Flourless Peanut Butter Cookies (Low-Carb, Gluten-Free, Dairy-Free)


My family says these are fantastic! They go really well with the Chocolate Peanut Butter ice Cream I made today.

(Gluten-free, dairy-free)

Makes 20 – 22 cookies

  • 3/4 cup organic sucanat
  • 1 large organic egg
  • 1 teaspoon organic pure vanilla extract
  • 1 cup smooth organic peanut butter
  • 1 teaspoon baking soda

Preheat oven to 350 degrees F.
Line a cookie sheet with unbleached parchment paper.

Place sucanat, egg and vanilla into a mixing bowl (I used my Kitchen Aid with the paddle) and mix well #2 until smooth, about 2-3 minutes. Stop mixer and add baking soda and peanut butter.

Mix on #3 until the dough is mixed and it pulls together, about 1 minute.

Scrape sides of the mixing bowl down. Scooping up dough with a small scooper (about 2 TB) roll dough into a ball with your hands and flatten slightly. PLace the cookies on the parchment about an inch apart.

Bake about 12-14 minutes, or until just golden brown. Let cool on the baking sheet about 5 minutes before transferring to a rack to cool.

Variation: For Thumbprint cookies, after rolling dough into a ball, use your thumb to make an indentation in the dough ball. Place about 1/2 teaspoon of juice-sweetened jam in the indentation. Bake as directed above.

~~In Messiah,
Micah 6:8

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.