Let’s talk dessert! Though it’s spring time and you might think I ought to be sharing a lovely citrus tart, carrot cake, or lemon bar recipe (don’t get me wrong, those all sound delicious!) truthfully, one of my favorite desserts right now is still peanut butter cookies!

I first discovered these cookies a few months back, and instantly fell in love. These cookies have just a touch of chocolate, are perfectly chewy, and are so quick and easy to whip up! (I think the quick and easy part is a big reason I love them so much, just sayin’).

But the best part? They are gluten free and grain free! Now, I’ve had some amazing gluten free treats at restaurants around town (just the other night I tried a gluten free beet brownie from a local Denver spot called Vital Root and the texture was to die for!) but I’ve found sometimes when I try to make gluten free or grain free treats at home they turn out a little funky.

But not these bad boys! These cookies are almost foolproof, in my humble opinion.

I usually go for a half batch (because it’s usually just me eating them), which means using half an egg. If you’ve never used half an egg in your cooking or baking before, let me tell ya, it’s a lifesaver, especially as a single person not needing to make gigantic portions! To do this, you can crack the egg and gently divide it in half, puncturing the yolk to divide that as well. Or, you could use just the egg white and set the yolk aside (I might use it in a different recipe later or even add it to Grover’s dog chow, he loves egg)! As a last resort I *suppose* you could use liquid egg whites, although quite honestly those freak me out (newsflash, yolks are good for you, and also I’ve never EVER seen pasture raised liquid egg whites, but I digress…)

In my experimentation with these cookies, adding just a bit more egg (for example, if you are making a half batch but use closer to 3/4 of an egg rather than just half an egg) will make them even softer and chewier (a win in my book)! Buuuut, definitely play around with it and see what works best for you!

Okay, enough of the chit chat, let’s get to the recipe already! This recipe is adapted from The Spiffy Cookie, and I hope you love it as much as I do! 😊

Gluten free + grain free chewy peanut butter cookies

(makes about 18 small cookies)


  • 1 cup smooth natural peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg, pasture raised
  • dark chocolate chunks (70% cocoa or higher)

To prepare:

Preheat oven to 350 degrees F. In a large bowl, mix together all ingredients but the chocolate. Divide dough evenly and form into small dough balls, and place on a cookie sheet. Bake for 8-10 minutes. Remove from oven and gently press one chocolate chunk into the top of each cookie. Enjoy!