Easy Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies are deliciously healthy cookies with no flour and no refined sugar that tastes out of this world! The dash of sea salt on top makes them irresistible!! They’re soft, chewy, and addictive.

These cookies are so good. No one will know they’re flourless!

We literally jumped for joy the first time we bit into these Flourless Peanut Butter Cookies! Who knew a clean, healthy cookie with no flour, no dairy, and no refined sugar could be so darn good! Just like our Flaxseed Muffins!

No Joke!!

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. 

If you’re wondering if peanuts are GF, according to the National Peanut Board, It’s important to know that peanuts, peanut butter, peanut flour, and peanut oil are considered naturally gluten-free foods.

We always try to feed our family Healthy Food Recipes, and this recipe fits perfectly with that plan!

Ingredients 

For these healthy peanut butter cookies, you’ll need the following:

1. Coconut flour – you can also use all almond flour if you need to.
2. Baking soda – helps the cookies rise a little bit.
3. Almond flour 
4. 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.
5. Vanilla – we recommend pure vanilla extract.
6. Honey – raw honey is delicious in this recipe.
7. Egg – if allergic to eggs, this recipe is fine, using beef gelatin as a substitute.
8. Sea salt 

Pro Tip: Readers add chocolate chips to this recipe with good results.

Step By Step Instructions

Step 1 – Gather Ingredients

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 – Mix Dry Ingredients

Now, in a large bowl, combine your coconut flour, baking soda, and almond flour and mix well. Create a well in the dry ingredients.

Step 3 – Add Wet Ingredients

Add your peanut butter, honey, eggs, and vanilla to the dry ingredients and mix until all ingredients are thoroughly mixed.

Step 4 – Scoop

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 – Bake

Finally, sprinkle each cookie with a dash of salt and bake for 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.

Why Do Peanut Butter Cookies Have a Criss-Cross Pattern

Traditional peanut butter cookies have a criss-cross on the top because 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. 

Recipe Tips & Tricks

• Adam’s Natural Peanut Butter is excellent 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. 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 beef gelatin we use.
• Save some for later! These cookies freeze well.
• We recommend making a double batch. You’ll thank us 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, 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 ¾ cup of coconut sugar for the recipe. One reader experimented with Swere but said the cookies tasted delicious but came out flat. 

Storage Options

These Flourless Peanut Butter Cookies are soft, 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. They will taste great after being stored in your freezer for three months.

Recipe FAQs

More Peanut Butter Recipes You May Like

No-Bake Chocolate Peanut Butter Cookies
Crock Pot Peanut Butter Oatmeal
Easy Peanut Butter Chocolate Bars
Amazing Peanut Butter Saltine Toffee

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This recipe was originally published in April 2017. We updated it with enhanced instructions and new images on February 14, 2020.