Gluten-free Peanut Butter Cookies (flourless, the perfect texture!)

These gluten-free peanut butter cookies are flourless, super easy, and require just a few ingredients and minutes to make! They’re also naturally grain-free and dairy-free and have a vegan option.

Better than 3-ingredient peanut butter cookies

You know those 3-ingredient peanut butter cookies that are so popular? The ones with just peanut butter, egg and sugar? I’m not a huge fan.

I suppose the problem could be that I’m not using peanut butter like Skippy or Jif with added fat and sugar, but I’ve read people saying that you can use natural peanut butter in them, like in this recipe from Food Network, which specifically calls for natural peanut butter.

I tried that recipe, but I thought it wasn’t the best. Simple is nice, but with a few changes and a few extra ingredients, I think the cookies are hugely improved.

So here we have my take on 3-ingredient peanut butter cookies!


Just basic ingredients here! You might not have coconut sugar. If you don’t want to buy some just for this recipe, I have over 100 coconut sugar recipes that you could try out, and most of them are gluten-free!

  • Natural peanut butter – you have to use the kind with just peanuts and salt. So, no added fat or sugar. Be careful because a lot of brands say “natural” but actually contain fat and sugar.

  • Coconut sugar – I’ve tried these gluten-free peanut butter cookies with brown sugar, granulated sugar and coconut sugar. Everyone thought that the slightly caramel-like taste from the coconut sugar added a lot of great flavor to the cookies!

    With brown sugar and granulated sugar, the cookies tasted too much like sugar. Brown sugar was much better than granulated, though.

  • Eggs – if you’re vegan, you can use modified chia eggs.

  • Vanilla extract, baking soda and salt

The BEST texture!

They’re the peanut butteriest peanut butter cookies I’ve ever had! And the texture is so perfect.

They’re so super chewy. These gluten-free and vegan peanut butter no-bake cookies are also awesome, but they taste more like a mix of peanut butter and maple syrup.

This peanut butter fudge is also a mix of peanut butter and maple and so, so good! Would be perfect for Christmas. :)

The original 3-ingredient peanut butter cookies recipe tastes so strongly of sugar (at least in my opinion!), so I reduced the amount of sweetener and used coconut sugar instead of granulated sugar, and added some vanilla and baking soda.



I’ve made these gluten-free peanut butter cookies with brown sugar, but everyone agreed that the slightly caramel-like taste from the coconut sugar added a lot of great flavor to the cookies! With regular brown sugar, they again tasted too much like sugar.

Nut butter

I also tried these cookies with sunflower seed butter, but they didn’t work out. Same with almond butter.

Believe me, I tried. About 20 times. They were greasy, flat and spread a ton.

Like I’ve said before, nut butters aren’t always interchangeable! Especially in a recipe like this where there are so few ingredients and every ingredient is important.

If you’d prefer cookies with almond butter, try these almond butter chocolate chip cookies from Lauren Kelly Nutrition! They sound great.

Vegan version

You can make these cookies vegan by using modified chia eggs. You need to use ground chia seeds + water.

If you don’t have ground chia seeds, you can use a little electric coffee grinder, a food processor, or a high-speed blender to grind chia seeds.

Normally, to make a chia egg, you’d use 1 tablespoon of chia seeds + 3 tablespoons of water. If you do that, today’s cookies will be super flat messes.

For this recipe, you only need 2.5 tablespoons of water for your chia egg.

I’ve only used a chia egg in this recipe. A flax egg might work if you also reduce the amount of water to 2.5 tablespoons.


I updated this recipe in December 2021. It previously called for 3/4 cup of peanut butter and it worked great. It had really positive reviews!

But I had been tinkering with the recipe and realized that 1 cup yields even thicker peanut butter cookies. The below is what the cookies look like with 3/4 cup of peanut butter.

More gluten-free peanut butter desserts

I have a ton of peanut butter recipes and the following are some of my favorites.

  • Mini Peanut Butter Cheesecakes – these have a homemade chocolate cookie crust and the filling is made with natural peanut butter and honey, making them a little healthier than regular cheesecakes!

  • Healthy Peanut Butter Balls – they’re like buckeyes, but maple-sweetened and just as delicious!

  • No-bake Chocolate Oatmeal Cookies – boiling the chocolate mixture for just 90 seconds makes these gluten-free cookies better than regular no-bake cookies!

