Gluten-Free Peanut Butter Cookies Recipe

Gluten-Free Peanut Butter Cookies are a simple, wholesome treat—flourless, free of refined sugar, and irresistibly tasty. A light sprinkle of sea salt on top balances the sweetness and elevates the flavor. These cookies bake up soft, chewy, and delightfully satisfying.

They’re so good that few people will guess they contain no wheat flour. If you enjoy recipes like Flaxseed Muffins, you’ll love how these cookies deliver classic peanut-butter flavor with a clean ingredient list.

This recipe is a pantry-friendly favorite because most of the ingredients are commonly stocked at home. According to reliable food sources, peanuts, peanut butter, peanut flour, and peanut oil are naturally gluten-free, but always check labels if you require certified gluten-free products.

These cookies fit a healthy-eating plan while still tasting indulgent. They’re dairy-free and use honey for sweetness, producing a tender crumb and chewy center. The recipe is straightforward, making it great for beginning bakers as well as experienced cooks who want a quick batch.

Ingredients

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

1. 1 Tablespoon coconut flour (or substitute more almond flour if preferred)
2. ½ teaspoon baking soda
3. ¼ cup almond flour
4. 1 cup peanut butter — choose an all-natural brand without added sugar; smooth or chunky both work
5. ½ teaspoon pure vanilla extract
6. ½ cup honey — raw honey works nicely
7. 1 large egg — if you avoid eggs, a beef gelatin substitute can be used
8. Sea salt or kosher salt for sprinkling

Pro Tip: Readers often add chocolate chips with great results.

Step-by-Step Instructions

Step 1 – Prepare

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat to prevent sticking and ensure even browning.

Step 2 – Combine Dry Ingredients

In a medium bowl, whisk together the coconut flour, baking soda, and almond flour. Make a small well in the center of the dry mixture for the wet ingredients.

Step 3 – Add Wet Ingredients

Add the peanut butter, honey, vanilla, and egg to the dry ingredients. Stir until the mixture is uniform and no dry pockets remain. The dough may be slightly soft or a bit runny depending on the peanut butter used.

Step 4 – Portion

Use a cookie scoop or tablespoon to place dough on the prepared sheet. For larger cookies, place 12 scoops per sheet about 2 inches apart. If you prefer smaller cookies, you can get up to 18 per batch.

Step 5 – Bake and Finish

Lightly sprinkle each cookie with sea salt, then bake for 8–10 minutes. Look for a golden edge with a slightly soft center. Remove from the oven and allow cookies to cool on a wire rack — they firm up a little as they cool.

Why the Classic Criss-Cross?

Traditional peanut butter cookies often have a criss-cross fork pattern because they puff slightly while baking. To recreate that look, press the tines of a fork gently into each cookie in one direction and then again at a right angle just after removing them from the oven.

Tips & Tricks

• Any natural peanut butter works — chunky or smooth — but choose one without added sugar for a cleaner flavor.
• New jars of peanut butter can be runnier; that may thin the dough slightly but cookies still bake fine.
• To reduce sweetness, decrease the honey to taste.
• Almond butter can be substituted for peanut butter; sunflower seed butter may make the dough runnier and flatter the cookies.
• If you don’t eat eggs, a beef gelatin substitute works in place of the egg.
• These cookies freeze well. Bake a double batch and freeze extras for quick snacks later.
• Baking on a Silpat or well-lined sheet helps achieve crisp edges and a chewy center.

Can I use a different sugar?

You can try substituting ¾ cup coconut sugar in place of honey, though texture may change. Some alternative sweeteners may cause cookies to bake flatter.

Storage

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cooled cookies in an airtight container for up to three months—thaw at room temperature before serving.

Recipe FAQs

Recipe Summary

Yield: 18 small cookies (or 12 large)
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: about 15 minutes

Ingredients (Compact)

• 1 Tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ cup almond flour
• 1 cup peanut butter
• ½ teaspoon vanilla
• ½ cup honey
• 1 large egg
• Sea salt for topping

Notes & Nutrition

• Recipe makes 18 small cookies or 12 large cookies.
• Cookies freeze well; consider making a double batch.
• Adjust honey for sweetness and substitute almond flour if preferred.

Approximate nutrition per cookie: Calories: 127 kcal, Carbohydrates: 11 g, Protein: 4 g, Fat: 8 g, Sugar: 9 g. Nutritional values are estimates and will vary by brands and portion sizes.