Gluten Free Peanut Butter Cookies

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5 from 5 reviews

Gluten Free Peanut Butter Cookies are also dairy free, refined-sugar free, and absolutely delicious. Chewy and soft, they melt in your mouth leaving you with a pure and simple peanut butter flavor.

Adapted from "The No-Sugar Dessert and Baking Cookbook " by Ysanne Spevack.


  • 1 cup (250 g) sugar-free crunchy peanut butter
  • 3/4 (100 g) cup raw coconut sugar (or coconut crystals)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 1 egg, lightly beaten


  1. Preheat the oven to 350° F (180° C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, add all the ingredients and mix well with a wooden spoon or spatula to form a smooth dough.
  3. Scoop one heaping tablespoon of dough at a time and roll it in between your hands. Place the small balls of dough on the baking sheet, spaced about 2 inches (5 cm) apart. Flatten the balls with a fork in a criss-cross pattern, or simply press down with your hand.
  4. Bake in the preheated oven for 10-12 minutes, or until risen and brown.
  5. Leave to cool on the baking sheet for 5 minutes, then transfer onto a rack to cool completely. The cookies are still soft to the touch when you take them out of the oven, they become crisper as they cool.
  6. Store in an airtight container.


We use organic products, that is our preference. You can choose any product you like, the cookies will still be delicious.

They won't last long, but in case, they last for 3-4 days in an airtight container without losing thier beautiful texture.

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