Peanut Butter Biscuits (Gluten-Free, Crisp & Golden)
Sometimes life has other plans…
I had a killer triple ice cream post all lined up, ready to photograph — and then ex-Cyclone Oswald hit. Three long days without power later, I said goodbye to said ice cream and to every last thing in my fridge and freezer. Once the cleanup was done and we were almost back to normal life I realised two things:
1️⃣ I really, really love electricity.
2️⃣ I also really love tea — and a good, crisp biscuit to go with it.
The Biscuit That Saved My Afternoon Tea
These Peanut Butter Biscuits are gloriously crisp with a golden crunch and the perfect balance of nutty and sweet. They remind me a little of a gingernut, but with a richer, roasted flavour from the peanut butter and besan flour (chickpea flour).
Besan flour gives them a slightly earthy, nutty note and a beautiful texture — plus, it’s naturally gluten-free and protein-rich. I’ve written before about my love affair with besan — it’s a secret ingredient that makes cookies and biscuits taste beautifully wholesome.
If you love a good biscuit with your cuppa, this one’s definitely worth adding to your collection.
Why You’ll Love These Peanut Butter Biscuits
Gluten-free and packed with nutty flavour
Crunchy outside, tender inside
Freezer-friendly and perfect for meal prep
Ideal for tea time, lunch boxes, or edible gifts
Ingredients
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100 g butter
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1½ cups brown sugar
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1 tsp vanilla extract
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½ cup peanut butter (smooth or crunchy)
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1 egg
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½ cup gluten-free flour
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1 cup besan (chickpea) flour
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¼ tsp bicarb soda
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Raw sugar, for rolling
Instruction
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Preheat oven to 180°C (fan-forced) and line two trays with baking paper.
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In a food processor, combine butter, brown sugar, vanilla, and peanut butter. Blend until smooth and creamy.
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Add the egg and mix for a few minutes until light and fluffy.
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Add flours and bicarb soda, pulsing until the dough comes together in a soft ball.
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Roll teaspoons of dough into rounds, then roll in raw sugar for that crisp, sparkly finish.
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Place on lined trays about 3 cm apart.
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Bake for 15–20 minutes, until golden brown and slightly cracked.
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Cool on trays before storing in an airtight container for up to a week.
Freezer-Friendly Tip
These biscuits freeze beautifully. Follow all the steps up to shaping the dough, then freeze the rounds on a tray. Once solid, transfer to a zip-lock bag.
When you’re ready for fresh biscuits, simply bake from frozen — just add 5–8 minutes to the cooking time.
Baking Notes
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I used smooth peanut butter, but crunchy adds a lovely texture.
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Besan flour (chickpea flour) is available at most major supermarkets, health food stores, or online. The raw dough might taste slightly bitter — that cooks out completely, leaving a toasty nut flavour.
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No food processor? Use an electric or hand mixer instead — just extend the mixing time slightly.
Serve With
A cup of Earl Grey, black tea, or even coffee — and a quiet afternoon moment.
Peanut butter biscuit
Ingredients
- 100 g Butter
- 1 1/2 cup Brown sugar
- 1 tsp Vanilla extract
- 1/2 cup Peanut butter
- 1 Egg
- 1/2 cup Gluten free flour
- 1 cup Besan flour
- 1/4 tsp Bicarb soda
- Raw sugar for rolling
Instructions
- Oven preheated to 180C and line 2 biscuit trays with silicone paper.
- In a food processor add butter, sugar, vanilla and peanut butter, whiz until fully combined.
- Add the egg and whiz until light and fluffy (a few minutes).
- Add flours and bicarb and pulse until mixture comes together in a ball.
- Roll teaspoon of dough into rounds and roll in the raw sugar.
- Place on lined trays 3 cm apart.
- Bake for 15-20 minutes. Cool on trays.
- Keep in an airtight container for 1 week.
Notes
- This biscuit freezes really well. I follow all the steps, but instead of putting the tray in the oven I put it in the freezer for 2 hrs until the rounds are frozen, then I simply place them in a zip lock bag to store in the freezer. To bake, place on a lined tray and bake for 5-8 minutes longer than the recipe.
- I used smooth peanut butter in the recipe, I imagine crunchy would just add a slight texture to the biscuit.
- Besan Flour is available in most major supermarkets, health food shops or online. The raw dough will have a slight bitter taste due to the flour but this cooks off. It’s made from ground chick peas so is quite healthy and has a high protein component and a dense texture, perfect for biscuit making.
- If you don’t have a food processor you can make these with a hand mixer, or electric mixer. the steps are the same, but the mixing times will be slightly longer.
If you loved this recipe try one of these
Rustic Hazelnut Jam Drop Biscuits
Date and Dark Chocolate ANZAC Biscuit
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