Classic Gluten Free Peanut Butter Cookies 

Just four ingredients to make these nutty, buttery, creamy peanut butter cookies. They're completely flourless, making them both gluten free and grain free. They're soft and chewy and the perfect peanut butter flavour. Plus, they couldn't be easier to make!

A fun story about these cookies is I first made them when I was a teenager. At the time I wasn't vegan, so I used an egg, and white sugar. I remember making up a song about them so I could always remember the recipe, it went.. "cuppa, cuppa, egg, peanut butter cookies" which stood for one cup (cuppa) sugar, one cup peanut butter, and an egg, peanut butter cookies. Weirdly enough I can still here the melody, thankfully you can't hear my singing along to it right now ;) I also changed the recipe as I grew older and wiser, by reducing the sugar in half, and after going vegan replacing the egg with flax meal. But the song remains, and I will ever forget this easy, and delicious peanut butter cookie recipe.

 

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Why You'll Love these Cookies

They're just 4 ingredients!

Flourless, grain free, lower in sugar, and packed with peanut butter goodness. 

Incredibly easy to make. Perfect to make with kids or if you're not comfortable with baking!

Customizable! You can switch the peanut butter for almond butter for a delicious almond butter cookie. 

 

What You'll Need

Peanut butter is the star of the show here. I personally prefer an all natural, no added sugar peanut butter, to keep these nutty and less sweet.

Granulated sugar. I pretty much always opt for coconut sugar. While coconut sugar is still a sugar and in fact still contains the same amount of calories and sugar as white refined sugars,  coconut sugar does have a lower glycemic index, and a small boost of trace minerals in comparison to white sugar. For me those benefits make it worth it.

Flax meal for the binder. 

Baking soda and salt. 

Any mix-in's you might like would be a great addition like chocolate chips, chopped peanuts if you like it crunchy, or sesame seeds!

 

Substitutions

I've made these with almond butter instead of peanut butter and it works wonderfully! While I haven't tried other nut or seed butters, I don't see why they wouldn't work as well. Just keep in mind - sunflower butter mixed with baking soda will make the cookies turn green. Crazy, I know. So unless you're cooking for a special green holiday, skip the sunflower butter on these ones. 

Switch the coconut sugar for any granulated sugar you prefer. 

 

Next up try these Classic Chocolate Chip Cookies!

 

Peanut Butter Cookies

Recipe makes 12 cookies

Macros per cookie:

171 cals - 11g fat - 13g carbs - 5g protein 

 

Ingredients:

• 1 cup peanut butter 
• 1/2 cup coconut sugar
• 2 tbsp flax meal + 6 tbsp water (flax "egg")
• 1/2 tsp baking soda

 

Instructions:

1. Preheat the oven to 350 F and line a baking tray with parchment paper.
2. Add the flax meal and water to a small bowl, mix and set in the fridge to gel, 5 minutes.
3. Add to a mixing bowl nut butter, coconut sugar, flax "egg" and baking soda.
4. Fold everything together well.
5. Roll into 12 cookies and press each cookie mound down slightly. 
6. Bake for 8 minutes or until browning at the edges.
7. Because these have no flour, you'll need to allow them to cool before removing from the tray or they might break.
8. Enjoy!

 

Let us know in the comments how these cookies went for you!