Gluten Free Peanut Butter Cookies - Veggie Balance
Veggie Balance

Gluten Free Peanut Butter Cookies

Gluten Free Healthy Skinny Peanut Butter Cookies, 4 natural ingredients and you'll never need another cookie recipe again.
I am going to give you a total and absolute disclaimer regarding these gluten-free and skinny peanut butter cookies. They are dangerous. . . So dangerously good that is.

Give yourself a plan, either eat some and give away the rest. Or just say fudge it I’m eating the entire batch. Your choice.

I chose the latter.

It took me two batches to get these just perfectly right. I took my good ole’ original Skinny Peanut Butter Cookie recipe and made it gluten-free. Yesss, I can start to making them again. Stupid gluten intolerance always messing me up with my previous delicious recipes.

No worries gluten intolerant friends (and me) we have a solution! Almond flour.

Gluten Free Healthy Skinny Peanut Butter Cookies
I just recently updated my Skinny Chocolate Chip Cookies to Gluten-free version. So I got to thinking, ummm why the heck haven’t I’ve done this with peanut butter cookies?

Well, it’s the same answer on why I don’t make cookies very often. I eat them all.

There was a legit and serious rock, paper, scissors match between Roland and I to who gets the last peanut butter cookie. We don’t mess around in this house when it comes to cookies.

Peanut butter cookies are the cream of the crop for both of us. My taste-tester (aka Roland) agreed the first batch just wasn’t phenomenal. Totally consumable, but not I’m going to eat 5 cookies in one sitting kind of delicious.

Gluten Free Healthy Skinny Peanut Butter Cookies
I’m not the kind of girl who takes no for an answer. Just like I’m not the kind of girl to allow a recipe development session to turn out a failure and walk away from it. So a second batch was in the oven before I had my second cup of tea. Smell of sweet success and peanut butter goodness wafted through my house on the second batch,

That’s my life folks. I wake up at 6 or 7am on a Sunday morning and I bake cookies. What is wrong with me? Meh, a lot. My weird obsessive baking mornings come to your advantage. While you sleep in on the weekend (like normal people) I’m perfecting a peanut butter cookie recipe for you to make! At normal hours that is.

Gluten Free Healthy Skinny Peanut Butter Cookies
If you haven’t heard about OMG: Oatmeal Made Great yet then go check that out. It’s my little gift to you!

10 delicious oatmeal recipes not just for breakfast. The last couple recipes you’ll question if they really are made from oatmeal, and yes they are! All are lower in sugar meaning you can have dessert for breakfast! (Isn’t that what we all want?)

Roland’s favorite: Cookie Dough, Chocolate Peanut Butter, Cinnamon Roll (I have such a little boy in a big boy body for a husband.) 

I’m now working on my next eCookbook that I’ll announce the topic of that later on. So make sure you join our Veggie Balance community to stay in the loop.

Thank you to each and every one of you. Thank you for pinning, posting and sharing. <3

Now go make these cookies. Stat! 

Gluten Free Healthy Skinny Peanut Butter Cookies

Serves 1 dozen

Gluten Free Peanut Butter Cookies

Skinny Gluten Free Peanut Butter Cookies recipe are Healthy and Skinny with Only 4 natural ingredients. They are dangerous. . . So dangerously good that is.

15 minPrep Time

10 minCook Time

25 minTotal Time

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  1. Preheat oven to 350 F
  2. Mix all ingredients together in a medium sized mixing bowl
  3. Form cookie balls with hands about 1 inch each and place on parchment prepared cookie sheet
  4. Flatten each cookie ball with hands to about 2 inches diameter and 1/4 inch thick
  5. With a fork, indent the tops of cookies with the crisscross pattern
  6. Bake for 7-9 minutes.
  7. Let cool for 5-10 minutes on cookie sheet before removing
Recipe Type: Dessert


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Gluten-Free Chocolate Chip Cookies
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37 thoughts on “Gluten Free Peanut Butter Cookies

    1. Lindsay Post author

      Dangerous and delicious is right Sarah 😉

      Your correct though they are not STRICT paleo. More lenient Paleo lol I stick to natural and clean ingredients for desserts. 🙂

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  3. Alan

    Can I try using 1/2 cup of PB2 and add water to the mix instead of regular peanut butter? I have like 6 jars sitting there!

