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    Home » Baking

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

    Published: May 15, 2018 · Modified: Feb 18, 2023 by Jamie · This post may contain affiliate links · Leave a Comment

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    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!

    If you're new to a gluten-free diet, be sure to check out our fan favorite gluten-free tips post!

    This recipe is:

    • Quick and easy
    • Requires only one bowl
    • Uses 8 ingredients
    • Gluten-free and dairy-free
    • Naturally sweetened with honey
    • And takes 30 minutes from start to finish!
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    The Best Peanut Butter Cookies >> One-bowl, Gluten-free, & Delicious!

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    A quick, easy, and delicious one-bowl gluten-free nut butter cookie recipe! See notes for vegan and low FODMAP substitutions.

    • Author: Jamie Prosper, Vibrantly g-Free
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 mins
    • Yield: ~24 cookies
    • Category: Dessert
    • Cuisine: Gluten-free, Dairy-free

    Ingredients

    Units Scale
    • 1 ¼ cups (160 grams) Gluten-free flour
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 cup (250 ml) peanut butter
    • 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). In a large mixing bowl, add gluten-free flour, baking soda, and salt. Mix well with whisk or spoon.
    2. Add melted (but not hot) coconut oil, peanut butter, honey, vanilla, and egg. Mix all ingredients thoroughly. Optional: Add chocolate chips and fold them into the mixture.
    3. 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.
    4. Bake for 7 minutes, or until the tops of the cookies are just beginning to brown but they are not yet fully cooked.
    5. 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, gooey inside.
    6. Remove from the oven and allow to cool for 5 minutes before gently separating cookies from the pan with a spatula. Cool cookies on a drying rack or plate. 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 you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

    Did I mention that the dough tastes like peanut butter mousse? This recipe just keeps getting better...

    Do you need to add these gluten-free ingredients to your pantry?

    Check out our Shop, with 100% Gluten-free and Celiac-Safe products we use every day.

    Don’t take our word for it, try this recipe yourself! And when you do, share your creation on instagram and be sure to tag #vibrantlygfree .

    With love and gratitude, ❤ Jamie

    Save this recipe on Pinterest by clicking the 'save' button in the top left corner of the picture below:

    Gluten Free Peanut Butter Cookie Recipe PINs

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    About Jamie

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    After a celiac diagnosis, I went from a food lover to eating because I had to. Then, with the help of this blog and community, I re-worked my life and my recipes to love food again. Thank you for being here.

    More about my journey →

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    More about my journey →

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