  • Healthy Peanut Butter Ice Cream – this one is naturally gluten-free and can be made paleo by using sunflower seed butter. It’s also vegan and VERY rich and decadent! Probably the richest ice cream I’ve ever had.

I tend to get the same questions asked over and over again (that I might add are answered in the post ;)) so I thought I’d put the answers all in one easy to read section!

Substitution questions for gluten-free peanut butter cookies:

  • Do I have to use homemade peanut butter? I’ve made these cookies with homemade peanut butter made in a Blendtec and homemade peanut butter made in a food processor.

    I’ve also made them with two types of store-bought peanut butter (the only ingredients were salted and roasted peanuts).

    They all came out the same.

    BUT! Someone I know made these cookies (before I published this post) with store-bought peanut butter (the only ingredient was peanuts).

    She did everything correctly, but the dough was greasy and the cookies spread super flat and looked nothing like these pictures. She made them again with homemade peanut butter and they came out exactly as you see here.

    So the choice is yours. They’ll probably work with store-bought peanut butter, but I can’t guarantee it. If you DO make them with store-bought peanut butter, please leave a comment telling us how they came out!

    Update: Two commenters have used Kirkland (Costco’s brand) of natural peanut butter with success!

  • Can I use another type of nut butter? I’ve tried these peanut butter cookies with almond butter and sunflower seed butter, and they spread totally flat. I don’t recommend experimenting unless you’re prepared for failure.

  • Can I use a different egg sub? I’ve only tried these with modified chia eggs so that’s all I know that works for sure.

  • Can I use another granulated sweetener other than what’s listed? I’ve made these with brown sugar instead of coconut sugar but the cookies then just tasted super sugary rather than peanut buttery. The coconut sugar adds a delicious, caramel-like flavor that’s perfect with the peanut butter!

  • Can I use a liquid sweetener? That unfortunately won’t work. You need a granulated one unless you feel like reworking the recipe to accommodate the additional liquid you’re adding to the recipe.

  • How do I make these keto? I have a keto version! Check them out here → Keto Peanut Butter Cookies.

That’s it! If you make these gluten-free peanut butter cookies, I’d love to see your re-creations! Plese leave a comment or share a photo and tag #texanerin so I can be sure to find it!

And here are some resources if you’re new to the vegan and/or gluten-free diet:

Gluten-free Peanut Butter Cookies (vegan option)

Rated 5.0 by 14 readers
Gluten-free Peanut Butter Cookies (flourless, the perfect texture!)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 cookies


  • 1 cup (256 grams) natural peanut butter (the kind with just peanuts and salt - no added fat or sugar) - see the post for more notes concerning peanut butter1
  • 3/4 cup (150 grams) coconut sugar, very tightly packed (it's best to weigh this)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt (add more if your peanut butter is unsalted)
  • 1/2 teaspoon baking soda
  • 1 large egg (50 grams, out of shell), cold or 1 modified chia egg for vegan2


  1. Preheat the oven to 350 °F (170 °C) and line a baking sheet with a piece of parchment paper. Position the oven rack to the lower third of the oven.
  2. In a medium mixing bowl, add all the ingredients. Use an electric mixer on low to combine it. At first it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls. The dough may or may not feel oily.
  3. Divide into 8 50-gram balls and place about 4" apart on the prepared cookie sheet. They spread a lot!
  4. Bake immediately (it seems as though letting them sit for a while affects how they bake up). Bake for 11-14 minutes or until they've crackled nicely and no longer appear wet in the middle (I needed 14 minutes but you may need less if you use a dark pan, make smaller cookies, etc.). Let them cool completely on the baking sheet (where they'll continue to bake). If you don't let them cool on the baking sheet, the bottoms of the cookies likely won't be baked enough.
  5. Store in an airtight container for up to 5 days.


  1. Stir your peanut butter well before using. Sometimes the peanut butter at the top has more oil in it, even if you don't see a clear layer of oil.
  2. To make the modified chia egg, mix together 1 tablespoon ground chia seeds + 2.5 tablespoons water until gloopy like a regular egg.

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86 comments on “Gluten-free Peanut Butter Cookies (flourless, the perfect texture!)” — Add one!

19 comments are awaiting moderation!

  • Shelly says
    December 19, 2022 @ 4:29 pm

    Can you use chunky peanut butter

    • Erin replies to Shelly
      December 20, 2022 @ 7:31 pm

      As long as it’s just peanuts and salt, it’s fine! Not a peanut butter with added fat and sugar.

