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My stomach has been acting up lately so I'm back to eliminating gluten and dairy out of my diet. I was craving something sweet when I remembered some gluten-free peanut butter cookies an individual from church once gave me. Insert google search. There are a lot of gluten free peanut butter recipes out there. A lot of them felt overly complicated for being flourless. Baking soda, salt and room temperature eggs were out of the question for me. It didn't seem necessary. I finally found one on that I modified by reducing overall sugar, and the measurements to make a dozen of cookies. My daughter has a peanut allergy so we don't keep a lot of peanut or peanut butter treats around here.

Here's my two cents;

Reducing sugar made these cookies more dense and peanutbuttery. They are soft, slightly chewy yet light. I'll list the original recipe measurement or ingredient for those that want to try that version.


1 cup creamy peanut butter (or natural)

1/2 cup sugar (or sweetener such as truvia)

1 teaspoon vanilla extract (optional)

1 egg lightly beaten

(coarse salt - for sprinkling) I did not do this!


1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. In a medium bowl, lightly beat one egg (break up the yolk). Mix in peanut butter, sugar and vanilla until well mixed. I used a fork to mix all ingredients.

3. With a 1 inch cookie scoop or spoon, roll one inch balls of dough. Dough is slightly sticky.

Place cookies on lined cookie sheet about 2 inches apart. Flatten each cookie with the back of a fork. Sprinkle salt on cookies if desired.

4. Bake cookies for 10-12 minutes, until edges appear to be slightly golden. They'll look puffy and wet but don't worry. Remove and cool on a rack of plate for a few minutes.

For recap, this recipe makes about 12 cookies.

How easy is that? Basic ingredients and easy to follow instructions. The recipe can easily be double as well. Let me know how it goes. Enjoy!

Xx Dee

Peanut Butter Blossom Cookies: Recipe Here.

Health Post: Here.

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