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My All Time Favorite Peanut Butter Cookie Recipe! (and its grain free too!)

by Johanna Baig

Both my kids are getting more picky, especially with my “healthy baked goods,” but they both give this recipe a big thumbs up. Neighbors, my husband, even the grandparents who try to avoid sweets at all costs approve. Basically anyone I feed this to absolutely loves it. Soft and chewy, it has the perfect sweetness to it. You won’t be disappointed ❤️


  • 1 cup creamy natural peanut butter (270g)

  • 3/4 cup coconut sugar

  • 1/8 tsp stevia (if you don’t have stevia, then add a bit more coconut sugar)

  • 6 tbsp almond milk

  • 2 tsp vanilla extract

  • 1 cup almond flour

  • 1 tsp baking soda

  • generous pinch mineral salt (only if the nut butter is unsalted)


  1. Preheat the oven to 350 degrees F.

  2. Line a cookie sheet with silicone mat, parchment paper or leave un-greased.

  3. In a large bowl, add the peanut butter and sugar and mix until creamy.

  4. Stir in the almond milk and vanilla extract.

  5. Next, add the flour, baking soda, and salt, mix to combine (he dough will be tough to stir, using your hands to mix it together will be easier).

  6. Scoop out the dough and roll into balls. Place the balls of dough about 1-2 inches apart on a baking sheet.

  7. Using the back of a fork, flatten in a crisscross pattern.

  8. Place in the oven and bake for 10 minutes.

  9. Let cool a few minutes, and enjoy!

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