Gluten Free Peanut Butter Cookies are healthy cookies with no flour and no refined sugar that tastes out of this world! A clean, low carb recipe!
Gluten Free Peanut Butter Cookies
Gluten Free Peanut Butter Cookies
Guys! I literally jumped for joy the first time I made these Gluten Free Peanut Butter Cookies! Who knew a clean, healthy cookie with no flour, no dairy and no refined sugar could be so darn good!
It’s hard to find tasty and appetizing recipes when you have health issues that require a limited diet. I haven’t talked about it much, but I’ve been dealing with some health concerns that have me eating really healthy food, made without any grains, sugar or dairy – among other things. Challenging to say the least!
Therefore, a cookie (think of it more as a little protein snack) that tastes this amazing was a special find! It makes clean eating fun!
I’ve always tried to feed my family Healthy Food Recipes, but now more than ever I need good options!
No Flour, No Sugar Peanut Butter Cookies
These Flourless Peanut Butter Cookies are moist and soooo delish right out of the oven, but they also keep for about a week in an airtight container – if they last that long. They also freeze well for munching on later! How I bake all my cookies is on my Silpat mat. It gives them the perfect crisp around the edges, and moist and chewy middle. These peanut butter almond flour cookies turn out perfectly!
If you’ve tried these Gluten-Free Peanut Butter Cookies or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Gluten Free Peanut Butter Cookies
Gluten Free Peanut Butter Cookies are healthy cookies with no flour and no sugar that tastes out of this world! A clean, low carb recipe!
Print Pin RatePrep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 18 Cookies
Calories: 127kcal
Ingredients
- 1 Tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 cup almond flour
- 1 cup salted peanut butter
- 1/2 teaspoon vanilla
- 1/2 cup honey
- 1 large egg
- Sea salt or Kosher salt to top cookies
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or Silpat mat.
- In a medium bowl, combine coconut flour, baking soda, and almond flour and mix well. Create a well in the dry ingredients.
- Add peanut butter, honey, vanilla and the egg to the dry ingredients and mix together until all ingredients are incorporated.
- Take a cookie scoop and place batter on cookie sheet, 12 cookies to a sheet, 2 inches apart.
- Sprinkle each cookie with a dash of salt. Cook 8-10 minutes and then cool on wire racks.
Notes
- These cookies freeze well.
- Adam's Natural Peanut Butter is great in this recipe, but any peanut butter will do. Chunky or smooth.
- If your peanut butter is new, it may be runnier and therefore your cookie batter may be runnier. They should bake up fine, though.
- For less sweet cookies, reduce the honey to your liking.
- If you don't eat eggs, substituting beef gelatin for the egg works well. This is the one I use.
- Save some for later! These cookies freeze well.
- I'd recommend making a double batch, you'll thank me later 🙂
Nutrition
Calories: 127kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 101mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.4mg
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Tips for Making Healthy Peanut Butter Cookies
- Adam’s Natural Peanut Butter is great in this recipe, but any peanut butter will do. Chunky or smooth.
- If your peanut butter is new, it may be runnier and therefore your cookie batter may be runnier. They should bake up fine, though.
- For less sweet cookies, reduce the honey to your liking.
- If you don’t eat eggs, substituting beef gelatin for the egg works well. This is the one I use.
- Save some for later! These cookies freeze well.
- I’d recommend making a double batch, you’ll thank me later 🙂
Don’t worry, I’ll continue to share all kinds of delicious, family friendly recipes, with a few healthy foods thrown in 🙂 My family has gotten used to eating more spaghetti squash than pasta and these healthy cookies versus Oreo Stuffed Chocolate Chip Cookies and they don’t seem to mind! We’re all better off 🙂
Enjoy!
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These are fantastic! Thank you for posting this recipe! My entire family loves them!
This is a family fav! Glad you liked them , Emily!
These were excellent! I used Swerve instead of honey (which could be why they were a little crumbly) but they tasted great!
So glad your substation turned out great, Fred! Enjoy the recipe!
I literally cannot stop making these and eating these amazing cookies! I tried making them with almond butter last night and they are incredible, too! Thank you for sharing this goodness!
Leslie
yes!! love them with almond butter too! So glad you found the recipe, Leslie!
So delicious! As usual, I tend to adapt recipes to what I’m craving or have on hand. This time, I used a beef gelatin “egg” and added some chocolate chips to one tray. What a wonderful gluten free treat! I wish they were just a bit crispier, but boy they taste good!
Without butter and brown sugar, Marian, it’s hard for these delicious cookies to get really “crisp”, but they are delish! Thanks for trying out the recipe!
These cookies are so satisfying! Thank you for the recipe, the family loved them.
Yay! I’m so glad, holly. We love them!
Is there a substitute for the coconut flour, my daughter is allergic?
Hi Anna, Although I’ve never tried it, I would think you could substitute almond flour. Let me know how it goes!
My new favorite cookie. Delicious!!! ????
You and tons of raving fans!! Thanks, Diane!
I just made the peanut butter cookies. I absolutely loved them!, Thank you so much! I really had my doubts about them before I made them, but I as very pleasantly surprised at how great they were!
I always get rave review with this recipe. I’m sooo glad you enjoyed it! I think it’s time for me to make another batch!
These cookies were delicious! Thanks for the great recipe!
