Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Say hi to a new favorite cookie around here!! These peanut butter cup cookies are soft + gooey, and honestly taste like they came from a bakery!
They’re gluten free, grain free, can be made dairy free, and are refined sugar free! All while still being incredibly delicious + having the best texture.
I based these off of my famous olive oil cookies, so you know they’re bound to be good! I swapped out the olive oil for butter (or coconut oil) to go with the flavor of the peanut butter cups, and they are so delish.
These are made with almond flour to keep them grain free and gluten free.
Note:
I have not had success in making these with any flour substitutions. You are always welcome to experiment, but I cannot guarantee what results you will get. I recommend keeping the recipe as written for the same texture and flavor!
These cookies are super simple to make (they take about 10 minutes to prepare!), and made with ingredients I almost always have on hand. I love having a treat around made with better-for-you ingredients when the sweet tooth hits 🙂
I cannot wait for you guys to make these! Enjoy! xo
Grain free and refined sugar free peanut butter cup cookies!
Ingredients
1/2 cup grass fed butter (or sub coconut oil), melted and slightly cooled
3/4 cup coconut sugar
1 egg
2 tsp vanilla extract
2 + 3/4 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
~7-8 peanut butter cups, roughly chopped (regular size, not mini)
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the melted butter (or coconut oil), coconut sugar, egg, and vanilla until smooth.
Stir in the remaining dry ingredients (besides the peanut butter cups) and mix until a smooth batter forms. The batter will seem dry at first, but just give it a minute to mix together!
Scoop the dough out into 12 cookies. Use your hands to gently shape and slightly flatten each cookie. Gently press the chopped peanut butter cups into the tops of the cookies.
Bake for 11 minutes, then allow to cool. Store in an airtight container on the counter for up to 4 days.
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
I made these but didn’t have any peanut butter cups on hand. Instead of running out to the store, I added dark chocolate chips and unsalted peanuts to the batter before baking. Turned out delicious!
So strange! I haven’t had that happen- did you happen to make any substitutes? Also, make sure you are only gently pressing them, but pressing them totally flat!
I used organic sugar instead of coconut sugar since I didn’t have any but that’s the only substitute! I just found they spread out a lot in the oven. Maybe chilling the dough before baking will help
These are unreal delicious. They give me the vibe of peanut butter blossom cookies but 10x better. I have to freeze these after I make them (thaw out amazing on the counter for a couple of hours) or we will literally eat all 12 cookies in one day.
Hey there! Love all your recipes! However, I made these for the first time and they all melted together flat on the baking sheet. The only substitution was coconut oil instead of butter—I thought that’d be okay since you mention it in your ingredient list. Other than that, I followed the recipe exactly! Have you experienced this? Should I try with butter next time? Should I spread out the 12 cookies onto 2 baking sheets instead of 1? Thanks in advance! 🙂
Hi! I have not heard of this happening at all i’m sorry! Was baking powder used instead of baking soda? That’s the only thing I can think of if the right amount of almond flour was used!
Can you sub for honey? I don’t have coconut sugar
I haven’t tried it so I’m not sure how it will effect the texture, but it may work!
I made these but didn’t have any peanut butter cups on hand. Instead of running out to the store, I added dark chocolate chips and unsalted peanuts to the batter before baking. Turned out delicious!
I’ve made these twice and they seem to spread out a lot and become flat! Do you have any tips or suggestions?
So strange! I haven’t had that happen- did you happen to make any substitutes? Also, make sure you are only gently pressing them, but pressing them totally flat!
I used organic sugar instead of coconut sugar since I didn’t have any but that’s the only substitute! I just found they spread out a lot in the oven. Maybe chilling the dough before baking will help
These are so delicious! They definitely do look and taste like they’re from a bakery. I will be making these again and again!
★★★★★
Hi! Do you know if you’re able to store the dough in the fridge? If I only want to bake half today and half a couple days later?
These are unreal delicious. They give me the vibe of peanut butter blossom cookies but 10x better. I have to freeze these after I make them (thaw out amazing on the counter for a couple of hours) or we will literally eat all 12 cookies in one day.
★★★★★
Oh my gosh thank you so much Nora!! SO glad you enjoyed them!
Hey there! Love all your recipes! However, I made these for the first time and they all melted together flat on the baking sheet. The only substitution was coconut oil instead of butter—I thought that’d be okay since you mention it in your ingredient list. Other than that, I followed the recipe exactly! Have you experienced this? Should I try with butter next time? Should I spread out the 12 cookies onto 2 baking sheets instead of 1? Thanks in advance! 🙂
Hi! I have not heard of this happening at all i’m sorry! Was baking powder used instead of baking soda? That’s the only thing I can think of if the right amount of almond flour was used!
I make these a few times a month and they get better each time! Simple to make and SO good!! I sub coconut oil and it works great.
★★★★★