Gluten-Free Chewy Peanut Butter Cookies

This recipe is very slightly adapted from Cooks Magazine's recipe to be gluten-free. I ran out of peanut butter and used 1/2 cup peanut butter and 1/2 cup Nutella. It was outstanding!


  • 1 1/2 cups Josie’s Best Gluten Free Muffin and More mix

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 cups packed dark brown sugar

  • 1 cup creamy peanut butter (it is important to use traditional creamy peanut butter here)

  • 2 large eggs + 1 egg yolk

  • 4 tbsp butter, melted and cooled

  • 2 tbsp honey

  • 1 tsp vanilla extract

  • 1/2 cup dry roasted peanuts (can substitute for chocolate chips!)

Preheat oven to 350. Line a baking sheet with parchment paper or use a silicone baking mat.

Whisk Muffin and More mix, baking soda, and salt together and set aside.

In a separate bowl (or stand mixer fitted with paddle attachment) mix sugar, peanut butter, eggs plus egg yolk, melted butter, honey, and vanilla until very smooth.

Add to dry mixture and stir until fully incorporated into a soft dough (a rubber spatula works best).

Stir in peanuts or chocolate chips and mix until incorporated.

Scoop (I use a #30 scoop) or roll into balls (about 2 tbsp each) and place on a cookie sheet 2 inches apart.  Gently press down on each cookie ball to form about a 2-inch disc.

Bake one sheet at a time for about 10 to 12 mins.  Let cool on the baking sheet for about 1 minute before removing to a cooling rack to cool completely.



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