  • Patti says
    July 20, 2022 @ 4:45 am

    Hi Erin,

    Do you think I could use xylitol instead of cocoanut sugar. If I can’t I do have cocoanut sugar but the thing is it has gotten hard on me and it’s Organic and I don’t want to wast it. Do you think I could use the food processor to mix it up?
    I make your best ever peanut butter chocolate chip cookie recipe and it’s always a hit. Those are also crave able for sure. If these are as good as those I will be so happy. I know they will be because everything you make is so good. I only follow you when it comes to making gluten free things.

    • Erin replies to Patti
      July 24, 2022 @ 3:22 pm

      Hello! I’m sorry for just now seeing your question. We’ve been sick and I haven’t been working. You can’t use xylitol as a direct sub in these, but I just posted a keto version and xylitol is one of the sweeteners used! Here they are – Keto Peanut Butter Cookies. The food processor should work to break up the coconut sugar, but without seeing how hard the sugar is and how powerful your food processor is, I can’t say for sure. So definitely be careful! I’m so glad that you’ve been enjoying the other peanut butter cookies. :) And thrilled that everything you’ve made from me has been good! That’s so nice to hear. Thanks for your super nice words and sorry again for my slow reply!

  • Ashley says
    September 12, 2021 @ 9:21 pm

    I am in love with these cookies and just made my second batch in a week with a few alternative ingredients simply because I still don’t have the coconut sugar on hand. Both batches turned out incredible but different. The first batch I used equal amounts of brown sugar and monk sugar hoping to downplay the sugar taste that is written about. They turned out but they did not fall on their own, also as is written about, so I gave them a smoosh with my flattened palm with about 4 minutes remaining to cook. They were crumbly upon first coming out of the oven but surprisingly firmed up once cooled. The second batch I used only brown sugar and they did fall as described, and I also added about a 1/2 tsp of cinnamon and omg wow they are more incredible than ever!! It the combo of peanut butter sugar and cinnamon reminds me of Christmas, almost like a sugar cookie with a twist. I recommend that addition for anyone who loves cinnamon. Super thrilled with both batches even though their results differed, but thanks to the great write-up about alternative ingredients, everything that happened I was prepared for. Very excited to use coconut sugar for batch three. Thank you!! P.S. I have been gf for almost 10 years and this cookie is such a treat!

    • Erin replies to Ashley
      September 14, 2021 @ 9:21 am

      I’m so glad that all the details were helpful! It’s actually really nice to know that someone bothers to read them (as most people just complain about having to scroll down to the recipe). :D I’ve had such bad luck with monkfruit sweetener in cookies so I’m really surprised that that version came out well. I hope that you’ll enjoy the coconut sugar version, too! The cinnamon is a great idea, thanks. :) Thanks a bunch for your great feedback!

  • Rachel Rothenberg says
    March 10, 2021 @ 10:12 pm

    can i do this chunky natural peanut butter that has no salt? that’s what i have on hand from trader joes. I also plan to put in monk fruit chocolate chips.

    • Erin replies to Rachel Rothenberg
      March 11, 2021 @ 2:06 pm

      I haven’t tried it but think it would work! You might want to add a bit of salt.

  • Judy says
    December 4, 2020 @ 7:27 am

    Do you know how many calories these have? I’d love to make these for my daughter & her husband, but I know they’re counting calories at the moment so I’d love to have that info to pass along. Thanks!

    • Erin replies to Judy
      February 18, 2021 @ 6:32 am

      I’m so terribly sorry for just now seeing this! It was in spam for some odd reason. :( I don’t have that info but you could use this recipe analyzer for the nutritional profile.

  • Erin says
    May 26, 2020 @ 6:45 am

    I’m sorry you wasted expensive ingredients! Did you use homemade natural peanut butter? Make any subs at all to the recipe?

  • N
    May 13, 2020 @ 8:56 pm

    Awesome recipe.
    I put 85% pascha chocolate chips in the second batch.
    I made them for the man gang my hubs works with today.
    Thanks, I’ll be following.

    • Erin replies to N
      May 15, 2020 @ 1:58 pm

      You’re welcome! I’m glad to hear that you’ll be following and that you liked the cookies. :) I hope that your husband’s man gang liked them. :D Thanks for your comment.

