They are back. The most delicious healthy peanut butter cookies that tastes like a peanut butter cup and peanut butter cookie dough has a baby. Plus, they’re grain-free, gluten-free, dairy-free, naturally sweetened, and made in a bowl. BOOM!
I made these grain-free peanut butter cookies in 2020 and they became AK classics instantly. I mean, these cookies are just ridiculously good and filled with peanut butter flavor. I love that they are thick, fudgy, doughy in the middle, and have a chewy texture. You will fall in love, I promise.
Bake a serving or two and freeze some for later so you can enjoy them for weeks and even months! If you’re a PB lover like me, you’ll want these babies always on hand.
Looking for more tips and tricks to make the best cookies ever? Download our FREE Printable Ultimate Guide to Baking Cookies and use it again and again when the cookie cravings arise!
Ingredients in grain-free peanut butter biscuits
The great thing about these delicious, grain-free, gluten-free, healthy peanut butter biscuits is that they are naturally sweetened and only need a little bit of oil for the perfect amount of moisture. They are puffy, slightly soft and chewy and absolutely delicious without dairy products or gluten. Here’s what you need:
- Natural Creamy Peanut Butter: Make sure the peanut butter you are using is dripping nicely and has only peanuts + salt as ingredients. I love using Wild Friends’ creamy peanut butter – use code ‘AMBITIOUS15’ for 15% off your order!
- Coconut oil: All you need is a little coconut oil to add moisture to your biscuits and maintain the doughy center. You can also use melted butter or melted vegan butter if you’d like.
- Coconut blossom sugar: Naturally sweeten these peanut butter cookies with coconut sugar. Brown sugar works too, but I love how coconut sugar gives these a hint of caramel flavor.
- Egg: You only need one egg for these cookies. I haven’t tested them with a flax egg, but please let me know if you try.
- Vanilla extract: for delicious taste. Find out how to make your own in this tutorial!
- Almond flour & coconut flour: We use a mixture of almond flour and coconut flour to keep these peanut butter cookies grain and gluten free. Plus, they give the biscuits a boost of healthy fats! Be sure to use a fine, blanched almond flour (no almond flour).
- Baking staples: Don’t forget baking soda and salt!
- Dark chocolate: Don’t hesitate to chop your favorite bar, 2.5 oz dark chocolate or dark chocolate chips (non-dairy or vegan if you wish!)
- Optional: Unusual maldon salt (or sea salt) to sprinkle over.
How to Make These Gluten Free Peanut Butter Cookies
The best part about this simple, healthy peanut butter cookie recipe is that it can be made with a bowl and only takes about 30 minutes.
- Prepare your pan. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the wet ingredients. Mix the peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract until everything is well mixed, smooth and creamy.
- Add the dry. Next add almond flour, coconut flour, baking powder and salt; stir with a wooden spoon until everything is well mixed. Fold in the chocolate chips.
- Scoop and bake. Use a cookie scoop to drop the batter onto the prepared baking sheet and place the batter 2 inches apart. Bake for 9-12 minutes.
- Top, cool & enjoy! As soon as the cookies come out of the oven, sprinkle them with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes before placing them on a wire rack to cool. Then devour!
Tips for creating and customizing
As always, the best way to ensure these healthy peanut butter cookies turn out amazing is to follow the recipe carefully. Here are some tips to make them perfect every time:
- Do not use substitutes. Almond flour should not be substituted for any other flour, nor should you try substituting for the coconut flour. These healthy peanut butter cookies are perfect just as they are!
- Wrap up your almond flour. You can package the almond flour just like you would with brown sugar. It makes all the difference! However, DO NOT wrap your coconut flour.
- Use a room temperature egg. This will ensure that the coconut oil doesn’t curdle and the cookie dough becomes super lumpy. Simply place your egg in a bowl of warm water for a few minutes or run warm water over the egg for a minute to bring it to room temperature.
- Add our favorite mix-ins. I love these grain free peanut butter cookies with chocolate chunks or chips, but feel free to leave them out, add chopped walnuts, M & Ms / chocolate candies, or make a chocolate drizzle instead. Or if you’re feeling really adventurous, chop up some peanut butter cups and fold them in the batter for pb cup cookies. YUM.
What Makes These Peanut Butter Cookies Healthy?
Traditional peanut butter cookies, while delicious, are usually baked with butter and refined sugar. We’re making these peanut butter cookies healthier by:
- Use natural peanut butter and just a little bit of coconut oil for moisture. This makes them dairy-free.
- Bake with almond and coconut flour to make them grain-free, gluten-free, and full of healthy fats.
- Also, keep them low in carbohydrates with the almond and coconut flour mixture instead of using oatmeal.
How to Store and Freeze These Healthy Peanut Butter Cookies
Store these cookies in an airtight container at room temperature for 1-2 days, then put them in the refrigerator or freezer. Learn exactly how to freeze the cookie dough or the baked peanut butter cookies in this tutorial!
More grain-free goodies you’ll love
Get all of our awesome grain-free desserts here!
Hope you love these healthy, grain-free peanut butter cookies as much as we do. If you make them be sure to leave a comment and rate the recipe below! We appreciate you. xo.
Grain Free Peanut Butter Chocolate Chip Cookies
Decadent, Grain Free, Healthy Peanut Butter Cookies that cook in a bowl in under 30 minutes. Packed with healthy fats from natural peanut butter made from almond flour and coconut flour, these incredible dairy and gluten free peanut butter cookies are the perfect treat for kids and adults alike! Ready in less than 20 minutes.
- Wet Ingredients:
natural creamy peanut butter (only peanuts and salt as ingredients)
- 2 1/2
melted and cooled coconut oil (or melted butter or melted vegan butter)
Coconut blossom sugar
Egg, at room temperature
- Dry ingredients:
packaged fine blanched almond flour
Coconut flour (do not pack)
(2.5 ounce) dark chocolate bar (72% minimum), coarsely chopped * (or about 1/3 cup chocolate chips)
- Fancy Maldon salt (or sea salt) to sprinkle over
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, add the peanut butter, melted and cooled coconut oil, coconut sugar, egg, and vanilla extract. Mix until everything is well mixed, smooth, and creamy.
Add the almond flour, coconut flour, baking powder and salt; mix with a wooden spoon until well mixed. Fold in the chocolate chips.
Use a cookie scoop to drop the batter onto the prepared baking sheet and place the batter 2 inches apart. Bake for 9-12 minutes. As soon as the cookies come out of the oven, sprinkle them with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes before removing. Makes 10 cookies.
* To make these dairy-free, be sure to use dairy-free or vegan chocolate.
I do not recommend using any other flours than what I have listed in the recipe. I only tested the way it is. Oatmeal can work well for the coconut flour, but as mentioned I didn’t test it.
For instructions on how to store and freeze, see the full post.
Servings: 10 cookies
Serving size: 1 biscuit
Saturated fatty acids: 5.5 g
Fiber: 3.8 g
This post was originally published on July 2, 2020 and republished on January 10, 2022.