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Home Recipes Desserts Cookies
★★★★★ 5 from 5 Reviews

The Best Peanut Butter Cookies

15 mins
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes
June 19, 2017 (Updated: March 2, 2022)
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This is a side view of a stack of peanut butter cookies sitting on a white counter and a white background. One cookie leans against the stack of cookies.
Only FIVE ingredients for these dense and delicious gluten free peanut butter cookies! They’re flourless, refined sugar free and so easy to make!

Give me a HECK YEAH if you love peanut butter cookies!!! WOOT WOOT. Ok, I mayyy have a bit of a peanut butter problem. Well, that’s if you think finishing one jar of peanut butter every day or two is a problem. In that case maybe we shouldn’t be friends. Be cool, like don’t be all like… uncool…

This is a close up image of a cookie with fork imprints and salt on top. More cookies are in the corners of the image. The cookie sits on a white background.

Aaand Jaryd helps polish off those jars too so it’s not like it’s me ALONE eating all that peanut butter… just most of it. 

I thought to myself, “hey, maybe my peanut butter consumption would be more well received if I put it in things as opposed to just eating it straight from a spoon.” 

This is a side view of a a line of cookies leaning against a glass of milk. The cookies and milk are sitting on a white counter and a white background.

A lot of my first peanut butter cookie attempts were really dry and crumbly. They were great for dipping in milk, but they left your mouth a bit… parched. I was actually kind of bummed because in the process of getting this recipe just right, I’ve used a heck of a lot of peanut butter leaving less for my spoon. 

Ingredients for gluten free peanut butter cookies:

  • eggs
  • coconut sugar
  • natural peanut butter
  • vanilla extract
  • sea salt

How to make refined sugar free peanut butter cookies:

Use an electric mixer to mix together the eggs and coconut sugar. Add the peanut butter, vanilla, and sea salt. Whisk again until the batter turns thick and sticky.

This is an overhead view of a glass bowl with peanut butter cookie dough in it. The bowl sits on a white counter.

On a lined baking sheet, use an ice cream scooper (for big cookies) to scoop six mounds per sheet. 

Because this cookie dough is super sticky, I came up with an easy method to get those traditional criss-cross marks on top. Woot woot!! Get a small cup of water and dip your fork into the water. Use the wet fork to make a criss-cross imprint with the back of the fork. 

This is an overhead image of raw peanut butter cookie dough on a baking sheet lined with parchment paper. The cookies have fork imprints and salt sprinkled on top. The baking sheet is on a white and tan background.

I’ve also used my kid’s toy dinosaurs to make dinosaur footprints instead of fork imprints and they were so fun and so well-received 🙂

Bake in the oven for 10 minutes and then transfer to a cooling rack. 

This is an overhead image of a peanut butter cookie sitting on top of a glass of milk. The milk sits on a white counter with more peanut butter cookies blurred in the background. The cookie has fork imprints and salt sprinkled on top.

More gluten free cookie recipes to try:

  • Chewy White Chocolate Gingersnap Cookies
  • Healthy Monster Cookies
  • Oatmeal Peanut Butter Cookie Bars
  • Hot Cocoa Cookies
  • Chocolate Chip Peanut Butter Oatmeal Cookies

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of peanut butter cookies on a white background. The cookies have fork imprints and are sprinkled with salt on top. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

The Best Peanut Butter Cookies

Only FIVE ingredients for these dense and delicious gluten free peanut butter cookies! They’re flourless, refined sugar free and so easy to make!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 5 reviews
Prep: 5 minsCook: 10 minsTotal: 15 mins
Print recipe Rate recipe Pin Save recipe
Servings: 12 1x

Ingredients

  • 2 eggs
  • 1 cup coconut sugar
  • 1 1/2 cup natural peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • extra kosher or sea salt for sprinkling on top

Instructions

  1. Preheat oven to 350F.
  2. Use an electric mixer to mix together the eggs and coconut sugar.
  3. Add the peanut butter, vanilla, and sea salt.
  4. Whisk again until the batter turns thick and sticky.
  5. On a lined baking sheet, use an ice cream scooper (for big cookies) to scoop six mounds onto the baking sheet.
  6. Get a small cup of water and dip a fork into the water.
  7. Use the wet fork to make a criss-cross imprint with the back of the fork.
  8. Bake in the oven for 10 minutes and then transfer to a cooling rack.
  9. Makes 10 cookies.

Tips

  • Photography by The Almond Eater

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 271
  • Sugar: 18.1g
  • Sodium: 55mg
  • Fat: 16.7g
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 22.1g
  • Fiber: 2g
  • Protein: 10.9g
  • Cholesterol: 27mg
© The Toasted Pine Nut

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Enjoy!! xo

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15 no bake desserts

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  1. AvatarChar says

    Posted on 6/17/20 at 11:56 am

    OMG.  I’ve made these SO many times for friends, family and (…mostly…) myself.  I’m pretty sure I’m keeping the entire peanut butter industry afloat right now.  Doesn’t even matter that they’re GF, everyone I’ve baked them for raves about them.  I add dark chocolate chunks just because I can and I like dark chocolate.  And since I’m the baker, I pretty much get to do what I want.  Thank you for this amazing treat!  

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/5/20 at 11:51 am

      hahaha you can me both keeping the PB industry going!! Love the idea of adding dark chocolate. I’m going to try that! xo

      Reply
  2. AvatarSusan says

    Posted on 1/28/21 at 3:28 pm

    I’m wondering if Lakanto sugar (monkfruit and erythritol) can be used instead of coconut sugar in this recipe and in all your sweet recipes? 

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/28/21 at 5:09 pm

      Hi Susan! I haven’t tested it, but I think it may work! Let me know if you experiment and how it goes! xo

      Reply
  3. AvatarKatrina Covert says

    Posted on 2/7/21 at 4:36 pm

    I’ve now made these two times and they are insanely simple and delicious. I followed the recipe exactly.  I used a cookie scoop for smaller cookies and they baked up perfectly. No need to look for another peanut butter cookie recipe and bonus this is a healthier option.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 2/7/21 at 8:30 pm

      Yay! I’m so happy you love them! You can’t go wrong with PB cookies!! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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This is a close up image of a peanut butter cookie with fork imprints and salt on top. The cookie sits on a white counter. text overlay reads "peanut butter cookies refined sugar free & gluten free."
This is a stack of peanut butter cookies with one cookie leaning against the stack. The cookies have fork imprints and salt on top. The cookies sit on a white counter with a white/grey background. Text overlay reads "peanut butter cookies refined sugar free & gluten free."