      • N replies to Erin
        May 15, 2020 @ 7:27 pm

        You are welcome!
        I am trying these with a different nut butter, now.

        • Nancy Cherven replies to N
          December 22, 2020 @ 7:36 pm

          If I make a double recipe, will I have to alter quanties of any of the ingredients?
          Or just do two separate batches…either way I’m good with..thanks!

        • Erin replies to Nancy Cherven
          December 22, 2020 @ 7:52 pm

          Nothing to alter! Just mix it all together in 1 bowl. :)

  • Erin says
    May 9, 2020 @ 9:44 am

    I’m glad they were still tasty! But yes, they were darker and didn’t spread because Jif Natural isn’t just peanuts. It has molasses, fully hydrogenated vegetable oils, mono and triglycerides. You have to use the kind with just peanuts and salt. No added fat and sugar. Try that and they’ll work better. :)

  • JP
    March 29, 2020 @ 5:36 pm

    Best GF peanut butter cookies on the planet 😜 I used KIRKLAND brand PB and everything else exactly as prescribed. Sooo easy and only 5 ingredients! Their BEST feature is the first thing you taste is PEANUT, not SUGAR, which is what happens with commercially produced cookies or recipes that use refined sugar. I made a double recipe last night – 16 cookies – and there are only 3 left! 😦

    • Erin replies to JP
      March 30, 2020 @ 8:21 am

      I love this comment! Thanks so much. It made my week. :D I spent forever on this recipe so it’s nice reading things like this. And it’s great to know that Kirkland brand peanut butter works. I hate recommending homemade but it’s all that worked for us (but I live in Germany and have different brands here). Thanks a ton for your comment! I hope you’ve got a few cookies left. ;)

      • JP replies to Erin
        March 31, 2020 @ 10:00 pm

        Just made another TRIPLE recipe 😛😜🤪

        • Erin replies to JP
          April 1, 2020 @ 1:10 pm

          Haha. Well that’s efficient! :D I’m glad you liked them enough to make them again already!

  • Kelsey
    January 25, 2020 @ 11:56 pm

    I’ve made this recipe at least 3 times in the last 2 months. Can’t seem to get enough, and the simplicity is as addictive as the actual taste! Thank you so much!

    • Erin replies to Kelsey
      March 4, 2020 @ 1:51 pm

      I’m so sorry for just now seeing your comment! It somehow landed up in spam. :( I’m so glad that you liked the cookies! I have a hard time getting enough of these, too. ;) Thanks a ton for your feedback.

  • Kitty
    December 21, 2019 @ 12:39 am

    Forgot to rate!

    • Erin replies to Kitty
      December 30, 2019 @ 12:48 pm

      Thanks for leaving another comment to rate it! :D

  • Kitty says
    December 21, 2019 @ 12:38 am

    These are so delicious! I tried them today adding Stevia sweetened-chocolate chips and they’re great! I like a smaller cookies, so I make 20 cookies with this recipe and bake 12 min.(did not change the baking time much to make a smaller cookie). I also use half the salt required.

    Thank you for what has become a favorite cookie for us!

    • Erin replies to Kitty
      December 30, 2019 @ 12:48 pm

      You’re welcome! I’m so glad that it’s a favorite for you. :) And good to know about the baking time for the smaller cookies! Thanks for sharing. I bet chocolate chips are delicious in these! Thanks for your comment (and sorry for my slow reply). :)

  • Flygirl says
    December 9, 2019 @ 4:18 am

    Recipe was terrific. I took to heart the suggestion to add more salt and was glad I did. And I didn’t quite have enough coconut sugar so I substituted in just a small bit of brown and they turned out just fine.

    • Erin replies to Flygirl
      December 14, 2019 @ 8:58 pm

      That’s great! I’m so glad that it worked out well for you. :) Thanks for your feedback!

  • Sandra Belcher says
    November 11, 2019 @ 4:18 am

    I just wanted to add some tips for how I made these. I used store bought peanut butter. Instead of coconut flour, I used 1/2 cup of organic cane sugar and 1/4 cup of packed brown sugar. Everything else was dead on, and they turned out wonderfully. They spread evenly, were not flat, and they were delicious! Thanks for the recipe!

    • Erin replies to Sandra Belcher
      November 11, 2019 @ 7:55 pm

      You’re welcome! I’m so glad that you liked them. :) What brand of peanut butter did you use? Thanks for sharing your version!

