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Gluten Free Rice Flour Peanut Butter Cookies

Makes 24 cookies

Rice flour adds a pleasing crunch to these family favourite cookies. You can use smooth or crunchy peanut butter or a combination of the two. Cold biscuits will keep best in an airtight tin.

Free from Gluten, Soya, Wheat


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  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Measure the flour and baking powder into a bowl and stir to combine.
  4. Put the peanut butter and sugar into another bowl and beat them together.
  5. Beat in the egg and water.
  6. Sieve the prepared flour into the bowl and stir to form a ball of cookie dough.
  7. Take teaspoons of dough rolling each into a small ball.
  8. Place the dough balls on the prepared baking trays and flatten the dough slightly with the back of a fork.
  9. Bake for 15–20 minutes until golden.


2 x baking trays and 2 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15–20 minutes
this is from a lady who hates cooking , my husband had health problems ,so we decided to try Glutin free found this site ,so glad I did these Biscuit are light, crisp , and very tasty
By Kay Jarvis
21 Sep 2019
I’ve made these cookies twice now and they’ve gone down a treat with my husband. Today I added dark chocolate cut into small chunks. Works a treat.
By Wendy Spreadbury
09 Jul 2019
I love peanut butter cookies and I'm so happy to have found this recipe!! With my recent diagnosis of IBS, everything has to be gluten free and these are absolutely delicious!! I adjusted a few things, reduced sugar to 100g, reduced butter to 100g and increased peanut butter to 150g because I love the flavour. Thank you, Doves farm!
By Janet
05 Jun 2018
I used DF plain flour and Half a teaspoon of Xanthum gum. Nice recipe But far too much sugar so I will Cut down next time. Guess it also depends how much sugar the peanut butter you use has as well.
By Louise Trant
25 May 2018
It's a good recipe when the tin is empty in a couple of days. I used a butter that was dairy-free, so they were great for me with a lactose intolerance and my husband who is coeliac.
By Mrs S Edwards
14 Nov 2017
Very nice - I may try a little less sugar as suggested but very moreish
By Mrs Becky Richardson
29 Feb 2016
Crisp on the outside, soft in the middle. A bit like melting moments. I would agree the sugar could be reduced as they are very sweet.I added some plain chocolate chips for a bit of variation. I would definitely make these again but maybe use the self raising flour instead of rice.
By Mrs Katie Shaw
19 Sep 2015
I love these but do find they tend to break and are quite soft in the middle. I use SR Flour and omit the BP. I might reduce the sugar as others say and use Plain next time.
By Mrs Lynn Mortlock
12 Apr 2015
So easy to make them!!!!And absolutely yummy:-)Just a bit too sweet fo me, even though I reduced sugar to 100gr. Next time I'll try to put 75gr.
By Miss Magda Chrzastek
01 Mar 2015
Very scrummy, i think they could do with a little more peanut butter in the recipe. As per other people's recommendations i reduced the sugar to 75g's not too sweet :-D
By Mrs Selina Valentine
22 Dec 2013
The fact I have made this recipe 3 times in less than a week is enough of a review!! Today, I made them with a new jar of peanut butter, and that has made them have a more cookie consistency. Made them with Doves SR Gluten Free Flour, omitting the Baking Powder and the Doves Plain Gluten Free flour. I haven't tried just rice flour as yet. A previous poster was right, they don't last in an airtight container......they are eaten!
By Mrs Linda Smith
10 Nov 2013
I made these with 100g sugar but they are still quite sweet and also used crunchy peanut butter.They rolled into balls no problem and some I made double size but they were more included to break. Cooked 20 mins but I think they need longer as they have not stayed crisp. A lot depends on the amount the teaspoon is filled with the baking powder. I will have another go at them
By Ms Jo Knight
01 Nov 2013
I make these using Dove's Farm Gluten Free Plain Flour and they are devine! The recipe says to roll into balls and flatten with a fork, but I find this almost impossible, as the mixture is too soft and sticky. Instead, I just drop nice, rustic looking spoonfuls onto a lined baking tray and let them form their own shape as they bake in the oven. Also, I get about 20 cookies instead of 40...who wants a tiny cookie?
By Mrs Jane Embury
31 Aug 2013
Delicious cookies. My son loves them, and they store very well. I can make a batch on Sunday for his afterschool treats. Recipe is too sweet for me though, so i've reduced the sugar to 100g and the cookies are still crisp and sweet. Might even try and reduce the sugar a bit more next time. Has anyone tried making these with any other flavouring - ginger perhaps? I'd love see if more flavours work..
By Mrs Valerie Cadoret
13 May 2012
These cookies are amazing. ( have made them for all different people and every single ones love them. They are amazing.
By Mrs Emma Kelly
02 Apr 2012
03 Mar 2012
I've just made these and they are great: very easy to make and they taste good! My only negative point is the name. They are very crisp and crunchy which is perhaps more like a biscuit than a cookie. You can see my full review at: http://springtimeinthecountry.blogspot.com/2009/11/wheat-and-dairy-free-peanut-and.html
By Miss Suzi Richer
05 Nov 2009

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