Gluten-Free Peanut Butter Cookies – flourless and refined sugar-free! Soft, chewy, Gluten-Free Peanut Butter Cookies make the perfect pick-me-up cookie, or snack. These easy peanut butter cookies are loaded with healthy fats and protein and are quite scrumptious.
If you are looking for more yummy cookie recipes check out my Gluten-Free Cookies.
Gluten-Free Peanut Butter Cookies
Are you looking for an easy gluten-free peanut butter cookie recipe? These flourless peanut butter cookies have only 7 ingredients and are naturally grain free and high in healthy fats and protien. They’re light, fluffy, and delicious. The chocolate chips are optional, but we prefer to add them in.
This batch makes 24 cookies so you can easily adjust the amount of cookies you want by cutting the recipe in half or doubling it. You can use coconut sugar or granulated sugar in this recipe. I’ve also used honey and maple syrup. Just a note that the texture of these gluten-free peanut butter cookies will vary if you use maple syrup or honey.
Both work well, but these gluten-free peanut butter cookies spread a little further. You can also add different flavors of baking chips, to switch it up. Butterscotch chips are also incredible in this flourless peanut butter cookie recipe.
How to make Gluten-Free Peanut Butter Cookies
One if the things I love about these gluten-free peanut butter cookies is that it take about 5 minutes to prepare the dough and only 8-10 minutes to bake. In less than 30 minutes you will have two dozen amazing flourless peanut butter cookies, your house will smell divine, and you will only have one bowl and one spoon to clean up.
- Preheat your oven and line two baking sheets with parchment paper; set aside.
- In a large mixing bowl bowl, with a spoon, mix peanut butter, coconut sugar, vanilla, eggs (or flaxeggs), baking soda and salt until smooth and well combined.
- Stir in chocolate chips (if desired).
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.
- Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool on the cookie sheet for at least 5 minutes.
- Transfer to a wire rack to cool completely.
For the full list of ingredients and the instructions, please see the recipe card below.
This gluten-free peanut butter cookie recipe is super easy, right? As a busy, full-time, working mom I appreciate easy gluten-free desserts. Everyone in my family has a sweet tooth which means that we tend to go through cookies pretty quickly.
There are four of us. Four times three gluten-free peanut butter cookies each equals one dozen cookies. Most batches make two dozen of these flourless peanut butter cookies, which means I have to bake every other day if we want fresh cookies. We don’t have cookies every day, but there are some weeks where we enjoy cookies a couple days in a row.
Don’t worry, we don’t really go through seven dozen gluten-free peanut butter cookies a week, but if we did, these would be the easiest gluten-free cookies on the planet next to my Grain-Free Strawberry Thumbprint Cookies. This recipe is easy enough that my girls can also make it.
Can I make Gluten-Free Peanut Butter Cookies Egg-Free?
Yes, you can make these gluten-free peanut butter cookies egg-free. Simply mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let the mixture site for 10 minutes and then add it into the batter when it calls for eggs.
As my kids are getting older I’m trying to teach them how to bake and cook. With the baking part, we are starting with simple recipes for gluten-free cookies, donuts, and brownies. For cooking, we are going super easy with grilled cheese sandwiches, pasta, french toast, and working on basic skills like turning on the oven.
More Gluten-Free Cookies:
- Paleo Chocolate Chip Cookies
- Gluten-Free Chocolate Cookies
- Gluten-Free Oatmeal Cookies
- Gluten-Free White Chocolate Macadamia Cookies
If you want to bake up a batch of these gluten-free peanut butter cookies, but you don’t want to eat them all you can either share them (sharing is caring) or freeze them. Because of the natural oils, these cookies freeze really well and don’t get too dry after you defrost them. You can also freeze the dough and defrost for an easy make-ahead option.
Did you make these cookies? Stop back by. leave a starred rating and a comment letting me know what you thought. I always love hearing from people who make my recipes.
Happy Cooking and Baking,
Serving Size: 1 cookie
Amount Per Serving: Calories: 135 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 155mg Carbohydrates: 10g Fiber: 1g Sugar: 7g Protein: 4g