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The Best Peanut Butter Cookies >> One-bowl, Gluten-free, & Delicious!

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!

 

The Best Peanut Butter Cookies >> One-bowl, Gluten-free, & Delicious!
 
Prep time
Cook time
Total time
 
A quick, easy, and delicious one-bowl gluten-free nut butter cookie recipe! See notes for vegan and low FODMAP substitutions.
Recipe type: Dessert
Cuisine: Gluten-free, Dairy-free
Serves: ~24 cookies
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F (175 C).
  2. In a large mixing bowl, add Pamela’s Baking Mix (or other gluten-free flour).
  3. Add salt and baking soda. Mix well with whisk or spoon.
  4. Add melted (but not hot) coconut oil, honey, and vanilla.
  5. Add the egg.
  6. Mix all ingredients thoroughly.
  7. Optional: Add chocolate chips and fold them into the mixture.
  8. 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.
  9. Bake for 7 minutes, or until the tops of the cookies are just beginning to brown but they are not yet fully cooked.
  10. 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.
  11. Remove from the oven and allow to cool for 5 minutes before gently separating cookies from the pan with a spatula.
  12. Cool cookies on a drying rack or plate.
  13. Enjoy!
Notes
Substitutions:
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!

► don’t forget to give this recipe a share!

With love and gratitude, ❤ Jamie

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Reader Love

Jamie has celiac disease down to a science!

-Rachel

2019-07-14T13:44:39-07:00

-Rachel

Jamie has celiac disease down to a science!

A fresh perspective on gluten-free with tips that are easy to implement!

-Lucas

2019-07-14T13:53:33-07:00

-Lucas

A fresh perspective on gluten-free with tips that are easy to implement!

The best GF info and ideas out there, especially if you travel! Wonderful pictures, as well.

-Ross

2019-07-14T13:54:34-07:00

-Ross

The best GF info and ideas out there, especially if you travel! Wonderful pictures, as well.

I feel like can travel spontaneously again. Thank you!

-Priska

2019-07-14T13:55:08-07:00

-Priska

I feel like can travel spontaneously again. Thank you!

I love the vibe - so positive and uplifting!

-Ashley

2019-07-14T13:55:43-07:00

-Ashley

I love the vibe - so positive and uplifting!