      • Sandra Belcher replies to Erin
        November 12, 2019 @ 1:15 am

        I used JIF, just the regular stuff. I normally use JIF Naturals, but for these I didn’t.

        • Erin replies to Sandra Belcher
          November 15, 2019 @ 9:03 pm

          Awesome! Great to know. Thanks for the answer. :)

  • Emily says
    September 29, 2019 @ 3:22 am

    Made with the maranatha organic PB! It is the smoothest creamiest most delicious natural PB and the recipe turned out perfect. I could not for the life of me find the beaters to my mixer so I literally mixed it with my hands. Lol. The cookies are absolutely delicious. Thanks!

    • Erin replies to Emily
      September 30, 2019 @ 12:10 pm

      Woohoo! I’m so glad that you enjoyed them! And thanks a bunch for the peanut butter tip. I’ve also made these with my hands. Quite a little hand workout. :D Thanks again for your feedback!

  • Anne Lawton
    September 7, 2019 @ 12:16 am

    I can’t wait to try these, they sound so easy and delicious.

  • Daniela says
    September 2, 2019 @ 7:49 pm

    I’m going crazy over these! They sound like my kind of treat! I know my kids will love them! Can’t wait to try them!!

    • Erin replies to Daniela
      September 12, 2019 @ 6:37 pm

      I hope you’ll enjoy them! :)

  • Leanne says
    August 20, 2019 @ 8:20 am

    Hi Erin.

    Thank you for this seemingly lovely recipe that you posted. I’m excited to try these cookies sometime soon this fall!!!

    • Erin replies to Leanne
      September 2, 2019 @ 8:51 pm

      I hope you’ll enjoy them! I’d love to hear how they come out. :)

  • Katie
    June 20, 2019 @ 5:35 pm

    MAKE THESE COOKIES IMMEDIATELY! I have been experimenting with GF baking lately, but was recently diagnosed with Celiac so knew I would need to find some delicious recipes to keep on hand. Peanut Butter cookies are a favorite of mine and these are, quite possible, my new favorite cookie OF ALL TIME. They require minimal ingredients and are so easy to make! I used Smuckers natural creamy pb and they probably didn’t spread out quite as much but cracked nicely and did spread a good amount.
    Thank you for such an easy, delicious recipe!

    • Erin replies to Katie
      June 23, 2019 @ 8:33 pm

      You’re welcome! Thank you so much for the kind review. I’m thrilled you liked them so much and thanks for the tip on Smucker’s! That’s great to know. :) Thanks again!

  • Angelica Mercieca Ciantar
    June 3, 2019 @ 11:52 am

    Just made these and they are DELICIOUS! I used a UK brand of natural peanut butter at room temp. Mixture was firm but quite oily. They did not really spread. They flattened slightly and cracked nicely and look like puffy domes lol, will retry it see how it goes next time. Apart from the shape, which I don’t mind, I’d say it was a good attempt! Thank you for all the amazing recipes!! My toddler son loves helping me bake all of them!

    • Erin replies to Angelica Mercieca Ciantar
      June 7, 2019 @ 12:53 pm

      Hello again! I’m really happy to hear that you enjoyed these, too. :) I recommend trying with homemade peanut butter! I had some strange results with store-bought. But if you like the little domes, I guess it doesn’t matter. ;) Also, I have a 19-month old boy and your comments have me excited about baking with him some day. :D Thanks again for your feedback!

  • Elizabeth Dickinson
    April 13, 2019 @ 5:26 pm

    I’ve made these cookies about a dozen times, and they are so great. I just texted the recipe to a new neighbor who I made them for and wants to make them. I add chocolate chips and dried cherries. I also scoop the batter with an ice cream scoop instead of rolling. Thank you for a truly amazing recipe!

    • Erin replies to Elizabeth Dickinson
      April 19, 2019 @ 8:57 pm

      You’re welcome! I’m so glad that you enjoyed them. :) Chocolate and dried cherries sounds delicious. Yum! Thanks for your feedback and sorry for my slow reply.

