Say hello to these amazing, grain free peanut butter cup cookies that I couldn’t stop eating. They’re a little bit like the famous peanut butter blossoms you know and love, but instead of adding a chocolate kiss to the peanut butter cookies, we’re doubling the PB love by adding a peanut butter cup right in the middle.
They’re thick, chewy and everything you could want in a peanut butter cookie, but made extra special (and grain free!) Plus, they’re made in one bowl for an easy, delicious treat whenever that sweet tooth kicks in.
My recommendation? Keep a stash of these on-hand at all times!
Ingredients you’ll need for healthy peanut butter cup cookies
These incredible, gluten free peanut butter cup cookies are so easy to make! All you need is one bowl plus a few ingredients that I use in my other gluten and grain free cookies. Here’s what you’ll need:
- Peanut butter: I recommend using a natural, creamy peanut butter that’s made with just peanuts and salt. Wild friends, Smuckers, 365 and Trader Joe’s brand are all great options! Just make sure it’s nice a creamy and only has peanut and salt as the ingredients.
- Oil: you’ll need a couple tablespoons of coconut oil to give these cookies moisture.
- To sweeten: we’re naturally sweetening these healthy peanut butter cup cookies with coconut sugar, and adding some extra flavor with vanilla extract. If you don’t have coconut sugar, brown sugar should work!
- Eggs: you’ll just need one egg in this cookie recipe.
- Flours: we’re using a mix of almond flour and coconut flour to keep these cookies grain and gluten free. If you don’t have coconut flour, I think oat flour would work well but haven’t tried it so let me know if you do!
- Baking staples: be sure to add baking soda and salt to help these bake up.
- The magic touch: they’re not just peanut butter cookies, they’re peanut butter cup cookies! So add your favorite mini peanut butter cup and a sprinkle of fancy sea salt to each cookie before baking. I love using Justin’s mini dark chocolate peanut butter cups because they melt when you bake them, yum!
Optional recipe ingredient swaps
If you’re low on certain ingredients, here are some swaps you can make in these healthy peanut butter cup cookies:
- Feel free to use melted butter or vegan butter in place of the coconut oil.
- Instead of coconut sugar, you can also use regular brown sugar.
- To use another nut butter, feel free to try a creamy natural almond butter (we love Wild Friends) and simply add a chocolate kiss or mini almond butter cup. If there’s a peanut allergy, be sure to check the candy you use to make sure it’s completely peanut-free.
Can I make these peanut butter cookies vegan?
Yes, these grain free peanut butter cup cookies should work just fine with a flax egg in place of the egg!
Can I use all-purpose flour?
I would not recommend swapping out the almond & coconut flours for all-purpose flour as the texture will not be the same. Instead, try one of these cookies:
How to make grain free peanut butter cup cookies
- Prep your oven. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Mix the wet ingredients. Add all of your wet ingredients to a large bowl and mix until smooth and creamy.
- Add dry ingredients. Add in all of the dry ingredients and mix everything together with a wooden spoon until it’s combined.
- Prep the dough. Grab a big tablespoon of dough with a cookie scoop, roll it into a ball, and place it on your cookie sheet. Flatten the dough a bit with your hand, gently press a peanut butter cup to the middle, and bake them for about 10 minutes.
- Devour. Sprinkle them with a little sea salt, let them cool and enjoy!
Tips & tricks for perfect peanut butter cup cookies
Perfect these gluten free peanut butter cup cookies with a few of my tips & tricks:
- Use an all natural creamy peanut butter with only peanuts + salt as the ingredients. My favorites are Wild Friends, Smucker’s, 365 brand, and Trader Joe’s.
- Be sure not to flatten the cookies too much, or press the peanut butter cup too far down. Just flatten them until they’re about 1/4 inch thick and make sure the PB cup isn’t touching the pan itself.
- Only bake your cookies until they are just barely golden brown on the edges. They’ll be even more delicious when slightly underbaked (and will continue to cook & set up on the baking sheet!)
Tips for storing peanut butter cup cookies
Store these grain free peanut butter cup cookies in an airtight container at room temp for up to 1 week! They’ll even soften
Can you freeze peanut butter cookies?
Yes, you can easily freeze these cookies! Here are my recommendations:
- How to freeze the dough: roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to bake, thaw the cookie dough balls a bit so that you can easily flatten them and add your peanut butter cup. Then bake as directed.
- How to freeze already baked peanut butter cookies: wait for the peanut butter cup cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
More holiday cookies to try
See how to make the grain free peanut butter cup cookies
I hope you love these easy and delicious grain free peanut butter cup cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Grain Free Peanut Butter Cup Cookies
The best grain free peanut butter cup cookies made with a mix of almond and coconut flour and topped with delicious, dark chocolate peanut butter cups. These healthy peanut butter cup cookies are naturally sweetened with coconut sugar and pack tons of amazing peanut butter flavor!
- Wet ingredients:
natural creamy peanut butter (just peanuts and salt as the ingredients)
melted and cooled coconut oil (or sub melted butter or melted vegan butter)
egg, at room temperature*
- Dry ingredients:
packed fine blanched almond flour
coconut flour (do not pack)
mini peanut butter cups (we love the dark chocolate ones from Justin’s!)
- Fancy Maldon salt (or sea salt), for sprinkling on top
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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.
Add in the almond flour, coconut flour, baking soda and salt; mix with a wooden spoon until well combined.
Use a cookie scoop to grab a heaping tablespoonful of dough and roll into a ball, placing dough 2 inches apart. Flatten cookies with the palm of your hand so they are approximately 1/4th inch thick. Gently place a peanut butter cup in the middle, pressing down ever so slightly. Bake for 9-11 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 5-10 minutes before removing them. Makes 8-10 cookies.
To use another nut butter: feel free to try almond butter and simply adding a chocolate kiss or almond butter cup. If there’s a peanut allergy, be sure to check the candy you use to make sure it’s completely peanut-free.
To make vegan: use a flax egg in place of the egg.
Freeze the dough: roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to bake, thaw the cookie dough balls a bit so that you can easily flatten them and add your peanut butter cup. Then bake as directed.
Freeze baked cookies: wait for the peanut butter cup cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
Servings: 10 cookies
Serving size: 1 cookie
Saturated fat: 6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats