These gluten-free peanut butter chocolate cookies are so gooey, delicious, and super simple. I have been making them on repeat this summer and they sure don’t last long in our house! These grain-free cookies are also refined sugar-free and only use 1 egg.
I’ve gone back and forth between making these with peanut butter and making these with almond butter. Both variations are wonderful but I have been loving the peanut butter version lately.
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Whether you are following an anti-inflammatory diet and lifestyle or just looking for healthier versions of your favorite treats, these gluten-free and grain-free peanut butter chocolate cookies should hit the spot!
An Anti-inflammatory diet doesn’t have to exclude yummy treats, you just have to change the ingredients. I love creating recipes that align with my anti-inflammatory diet but are also delicious. This recipe took a handful of attempts before getting it just right. I tried variations with almond flour and more wet ingredients but ultimately settled on a flourless simple version of this cookie.
How to make gluten-free peanut butter chocolate cookies:
Ingredients:
- 1 Cup Peanut Butter or Almond Butter (Opt for an organic one without added ingredients)
- 1/2 Cup Coconut Sugar
- 1 Egg- beaten
- 3/4 tsp Vanilla
- Pinch of Sea Salt
- 1/3 Cup Dark Chocolate Chunks – Finely Chopped (I love using Hu Kitchen Dark Chocolate Gems)
- Coconut Oil (for greasing your cookie sheet and greasing your hands for shaping the cookies)
Instructions:
- Preheat your oven to 350℉ and preheat your baking sheet if using cast iron (This is my favorite cast iron baking sheet)
- In a mixing bowl, stir together the peanut butter and coconut sugar until it is thoroughly combined.
- Add in the egg, vanilla, and pinch of salt, stir until the ingredients are well combined.
- Stir in your finely chopped dark chocolate chunks.
- Grease your cookie sheet with coconut oil.
- Coat your hands with coconut oil and begin to shape the dough into 12 balls. Place the balls evenly spaced out on your cookie sheet.
- Use a fork to gently press down and create a criss cross pattern on each cookie (like the photo below).
- Bake the cookies for 10 minutes and then remove from the oven.
- As tempting as it may be I recommend allowing the cookies 10-15 minutes to set up before removing them from the baking sheet and indulging.
FAQ, Tips, and Substitutions for these Gluten-free Peanut Butter Chocolate Cookies:
Can I use something other than peanut butter in this recipe?
Yes! Almond butter is a great substitute for peanut butter (just look for a creamy, moist brand without added ingredients). If you have a nut allergy you could also make these using sunflower seed butter.
My cookies seem dry, what do you recommend?
Make sure you are using a creamy and moist peanut butter. If the brand of peanut butter you use is on the dry side that can affect the cookies. You can add a teaspoon or two of melted coconut oil to give the peanut butter and cookies a bit more moisture.
Do I need to use a cast iron baking sheet?
No. You can use another style of baking sheet, however your bake time may vary slightly. My recipe testing was all done using a cast iron baking sheet. If you haven’t tried baking with one yet I highly recommend it. My cast iron baking sheet is my favorite!
Gluten-Free Peanut Butter Chocolate Cookies
Ingredients
- 1 Cup Peanut Butter or Almond Butter Opt for an organic one without added ingredients
- 1/2 Cup Coconut Sugar
- 1 Egg – Beaten
- 3/4 tsp Vanilla
- Pinch of Sea Salt
- 1/3 Cup Dark Chocolate Chunks – Finely Chopped I love using Hu Kitchen Dark Chocolate Gems
- Coconut Oil for greasing your cookie sheet and greasing your hands for shaping the cookies
Instructions
- Preheat your oven to 350℉ and preheat your baking sheet if using cast iron.
- In a mixing bowl, stir together the peanut butter and coconut sugar until it is thoroughly combined.
- Add in the egg, vanilla, and pinch of salt, stir until the ingredients are well combined.
- Stir in your finely chopped dark chocolate chunks.
- Grease your cookie sheet with coconut oil.
- Coat your hands with coconut oil and begin to shape the dough into 12 balls. Place the balls evenly spaced out on your cookie sheet.
- Use a fork to gently press down and create a criss cross pattern on each cookie.
- Bake the cookies for 10 minutes and then remove from the oven.
- As tempting as it may be I recommend allowing the cookies 10-15 minutes to set up before removing them from the baking sheet and indulging.
If you enjoy these grain-free peanut butter chocolate cookies, I’d love to hear from you in the comments. You can also share a photo and tag @thispurelyjoyfullife on social media.
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So excited to try this. Thanks for creating a healthy version of my favorite cookie.
My husband would go crazy for these. Can’t wait to try this recipe!
These are tasty! I can eat them until I’m dying of this. They’re great with milk, if you can tolerate it.
These were so good! Had to make these for an event with a celiac in attendance, and I just loved the things.
Can’t wait to try these. Using almond butter instead of peanut might be a really nice twist for me. Thank you!
Delish! Thanks for sharing!
Will equal amount of honey vs. coconut sugar work? Thank you.
I haven’t tested it in this recipe but in many other recipes I have swapped honey and coconut sugar with equal amounts. My only worry would be that the honey would make this dough a little bit more ‘soft’ and harder to shape, so your cookies may just be flatter. I hope this is helpful 🙂
I love this version. They come together so quickly also!