  • Justin Fernandez says
    April 5, 2019 @ 1:20 am

    Is there any way to make these Vegan? Maybe using flax egg in place of the egg? Please let me know . Ty

    • Erin replies to Justin Fernandez
      April 9, 2019 @ 6:44 pm

      I’m sorry for just now seeing your question! Hopefully you found the answer in the post (under the second picture and where it says, “Can I make these cookies vegan?”) :)

  • Olivia
    March 3, 2019 @ 4:21 am

    I looked at several GF peanut butter cookie recipes before deciding to try this one…and I’m so happy I did! The cookies are delicious; crispy on the outside, a little chewy on the inside! My dad, who does not follow a GF diet, said these cookies are the best peanut butter cookies he’s ever tasted. This recipe will definitely be saved for many future bakes in our household! Thank you!

    • Erin replies to Olivia
      March 9, 2019 @ 7:37 pm

      You’re welcome for the recipe! I’m so glad that you decided on this recipe and that they weren’t a disappointment. And wow, what a compliment from your dad! That made my day. :) Thanks for your comment and sorry for my slow reply!

  • Fiona says
    September 4, 2018 @ 8:05 pm

    I used a British store bought natural peanut butter (brand Biona) and they came out fantastic! I don’t usually mess around with recipes on the first try but this recipe is really customisable – it’s hard to go wrong with it! So I did mess around a bit but the cookies came out perfect anyway. Also super easy to make, I just dumped everything in a bowl and mixed it up with a fork. Didn’t mix up the peanut butter perfectly so I could have bursts of extra strong peanut butter flavour in my cookies. Slight crisp on the outside, chewy on the inside, and very peanut buttery! Love it! Thank you for this!

    • Erin replies to Fiona
      September 7, 2018 @ 8:51 pm

      Thanks for the tip on the brand of peanut butter you used! I’m sure that’ll help the British readers. :) And I’m so happy that you enjoyed them! I love the idea of having peanut butter bursts in there. Thanks for your feedback!

  • Despi Ross says
    September 2, 2018 @ 1:00 am

    I keep my natural peanut butter in the fridge and when I used it in this recipe, the cookies didn’t spread enough – just puffed up like little domes. If you use cold PB, I think it would be smart to press the dough ball down a hit before baking – or just make sure it’s room temp.

    Aside from my user error, they are delicious! Thank you for all the great recipes!!

    • Erin replies to Despi Ross
      September 5, 2018 @ 10:11 pm

      Thanks for the tip! I keep my homemade peanut butter in the fridge and they spread like you see in the pictures, but my peanut butter is pretty runny (like in the video). I guess it has to do with the exact peanut butter used. I’m happy that they still came out delicious. :) You’re welcome and thank you for your feedback!

  • Jennifer says
    August 14, 2018 @ 9:58 pm

    Smuckers natural peanut butter worked well!

    • Erin replies to Jennifer
      August 16, 2018 @ 8:36 pm

      Awesome! Thanks for letting me know. :)

  • Julie Holmes says
    April 3, 2018 @ 6:43 pm

    Hi. Is baking soda gluton free? My friend says it’s not. I. I’m Confused as the recipe calls for it. Please can you help. Thanks

    • Erin replies to Julie Holmes
      April 5, 2018 @ 10:54 am

      Baking soda is definitely gluten-free. Just make sure it doesn’t say something like, “Could contain traces of wheat” or something, which happens if it’s manufactured in a factory where they deal with wheat.

  • elizabeth dickinson
    February 24, 2018 @ 4:06 pm

    Just made these, and they are SO amazing. You cannot tell at all that they are dairy and gluten-free. I added chocolate chips (because, why not!), and next time I want to add dried cherries. Amazing recipe!

    • Erin replies to elizabeth dickinson
      February 25, 2018 @ 9:53 pm

      Yay! So happy you liked them. And good call with the chocolate chips. :) That’s always a good addition. Thanks for your comment!

  • Ushmana Rai
    January 6, 2018 @ 1:47 pm

    The cookies look so full of life, I wish I could take a bite!”The fact that it is gluten free yet made of peanut butter which makes it even unresistable! Thank you for sharing such an amazing recipe!

    • Erin replies to Ushmana Rai
      January 7, 2018 @ 1:44 pm

      You’re welcome! Hope you get to try them out. :)

  • MartMarie says
    December 20, 2017 @ 6:37 pm

    Hi, do you think I can replace the coconut sugar with 1/2cup honey and 1/2cup xylitol? Has anyone tried this yet?

    • Erin replies to MartMarie
      December 20, 2017 @ 8:55 pm

      Please check out the substitutions section if you haven’t already. :) Short answer is – I don’t know. Sorry about that!

