Flourless Peanut Butter Cookies (Gluten-Free)

March 21, 2016 by Michelle Braude

Flourless Cookies Michelle Storfer

Hot on the heels of my recent Healthy Homemade Peanut Butter post, which is proving to be very popular, I thought this an appropriate one to follow!

A long-time favourite recipe of mine and boasting just three main ingredients, these flourless peanut butter cookies couldn’t possibly be more delicious… or easier to make!  A cookie which is crispy on the outside yet soft and moist on the inside, this recipe creates that perfect baking combination.  They are completely adaptable in terms of shape, thickness and texture (see NOTE in recipe on how to do this), and are also wheat and gluten free.  Without any of the butter, margarine, oils or hydrogenated fats that so many classic “peanut butter biscuits” require, this is pure peanut butter heaven – in cookie form!

Coconut Sugar (also known as “Coconut Palm Sugar”) is made from the sap of the coconut palm tree.  It has a GI score of 50, which is MUCH lower than that of refined white sugar, brown sugar and honey, and is also a good source of the essential minerals iron, zinc, calcium and potassium.  Thanks to coconut sugar’sslow energy releasing properties, it also provides a sweet taste as well as sustained energy levels, rather than the classic “highs” and “lows” that regular refined sugar brings.

For the countless health benefits of peanuts (and peanut butter), and why, and more importantly how, you can enjoy it without piling on the pounds, see my Healthy Homemade Peanut Butter blog post HERE.

These cookies are a perfect healthy alternative if you’re in need of a sweet treat with a cup of tea during a mid-afternoon slump, or paired with a herbal tea to satisfy those all too common late-night cravings.  Whatever the reason, find your excuse and get baking as they’re absolutely delicious!
Because everyone needs to satisfy their sweet-tooth cravings at some point!

Flourless Peanut Butter Cookies (Gluten-Free)
  • 1 cup natural peanut butter (smooth OR crunchy)
  • 1 cup coconut sugar
  • 1 egg
  • ½ tsp. vanilla
  • ¼ – ½ tsp. salt (¼ if peanut butter is already salted, ½ tsp. if using unsalted)

Optional: Dark chocolate chips or chopped roasted salted peanuts to add-in; fine sea-salt for sprinkling on top as soon as cookies come out the oven (highly recommended!).


Pre-heat oven to 180°C. Line 2 baking trays with baking paper (do NOT grease or spray).  Place all ingredients (apart from optional add-ins) into a medium size mixing bowl.  Using an electric hand-beater or by hand with a spoon, mix until everything is completely combined together to form a dough.  If using optional add-ins (chocolate chips or chopped peanuts), add them in and mix through at this point.

Form dough into balls (measuring 2 level Tablespoons full or a level 1/8th cup (use this size measuring cup to portion each cookie) and place onto prepared baking trays.

Optional (see note):

Press down on each ball very lightly with the back of a fork.  NOTE: If you like a crispier, more “classic” style flatter cookie (as shown in the first few pictures), then flatten the cookies slightly at this point, before baking (this will cause them to spread more).  If you prefer a more “compact”, dense cookie (as I do!) leave the dough in balls and do NOT flatten at all, after baking as they come out the oven, flatten them slightly with the back of a fork or spoon and then allow to cool (to achieve a “cookie” shape but they will remain a more dense compact cookie… delicious!)

Bake at 180ºC for 10-12 minutes or until just browned.  (Optional: sprinkle a small amount of fine sea-salt onto each cookie when they come out the oven).  Allow to cool for 5 minutes on baking tray before transferring to a wire rack to cool completely. Enjoy!

Makes: 12-15 cookies (recipe can easily be doubled!)


Do not forget to check out Michelle’s blog about 5 common weight loss mistakes

Tags: Goodfood, healthy, healthy recipe, Michelle Storfer, recipes, The Food Effect

Michelle Braude Born in sunny South Africa and raised in London, Dr Michelle Braude qualified as a medical doctor from the prestigious UCL and also completed a BSc degree in Nutrition at King’s College London. Instead of pursuing hospital medicine, Michelle chose to combine her academic qualifications with her personal passions for health, wellness and nutrition, and started her own independent nutrition practice called The Food Effect. Michelle helps countless people change their health, well-being, and appearance, (& ultimately their lives!), through optimum diet and nutrition, in a manner that still allows them to enjoy life and most importantly good food! She is also an avid cook and baker, spending any free time experimenting in the kitchen and coming up with delicious, healthy recipes. She has her own blog at www.thefoodeffect.co.uk but she is delighted to now contribute to Modellist-ID! Through guiding her clients, as well as via her growing public and online profiles, Michelle’s mission is to teach the world to eat well, enabling everyone to look and feel their best! Follow Dr Michelle Braude on Twitter @TheFoodEffectDR and Facebook www.facebook.com/foodeffect.


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