Grain Free Peanut Butter Chocolate Chunk Cookies


They’re here. The most delicious healthy peanut butter cookies that taste like a peanut butter cup and peanut butter cookie dough had a baby. Plus, they just so happen to be grain free, gluten free, dairy free, naturally sweetened and made in one bowl. BOOM!

I mean, these healthy peanut butter cookies are just RIDICULOUSLY GOOD. I love that they’re thick, fudgy and doughy in the middle with a chewy texture. You’re going to fall in love, I promise.

healthy peanut butter cookies on a plate

Ingredients in grain free peanut butter cookies

The great thing about these delicious grain free & gluten free healthy peanut butter cookies is that they’re naturally sweetened and only need a bit of oil for the perfect amount of moisture. Here’s what you’ll need:

  • Natural creamy peanut butter: make sure the peanut butter you use is nice and drippy and has just peanuts + salt as the ingredients. For this recipe, I recommend Wild Friends creamy peanut butter (my new favorite), Smucker’s, 365 creamy or Trader Joe’s creamy.
  • Coconut oil: you’ll just need a bit of coconut oil to add moisture to your cookies to get the doughy middle.. You can also use melted butter or melted vegan butter if you prefer.
  • Coconut sugar: naturally sweeten these peanut butter cookies with coconut sugar. Brown sugar will also work but I love how coconut sugar gives these a hint of caramel flavor.
  • Egg: you’ll only need one egg for these cookies. I have not tested them with a flax egg but let me know if you give it a try.
  • Vanilla extract: for delicious flavor. Skip if you’re out, no bigs.
  • Almond flour & coconut flour: we’re using a mix of almond flour and coconut flour to keep these peanut butter cookies grain and gluten free. They also give the cookies a boost of healthy fats! Be sure to use a fine, blanched almond flour (not almond meal).
  • Baking soda: to help these cookies bake up properly.
  • Salt: for a little boost of flavor.
  • Dark chocolate: feel free to chop up your favorite, 2.5 oz dark chocolate bar, or dark chocolate chips (dairy free or vegan if desired!)
  • Optional: Fancy Maldon salt (or sea salt), for sprinkling on top.

healthy peanut butter cookies on a wooden board

How to make these gluten free peanut butter cookies

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, add peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. Mix until well combined, smooth and creamy.
  3. Next, add in the almond flour, coconut flour, baking soda and salt; mix with a wooden spoon until well combined. Fold in the chocolate chunks.
  4. Use a cookie scoop to drop dough onto the prepared baking sheet, placing dough 2 inches apart. Bake for 9-12 minutes. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before removing them.

grain free peanut butter cookies on a wooden board

Tips for making & customizing

  • Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour. The cookies are perfect as-is!
  • Pack your almond flour. You can pack the almond flour just like you would with brown sugar. It makes all the difference! Do NOT pack your coconut flour though.
  • Use a room temperature egg. This will ensure that the coconut oil does not coagulate and cause the cookie dough to be super lumpy. Just place your egg in a bowl of warm water for a few minutes, or run warm water over the egg for a minute to bring it to room temp.
  • Add our favorite mix-ins. I love these grain free peanut butter cookies with chocolate chunks or chips, but feel free to omit, add chopped walnuts, M&M’s/chocolate candies or do a chocolate drizzle instead. Or if you’re feeling really adventurous, chop up a few peanut butter cups and fold it into the batter for pb cup cookies. YUM.

photo of stacked healthy gluten free peanut butter cookies with a glass of milk

How to store & freeze these healthy peanut butter cookies

  1. To store: feel free to keep these cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
  2. To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!

photo of peanut butter cookie with a bite taken out

More grain free treats you’ll love

Flourless Paleo Chocolate Almond Butter Cookies

Damn Good Peanut Butter Banana Cake (gluten free, grain free)

Healthy Peanut Butter Twix Bars (vegan & gluten free)

Fudgy Almond Butter Blondies

The Best Zucchini Brownies You’ll Ever Eat

I hope you love these grain free peanut butter cookies as much as we do. If you make them, be sure to leave a comment and rate the recipe below! We appreciate you. xo.

Grain Free Peanut Butter Chocolate Chunk Cookies

Decadent grain free healthy peanut butter cookies made in one bowl in under 30 minutes. These incredible dairy free and gluten free peanut butter cookies are packed with healthy fats from natural peanut butter, made with almond flour and coconut flour, and are the perfect treat for kids and adults! Ready in less than 20 minutes.

  • Wet ingredients
  • 1/2
    cup
    natural creamy peanut butter (just peanuts and salt as the ingredients)
  • 2 1/2
    tablespoons
    melted and cooled coconut oil (or sub melted butter or melted vegan butter)
  • 1/2
    cup
    coconut sugar
  • 1
    egg, at room temperature
  • 1
    teaspoon
    vanilla extract
  • Dry ingredients
  • 1/2
    cup
    packed fine blanched almond flour
  • 1/4
    cup
    coconut flour (do not pack)
  • 1/2
    teaspoon
    baking soda
  • 1/4
    teaspoon
    salt
  • 1
    (2.5 ounce) dark chocolate bar (at least 72%), coarsely chopped* (or about 1/3 cup chocolate chips)
  • Fancy Maldon salt (or sea salt), for sprinkling on top
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In a large bowl, add peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. Mix until well combined, smooth and creamy.

  3. Add in the almond flour, coconut flour, baking soda and salt; mix with a wooden spoon until well combined. Fold in the chocolate chunks.

  4. Use a cookie scoop to drop dough onto the prepared baking sheet, placing dough 2 inches apart. Bake for 9-12 minutes. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing them. Makes 10 cookies.

*to make these dairy free, make sure to use dairy free or vegan chocolate.

I do not recommend using any other flours then what I have listed in the recipe. I have only tested as is. Oat flour make work okay for the coconut flour, but as mentioned I have not tested.

To store: feel free to keep these cookies in an airtight container at room temperature for 1 day, then transfer to the fridge or freezer.

To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!

Nutrition

Servings: 10 cookies

Serving size: 1 cookie

Calories: 228kcal

Fat: 16g

Saturated fat: 5.5g

Carbohydrates: 18.7g

Fiber: 3.8g

Sugar: 12.7g

Protein: 6g



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