    1. Lindsay Post author

      Hi Alan!

      I haven’t tried it that way before but don’t see why not. If you do use PB2, add a little extra water than normal to make sure it’s not a thick peanut butter paste, you want it to be a creamy texture.

      Let me know how it turns out! Happy Baking 🙂

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    1. Lindsay Post author

      Hi Mona! I found my freshly ground almond butter from my local store was not creamy enough to hold the cookies together. I have made these with other butters like sunflower butter also, that worked great.. I could see if you have the store-bought almond butter thats generally more creamy in nature, should work out! Let me know how they turn out 🙂

      1. Mona

        Hi Lindsay,
        I just made these with the almond butter and they came out wonderful!! I will definitely be making them again 🙂 I used the almond butter from Costco.


  5. Lou

    I’d like to make them vegan. Any idea on how to replace the egg white? And do you think it will turn out alright if I use oat flour? Thanks

    1. Lindsay Post author

      Hi Lou! So I’ve not attempted this before but I can see if you make a flax egg substitute this MIGHT work. I’ve added flax eggs to other dishes but have not tried it with these cookies.

      If you aren’t familiar with flax eggs they are 1 Tablespoon ground flax seed + 3 Tablespoons water. Mix together and let it sit for 15 minutes in the fridge before using.

      Onto the oat flour. If you use oat flour the consistency will be different BUT combined with the flax egg I could see this being beneficial to help them stick together easier.

      Hope this helps you into the right direction. Would love for you to report back and let us know how they turned out with these substitutions for other readers. Thanks 🙂

      1. Lou

        Thanks a lot! I had thought of flax/chia egg but I’ve always used it to replace a whole egg, not just the whites.
        I’ll let you know how it works when I make them 🙂

        1. Lindsay Post author

          Since it’s a little different egg variation, we’ll take all the ‘egg’ binding action we can get. Thats why I think it would be better to use the whole flax egg. Thats just my thinking. Hope it works! 🙂

  6. Emilee

    I baked these today and they turned out pretty tasty! However, I did not use almond flour and instead used Trader Joe’s all purpose GF flour mix. The cookies ended up being pretty dry, and a bit too crumbly. I do not see others having this issue so I suspect it must be the TJs flour. Next time I will try almond flour! All in all, it turned out well for a GF cookie with just a few ingredients.

    1. Lindsay Post author

      Hi Emilie! Thanks for coming back and sharing! Yes, GF flour works very differently then almond flour.

      Many times you’ll think the batter is not the right consistency before baking, but that is ideal with GF flour as it dries out mega times while baking. I haven’t made this recipe in a while (maybe I should though because I want some cookies!), but I’d suspect if you brought the GF content down to 1/4-1/2 cup it could help.

      My only thinking is the cookie dough pre-cooking might be slightly harder to work with. Hope this helps maybe for some future baking days. 🙂

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    1. Lindsay Post author

      Sorry about that Karen! We’ve been working on transitioning our recipes onto another platform and have experiences some difficulties. This recipe makes almost 1 dozen small cookies, or about 8 large cookies. Enjoy! 🙂

    1. Lindsay Post author

      Yes most definitely! I’d recommend using less though, probably 1/4-1/2 cup of coconut flour since coconut flour is so much more absorbent . I’d love if you come back and let us know how it turns out with this swap for other readers to know for the future. Happy Baking! 🙂

    1. Lindsay Post author

      I’ve tried these with agave nectar before and they have turned out great. Any other sweeteners I have not tried, whatever you end up trying just make sure it has a decent amount of ‘stick’ to help keep the cookies together and moist. Hope this helps!

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