With chewy centers and crispy edges, these grain free peanut butter cup cookies are so easy to whip up with just one bowl and a whisk. Made with natural creamy peanut butter, cassava flour, and pure maple syrup, these cookies are egg free, grain free, and naturally gluten free.
These peanut butter cup cookies are so rich and delicious you won’t believe they’re grain free. Cassava flour makes them thick and chewy while almond flour gives them the perfect gooey texture and adds a rich buttery flavor. Pure maple syrup and coconut sugar naturally sweeten the dough while adding a deep caramel flavor and golden hue. Loaded with creamy peanut butter goodness and topped with dark chocolate peanut butter cup chunks, what more could you ask for?
What you’ll need to make these Grain Free Peanut Butter Cup Cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- drippy natural peanut butter
- pure maple syrup
- coconut sugar
- ghee
- pure vanilla extract
- cassava flour
- blanched fine almond flour
- baking soda
- kosher salt
- peanut butter cups
- flaky sea salt
This cookie recipe is so easy to make and comes together in just a few minutes. There is no need to chill the dough which means you can have yourself a freshly baked batch of warm, gooey grain free peanut butter cup cookies in just about 30 minutes. Whip up a batch, pour yourself a glass of your favorite milk, and eat them warm right out of the oven. You can even share them if you like, I’ll leave that up to you!
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Brown Butter Snickerdoodle Cookies
- Gluten Free Monster Cookies
- Gluten Free Peanut Butter Oatmeal Espresso Chocolate Chunk Cookies
- Gluten Free Funfetti Cookies
If you make these Grain Free Peanut Butter Cup Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Grain Free Peanut Butter Cup Cookies
- Yield: 15 Cookies
- Diet: Gluten Free
Description
With chewy centers and crispy edges, these grain free peanut butter cup cookies are so easy to whip up with just one bowl and a whisk. Made with natural creamy peanut butter, cassava flour, and pure maple syrup, these cookies are egg free, grain free, and naturally gluten free.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup (256 grams) drippy natural peanut butter
- ¾ cup (220 grams) pure maple syrup
- 2 tablespoons (16 grams) coconut sugar
- ¼ cup + 2 tablespoons (70 grams) melted ghee
- 2 teaspoons pure vanilla extract
- ¾ cup (110 grams) gluten free cassava flour
- ¾ cup (80 grams) gluten free blanched fine almond flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt (use code glutenlessapron for 15% off)
- 8 gluten free peanut butter cups, cut into 6 pieces each
- flaky sea salt
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
step 2
In a medium bowl, whisk together the peanut butter, maple syrup, coconut sugar, ghee, and vanilla extract until smooth. Add the cassava flour, almond flour, baking soda, and salt. Stir to combine.
step 3
Using a #24 cookie scoop (about 2 ½ tablespoons) scoop the dough and drop onto the cookie sheet, spaced 2 to 3 inches apart. Top each cookie with 3 pieces of peanut butter cup chunks.
step 4
Bake cookies for 10 to 12 minutes, turning the baking sheet halfway through for even baking. Remove cookies from the oven when the edges are lightly golden brown and cookies are puffed. Immediately top each cookie with a pinch of flaky sea salt. Allow cookies to cool for 5 to 10 minutes on cookie sheet then transfer to a wire rack to cool completely.
Notes
adapted from ‘the bojon gourmet‘
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
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