  • Katie says
    December 19, 2017 @ 11:52 pm

    thoughts on how these might taste with sunbutter instead of peanut butter? My kiddos are nut free.

    • Erin replies to Katie
      December 20, 2017 @ 8:48 pm

      Check out the Substitutions section at the end of the post. :)

  • Ameena
    December 16, 2017 @ 11:54 pm

    I just made these and they’re delicious! I used 1/2 cup of honey instead of coconut sugar, added an extra egg, then chilled the batter before scooping it out. They turned out so light and fluffy!!

    • Erin replies to Ameena
      December 17, 2017 @ 9:20 pm

      I’m so happy you enjoyed them! And that’s awesome that honey works out well. I love peanut butter and honey together so I’ll have to try that. Thanks for the feedback. :)

  • Lindsay says
    December 16, 2017 @ 1:34 am

    Ours are in the oven now! The cookie dough was DELICIOUS!
    But we used 1/2c Swerve sweetener and 1/4c coconut sugar and they aren’t spreading at ALL. I had to flatten them with a fork. When I did that I found that they very crumbly. I’m guessing this is from not using all coconut sugar?
    Either way, they will be delicious!! Thanks for an easy recipe! :)

    • Erin replies to Lindsay
      December 22, 2017 @ 2:03 pm

      So sorry for just now seeing your comment! I’ve had that same issue with low-carb sweeteners and cookie recipes. I just gave up after getting that result time after time. The dough shouldn’t be at all crumbly and they flatten a lot when you use all coconut sugar or brown sugar. I’m happy they were at least still delicious! Thanks for your comment. :)

  • Katie | Hospitable Homemaker says
    December 14, 2017 @ 12:23 am

    These are really good! Making them for the second time tonight!

  • Kimberly @ The Daring Gourmet says
    December 13, 2017 @ 6:21 am

    Those look like total perfection, I can’t wait to try these!

  • Jennifer
    December 12, 2017 @ 11:19 pm

    Thank you for the recipe, loved it! I doubled the batch and hand mixed it. I used Kirkland (Costco) peanut butter and it wasn’t too runny, but it was unsalted so I used a teaspoon of salt for my double batch. Slightly burnt the first ones in the oven as cook time was shorter than 14 mins. Will make these again!

    • Erin replies to Jennifer
      December 13, 2017 @ 4:15 pm

      I’m so happy you enjoyed them! I added a note in the recipe about the baking time. And it’s great to know that Costco peanut butter works! Thanks a ton for letting us know. I’m sure that’ll help some others wondering. Thanks again for your comment. :)

      • Kari H. replies to Erin
        April 17, 2018 @ 12:03 am

        I used Costco peanut butter also and dumped out the oil (which sits on top) after opening a new jar; I wanted a thicker peanut butter. They turned out amazing!

        These are the BEST gluten free peanut butter cookies we have ever made or eaten! Thanks for the recipe :)

        • Erin replies to Kari H.
          April 18, 2018 @ 7:56 pm

          You’re welcome! It’s great to hear from another person that Kirkland peanut butter works well. I’ve updated the post to let people know that they can also use that. Thanks so much for the tip and for your comment. :) I’m happy you enjoyed them!

  • Anna @ Crunchy Creamy Sweet says
    December 12, 2017 @ 10:33 pm

    I could eat a dozen of these cookies! So delicious!

  • Jacque Hastert
    December 12, 2017 @ 10:12 pm

    Thanks for sharing this recipe. It is hard to find good gluten-free desserts!

    • Erin replies to Jacque Hastert
      December 13, 2017 @ 4:16 pm

      You’re welcome! I hope you’ll get the chance to try them out. :)

  • Abeer says
    December 12, 2017 @ 5:34 pm

    This needs to happen soon! Yummy!

  • Catalina says
    December 12, 2017 @ 5:25 pm

    Making these cookies seems to be so easy! I am sure they are so tasty, too!

  • Paula - bell'alimento says
    December 12, 2017 @ 4:35 am

    Peanut Butter Cookies bring back such childhood memories.

  • Dee says
    December 12, 2017 @ 12:57 am

    My peanut butter-loving daughter would go crazy for these!

  • Natalie says
    December 11, 2017 @ 10:44 am

    YUM! These cookies look so good and so easy to make! I love peanut butter and it’s a great dessert I can make to my niece who can’t eat gluten. Thanks for the recipe ♥


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