Gluten Free Peanut Butter Cookie Dough Bread

This gluten free peanut butter cookie dough bread is one of those recipes that makes you wonder why you didn’t try it sooner. It tastes like peanut butter cookie dough but in bread form, and it’s absolutely incredible.

The texture is thick, soft, and rich. Every slice is loaded with chocolate chips and that unmistakable peanut butter flavor that just hits different.

And yes, it’s 100% gluten free. You’d never know it though, because it tastes just as good as any regular baked treat out there.

On top of all that, there’s a simple peanut butter drizzle that goes over the bread once it cools. It takes this from really good to honestly hard to stop eating.

If you’ve been looking for a gluten free bake that actually delivers on flavor and texture, this is the one. Let me show you how to make it.

Why You’ll Love This Recipe

Tastes Like Peanut Butter Cookie Dough – The batter literally tastes like thick peanut butter cookie dough but bakes into a soft sliceable bread.

That Peanut Butter Drizzle Is Everything – The sweet peanut butter glaze on top takes this from great to absolutely irresistible.

You Would Never Know It’s Gluten Free – The combo of almond flour and 1-to-1 baking flour gives this bread a moist dense texture that no one will question.

Ingredients

For the Bread

• 1 3/4 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Almond Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Creamy Peanut Butter
• 1/4 cup Unsalted Butter, softened
• 3/4 cup Light Brown Sugar
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Sour Cream
• 1/2 cup Semi-Sweet Chocolate Chips

For the Peanut Butter Drizzle

• 1/4 cup Creamy Peanut Butter
• 2 tbsp Powdered Sugar
• 2 tbsp Whole Milk

How to Make

Step 1

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

Step 2

In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the 1/2 cup peanut butter, softened butter, and brown sugar together with an electric mixer until fluffy and well combined, about 3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until smooth.

Step 4

Fold the dry ingredients into the wet ingredients with a spatula until just combined. The batter will be thick, rich, and smell exactly like peanut butter cookie dough. Fold in the chocolate chips.

Step 5

Pour the batter into the prepared pan and smooth the top. Bake for 52 to 62 minutes, until the bread is golden and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 6

Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

Step 7

Once cooled, whisk together the 1/4 cup peanut butter, powdered sugar, and milk until smooth and pourable. Drizzle it over the top of the bread in a zigzag pattern. Let it set for a few minutes before slicing into thick pieces.

My Tips

Make Sure Your Butter and Peanut Butter Are the Right Texture

The butter needs to be genuinely soft, not just barely out of the fridge. Press your finger into it – it should leave a deep dent with no effort. If it’s too firm, the mixture won’t get fluffy and you’ll end up with a dense bread.

The peanut butter should be at room temperature too. Cold peanut butter clumps up and doesn’t blend smoothly with the butter and sugar. Just leave both out on the counter for about an hour before you start.

Also, make sure you’re using regular creamy peanut butter, not the natural kind that separates with oil on top. Natural peanut butter has a different fat and moisture content that can throw off the texture of this bread.

Don’t Skip the Full 3 Minutes of Creaming

When you beat the peanut butter, butter, and brown sugar together, a full 3 minutes matters. This step traps air into the batter, and that air is what gives the bread a lighter, cookie-dough-like texture instead of a heavy brick.

You’ll know it’s ready when the mixture looks noticeably lighter in color and has a fluffy, almost whipped consistency. If it still looks dark and dense, keep going.

Fold the Dry Ingredients in Gently

Once you add the flour mixture to the wet ingredients, switch to a spatula and fold it in with slow, gentle strokes. Stop the second you don’t see any dry flour pockets – that’s it, you’re done.

Gluten free batters can get gummy really fast if you overwork them. The starches in the 1-to-1 baking flour start to get sticky with too much mixing, and that leads to a heavy, chewy bread instead of a soft one.

It’s fine if the batter looks a little rough or not perfectly smooth. That’s better than overmixing it.

More Tasty Recipes

• Gluten Free Chocolate Chip Cookie Dough Dip
• Gluten Free Cookie Dough Bites
• Gluten Free Chocolate Peanut Butter Lava Cookies
• Gluten Free Peanut Butter & Jelly Blondies
• Gluten Free Peanut Butter Swirl Brownies

FAQ

Can I use natural peanut butter instead of regular creamy peanut butter?

You can, but keep in mind that natural peanut butter tends to be runnier and oilier than regular creamy peanut butter. This can make the batter a bit looser and affect how the bread holds together.

If you do use natural peanut butter, make sure to stir it really well first and try to pour off any excess oil sitting on top. The bread will still taste great, but the texture might be slightly different.