Updated in 2023! In my opinion, you can never have too many nut butter cookies. There are just so many possible variations. This particular recipe makes thick, soft cookies with the perfect balance of sweetness. They aren’t sugary, but are definitely dessert. And each bite is dairy-free, gluten-free, egg-free, and soy-free. The recipe even includes options for nut-free!
Gluten-Free Nut Butter Cookies with Options for All
This gluten-free nut butter cookies recipe is adapted from Free For All Cooking: 50 Easy Gluten-Free, Allergy-Friendly Recipes The Whole Family Can Enjoy by Jules Shepard. We originally shared it back in 2011, but are giving it an update today! Jules is legendary in the gluten-free world, and is known for providing a big range of ingredient options. Some of them are outlined in this gluten-free nut butter cookies recipe, and I have a few more options in the FAQs below.
Can I Use Egg Instead of Banana?
If you don’t follow an egg-free diet, you can definitely use egg instead of banana. The dough will be a little softer and looser, and will bake up a little chewier.
Can I Use a Gluten-Free Flour Blend?
You can substitute 1 1/3 cups gluten-free all-purpose flour blend for the flours and starches. But please note that Jules does not add any gums to this gluten-free nut butter cookies recipe. Try to avoid blends with added gum. Also, do not substitute a single gluten-free flour for all of the flours and starches. And do not use almond flour or coconut flour in place of all the flours. You will get a very different result.
Can I Use a Granulated Sweetener?
Yes, Jules actually offers an option for using white and/or brown sugar instead. The dough will be a little thicker and less sticky.
Can I Use Cornstarch Instead of Tapioca and Potato?
In a pinch, cornstarch is a suitable substitute for both.
Special Diet Notes: Nut Butter Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, optionally peanut-free, soy-free, optionally vegan, and vegetarian.
- ½ cup brown rice flour (can sub sorghum flour)
- ⅓ cup gluten-free oat flour
- ¼ cup potato starch
- ¼ cup tapioca starch
- ¼ teaspoon salt
- 1 cup peanut butter, almond butter, sunflower seed butter, or soy “nut” butter
- ½ cup honey or agave nectar
- 1½ teaspoons vanilla extract
- ¼ cup mashed banana (can sub applesauce)
- ½ cup dairy-free chocolate chips
- Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the brown rice flour, oat flour, starches, and salt.
- In a separate bowl, mix the nut butter (or seed or soy butter), sweetener, banana, and vanilla, until well combined. Add the flour mixture from your other bowl and blend well. Fold in the chocolate chips.
- Shape dough into balls the size of ping pong balls. Place them on your prepared baking sheet, and either simply flatten and shape them you’re your hands, or use the old peanut butter cookie trick – dip a fork in sugar and use it to press down the dough for that criss-cross top.
- Bake the cookies for 10 to 12 minutes, or until they lose their sheen.
- Let the cookies cool for 10 minutes on the baking sheet before removing them to a wire rack to cool completely … or simply eat them.