Gluten free peanut butter cookies

Whata weekthis has been. Crazy doesn’t begin to describe it and on top of it we got this crazy snow storm, NEMO, that actually got us bad. Well I guess not as bad as other places but never the less bad!!

Anyhow, through out these few days I have baked these peanut butter cookies, which were a saver for us. I really like the filling of a warm peanut butter cookie and a glass of milk when cold outside! 

My kids were thrilled I made them and they couldn’t believe these peanut butter cookies were gluten free. I am actually loving all of the gluten free goodies I have been baking lately and I truly don’t miss the whole wheat flour at all. I will still use it eventually but for now I am liking the oat, almond and coconut flour thus far. I think they are great to bake with.

Anyhow, I left the peanut butter cookies as is and did not use any chocolate or anything else for that matter. I also used crunchy peanut butter but just stick with the smooth kind because I think it will give you a better result.

By the way the new website will come very very soon. I am so excited to share it with you all…


Make sure you flatten the cookies with the palm of your hand before placing in the oven. Also use creamy peanut butter. I used crunchy but the results will be better with a creamy kind. Also be ware of trans fat peanut butter versions out there!

These cookies were nice and chunky. They were crispy as well :-)


Gluten Free Peanut Butter Cookies

Yield: 20 large cookies

Prep Time: 5-10 minutes

Cook Time: 12 minutes


16 oz organic peanut butter, room temperature
3/4 cups unrefined sugar
1 tsp baking soda
2 organic eggs
2 tsp gluten free vanilla extract


Preheat oven to 350Fº and line two cookie sheets with parchment and set aside.

Place peanut butter, sugar, and baking soda in a medium bowl or the bowl of a stand mixer, and mix on medium speed until well blended.  Add the eggs and vanilla and continue mixing on low just until blended... about 25 seconds.
Roll tablespoon sized balls of dough, about 1-inch in diameter, and place on the prepared baking sheet about 1 1/2 inches apart. Press the balls flat with the heal of my hand.

Bake cookies for 10-12 minutes.  Remove from the oven and allow to cool completely on the baking sheet before removing.

Recipe adapted from liv life

Nutrition facts calculated based on the recipe giving 20 cookies.

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  1. How creative. This sounds so interesting — I love shrimp and pasta and peanut sauce but would never have thought about how delicious it would all be together. Will have to try next time I have shrimp!!!

  2. wow I love the sound of this. My husband and I love anything with peanut sauce. I’m adding this to next week’s meal plan :)

  3. Hello! I found you through a mutual blogger that we follow — so glad I did! This shrimp and pasta looks wonderful and so do a lot of your other recipes that I have spent some time looking through. Take care!

  4. Celeste, thanks so much, I am glad you like my blog, I hope you get to try some of the recipes, let me know :-) Will check your blog and see what I can find :-)

  5. Mmmmmmmmmmmmm me gusta el blog y sus recetillas.


  6. Silvia, gracias chica tu blog es tambien muy bueno, vaya fotillos mas majas :-)

  7. I just made this tonight for my family as I was looking a shrimp recipe that’s a bit more unique…it was perfect! I love all the ingredients but wouldn’t of thought to mix them all so thanks for thinking of it!

    I didn’t have sesame oil but had tahini so I used that instead & added some milk & corn starch to make it more saucy without adding too much more peanut butter. It came out great!

  8. Linda, I am glad you were able to enjoy the pasta and that it turned out good for you, very smart about the substitutions :-)
    By the way I checked your blog and you have a beautiful family. You live in Puerto Rico? how jealous….

  9. I made this on the weekend and it was very tasty! Easy to make, had all the ingredients at home and my boyfriend ate it – definately a keeper!

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