Gluten-Free Peanut Butter Cookies are deliciously healthy cookies with no flour and no refined sugar that tastes out of this world! A clean, low carb recipe perfect for those who need to avoid gluten!
These gluten-Free Healthy No-Bake Cookies and Gluten-Free Flax Seed Muffins are great recipes, too!
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Gluten-Free Peanut Butter Cookies
Guys! We literally jumped for joy the first time we bit into these Almond Flour Peanut Butter Cookies! Who knew a clean, healthy cookie with no flour, no dairy, and no refined sugar could be so darn good!
No Joke!!
It’s hard to find tasty and appetizing recipes when you have health issues that require a limited diet. This recipe is so good and always gets rave reviews. You’ll never miss the flour! This is definitely a Pantry Recipe because you likely have all the ingredients on hand.
Our Peanut Butter Oatmeal Bars are another great baking option. Make them with gluten-free flour and oats for a wonderful grab and go breakfast or snack.
We always trie to feed our family Healthy Food Recipes, and this recipe fits perfectly with that plan!
Ingredients for Flourless Peanut Butter Cookies
- Coconut flour – you can also use all almond flour if you need to.
- Baking soda – helps the cookies rise a little bit.
- Almond flour
- Peanut Butter – we like all-natural brands like Kirkland and Adam’s that don’t contain added sugar. You can use smooth or chunky peanut butter in the recipe.
- Vanilla – we recommend pure vanilla extract.
- Honey – raw honey is delicious in this recipe.
- Egg – if allergic to eggs, this recipe is fine using beef gelatin as a substitute.
- Sea salt
Tip: Readers add chocolate chips to this recipe with good results.
How to Make Gluten-Free Peanut Butter Cookies From Scratch
Step 1
Start by gathering your ingredients and preheating your oven to 350 degrees F. Next, line your cookie sheet with parchment paper or a Silpat mat.
Step 2
Now, in a medium bowl, combine your coconut flour, baking soda, and almond flour and mix well. Create a well in the dry ingredients.
Step 3
Add your peanut butter, honey, vanilla, and the egg to the dry ingredients and mix together until all ingredients are fully mixed.
Step 4
To get your batter on the cookie sheet, we find the best method to make the individual cookies with a cookie scoop (since it can be a little runny). We recommend 12 cookies to a sheet, 2 inches apart.
You can also make them smaller and get 18 cookies out of a batch.
Step 5
Finally, sprinkle each cookie with a dash of salt and bake 8-10 minutes. They should be golden brown and a little crisp around the edges.
Once out of the oven cool on a wire rack.
Traditional peanut butter cookies have a criss-cross on the top as the cookies tend to puff up while baking.
You can easily do this to your cookies with a fork just as your gluten-free cookies come out of the oven. Press the fork down in one direction and then press it in the opposite direction making a criss-cross pattern.
Tips for Making Healthy Peanut Butter Cookies with Honey
- Adam’s Natural Peanut Butter is amazing in this recipe, but any peanut butter will do. Chunky or smooth. However, make sure it’s gluten-free if you need it.
- If your peanut butter is new, it may be runnier and therefore your cookie batter may be runnier as well. They should bake up fine, though.
- For less sweet cookies, reduce the honey to your liking.
- If you need to, you can use almond flour in this recipe.
- If you don’t eat eggs, substituting beef gelatin for the egg works well. This is the one we use.
- Save some for later! These cookies freeze well.
- I’d recommend making a double batch, you’ll thank me later 🙂
- How we bake all our cookies is on our 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!
For beginner bakers, definitely use these baking tips!
Can I use Another Type of Nut Butter?
Readers say this recipe is also good with almond butter. Sunflower seed butter would likely make the cookies too runny and bake up flat.
Can I use Another Type of Sugar?
You could substitute 3/4 cup coconut sugar for the recipe. One reader experimented with Swere but said the cookies tasted delicious but came out flat.
