These gluten-free peanut butter cookies are a go-to whenever I want something sweet, simple, and satisfying. Made with pantry staples like peanut butter, almond flour, and maple syrup, they’re soft, chewy, and come together in just minutes.
If you’re looking for healthy peanut butter cookies that don’t taste overly sweet, this recipe strikes the perfect balance while still delivering that classic peanut butter cookie flavor. Does it get any better?!
Why You’ll Love These Gluten-Free Peanut Butter Cookies
These almond flour peanut butter cookies are naturally gluten-free, dairy-free, and sweetened with maple syrup instead of refined sugar.
Peanut butter provides healthy fats and a little protein to help make these cookies more satisfying, while almond flour adds fiber, healthy fats, and a soft texture that keeps every bite tender. The result is a simple gluten-free cookie recipe that’s easy enough for a weekday baking project but delicious enough to share with friends and family.
A Simple, Healthier Peanut Butter Cookie Recipe
One of my favorite things about this recipe is how approachable it is. You only need a handful of ingredients and about 20 minutes from start to finish.
Whether you’re looking for an easy gluten-free dessert, a naturally sweetened treat, or soft and chewy peanut butter cookies made with almond flour, these cookies check all the boxes. They’re perfect alongside an afternoon coffee, packed into lunchboxes, or enjoyed whenever a sweet craving hits. Hope you love ‘em!
Ingredients You’ll Need:
- Pasture-raised egg
- Maple syrup
- Melted coconut oil
- Vanilla extract
- Organic peanut butter (no added sugar, I like Santa Cruz)
- Almond flour
- Cinnamon
- Baking soda
- Flakey sea salt
How To Make Gluten-Free Peanut Butter Cookies
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These gluten-free peanut butter cookies come together with simple pantry staples and bake up soft, chewy, and perfectly satisfying whenever you’re craving something sweet.
- Prep the oven and baking sheet. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dough. Whisk together the wet ingredients, then fold in the almond flour, cinnamon, and baking soda until a soft dough forms.
- Scoop and shape. Portion the dough onto the baking sheet, then use a fork to create the classic crisscross pattern on top of each cookie. Finish with a sprinkle of flaky salt, if desired.
- Bake until golden. Bake for 8–12 minutes, or until the edges are lightly golden brown.
- Cool and enjoy. Let the cookies cool on the baking sheet for about 10 minutes before serving so they set up perfectly.
Recipe Substitutions & Questions
These simple substitutions and swaps make it easy to customize these Gluten-Free Peanut Butter Cookies based on what you have on hand or your dietary needs.
- Peanut Butter: Natural, no-added-sugar peanut butter works best here. You can substitute creamy almond butter or cashew butter, though the flavor and texture will vary slightly.
- Almond Flour: I recommend sticking with finely ground almond flour for the best texture. Almond meal will create a denser, more rustic cookie.
- Maple Syrup: Honey can be used in place of maple syrup in equal amounts, though it will add a slightly different flavor and sweetness level.
- Coconut Oil: Melted butter or ghee can be substituted for the coconut oil if dairy is not a concern.
- Egg: I have only tested this recipe with a regular egg, so I can’t guarantee results with an egg substitute.
- Cinnamon: Feel free to omit the cinnamon or add an extra pinch if you enjoy a warmer spice flavor.
- Flaky Sea Salt: Optional, but highly recommended. The flaky salt helps balance the sweetness and enhances the peanut butter flavor.
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FAQs
Are these gluten-free peanut butter cookies healthy?
These gluten-free peanut butter cookies are made with simple ingredients like peanut butter, almond flour, and maple syrup, which provide healthy fats and a more balanced source of sweetness than many traditional cookie recipes. While they’re still a dessert, they’re a great option when you’re looking for a satisfying homemade treat made without gluten, dairy, or refined sugar.
Why do peanut butter cookies have fork marks?
Traditional peanut butter cookie dough tends to be thicker and denser than many other cookie doughs, so pressing the tops with a fork helps flatten the cookies before baking. The classic crisscross pattern also helps the cookies bake more evenly while giving them their signature look.
Can I freeze gluten-free peanut butter cookies?
Yes. Once the cookies have cooled completely, transfer them to an airtight container and freeze for up to 3 months. Allow them to thaw at room temperature before enjoying. This is a great option if you like keeping homemade cookies on hand for quick snacks or desserts.
Why are my peanut butter cookies dry or crumbly?
Peanut butter cookies can become dry if they’re overbaked or if too much almond flour is added. For the best texture, measure carefully and remove the cookies when the edges are lightly golden brown. They will continue to set as they cool, creating a soft and chewy center.
Can I substitute almond butter for peanut butter?
Yes, creamy almond butter can be used in place of peanut butter if preferred. The flavor will be slightly different, but the cookies should still bake up soft and chewy. Just be sure to use a natural, drippy nut butter with a consistency similar to the peanut butter called for in the recipe.
