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Gluten Free Peanut Butter Cookies

Sean's tasty update to the traditional peanut butter cookie recipe, is far healthier, gluten free and quite by accident, vegan.
  Natural peanut butter 1 Cup (16 tbs)
  Banana 1⁄2 Large
  Honey 3 Tablespoon
  Granulated sugar/Raw sugar 1⁄2 Cup (8 tbs)
  Baking soda 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Jam 2 Teaspoon (or chopped nuts like pecans, almonds, peanuts)

1.Pre-heat oven to 325.
2.While still in its container, place the honey into a small bowl of hot water to soften it.

3.Peel the banana and put banana into a blender or food processor and purée until smooth; OR toss into a large mixing bowl and with a potato masher, schmush it up.
4. Add into the mixing bowl the peanut butter, baking soda, vanilla, honey and sugar.
5.Using a hand mixer on low or a large spoon, thoroughly stir to combine.
6.If using chocolate chips or nuts, gently stir them in. 7.Using a spoon, scoop out some cookie dough, then roll it into a ping-pong-sized ball and place onto a cookie sheet, preferably lined with parchment paper. 8.If the dough is a little sticky, dip your fingers into some room temperature water before rolling into balls.
9.Repeat for the rest of the cookies, placing them about an inch apart.
10.For old-school cookies, using a fork dipped in water, make crosshatch marks across the top and flatten them out slightly.
11.For thumbprint cookies, dip your thumb (or a finger) into some water, push down into the middle of the cookie, then fill with a 1/4 teaspoon of jelly, jam, Nutella or a chocolate kiss.
12.Into the oven they go for 10-12 minutes.
13.Keep an eye on them so they don’t burn. Once they’re done, place onto a rack to cool for a for about 10 minutes.

14.Serve warm. The recipe yields 5 servings (4 cookies per serving).

Note: The cookies will be soft when they first come out of the oven, be sure not to disturb them until cool.

As an added treat, place a scoop of softened vanilla ice cream or frozen yogurt in between two cooled cookies and freeze for a couple of hours for a tasty ice cream sammich!

Recipe Summary

Difficulty Level: 
Holiday, Party
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Your typical peanut butter cookie recipe calls for a whole bunch of flour, sugar and eggs, which really weighs down the cookie, and certainly isn’t all that healthy. With this contemporary spin, using puréed banana instead of eggs and no flour, the true taste of the peanut butter shines through and go figure, it’s actually a lot healthier too.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 397 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 345 mg14.4%

Total Carbohydrates 46 g15.4%

Dietary Fiber 6.9 g27.7%

Sugars 34 g

Protein 16 g32.4%

Vitamin A 0.3% Vitamin C 3.3%

Calcium 0.2% Iron 0.56%

*Based on a 2000 Calorie diet

1 Comment

Nancy.Tirello's picture
Gluten Free Peanut Butter Cookies Recipe Video