5 Ingredient Peanut Butter Cookies


I’m participating in a clean eating challenge my friend is running this week, so when my kids asked for peanut butter cookies, I knew I would have to come up with an alternative for me (will-power isn’t my strong point). Our favorite peanut butter cookies are the easy, grain free, 5-ingredient variety. That way everyone can eat them, and I don’t spend all day in the kitchen (who am I kidding, that’s where I spend all my time regardless, ha!). One simple modification and you’ll have a tasty treat that’s also not too bad for you, so go ahead, indulge a little!


5 Ingredient

Peanut Butter Cookies


*gluten-free *oat-free  *soy-free *grain-free *dairy-free *corn-free



  • To make this recipe “clean”, and a little healthier, use natural peanut butter and 1/3 cup honey instead of the brown sugar. You can omit the baking soda if you want, but it does help the texture a little. 
  • Cinnamon may seem like an odd addition, but it compliments the peanut butter perfectly and is our favorite way to eat these cookies!
  • These cookies, especially the clean version, are best fresh. If you won’t be eating all of them the same day you baked them, it’s best to freeze the leftovers.
  • Add a handful of chocolate chips to the dough if that’s your thing, or sprinkle a few on top before baking.


  • 1 Cup Peanut Butter (crunchy or creamy)
  • 1 large egg
  • 2/3 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp vanilla
  • Cinnamon/cinnamon sugar optional


  1. Mix together peanut butter, egg, and brown sugar or honey until thoroughly combined.
  2. Add baking soda and vanilla and mix again.
  3. Roll into 1″ balls. If the dough seems to dry/crumbly, add milk 1 tsp at a time until it will hold together. It should be about the same consistency as regular dough or just a touch drier, but shouldn’t fall apart. If you’re using honey, you will likely need to scoop it with spoons but no worries, it won’t spread out too much.
  4. Sprinkle with cinnamon, or roll in sugar or cinnamon sugar. Press down with a fork in two directions, to make a criss cross pattern. I don’t do this with the clean version as they are a little softer-I just sprinkle with cinnamon sugar.
  5. Bake for 7-10 minutes. If using brown sugar, remove just before they appear done and be careful not to overbake. If using honey, I’ve found that I prefer them more done and so leave them in the oven until they begin to brown. 
  6. Eat the same day, or freeze the leftovers for best results.

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  • Reply
    The Culinary Jumble
    February 25, 2015 at 7:27 am

    I’ve never thought about making cookies grain-free, but these look great. Might have to give them a whirl!

    • Reply
      February 27, 2015 at 11:29 am

      It’s a tasty and easy way to treat yourself without the guilt!

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