Gluten Free Peanut Butter Cookies: Healthy and Easy

March 20, 2024   10 Comments

These gluten free peanut butter cookies can be made with ingredients in your pantry. Nothing fancy here!

Gluten Free Peanut Butter Cookies: Healthy and Easy

I have literally a ton of peanut butter. Peanut butter is one of those foods that my family cannot go without and it is incredibly nutritious.

Is peanut butter a great choice? Yes!!

Over the years, numerous studies have shown that people who regularly include nuts or peanut butter in their diets are less likely to develop heart disease or type 2 diabetes than those who rarely eat nuts.

Now that I have convinced you to love peanut butter - what about these cookies? I did add sugar but these are cookies.

I have also made peanut butter chocolate chip oatmeal bars for those who want to add some chocolate to their peanut butter (me!).

You can add chocolate chips to these cookies as well.

To ensure these are gluten free - you must buy gluten free oats. Also you want to buy a peanut butter that is natural (only ground peanuts without added sugar or oil). Check out What is the healthiest peanut butter? if you need some input.

This recipe is SO easy. One bowl, no mixer, and you are DONE. Anyone - even those who feel they can’t bake - will be able to make these.

They are not a decadent cookie - but one you could pack for a quick snack instead of a packaged bar. These will also freeze well.

Want to make them more interesting? Add coconut, chopped peanuts, raisins, cinnamon, a dash of flaked salt for the top…..

I like them plain because I want to not eat too many of them in one sitting. Sometimes boring is a good thing.

Do you have a favorite gluten free peanut butter cookie recipe?

Gluten Free Peanut Butter Cookies Recipe

2.9 from 40 reviews

Makes 12 cookies
Prep time: 10 min
Cook time: 10 min

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2 eggs
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter, natural (no sugar added)
1 cup gluten-free old fashioned oats


Heat oven to 350F. Line a cookie sheet with parchment paper. In a large bowl mix eggs, brown sugar, salt, baking soda and vanilla extract. Mix in the peanut butter until combined and mix in the oats. Place about 3 tablespoons of “dough” onto the cookie sheet to make one cookie. Flatten out the cookie with a fork (it will not spread). Bake for 10 minutes or until lightly brown.

Nutrition Facts

For one cookie = 173 calories, 11.8 g fat, 2.6 g saturated fat, 12.5 g carbohydrates, 8.1 g sugar, 6.7 g protein, 1.6 g fiber, 161 mg sodium, 6 Purple, 6 Blue, 6 Green SmartPt

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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These sound tasty. I prefer simple but yummy cookies. Thank you! Planning to make these today or tomorrow to chase the rainy day blues.

Does anyone know if I can use flax eggs in place of regular eggs?

Whenever I want a great cookie that is gluten-free, fat-free, egg-free, flour-free [which is often] I turn to a 'tried and true' recipe found years ago in the comments on SnackGirl! I've added peanut butter, nuts, choc. chips and coconut; replaced apple sauce with pumpkin, and also done jam-thumbprints with this customizable recipe. Its especially nice for WFPB followers, it travels well and freezes well.

Here it is--preheat 350; mix 1.5 cup rolled oats, 1 tsp cinnamon, add 2 mashed bananas, 1/2cup applesauce, 1/2 cup raisins [or chopped choc]; Roll into 9-10 balls, [using wax paper —flatten] on parchment, bake 25mins. Option; 1T pn butter with wet ingredients.…


@BarbL, thanks, this recipe looks great!

I would love to try this recipe but I dont use "cup" measurements, being in Europe. It looks very good.

We think that these should be called "mini-scones," not "cookies." Without mix-ins they seemed bland, but good. The raisins or chocolate chips made them tasty. I made 36 cookies for the recipe and it took the same 10 min. in the oven. Next time I make it I'll try some of the other mix-ins you recommend. Thanks, Snack Girl!!


For anyone using sunflower seed peanut butter, you need to use 1/3 the amount of baking soda. Evidentially sunbutter contains chlorophyll which reacts with baking soda/powder and will cause the inside of the cookies to turn green when cool, which is harmless but doesn’t look appetizing. Now to decide if I want to eat these or try again.

We don’t need to eat gluten free, but these cookies are a winner! When I make them I’m going to add chocolate chips to the recipe.

How would using chunky peanut butter change this recipe? Thanks.

@KathyL. Chunky peanut butter would make them even better (;-)

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