Gluten Free Peanut Butter Cookies
These chewy, rich gluten free peanut butter cookies are quick to make, flourless by nature, and a nostalgic treat that just happens to be Celiac-friendly with only 5 pantry ingredients.
Equipment
- mixing bowl
- spoon or spatula
- baking sheet
- parchment paper
- cookie scoop or tablespoon
- fork
- cooling rack
Ingredients
- 1 cup natural creamy peanut butter
- 3/4 cup coconut sugar or light brown sugar
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips or chopped peanuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together peanut butter, sugar, egg, baking soda, and salt until smooth and fully combined.
- Fold in chocolate chips or chopped peanuts if using.
- Scoop 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on baking sheet.
- Press tops lightly with a fork in a criss-cross pattern.
- Bake for 10–12 minutes until edges are golden. Centers will appear soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use natural, unsweetened peanut butter for best results. Stir well if oil has separated. For dairy-free or paleo friendly versions, substitute chocolate chips with nuts or leave plain. Freeze baked cookies or unbaked dough balls for up to 3 months.
Nutrition
Calories: 160kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 9gVitamin A: 35IUCalcium: 20mgIron: 0.6mg
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