Gluten Free and Sugar Free Peanut Butter Cookies

Gluten Free and Sugar Free Peanut Butter Cookies are chewy and delicious peanut butter cookies that fit into special dietary needs.

gluten-free and sugar-free peanut butter cookies

I had intended to share this for Friday, which is National Peanut Butter Day, but some things can’t wait. It’s snowing out there and people are hungry! Making these may just well be the survival skills you need to get through this icy winter week.

I have another recipe which I use sometimes for sugar-free cookies, but it does use Splenda granular and I wanted something else this time, so I chose agave syrup, which is naturally low-glycemic. It is a bit syrupy so I needed a little bit of something else to firm up the dough, so I chose some almond meal/flour by Bob’s Red Mill, which is both gluten-free and also low glycemic/low carb. Which makes this cookie very accessible to diabetics and those with gluten intolerance alike.

I had concerns about the dough since it felt a but oily from the peanut butter, but I could press it with a fork ok, and some other things: I was worried it might spread too much. They did not. I was also worried that they might be crumbly little rocks. They were not. I was worried they might end up tasting too sweet. They did not. And in fact, they have a light chewiness to them which is actually quite nice. There are little flecks of almonds you can see in the cookie from the almond meal but that is not a bad thing. Just think of it as very finely chopped nuts. Because they are...

Since I bake these on parchment, I cooled them right on the pan and they slip right off the paper without a problem.

With cookies like these, one might be tempted to eat them every day, but let’s all remember that nuts have a lot of fat content to them. Monounsaturated fat, which is okay, but eating too many will upset even the best of diet plans, such as low-carb or Paleo or low-fat. Just like handfuls of salted nuts, you can’t eat them without counting and get away with it.

Share some with a friend. They will be just like Hugo the Abominable Snowman from the old Looney Tunes cartoons:

“Just what I always wanted. My own little peanut butter cookie baker. I will name him George, and I will hug him and pet him and squeeze him.”

Enjoy and make a friend or three.


Gluten-Free and Sugar-Free Peanut Butter Cookies

By Sue Lau | Palatable Pastime

Gluten-Free and Sugar-Free Peanut Butter Cookies

  • Servings: 18 cookies
  • Difficulty: easy
  • Print

gluten-free and sugar-free peanut butter cookies


  • 1 cup natural peanut butter
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup agave syrup
  • 1 teaspoon baking powder
  • 6 tablespoons almond meal/flour


  1. Preheat oven to 350F.
  2. Beat together the peanut butter, egg, vanilla and agave syrup until smooth.
  3. Stir in the baking powder and almond meal/flour.
  4. Form dough into walnut sized balls, place on parchment
  5. paper on a cookie sheet and flatten in a cross-hatch pattern with a fork.
  6. Bake at 350F for 12 minutes or so and cool on pan.

Yield: 18 cookies

gluten-free and sugar-free peanut butter cookies

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13 responses

  1. Great recipe thank you and a tip I used flax egg instead and veganized the recipe worked great 🙂 a little crumbly but they did hold together next time I think couple more minutes in oven might help .

  2. Hi Sue, would you know the nutrition/calories for this cookie? I saw you have a recipe for this same cookie using Splenda granular….is the nutrition/calories be different than the agave recipe? Thank you.

    • I don’t have a nutrition readout for that one. It is not a really low cal diet food but it is GF and has a natural sweetener. Neither of them have white flour either. So both are lower than typical pb cookies.

  3. My cookies turned out horrible. They were drenched in oil from the peanut butter, and almost a 1/4 of oil came off the pan when I turned it sideways. I tried this with powdered stevia, but I don’t think that’d make a difference. 1 cup of peanut butter was definitely too much for my cookies

    • I’m really sorry the cookies did not work out for you. I have used this recipe successfully many times. The photo is not stock photography, you can see that made to directions, they are not the least bit oily.
      I don’t think the stevia would make a difference either.
      Perhaps it was the brand of peanut butter, or not mixed completely. If natural peanut butter sits too long without being used, oil separates out and the rest can get hard making homogenizing it again difficult. That might cause too much oil to be in the recipe.
      I would suggest mixing the peanut butter in a food processor, otherwise I don’t have any suggestions for you and can’t really say what happened there without being in your kitchen. Hopefully having the food processor mix the butter resolves your issue. Or try a different brand of peanut butter.
      Good luck with the cookies in the future! 🙂

  4. I just made these and they look just like the picture. The only thing I did different was I added 1/4 cup Splenda to make it even sweeter. My diabetic husband is always grateful for another recipe that’s low glycemic. These were simple and delicious. I just recently purchased my first bag of almond flour and was excited to use it. I believe we’re going to be long term friends. 🙂

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