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Gluten-Free Peanut Butter Crackers
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5 from 1 vote

Gluten-Free Peanut Butter Crackers

These easy gluten-free crackers are made using a potato and peanut butter! They are crispy and peanut buttery and taste great with some cheese or a touch of jam.
Prep Time20 mins
Cook Time20 mins
Chilling Time8 hrs
Total Time8 hrs 40 mins
Course: Appetizer
Cuisine: American
Servings: 20 crackers
Calories: 68kcal
Author: Stefani


  • 1 medium-sized Russet potato
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened creamy peanut butter
  • 1 tablespoon brown sugar
  • 1/2 cup shelled sunflower seeds
  • coarse salt to taste


  • Place the whole potato in a small saucepan. Add enough cold water to cover the top of the potato and bring to a boil.
  • Once the water boils, reduce heat to medium low and cover. Cook the potato in lightly boiling water until tender, about 20 to 25 minutes.
  • Drain the water.
  • Once the potato is cool enough to touch, peel the skin off. It should come off easily.
  • Mash the potato in a food processor.
  • Remove the mashed potatoes, measure out 1 packed cup of them, and return it to the food processor. Use any leftover mashed potatoes however you wish.
  • Add salt, peanut butter, and brown sugar. Puree until fully combined.
  • Transfer to a bowl and knead in the sunflower seeds.
  • Divide the dough into two.
  • Roll each ball of dough out as thinly as you can (ideally just under 1/8”) on parchment or a silicone mat sized for a 9” x 13” cookie sheet. The dough tears easily, but you can patch holes by spreading the dough with your fingers. It may also help to roll the dough between two pieces of parchment. Don’t worry about making the dough a perfect shape, as these crackers will have a rustic look.
  • Transfer the rolled dough on the silicone mats or parchment papers to cookie sheets and refrigerate overnight to dry out.
  • Preheat oven to 350 F.
  • Sprinkle the rolled, chilled dough with coarse salt.
  • Bake for 20 minutes or until the edges of the crackers begin to look dark brown. Keep a close eye on the crackers as they can go from done to burnt very quickly.
  • Turn the sheets of crackers out onto a cooling rack.
  • When cool, break into snack-sized pieces.
  • Eat immediately.


If you have some crackers left over, they can be re-crisped the next day by returning them to the oven for about ten minutes at 350 F.
Those who have nut allergies can replace the peanut butter with SunButter.


Calories: 68kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg