Flourless 4-ingredient peanut butter cookies – gluten-free and naturally sweetened for a cookie healthy enough to eat for breakfast!
Peanut butter is not safe in my home by any stretch of the imagination. This is where good peanut butters come to die. For multiple reasons.
Reason #1: It is spoonable. Convenient food? Don’t mind if I do! Don’t be surprised if a spoonful of peanut butter can always be found in my hand while cooking dinner. If I have emotions to eat, peanut butter is media numero uno for emotion consumption.
Reason #2: The boyfriend doesn’t eat it, which in a very nonsensical way means I need to consume it as quickly as possible in spite of the lack of competition. Am I ashamed to say one jar lasts a whole 2.5 days in my house on average – ravaged solely by yours truly? Nay, my friends…nay. This girl’s irreproachable. Shaaaaaameless!
Reason #3-1k: Versatility, spreadability, bakeability, emotional-edibility…terrific.
These gluten-free peanut butter cookies require no longer than 20 minutes total and come out very rich and tasty. Because they don’t include all-purpose flour to bind them together, the cookies are slightly crumbly, but still soft, moist and delicious!
- You can substitute almond butter (or any nut/seed butter) for the peanut butter as long as it’s well-stirred.
- If you use cane sugar for baking, you can absolutely substitute brown sugar for the coconut sugar in a 1:1 replacement.
You May Also Love:
- Chocolate-Dipped Flourless Peanut Butter Cookies
- Homemade Peanut Butter Cups
- Gluten-Free Peanut Butter Chocolate Chip Cookie Bars
- Gluten-Free Peanut Butter Chocolate Chip Cookies
Remember: when choosing your cookies, so do wisely, and do so with peanut butter.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
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Gluten Free Peanut Butter Cookies
- Preheat the oven to 350 degrees F.
- In a mixer or a mixing bowl, combine all of the ingredients until well-incorporated.
- Form 1-inch sized balls out of the dough and place them on a lightly-oiled or parchment-lined baking sheet.
- Using a fork, gently make two impressions in the dough, flattening out the balls just slightly.
- Bake for 8 to 10 minutes or to desired level of “crisp”
- Allow the cookies to cool on the cookie sheet at least 10 minutes before removing them with a spatula. Since these cookies do not contain flour, they need some time to “set up” or else they will fall apart easily. Once they are set up, they’re stable!