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Gluten-free peanut butter cookies with the classic fork crisscross on top

Peanut Butter Cookies

on Aug 03 2026
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    Peanut butter cookies are the easiest classic there is, and gluten-free ones are no harder. These come together in one bowl with our Pancake & Baking Mix, no separate leavening and nothing fussy, and bake up crispy at the edges with the soft center and the crisscross fork marks everyone recognizes. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Why you'll love them

    • One bowl, no separate leavening, because the mix brings it.
    • Crispy edges, soft centers, and the classic fork crisscross.
    • Made with real peanut butter, crunchy or smooth, your call.
    • Ready in about half an hour, start to finish.
    • Gluten-free without compromise, made with our GFCO-certified Pancake & Baking Mix.

    Prefer a flourless peanut butter cookie?

    You have probably seen the three-ingredient flourless version, just peanut butter, sugar, and an egg. It works, but it can be fragile and greasy, and it falls apart easily. Adding a little of our Pancake & Baking Mix gives you a sturdier cookie that holds its shape, stacks without crumbling, and still comes together in one bowl in about fifteen minutes. You get the ease of the flourless version with a cookie that actually travels. Shop the Pancake & Baking Mix.

    Contains peanuts. These cookies are made with peanut butter. Pamela's mixes are produced in a peanut-free facility, but this recipe adds peanut butter, so the finished cookies contain peanuts. The Pancake & Baking Mix also contains almond and cultured buttermilk, so these are not nut-free or dairy-free.

    Why you press peanut butter cookies with a fork

    It is not just for looks. Peanut butter dough is dense and does not spread much in the oven, so pressing it flat with a fork helps the cookies bake evenly and gives them their signature texture. The crisscross is simply the easiest way to flatten from two directions, and it became the tradition that tells everyone at a glance what kind of cookie it is.

    Make a bigger bakery-style batch

    The recipe below makes about a dozen. When you need a crowd-sized tray, this larger sugar-rolled version makes about 40 cookies and works with either our 1:1 All-Purpose Flour for a lighter, snappier cookie or our Bread Mix for a heartier one. Use whichever you have.

    Prep Time 15 minutes
    Cook Time 17 to 20 minutes
    Total Time about 33 minutes
    Yield about 20 cookies
    Serving Size 2 cookies

    Ingredients

    Shop Gluten-Free Pancake & Baking Mix, 4 lb.

    Directions

    1. Preheat the oven to 325 degrees F and lightly grease a cookie sheet or line it with parchment.
    2. In a large bowl, cream the butter and peanut butter together until smooth. Beat in the brown sugar, egg, and vanilla until light and fluffy.
    3. Add the Pancake & Baking Mix and stir just until a soft dough forms. Do not overmix.
    4. Scoop level tablespoons of dough about 2 inches apart. Flatten each with a fork in a crisscross pattern, and sprinkle with granulated sugar if you like a little sparkle.
    5. Bake 17 to 20 minutes, until the edges are golden and the tops look set. For smaller cookies, start checking at 14 to 15 minutes. Cool completely on the pan before lifting, since gluten-free cookies firm up as they cool and can break if moved too soon.
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    Recipe Tips & Notes

    To keep them gluten-free: Pamela's Gluten-Free Pancake & Baking Mix is GFCO-certified. Use gluten-free peanut butter and check your other add-ins too.

    Make a bigger bakery-style batch

    The recipe below makes about a dozen. When you need a crowd-sized tray, this larger sugar-rolled version makes about 40 cookies and works with either our 1:1 All-Purpose Flour for a lighter, snappier cookie or our Bread Mix for a heartier one. Use whichever you have.

    Ingredients

    • 1 cup (2 sticks) butter, softened
    • 1 cup peanut butter (smooth or crunchy)
    • 1 cup packed brown sugar
    • 1 cup granulated sugar, plus 1/2 cup more for rolling
    • 2 large eggs
    • 1 tsp vanilla
    • 2 cups Pamela's Gluten-Free 1:1 All-Purpose Flour (280 g) or Pamela's Bread Mix (300 g)
    • 1 tsp baking soda
    • 1 tsp baking powder
    • Chopped peanuts, optional

    Directions

    1. Preheat the oven to 350 degrees F with a rack in the center. Line sheet pans with parchment.
    2. Cream the butter, peanut butter, brown sugar, and 1 cup granulated sugar until creamy. Add the eggs and vanilla and beat well.
    3. In a separate bowl, whisk together the flour or Bread Mix, baking soda, and baking powder, then mix into the wet ingredients.
    4. Put the remaining 1/2 cup granulated sugar in a small bowl. Scoop the dough into 1-inch balls, roll in sugar, and space apart. Dip a flat-bottomed glass in sugar and press each ball to about 1/2-inch thick. Crosshatch the tops with a fork, and add extra sugar and chopped peanuts if you like.
    5. Bake 14 to 16 minutes, until the edges start to brown. Cool completely on the pan before lifting, or they may break.

    Soft dough tip: if the dough is too sticky to handle, chill it in the refrigerator, or about 5 minutes in the freezer, before shaping.

    Variations

    • Chocolate chip peanut butter: fold 1 cup of chocolate chips into the dough.
    • Peanut butter blossoms: press a chocolate kiss into the center of each cookie the moment they come out of the oven. A holiday classic.
    • Extra crunchy: use crunchy peanut butter and press chopped peanuts onto the tops before baking.
    • Salted: a few flakes of sea salt on top just before baking plays beautifully against the peanut butter.

    Make ahead and storage

    • Store baked cookies in an airtight container at room temperature for up to 5 days.
    • The dough freezes beautifully. Shape the balls and freeze them, then bag them. To bake, thaw about 15 minutes, shape, and bake as directed.
    • Freeze baked cookies layered between parchment for up to 2 months.

    Gluten-Free Pancake & Baking Mix, 4 lb.

    Featured Product

    $22.49

    View full details

    Size: 4 lbs

    Pack Size

    The same Pamela's Gluten-Free Pancake & Baking Mix families have trusted since 1988, in a 4 lb. bag that makes about 90 pancakes. GFCO-certified, made with cultured buttermilk and almond meal, with 8 grams of whole grains per serving and no added sugars.

    Built for pancake households

    If weekend pancakes are a tradition in your house, the 4 lb. bag keeps up. Make a double batch: cooked pancakes freeze beautifully and reheat in the microwave in under a minute, straight into school mornings. It covers the muffins, biscuits, and banana bread in between too, at a lower cost per serving than the 24 oz. bag.

    Never run out

    Add Subscribe & Save and your next bag arrives on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.

    Contains Milk and Almonds.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, and Soy.

    We've Got Answers

    Not usually, since most are made with wheat flour. These are, because they are made with Pamela's GFCO-certified Pancake & Baking Mix. Note they do contain peanuts, along with almond and dairy from the mix.

    Yes. This recipe calls for crunchy for texture, but smooth works just as well. Use whichever you prefer or have on hand.

    Peanut butter dough is dense and does not spread much, so pressing it flat helps the cookies bake evenly. The crisscross is the easiest way to flatten from both directions, and it became the classic look.

    Yes. The bakery-style batch above makes about 40 cookies and works with either Pamela's 1:1 All-Purpose Flour for a lighter, snappier cookie or Pamela's Bread Mix for a heartier one. All three mixes are GFCO-certified.

    Bake to the longer end of the range and cool fully on the pan for crisper edges. Pull them at the shorter end for a softer center. Either way, let them cool completely before lifting.

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