Veggie Balance

Gluten Free Peanut Butter Cookies (Healthy)

Gluten Free Peanut Butter Cookies are Healthy and Skinny with Only 4 natural ingredients. So easy to make they are dangerous. . . So dangerously good that is. (Gluten Free, Dairy Free, Vegan Friendly)

Gluten Free Peanut Butter Cookies are Healthy and Skinny with Only 4 natural ingredients. So easy to make they are dangerous. . . So dangerously good that is. (Gluten Free, Dairy Free, Vegan Friendly)
I am going to give you a total and absolute disclaimer regarding these skinny and gluten free 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.

All the reasons these are the best Gluten Free Peanut Butter Cookies ever:

  • Only 4-Ingredients!
  • Totally packed with protein.
  • Totally packed with protein means it’s also healthy for you!
  • Healthy Cookie + 4-ingredients = Best Peanut Butter Cookie Ever.

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.

Gluten Free Peanut Butter Cookies are Healthy and Skinny with Only 4 natural ingredients. So easy to make they are dangerous. . . So dangerously good that is. (Gluten Free, Dairy Free, Vegan Friendly)

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.

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

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 Peanut Butter Cookies are Healthy and Skinny with Only 4 natural ingredients. So easy to make they are dangerous. . . So dangerously good that is. (Gluten Free, Dairy Free, Vegan Friendly)
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 Peanut Butter Cookies are Healthy and Skinny with Only 4 natural ingredients. So easy to make they are dangerous. . . So dangerously good that is. (Gluten Free, Dairy Free, Vegan Friendly)
4.3 from 3 reviews
Gluten Free Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Skinny Gluten Free Peanut Butter Cookies recipe are Healthy and Skinny with Only 4 natural ingredients. They are dangerous. . . So dangerously good that is.
Author:
Recipe type: Dessert
Serves: 1 dozen
Ingredients
Instructions
  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 ¼ 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
Nutrition Information
Serving size: 1 cookie Calories: 94 Fat: 7 g Saturated fat: 1 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 6 g Sugar: 4 g Sodium: 51 mg Fiber: 1 g Protein: 4 g Cholesterol: 0 mg

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Gluten Free Peanut Butter Cookies are Healthy and Skinny with Only 4 natural ingredients. So easy to make they are dangerous. . . So dangerously good that is. (Gluten Free, Dairy Free, Vegan Friendly)

52 thoughts on “Gluten Free Peanut Butter Cookies (Healthy)

    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.

        ~Mona

  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!

  8. Maddie

    Hi Lindsay! I am going to try baking these for my mother in law who is gluten intolerant. Would it be okay to use regular granulated sugar instead of the honey? If so, how much? Thank you!

    1. Lindsay Post author

      Hi Maddie!

      You know surprisingly I’ve never tried this with granulated sugar! I would think you’d perhaps need to double the amount of sugar, but I’m a little unsure how they will hold together this way. It’s definitely worth a try though!

      1. Maddie

        Thank you for the response! Ill experiment with it a bit, but knowing my mother in law she will love it just the same with honey if the granulated sugar doesnt work out.

  9. Cynthia

    Love how these sound. I’m looking forward to trying them. Now I’m going to be incredibly picky. I get it that we love recipes with just a few ingredients and frequently don’t even want to look at one that has a dozen but to say it has 4 “natural” ingredients seems just a wee bit untrue. Yes, two of the ingredients are non-natural but I’d have been far more impressed with seeing it has 6 ingredients. Since no one else has mentioned it, I’m guessing I’m being cranky but still wanted to mention it.

    1. Lindsay Post author

      Thank you for your feedback Cynthia. Honestly, when I first had this recipe go live 2 years ago yes, I didn’t count the salt and vanilla as ingredients since they to me are basic-always-there-kitchen-items. Since having the recipe go live over 2 years now and I look back on it I agree with you. Regardless, It still is a awesome healthier peanut butter cookie recipe and has been the one we’ve been making for years when we have cookie cravings! Hope you enjoy it as well. 🙂

  10. Tracey

    Lindsay, I want to make these tomorrow, but have a ?

    I use natural/no sugar organic PB and I’m wondering if that’s creamy enough. It’s definitely not the same consistency as like the Jif PBs out there.

    Thanks!

    Tracey

    1. Lindsay Post author

      Hi Tracey! I’ve found natural peanut butters don’t hold the cookies together very well and end up being crumbly. My only thought is to add extra 1/4 cup-1/2 cup honey to the recipe to help hold the cookies together and that might help. I’ve personally never tried this though so can’t say for sure it’ll work. Hope this helps! 🙂

  11. Alice

    My cookies keep on coming out a little dry. Is there a way to add moister? Adding chips s help a little but still dry.

    1. Lindsay Post author

      It might be the peanut butter type you are using has less oil then I use. One option, add a little extra honey and that should help moisten it. You could always add a TBS of mild olive oil (or any oil type) and that should help also.

  12. Sandy

    My husband likes his peanut butter cookies crunchy. I usually over cook them to get that crunch. How do you think these cookies will respond to over cooking? (Sorry if that is an offensive question). Also, I’m interested in clean recipes, but skinny is not necessary. What do you think about adding the whole egg? Do you think that would help binde the cookie especially using natural creamy PB?

    1. Lindsay Post author

      Adding the whole egg isn’t a problem. However using natural creamy PB i’ve found definitely has issues with binding the cookies enough. They tend to become brittle cookies. These cookies are rather softer cookies to begin with and I’m afraid overcooking them won’t actually help make them crunchy and will unfortunately just dry them out more. BUT i do think if you upped the honey in these it is verrrrry possible you could use that and the cookies jusssst might get a little more crunch to them that way. Hope this helps! 🙂

    1. Lindsay Post author

      If there is too much oil (natural peanut butter especially) they will definitely turn out brittle. I always recommend to use a decent amount of honey to even it out and that should hopefully help.

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