I’m so glad you liked them, Chloe!! There seriously one of my favorites!
These are delicious. I make a batch for my son every week. Thank you so much!!
I love hearing that Nancy!!. I’m so glad he likes them and that you’re so nice to make a batch for him every week!
Hi Erin,
I made a double batch of this because we had company coming and everybody loved these cookies! Thank you for the recipe!
-Kate
I love to hear this, Kate! I’m so glad you liked them as well as everyone else. That’s what I find, people just gobble them up! Thanks for sharing!
Can I substitute almond butter?
I’ve always wanted to try that, Marion. I would think it would be okay, but definitely let me know! Erin
Hi, I made made these after viewing other recipes. They are delicate and tasty. My question is how can you made a dozen cookies from a 1/4 cup of Almond flour? I used a whole cup of Almond flour meal to create a dozen.
Thanks for trying the recipe, Jeff. Depending on the size of your cookies your yield will vary. I make fairly small cookies, so I have more of them 🙂
I love these cookies with chocolate chips added!
What a good idea, Beth! That sounds amazing! Love chocolate 🙂
WOW! I’ve recently reintroduced peanuts into my diet and my boyfriend was craving peanut butter cookies. So I went searching for recipes. Way too many recipes are just a 1 to 1 ratio of sugar and peanut butter! Yikes! No thanks!
This however is a very excellent recipe! I modified it a bit by adding 2 tablespoons of butter, 1 whole teaspoon vanilla, 1 tablespoon extra coconut flour, and I only used maybe 1/3 cup of raw honey. I will def make these again! Thanks for posting this!
I’m so glad you and your boyfriend like these, Ginny! We just love them…so does everyone who tried them! Thanks for stopping by!
These were absolutely yummy! My friend who is also gluten intolerant fell in love at first bite!
That’s what happened to me too, Debi! I just love these cookies. I’m so glad your friend enjoyed them too!
These are absolutely delicious! Ive taken on a “paleo” lifestyle recently and these are just what I needed! I prefer these over refined peanut butter cookies 🙂
Thanks, Alexandra! We absolutely love these and everyone who tastes them agrees! I prefer these over refined sugar cookies too! Enjoy the recipe 🙂
This is awesome. Pictures look so yummy and delicious. I definitely plan to try this.
Great, Asha! I think you’ll love them. It’s an easy recipe with great flavor 🙂
I need to know ASAP if JIF peanut butter is considered salty. Also, if I don’t have coconut flour what can I use?!
You can definitely use JIF in this recipe. As for saltiness, it’s a matter of taste. I would say it’s a little salty. If you don’t have coconut flour, you could use almond or quinoa flour.
My girls and I just made your peanut butter cookies! They are Delicious!! Unfortunately I’m sensitive to eggs so THESE will be for the girls. I saw that you mentioned replacing the egg with Beef gelatin. What is the recipe? Is it a gelatin egg?
Thx so much!
Hi Dana, I’m glad the girls are enjoying the cookies! Everyone around my house does! As for replacing the eggs with beef gelatin, I use this brand http://amzn.to/2DKxeLE and use one scoop of gelatin and 3 tablespoons of water to create 1 egg. The way to get the gelatin to work right is mix it with one tablespoon water, stir it around and then add 2 tablespoons hot water to dissolve. Let it sit for a minute or two to gel and then add it to your recipe. Hope this helps!
Thank you! This is the best gluten free cookie recipe I have made. I used sunflower seed butter (roasted, salted, no sugar) and it came out great. Thank you again.
Yay! I’m so glad Eman! We love this recipe as do everyone who’s made them…so I’m glad your substitution worked out nicely. Thanks for the 5 star rating 🙂
Hi Erin, these cookies are definitely delicious, I use the crunchy peanut butter because I like to crunch into the nuts. However I am not sure how you are arriving at 4 for the carbohydrate count per cookie as suggested in the nutritional label. Your recipe at one point says 12 cookies and another Point says it makes 18 cookies, either way I calculate it, I am coming up to at least 10 carbs per cookie. Can you help me understand how you came up with 4 carbs per cookie? A half cup of honey alone is 136 carbs. I care about this because I am a diabetic and I would love to be able to eat these delicious cookies on a regular basis which I would be able to do if they were actually 4 carbohydrates each. Either way they are awesome! Thanks for the recipe.
Hi Ellen, so glad you like these cookies! Thanks for your question. Nutritional information is approximate for my recipes as it is calculated using a recipe nutrition label generator. I fiddled with the the settings and it now says 11 carbs, but that’s approximate. Depending on how large you make your cookies, that will determine your yield. I like to make them fairly small and get 18 that way. Enjoy the recipe!
These are amazing! My mixture was a little runny but went with it and they turned out fine.
Only issue for me is the price as they took nearly a whole jar of peanut butter and it’s quite a lot of honey but i might try cutting down the honey next time.
Really good whether you are trying to cut out grains and dairy like me or not.
Hey Erin, I’m going to make these today and wanted to confirm the amount of baking soda please. Is it 1/2 tsp or 1-1/2 tsp? Thanks so much!
I was on vacation, Cindy, so just seeing this now. Hopefully you figured out it’s 1/2 teaspoon, not 1 1/2. Let me know how they turn out. Just a note to let you know without the flour, these cookies are pretty moist. Sooooo delicious, though!