Do you ever find yourself experimenting in the kitchen and stumble upon the best version of a dish that you’ve ever had? Well, that’s the case with these delicious gluten-free nut butter cookies! While I chose to make this particular batch with peanut butter, this recipe is equally delicious with sunflower seed butter, almond butter, and other nut butters. It’s great to have a versatile recipe ready-to-go when you need it!
Here’s why you’ll want to give this recipe a try – it is:
- Quick and easy
- Requires only one bowl
- Uses 8 ingredients
- And takes 30 minutes from start to finish!
Bonus: These cookies are naturally sweetened with honey and are dairy-free since we use coconut oil. Can we call it healthy yet?
I bet you’re anxious to whip up a batch – let’s get started!
- 1¼ cups (160 grams) Pamela's Baking Mix (or other gluten-free flour)
- 1 cup (250 ml) peanut butter
- 4 shakes salt (a little less than ¼ tsp)
- ¾ tsp baking soda
- 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
- Preheat oven to 350 degrees F (175 C).
- In a large mixing bowl, add Pamela’s Baking Mix (or other gluten-free flour).
- Add salt and baking soda. Mix well with whisk or spoon.
- Add melted (but not hot) coconut oil, honey, and vanilla.
- Add the egg.
- Mix all ingredients thoroughly.
- Optional: Add chocolate chips and fold them into the mixture.
- 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.
- Bake for 7 minutes, or until the tops of the cookies are just beginning to brown but they are not yet fully cooked.
- 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 inside.
- 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.
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.
Did I mention that the dough tastes like peanut butter mousse? This recipe just keeps getting better…
Leave a comment to update us on your recent baking experiences, and tag #vibrantlygfree on social media to show off your creations!
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With love and gratitude, ❤ Jamie