Gluten-Free Peanut Butter Cookies

5 from 2 votes

Simple and easy to make, these cookies are deliciously nutty with just the right amount of sweetness and a lovely chewy bite to them.

Prep Time8

Cook Time12

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 127kcal

Author: Kitrusy

Preheat oven to 350°F.
In a large bowl combine the peanut butter, coconut sugar, salt and vanilla extract together.
Add the egg and mix thoroughly to incorporate it (ensuring there are no clots or blobs of egg visible, alternatively you can whisk the egg in a separate bowl before adding it to the dough).
Add your finely ground blanched almond flour and baking powder and combine to form a firm dough.
Scoop your dough by the tablespoonful onto a baking tray lined with parchment paper and using the back of a fork gently press down. Slide the fork back towards you then rotate your angle 90° and press down and slide the fork back once more to create a crosshatch pattern.
Bake in your preheated oven for 10-12 minutes. Remove from oven and let cool. Note that the cookies will be soft when removed from the oven, they will harden as they cool.
Enjoy by themselves or with a cold glass of your favorite milk! Store any leftovers in an airtight container at room temp for up to 5 days or in the fridge for up to two weeks. You can also freeze your cookies for up to three months.

The use of coconut sugar is recommended since it will not make your cookie overbearingly sweet like other sugars will plus it adds an almost caramelized flavor to your cookie in addition to being a low GI sugar.
You can also substitute 2 tbsp of coconut flour in place of the almond flour but note that the coconut flour will impart a wonderfully coconut flavor.
Parchment paper or a baking mat is recommended as it will keep the bottoms of your cookies from burning or cooking faster than the tops.
It is recommended to press down your cookies since these cookies do not spread out when baked.