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These Peanut Butter Sprinkle Cookies are easy, with only 6 ingredients. And they’re gluten free peanut butter cookies too! Why should sugar cookies have all the fun? Roll your peanut butter cookies in sprinkles too!
Gluten Free Peanut Butter Cookies
Peanut butter cookies are my favorite cookie, but they can be a little booooring. Why not make them about a gazillion times prettier by rolling them in sprinkles?
Plus – when you’re decorating sprinkle cookies you can use ANY color sprinkles. I love rainbow jimmies but you can decorate these for the 4th of July, Christmas, or any holiday.
These are gluten free cookies too – no flour and no gluten – so they’re the perfect cookie recipe to have on hand just in case.
Ingredients Needed
- Peanut Butter: I love using Skippy Naturals. It’s a no stir peanut butter that’s more natural than it’s regular counterpart. Most mainstream brands have a naturals line these days. You can use your favorite peanut butter.
- Sugars: I love a combination of Granulated Sugar and Brown Sugar in these cookies. Traditionally, 3 ingredient peanut butter cookies only have one or the other but I love a combo.
- Egg: Just one egg binds it all together.
- Sprinkles: the sprinkles I use (Cake Mate brand, under the Betty Crocker umbrella) are considered gluten-free. If you’re concerned, be sure to google your favorite sprinkles.
How to make gluten free peanut butter cookies
- Stir egg, sugars, baking soda, and peanut butter in a large bowl.
- Scoop 1 tablespoon balls of cookie dough and roll them in sprinkles.
- Place on a cookie sheet lined with parchment or silicone baking mats and bake in an oven preheated to 350°F for 8-12 minutes.
These cookies come together with one bowl, no chilling time, and you can stir them by hand. Like I said – magical. These are my FAVORITE peanut butter cookies. They’ll be yours too, I’m sure!
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Tip From Dorothy
Expert Tips
- The dough is sticky, so rolling them in sprinkles is a messy process, but worth it. Once you bake them the sprinkles add a little crunch that makes them SO good!
- You can store these in an airtight container for a few days on the counter, or freeze them. They’re perfect for making ahead of time if you’re as busy as I am this summer. (Seriously, summer is busier than the school year!)
- Be sure to double check that your sprinkles are gluten free – some brands aren’t.
- You know your cookies are done baking when they’ve lost their glossy sheen.
- You can freeze these for up to 3 months. They’ll last on the counter in an airtight container for up to 4 days.
FAQs
Gluten free cookies are falling apart because they have less liquid and fat. I think that adding some brown sugar in addition to the granulated sugar helps this because brown sugar has more moisture. The sprinkles also help hold these together.
You can freeze these for up to 3 months. They’ll last on the counter in an airtight container for up to 4 days.
Gluten Free Peanut Butter Sprinkle Cookies Recipe
Ingredients
- 1 cup (268g) peanut butter (use a no stir peanut butter)
- 1 large egg
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- ½ teaspoon baking soda
- 1½ cups rainbow sprinkles (or any color)
Instructions
- Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.
- Stir peanut butter, egg, sugars, and baking soda together in a large bowl. You can use a wooden spoon or a hand mixer.
- Place your sprinkles in a shallow bowl.
- Scoop balls of cookie dough and roll them in the sprinkles, coating completely. I used a 1 tablespoon cookie scoop for this step. The dough is very sticky and it helps to dampen your hands slightly before rolling. Place each cookie dough ball 2” apart on the prepared cookie sheets and flatten slightly with the palm of your hand.
- Bake for 8-12 minutes. Cool before removing from cookie sheets. Note: these cookies can be crumbly so be careful when picking them up or packing them in lunches.
Recipe Notes
- The dough is sticky, so rolling them in sprinkles is a messy process, but worth it.
- You can store these in an airtight container for a few days on the counter, or freeze them.
- Be sure to double check that your springles are gluten free – some brands aren’t.
- You know your cookies are done baking when they’ve lost their glossy sheen.
- You can freeze these for up to 3 months. They’ll last on the counter in an airtight container for up to 4 days.
These are fantastic cookies with such great peanut butter taste!
Sprinkles always make boring desserts so much more fun!! 🙂 Love that I’m only 6 ingredients away from these bad boys!
LOVE that these are gluten free with no special flours. My mom has recently gone GF and most recipes require at least 3 flours that cost 7 bucks each.
Needless to say if you screw up its an expensive mistake. These look like a simple treat we’d both love!
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