Peanut Butter Cookies

Happy Day-Before-Valentine’s Day! I know these are not heart-shaped or red, but it’s another guilt-free goodie (based on’s recipe) that you can share with your loved one that I’ve come to enjoy. Gluten-free, flourless Peanut Butter Cookies that don’t crumble like the Peanut Butter Stevia cookies I posted earlier. If you can eat agave nectar and/or coconut palm sugar, then give these a try. These are dough-y and sweeter, and are the perfect cookie dough to roll into a ball and stick a Hershey Kiss into. (Hmm… must find guilt-free Hershey Kisses.)


  • 1 16 oz. jar (or 2 cups) of salted natural peanut butter (or any nut butter)
  • 4 tablespoons butter, melted
  • 1 cup agave nectar (or 1/2 cup agave and 1/2 cup coconut palm sugar)
  • 2 eggs
  • 1/2 cup of dark chocolate chips (optional)
  1. Preheat oven to 325˚F.
  2. Combine peanut butter (natural oils on top too), melted butter, honey and eggs.
  3. Chill batter until it is scoopable. Batter will still be sticky, but manageable.
  4. Scoop cookies and use a wet fork (dip in a glass of water) to make marks and flatten. Wet fork after each cookie.
  5. Bake for 12-15 minutes, until they get a little brown around the edges and slightly darker in color. (The longer they bake, the crispier they are.)
  6. Store in the refrigerator. You can eat them straight out of the fridge or heat them up a bit in a toaster oven. Enjoy with a tall glass of almond milk.

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