresistible sweet-and-salty balance that keeps you reaching for more. Simple to make and focused on flavor and texture, these cookies are far superior to the minimal three-ingredient versions you often see. Expect rich peanut butter flavor, buttery notes, and the satisfying crunch of chopped salted peanuts.

For an extra touch, dip the cooled cookies in melted milk chocolate and finish with a sprinkle of sea salt flakes—both for flavor and an attractive presentation. The chocolate-dipped version tastes like a crunchy Snickers and makes a wonderfully indulgent treat.

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Salted Peanut Butter Cookies (Gluten Free)
Serves: 25 cookies
Ingredients
  • 100 g unsalted butter, room temperature
  • 1/2 cup good-quality peanut butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups plain gluten-free flour
  • 1 tsp sea salt flakes
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1 cup salted peanuts, chopped
  • Optional: 100 g melted milk chocolate to dip
Instructions
Conventional Method
  1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or use a silicone mat.
  2. Beat the butter, peanut butter and sugar for about 3 minutes until pale and fluffy. Scrape down the bowl, then add the egg and vanilla and beat for another minute.
  3. Sift and add the dry ingredients, mixing until just combined.
  4. Fold in the chopped peanuts. Shape the dough into small, slightly flattened rounds. If the dough is too sticky, chill for 5 minutes and then roll between your hands.
  5. Bake for 12–15 minutes or until the edges are golden. Cool on the tray.
  6. If desired, dip the cooled cookies in melted milk chocolate and finish with a sprinkle of sea salt flakes.
Thermomix Method
  1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or use a silicone mat.
  2. Combine butter, peanut butter and sugar in the Thermomix for 30 sec/speed 5. Scrape down the sides, add the egg and vanilla and mix 5 sec/speed 5.
  3. Add the sifted dry ingredients and mix 5 sec/speed 5, until just combined.
  4. Stir in the chopped peanuts, then shape into small flattened rounds. Chill for 5 minutes if the dough becomes too sticky.
  5. Bake for 12–15 minutes until golden around the edges. Cool on the tray.
  6. Dip in melted milk chocolate and sprinkle with sea salt flakes if you like.
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