These flourless cookies are soft and chewy, just like traditional peanut butter cookies, but they are made with natural peanut butter so they are healthier and amazingly melt-in-your-mouth good!

A stack of healthy peanut butter cookies on a wooden board.


 

Why this recipe is so great:

  • Healthy and easy to make – These cookies are naturally gluten-free and contain no butter or white sugar. They are much healthier and easier to make than regular peanut butter cookies. All you do is mix the 6 simple ingredients by hand in one bowl, then scoop, and bake!
  • Made for peanut butter lovers – Since natural peanut butter is the main ingredient, these cookies are exploding with peanut butter flavor! They are also soft, tender, and chewy when perfectly baked.
  • Make-ahead and freezer-friendly – These cookies can be made 3 days in advance and they freeze well for up to 3 months.
  • Here are some reviews:

“Thank you for this fantastic recipe, Lily! I just made these cookies and they turned out perfectly. So simple and yet the flavor and texture is amazing!” – Heather

“OMG…these are amazing! I doubled the recipe, was a little short on honey so I did half honey and half pure maple syrup and added some mini chocolate chips. Absolutely delicious!” – Tracy

Healthy peanut butter cookies on a cooling rack.

How to make healthy peanut butter cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the raw organic sugar, baking soda, and salt.
  2. Add in the natural peanut butter, egg, and honey. Stir until combined.
  3. Using a medium cookie scoop or tablespoons, drop rounded cookie dough balls onto parchment paper-lined baking sheets.
  4. Bake at 350F for about 8-10 minutes or until the edges are lightly browned.
Unbaked healthy peanut butter cookies on a baking tray.

Substitutions and Variations:

  • Unsalted natural peanut butter – You can use salted natural peanut butter – just omit the salt in the recipe. This recipe also works with natural almond butter.
  • Raw organic sugar – Can be substituted with coconut sugar or light brown sugar.
  • Honey – Can be replaced with maple syrup or agave syrup.
  • Mix-ins – Add 1/2 cup of mini chocolate chips or chopped nuts for an extra special treat.

How to store peanut butter cookies:

Store the cookies in an airtight container at room temperature for up to a week.

How to freeze peanut butter cookies:

Place the cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.

Healthy peanut butter cookies on a plate with a cup of coffee.

This peanut butter cookie recipe is full of flavor and packed with protein and wholesome goodness. It makes for a great breakfast cookie, after-school treat, or snack for any time of the day. So enjoy them with a tall glass of milk or your favorite cup of tea, smile, sit back, and savor the moment.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 17 reviews

Healthy Flourless Peanut Butter Cookies

Healthy, flourless, and melt-in-your-mouth peanut butter cookies made from natural peanut butter.

Ingredients

  • 2/3 cup raw organic sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted natural peanut butter
  • 1 large egg
  • 2 Tbsp honey

Instructions
 

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
  • In a medium bowl, toss together the sugar, baking soda, and salt.
    2/3 cup raw organic sugar, 1/2 tsp baking soda, 1/2 tsp sea salt
  • Add the peanut butter, egg, and honey. Stir until combined.
    1 cup unsalted natural peanut butter, 2 Tbsp honey, 1 large egg
  • Using a medium cookie scoop or tablespoons, drop 16 cookie batter mounds onto the prepared baking sheets.
  • Bake for about 8-10 minutes or just until the edges are lightly browned. Cookies will be soft. Let cool for 10 minutes on baking sheets before transferring to a cooling rack.

Notes

Leftovers can be stored in an airtight container at room temperature for up to a week.
To freeze – Place the cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.
Calories: 142kcal, Carbohydrates: 14g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 10mg, Sodium: 114mg, Potassium: 98mg, Fiber: 1g, Sugar: 12g, Vitamin A: 15IU, Vitamin C: 0.01mg, Calcium: 11mg, Iron: 0.4mg
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