Grain free Peanut Butter Cookies

Peanut butter is one of those things, I now crave on a daily basis. I wasn’t a huge fan of it as a child but once I turned 20, my mom started making peanut butter and jelly sandwiches on Health Nut bread. They always tasted better when she made them. I think it was her peanut butter to jelly ratio. Perfection, really. She would cut the sandwich into fourths and serve with an ice cold glass of milk. Mmmmmmmm…then I’d be in the bathroom for the rest of the night with no idea why! (GLUTEN!!!!) I have yet to have a gluten free peanut butter and jelly sandwich that rivaled my mother’s.

Apparently on June 12th was National Peanut Butter Cookie Day. I enjoy silly made up holidays! Even if I procrastinate and don’t celebrate them on time. I started trolling for GF recipes and came across a LOVELY recipe by the person who helped me ease into my gluten free lifestyle, The Gluten Free Girl. They’re gluten free, they’re grain free, they’re dairy free, they’re freaking delicious.

I wanted to post this recipe because it’s a quick easy recipe if you ever run into a situation where you need to make something yummy for someone who is GFCF (gluten-free, casein-free).

Simply mix one cup of natural peanut butter with one cup granulated sugar until combined. Shauna recommends not using an electric mixer, and hand mixing worked beautifully. Then add one teaspoon of baking soda and an egg. Once it’s all combined and looking like dough…oh wait…

Did I mention having a kitchen scale is THE BEST? For baking, it is essential if you want the cookies to be uniform. It’s also makes baking easier because baking is really about ratios. That’s a whole different post.

You want to make tiny balls 15 grams in size, then roll them in sugar.

Using the natural peanut butter and adding the sugar really gives them a stronger peanut butter flavor.

I do not recommend this recipe unless you use natural peanut butter.

I mean just look how happy that little guy looks in his sugar bath!

Next you should make the traditional fork criss-cross pattern while smushing down the tiny, happy, sugar coated spheres.

Bake for 10 minutes. Let rest on the cookie sheet for 5 minutes, then transfer to a cooling rack.


Eat with an ice cold glass of milk! (Just like mom served with her famous PBJs)

Each cookie is about 77 calories and 2 grams of protein.

Now tell me again how gluten free food is gross….



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