How to Store No Flour, No Sugar Peanut Butter Cookies
These Flourless Peanut Butter Cookies are moist and soooo delish right out of the oven. However, they also keep for about a week in an airtight container – if they last that long. 🙂
These cookies also freeze well for munching on later! Just store in an airtight container and make sure to prevent freezer burn. This way they will taste great after being stored in your freezer for 3 months.
We Love to Hear From You!
If you try these Healthy Peanut Butter Cookies or any other recipe on Suburban Simplicity then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
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Gluten-Free Peanut Butter Cookies
Equipment
- Baking pan
- mixing bowl
- Spatula
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.
Video
Notes
- The recipe makes 18 small or 12 large cookies.
- 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
This recipe was originally published in April 2017. It was updated with enhanced instructions and new images on February 14, 2020.
This post contains affiliate links. Disclosure policy here.
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Jen says
I looooooooove these cookies!! So does my family the recipe is awesome! They come out soft and delicious
Erin Henry says
Awesome, Jen! We always get positive reviews for this recipe. Soft and delicious for sure!
Faith says
I was looking for a healthy peanut butter cookie to share with my toddlers that is also gestational diabetes friendly, and these fit the bill. They are super easy to make and delicious—- and no sugar high/crash afterward! Well done.
Erin Henry says
We’re so glad you found this recipe and love it so much, Faith! Toddlers to adults enjoy it! Glad to hear it meets your dietary restrictions too!
Jen says
Some of the absolute best cookies I’ve ever made!! My son (hates all paleo recipes) loved these too!! I used all almond flour and the texture was 👌
Erin Henry says
Yeah! We’re so glad your son loved them, Jen! Our kids love them too! We’ve used all almond flour and its turned out great too.
babeinthewools says
Wish there were MORE stars to give. These cookies are WONDERFUL! I’m old and have made many different ‘flour’ peanut butter cookies. These are the best by far.
Thank you for such a great treat.
Erin Henry says
Oh, thank you so much, Elaine! These really are the best 🙂 Thanks for giving them a try!
Chelsea says
These are sooo delicious and such a hit at my house!! Thanks for sharing!
Erin Henry says
Thanks for stopping by! This is a recipe that is made again and again at our house.
Trang says
I’m sending this to my friend who is allergic to gluten! She’s always looking for good but easy recipes! Thank you!
Erin Henry says
Perfect, she won’t be disappointed! It’s an easy recipe to make too!
Jeanne M Fling says
These are the best gluten free cookies I’ve ever made. Thank you!
Erin Henry says
Oh, yay! We think so too, Jeanne! Thanks for visiting and the 5-star review!
Sally Ann says
I was looking around Pinterest for a peanut butter chocolate chip cookie recipe that was gluten free and used honey for the sweetener. When I found yours I saw how easy it was and decided to try it. The cookies just came out of the oven and of course I’m not waiting for them to cool. Oh my goodness they are so yummy! I added chocolate chips. Thank you so much for this recipe. It will be my favorite from now on.
Erin Henry says
We’re so glad you like the cookies, Sally Ann! The addition of chocolate chips is amazing! Can’t wait to try it!
Becca says
Is there a good substitute for the coconut flour?
Erin Henry says
Hi Becca,
You can try almond flour as a substitute.
TutorMom says
I’ve tried several gluten free, nut butter cookie recipes, and this one is my favorite. I do alter it a little by replacing half the peanut butter with almond butter and half the honey with maple syrup. Delicious!
Erin Henry says
We’ve so glad you enjoy it!! Thanks for the 5 star rating! You’re the best.
Emily says
These are fantastic! Thank you for posting this recipe! My entire family loves them!
Erin Henry says
This is a family fav! Glad you liked them , Emily!
Fred says
These were excellent! I used Swerve instead of honey (which could be why they were a little crumbly) but they tasted great!
Erin says
So glad your substation turned out great, Fred! Enjoy the recipe!
Leslie says
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
Erin says
yes!! love them with almond butter too! So glad you found the recipe, Leslie!
Marian says
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!
Erin says
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!