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Grain-Free Peanut Butter Cookies

Simple and totally peanut buttery vegan cookies — without gluten or any flour at all.

Course Dessert


  • 2 tablespoons ground chia seeds
  • 6 tablespoons water
  • 1 ½ cups room temperature natural peanut butter , stirred well
  • ½ cup coconut sugar (can use brown sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract


  • ½ cup roughly chopped dark chocolate
  • sea salt flakes


  1. In a large bowl, combine chia seeds and water and allow to stand for 5 minutes.
  2. Add peanut butter, coconut sugar, baking powder, vanilla, and stir well to combine (I like to use a rubber spatula for this). Add chocolate now, if using. Let the dough sit in the fridge for at least 20 minutes.
  3. Heat oven to 350°F. Line a baking tray with parchment paper. Roll spoonfuls of dough into ping pong sized balls and arrange them evenly spaced on the tray (I can usually fit 12 cookies on a large-sized baking tray).
  4. Take a small piece of parchment paper, place over each cookie and gently press down with your palm or the flat base of a drinking glass to slightly flatten. You can do the traditional fork-print grid now if you’d like, but it’s not required. Sprinkle a pinch of sea salt flakes on each cookie, if using.
  5. Bake for 10 to 12 minutes. Allow to cool on the tray for 10 minutes before transferring to a plate or wire rack to cool completely. (They’re more likely to fall apart if you don’t give them this cool time on the tray.)