Gluten-Free “Peanut Butter” Cookie Recipe

When nut allergies strike, traditional cookie recipes can feel off-limits—especially the ones boasting peanut butter’s signature sweetness. That’s precisely why this “PeaNOT” butter cookie recipe is a revelation: it swaps sunflower seed butter for traditional nut-based spreads, delivering that familiar buttery, slightly roasted flavor without the nut risk. Whether you’re baking for someone with a tree-nut allergy, peanut sensitivity, or just want a nut-free treat everyone can enjoy, this recipe steps in confidently. It’s also gluten-free and Paleo-friendly, marrying coconut sugar, coconut flour and ghee to create a texture and flavor profile that doesn’t feel like you’re missing out.

Beyond its allergy-smart formulation, the cookie has serious flavor integrity. The sweetness is balanced with a gentle hint of lemon juice and vanilla, the dough has enough body to hold shape in the oven, and the finishing sprinkle of Maldon sea salt gives the final bite that slightly savory edge modern bakers crave. It feels indulgent, yet conscious—a dessert you can feel good about sharing, whether around the cookie jar at home or at a potluck where allergy concerns are top of mind. With this recipe, the goal isn’t simply a substitution, but a full-fledged celebration of flavor, inclusivity and smarter ingredient choices.

Finally, this cookie is a smart fit for homes embracing clean-ingredient cooking. The use of ghee (which has minimal lactose and casein) means it may be easier for those with dairy sensitivity to tolerate. The nut-free seed-butter base opens up the “peanut butter cookie” concept to anyone who thought they’d never indulge again. And the short list of ingredients means minimal fuss and maximum impact. Whether you’re baking to soothe nostalgia for the classic PB cookie or aiming to create a safe-zone treat for guests with allergies, this recipe gives you confidence, creativity and crowd-pleasing potential.

Press play to see Mary the Paleo Chef and these cookies in action—the recipe is all yours below.

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Gluten-Free “Peanut Butter” Cookies

Recipe Ingredients

• ¼ cup ghee
• ¼ cup sunflower seed butter
• 1 egg, room temperature
• 2 tablespoons coconut sugar
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• ¼ cup coconut flour
• 1 tablespoon baking soda
• Maldon salt

How to Make Gluten-Free “Peanut Butter” Cookies

1. In a medium bowl, mix ghee, sunflower seed butter, and egg until creamy. Mix in coconut sugar, lemon juice, and vanilla extract.
2. Finally, add coconut flour and baking soda and mix well. Let dough sit 5 to 10 minutes.
3. Form dough into balls about the size of 1 ½ tablespoons, and place on a parchment-lined cookie sheet about ½ to 1 inch apart.
4. Bake at 350 degrees for 10 to 11 minutes.
5. Top baked cookies with a sprinkle of Maldon salt, and salty-sweet, “peanut” buttery goodness is just a bite away.

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“Peanut Butter” Cookie Nutrition Facts

*Estimated per cookie (recipe yields 6 cookies). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 cookie
Calories	≈ 195 kcal
Protein	≈ 4 g
Carbs	≈ 9 g
Sugar	≈ 5 g
Fiber	≈ 2 g
Fat	≈ 16 g

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“Peanut Butter” Cookie Variations & Tips

• Use other seed butters: Substitute tahini (sesame seed butter) or pumpkin-seed butter instead of sunflower seed butter for a twist in flavor and nutrition.
• Chocolate top-off: After baking, dip half of each cookie into melted dark chocolate (dairy-free if needed) and freeze for 10 minutes for a chocolate-covered version.
• Add crunch: Mix in 2 tablespoons of mini allergy-safe chocolate chips, freeze-dried raspberries, or cacao nibs to boost texture and flavor variety.
• Flavor swap: Try using orange zest instead of lemon juice or swap vanilla extract for almond-essence flavoring (if no tree-nut allergy) for a citrus-nutty twist.
• Make them thicker and chewier: Chill the dough for 30 minutes before baking and press the dough balls down slightly to encourage a chewy center and crisp edge.
• Roll them bite-sized: Form 1-inch balls instead of larger scoops to make mini cookies ideal for lunchbox treats or portion control.
• Storable batch baking: Bake a double batch and freeze half of the baked cookies in an airtight container separated by parchment for a ready-to-go allergy-friendly treat.

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Best “Peanut Butter” Cookie Pairings

• Sun-butter latte: Pair a cookie with a warm oat-milk latte topped with cinnamon to echo the seed butter flavor and make it cozy.
• Fruit & nuts (safe type): Serve alongside fresh apple or pear slices and a handful of pumpkin seeds for a light, balanced snack that complements the cookie’s richness.
• Cold brew & coconut cream: Enjoy a cookie with cold brew coffee plus a splash of coconut cream for contrast between bold coffee and sweet seed-butter flavor.
• Berry smoothie bowl: Use a cookie crumbled over a smoothie bowl (e.g., strawberry-banana) as a crunchy, allergy-friendly topping with texture and sweetness.
• Tea time classic: Offer the cookies with a herbal tea like rooibos or chamomile for a refined treat with calm, grounding flavours.
• Frozen dessert tandem: Pair with a scoop of dairy-free vanilla or coconut-milk ice cream and serve the cookie warmed slightly for a gooey-meets-crisp contrast.

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When to Make “Peanut Butter” Cookies

• Allergy-safe bake sale: Bring a batch to a school or community event where nut allergies are common—these cookies are a safe, inclusive option.
• After-school snack stash: Package individual cookies in snack bags and keep in the freezer or pantry for quick grab-and-go options.
• Holiday cookie tray alternative: Add these to your holiday dessert spread as the nut-free option that’s just as delicious as the rest.
• Tea party or brunch addition: Serve alongside scones, muffins and herbal teas for a mid-morning treat that accommodates allergy restrictions.
• Travel-friendly treat: Pack them in a cookie tin for road trips or flights where peanut-butter cookies might otherwise be a no-go due to allergy risk.
• Mindful dessert rotation: Use them as your everyday treat option when you want something sweet but still aligned with clean-eating habits and ingredient transparency.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence