Let me know if you’re ready for some flourless gluten free peanut butter cookies!

My mother in law knows I love to bake — and that I bake all my goodies gluten free and minimalist.  The fewer and cleaner the ingredients, the better!  So she sent me a recipe which sounded just up my alley.  Just some peanut butter, sugar, vanilla and one egg.

I tweaked it some to make it a little less sugary —  but no less delicious!  These aren’t what I would call MOIST cookies..but they’re the delicate yummy kind that go great with tea.  My girls didn’t care what it went with.  It just went down their pie holes.



  • 1 cup organic and gluten free peanut butter.  (You can use almond butter to make it Paleo)
  • 3/4 cup coconut sugar.  (Her recipe called for 1 cup of white sugar.)
  • 1 teaspoon organic pure vanilla extract
  • 1 organic, grassfed large egg, lightly beaten
  • Coarse sea salt, for sprinkling


  • Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
  • In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
  • Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
  • Voila!  You’re done!  And your kids will thank you.


++ If you don’t have time to make homebaked cookies, I highly recommend trying one of my favorite gluten free cookie brands!

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