Peanut Butter Cookies

Growing up I was allergic to peanut butter, or so I was told. My dad and sister are DEATHLY allergic to peanut butter, so the doctors just assumed I was and therefore, I was never allowed to eat it. However, when I was 16, I decided it was time to find out for sure. One day at work my co-worker had a jar of peanut butter and I dove in without looking back. Luckily, much to my surprise, nothing happened.

At that point I felt like a freaking rock star. I could eat peanut butter. I didn't like it, but I could eat as much of it as I wanted. 

Fast forward a few years...and now I actually like peanut butter despite the death stares I get from my sister for eating it. 

These peanut butter cookies are simple, delicious, and oh, so fun to make with the kiddos when I babysit! The original recipe came from the Santa Cruz Peanut Butter Jar but I switched it up to fit my standards :) 

Photo by Jordan Mobley 

Photo by Jordan Mobley 


  • 1 1/4 cups Santa Cruz Organic Creamy Peanut Butter 
  • 1 cup coconut sugar
  • 1 flax egg, or one egg (1T flaxseed mixed with 2T water)
  • 1/4 cup water 
  • 3/4 cup gluten free flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt
  • OPTIONAL: 1/2 cup dark chocolate chips (I use Enjoy Life)


  1. Heat oven to 375 degrees Fahrenheit. 
  2. Grease a cookie sheet or line with parchment paper and set aside. 
  3. Make your flax egg by combining your flaxseed and water in a small bowl or glass and stirring well. 
  4. Mix all ingredients in a large mixing bowl until well combined and until a dough forms 
  5. Drop tablespoons of dough onto the cookie sheet and slightly flatten with a fork. 
  6. Bake 8-10 minutes or until golden brown. 
  7. Cool for a few minutes before serving {with or without a tall glass of coconut milk} 
Photo by Jordan Mobley 

Photo by Jordan Mobley