The Best Peanut Butter Cookies >> One-bowl, Gluten-free, & Delicious!
Recipe type: Dessert
Cuisine: Gluten-free, Dairy-free
Prep time: 
Cook time: 
Total time: 
Serves: ~24 cookies
A quick, easy, and delicious one-bowl gluten-free nut butter cookie recipe! See notes for vegan and low FODMAP substitutions.
  • 1¼ cups (160 grams) Gluten-free flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup (250 ml) peanut butter
  • ½ cup (125 ml) honey (or agave syrup for vegan)
  • ⅓ cup (80 ml) melted coconut oil
  • 1 tsp vanilla
  • 1 egg
  • Optional: 1 cup (250 ml) chocolate chips
  1. Preheat oven to 350 degrees F (175 C). In a large mixing bowl, add gluten-free flour, baking soda, and salt. Mix well with whisk or spoon.
  2. Add melted (but not hot) coconut oil, peanut butter, honey, vanilla, and egg. Mix all ingredients thoroughly. Optional: Add chocolate chips and fold them into the mixture.
  3. Scoop dough and drop in heaping, rounded tablespoons on an ungreased baking sheet. Leave about 3 inches (7cm) between scoops to allow cookies to spread.
  4. Bake for 7 minutes, or until the tops of the cookies are just beginning to brown but they are not yet fully cooked.
  5. For 3 minutes (or until cookies are golden brown), increase the temperature to 375 degrees F (190 C); this allows the outside to crisp while maintaining a soft, gooey inside.
  6. Remove from the oven and allow to cool for 5 minutes before gently separating cookies from the pan with a spatula. Cool cookies on a drying rack or plate. Enjoy!
For vegan, replace 1 egg with ¼ cup additional peanut butter or 1 flax egg. Replace ½ cup honey with ⅓ cup maple syrup.

Any nut or seed butter can replace the peanut butter. I love making this recipe with sunflower seed butter!

For low FODMAP, replace ½ cup honey with ⅓ cup maple syrup.
Recipe by Vibrantly g-Free at