Flourless Peanut Butter Cookies (Gluten-Free)

A long-time favourite recipe of mine and boasting just three main ingredients, these flourless peanut butter cookies couldn’t possibly be more delicious… or easier to make!  A cookie which is crispy on the outside yet soft and moist on the inside, this recipe creates that perfect baking combination.

Without any of the butter, margarine, oils or hydrogenated fats that so many classic “peanut butter cookies” require, this is pure peanut butter heaven – in cookie form!  They are also wheat, gluten and dairy-free.

Coconut Sugar (also known as “Coconut Palm Sugar”) is made from the sap of the coconut palm tree.  It has a Glycaemic Index score of 50, which is MUCH lower than that of refined white sugar, brown sugar and honey, and is also a good source of the essential minerals iron, zinc, calcium and potassium.

Thanks to coconut sugar’s lower GI, combined with the protein and healthy fats from the peanut butter in these cookies, you’ll get the decadent, delicious, sweet taste of traditional cookies, without the classic “highs” and “lows” that regular refined sugar and white flour filled cookies brings.

For the countless health benefits of peanuts (and peanut butter), and why, and more importantly how, you can enjoy it without piling on the pounds, see my Healthy Homemade Peanut Butter blog post HERE.

These cookies are a perfect healthy option if you’re in need of a sweet treat mid-afternoon, or paired with a herbal tea to satisfy those all too common late-night cravings.  Whatever the reason, find your excuse and get baking as they’re absolutely delicious! 😉


Makes 12-15 cookies


1 cup natural peanut butter (smooth OR crunchy)
3/4 cup coconut sugar
1 egg
½ tsp. vanilla
¼ – ½ tsp. salt (¼ if peanut butter is already salted, ½ tsp. if using unsalted)
Dark chocolate chips (optional)
Fine sea salt or sea salt flakes – for sprinkling


Preheat the oven to 180 °C/ 356°F. Line 2 baking trays with baking paper (do not grease or spray with oil). Place all the ingredients (apart from the optional chocolate chips) in a medium-sized mixing bowl. Using an electric hand beater or beating by hand with a spoon, mix until everything is completely combined to form a dough. If using chocolate chips, add them and mix through at this point. Form the dough into balls (each measuring 2 level tbsp dough) and place on the prepared baking trays. Press down on each ball lightly with the back of a fork.

Bake for 10–12 minutes or until just browned. Sprinkle a small amount of fine sea salt onto each cookie when they come out of the oven. Allow to cool for 5 minutes on the baking tray, before transferring to a wire rack to cool completely. Enjoy! xx

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