More Gluten-Free Peanut Butter & Cookie Recipes You’ll Love
- Peanut Butter Blossoms
- Healthy Homemade Nutter Butters
- Chocolate Chip Cookie Skillet (Gluten-Free)
- Peanut Butter Balls (Healthy!)
- Peanut Butter Protein Bars
- Salted Peanut Butter Bars
Click here to watch the reel I made of this recipe 🙂
Gluten-Free Peanut Butter Cookies
Ingredients
- 1 pasture-raised egg
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup organic peanut butter, (no added sugar, I like Santa Cruz)
- ¾ cup almond flour
- Cinnamon, a few pinches
- ¼ teaspoon baking soda
- Flakey sea salt, to top
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, maple syrup, melted and cooled coconut oil, vanilla extract, and peanut butter until smooth.
- Add the almond flour, cinnamon, and baking soda. Fold until fully combined, pressing out any clumps of almond flour as needed.
- Using a cookie scoop or two spoons, portion the dough onto the prepared baking sheet to make 12 cookies.
- Use a fork to gently flatten each cookie. Rotate the fork 90 degrees and press again to create the classic crisscross pattern. Sprinkle with flaky salt, if desired.
- Bake for 8–12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before serving.
To Store:
- Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- For longer storage, freeze in an airtight container for up to 3 months and thaw at room temperature before enjoying.
Notes
- Peanut butter: Substitute creamy almond butter or cashew butter.
- Almond flour: Almond meal can be used, but the cookies will be denser.
- Maple syrup: Substitute honey in equal amounts.
- Coconut oil: Use melted butter or ghee if dairy-free is not needed.
- Cinnamon: Omit or add extra to taste.
- Flaky sea salt: Optional, but recommended for flavor.
Your recent baking including the peanut butter blossoms are way too loaded with sugar- sickly sweet. This kinds of recipe and baked goods please! Perfect amount which is very, very little…cornbread too- way too sweet a recipe. Bring it back around girl!
Hi Hayley! Thank you for the feedback — I have loads of low-sugar recipes and desserts on my site, but made these peanut butter blossoms to be a classic Christmas cookie. Let’s see how I can rework the recipe to provide a low-sugar alternative as well! xx Rachael
I ADORE all of your peanut butter cookie recipes and have made them all countless times. Lately I’ve been making these omitting the flakey salt and puddling globs of organic peanut butter & Italian Bionaturae cane sugar free strawberry preserves atop for an addictive pb & j version. So delicious!
I actually prefer your vegan peanut butter cookie mix you use for your Nutter Butter recipe and have been shaping that ‘dough’ into this cookie shape. I have also made flatter, giant, single serve peanut butter cookies referencing that recipe. For some reason these can turn out tough, dry, and crumbly, with raw centers. The Nutter Butter ones are always so soft, fluffy, and totally addictive. Maple syrup plus peanut butter is heaven!
Be mindful that, as with all baking, the ingredients should all be room temp to have these bake up properly! When they do turn out right, they are beautiful. The telltale sign of an accomplished baker is that there are no discrepancies, every time the cookies should turn out EXACTLY the same and perfect. These do not so you may need to do some work on your skills. Delicious & nutritious however.
Be mindful that, as with all baking, the ingredients should all be room temp to have these bake up properly! When they do turn out right, they are beautiful. The telltale sign of an accomplished baker is that there are no discrepancies, every time the cookies should turn out EXCTLY the same and perfect. These do not so you may need to do some work on your skills. Delicious & nutritions however.
I can’t thank you enough for all of your delicious recipes. I have so much nostalgia wrapped around cookies & treats I loved growing up but absolutely have to eat clean for many chronic health reasons. Your site I always come home to and at last do not feel discouraged because I ‘have’ to eat clean yet love good, real food and slightly sweet (no refined white sugar) desserts so much. Can’t wait for your holiday posts! Thank you, thank you, thank you🙏🏻🙏🏻🙏🏻
P.S. Thinking that chuck roast would be dreamy next to your mashed potatoes & broccolini- HA lyrical, I know.
I’m addicted!…however only got 5 or 6 cookies out of one batch. Used Maranatha (organic peanuts & salt only) but mine were a touch dry and crumbly- not that it stopped me from devouring them all or anything;) Any clues on what I may be doing wrong? I flattened the dough with my hands too, as a cookie scoop and pressing down with a fork didn’t seem to do it. Just checking out your pictures and yours look perfect so thought I’d ask!
Love all you do but just a quick request since I’m a clean eating girl with a dirty food mind😉Could you please develop some more desserts & treats that are not solely based on nut butters (and chocolate)..? Need some cookies, cakes, etc, retro-style, so I’m not seduced into jumping the counter at a local boutique bakery because I’m dying for a nostalgic sweet treat! Cut out cookies, sugar cookies, biscotti, even birthday cake, etc- you know the deal from when we were growing up! Whole sleeves of Pepperidge Farms cookies and Entenmann’s everythingggggg. And I’m with you 💯 btw, summertime gas station ice cream treats WERE IT growing up!!🍦😋