Gluten Free Almost Vegan Peanut Butter Cookies

Peanut butter cookies are a guilty pleasure of mine, that I try to only indulge in once or twice a year. I have been laying off the sweets for the most part for the last month or so, but tonight I craved a snack so badly that I figured it wouldn’t hurt to try some gluten free baked goods.

This was my first time experimenting in trying to cook anything gluten free or free from traditional sugar/butter. These Peanut Butter cookies are surprisingly delicious and have no granulated sugar or butter in them! Apparently Agave Nectar is a great substitute for regular sugar, so these might be a better choice for a snack for someone with Diabetes.



  • 1/2 Cup Coconut Oil
  • 1/2 Cup Peanut Butter
  • 2/3 Cup Agave Nectar
  • 1/2 teaspoon vanilla extract
  • 1 Egg* (cage free is a must!)
  • 1 1/2 Cups Sweet Rice Flour
  • 3/4 tsp Baking Soda


1) Preheat oven to 325 F

2) Combine coconut oil, peanut butter, agave nectar, egg and vanilla extract in a large mixing bowl and blend thoroughly
3) Stir in Flour & baking soda

4) Grease a baking pan with a little of the coconut oil

5) Using a Tablespoon, drop dough onto cookie sheet**

6) Bake for 5 minutes

7) Open the oven and criss cross with a fork

8) Bake for 10 more minutes

9) Cool on wire rack


*If you want to go full vegan on this, you can try smashing up a half of a banana in place of the egg. I’m going to try this next time!

**The original recipe that I modified this from calls to chill the dough for a few hours or overnight, but I didn’t do that and they came out just fine! Also, it recommended chopped peanuts but I hate those so I left them out 🙂



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