These flourless peanut butter cookies are moist and delicious. With minimal prep time and simple ingredients, they are a quick, easy, and tasty treat!
I tried making peanut butter cookies with gluten free flour and just couldn’t get a result I was happy with. They were okay, but never on par with regular cookies. Then I decided to try them without any flour at all an, voilà, they were fantastic!
I use coconut sugar instead of regular white sugar because the glycemic index for coconut sugar is slightly lower than regular sugar. If you want to use white sugar, it’s a 1:1 swap—no measurement change is needed.
My husband is a huge fan of these (he loves peanut butter) and he will eat a dozen at a time. We actually prefer them straight and simple with no chips of any kind.
I’m not a huge fan of peanut butter cookies (I don’t dislike them—they’re just okay) but I enjoy these and will usually snag a couple when I make them.
Some benefits of peanuts and peanut butter include potassium, fiber content, vitamin E (antioxidant), magnesium (good for bone building and muscle recovery), B6 (immune boosting), and zinc (also immune boosting).
If you’re on a diet that restricts beans/legumes, be aware that peanut butter is a legume—it’s not actually a nut. For those of us who already have comprised digestive systems, legumes can be pretty rough on us.
They are difficult to digest on a good day, can exacerbate leaky gut, and have some properties that can increase inflammation. So, if you fall into the “tummy trouble” category, enjoy in moderation!
FLOURLESS PEANUT BUTTER COOKIES
- 1 Cup Peanut Butter
- 3/4 Cup Coconut Sugar
- 1/2 Teaspoon Baking Soda
- 1 Egg
- Chocolate Chips, Peanut Butter Chips, or Butterscotch Chips (optional)
- Preheat oven to 350.
- Scoop the peanut butter into a mixing bowl. Add sugar and baking soda and mix thoroughly. Add one egg and mix well.
- Add any optional ingredients such as chocolate chips, peanut butter chips, or butterscotch chips and mix well.
- Spoon the desired amount into hands and roll it into a tight ball. Place ball on cookie sheet and press down gently with hands or press with a fork to get traditional criss-cross pattern.
- Bake for 11 minutes at 350.
I rely on simple and fast recipes, but the recipes have to be delicious! I don’t cook because I enjoy it, but because I have celiac disease and need to eat a healthy gluten free diet. So eﬃciency and tastiness are the top criteria! The gluten free recipes I post are quick, easy, and yummy!