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

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!

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 USM Scale 1x2x3x

• 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

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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 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

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