These nut-free peanut butter cookies will rock your world and change your life….REALLY! These cookies are vegan, gluten free, and top 8 allergen free, but they sure don’t taste like it!
They first appeared a few years ago when I shared these SunButter & Jelly Sandwich Cookies (another MUST MAKE!). Anyways, I was scrolling through my posts and realized I did this cookie wrong. This simple recipe needs to stand alone, because it’s amazing all on its own (my Daddy said so!).
In all seriousness, my Dad really did say so. Just this weekend, he was at my house and getting a little “hangry” while I made dinner – many of you have probably been there, right? That moment, I knew I had the solution…. give my Dad a freakin’ nut-free peanut butter cookie. He ate 4 and left with 2 more at the end of the night.
Not only did it satiate my Dad’s hunger, but he went on and on about how much he “loved” these cookies and how surprised he was that I used SunButter instead of PB.
Allergy-friendly Peanut Butter Cookies
This cookie recipe is my allergy-friendly spin on a childhood favorite and it’s the only “peanut butter” cookies I bake. Today’s cookies are easy to make, packed with flavor, and decorated with that signature criss-cross pattern on top.
How to Make Nut-free Peanut Butter Cookies
The cookie dough comes together in about minutes.
- Whisk the dry ingredients together. Flour, baking soda and salt.
- Cream the vegan butter, SunButter and brown sugar together. Make sure to use the stick butter version at room temperature, not melted or cold!
- Beat in vanilla extract and milk until fluffy.
- Slowly add in flour mixture and blend until combined.
- Scoop and roll into a ball. I use a medium cookie scoop for large cookies or a small ice cream scoop for smaller ones. Baking time will vary so see recipe for notes on that.
- Press down onto dough using back of fork to create a criss-cross pattern.
- Bake until the edges are light brown and set, about 10-12 minutes.
Here’s What You’ll Love:
- Melt in your mouth
- Packed with flavor
- Crumbly edges
- Chewy middle
- Vegan & gluten-free (if needed) & top 8 free
- Easy straightforward recipe
Best No Nut Peanut Butter Option
Whether this post is sponsored or not, my answer remains the same…. SunButter is the BEST! They make awesome-tasting sunflower butter, using no more than four simple ingredients, free from the top 8 food allergens, and containing more vitamins & minerals than most nut butters! It’s also Non-GMO and contains 7g of vegan protein in a serving!
And that’s just some of the stats before talking about it’s consistency, taste and texture. SOOOO good ya’ll, I could and DO, eat it by the spoonful! I also make a mean SB sandwich on the daily, add it in my smoothies, oatmeal, brownies, ice cream …basically anywhere you’d add PB, you simply replace with SunButter and enjoy!
What Type of SunButter to Choose
As far as the type of SunButter to use in this nut-free pb cookie recipe, I prefer their Creamy-style because it’s extra creamy and easy to spread. The Natural-style SunButter is another great option and my son’s choice for eating, but the oil can separate and sit on the top, so you just need to stir a little extra if using.
They also carry a Natural Crunch-style spread, which is delicious too and can be used if you prefer a crunchier cookie.
SunButter Cookie Variations
I’ve played with this recipe over the years and here are a few ways you can change it up.
- Make it Crunchy! Like I mentioned above, just use the Crunchy SunButter and you’ve got a classic cookie with a little extra bite.
- Add chocolate chips! Chocolate chips + SunButter = heaven in my mouth!
- Chocolate Dip. Do you see a theme here? Dunk half of these bad boys in some melted chocolate for Heaven 2.0.
- Jelly Sandwich! It’s been done and its amazing. Grab the recipe here.
- Go Gluten-free. My family is not GF, but I always test out the gluten-free option on desserts and give to my friends who need this option. For this recipe, I found the same success with Bob’s Red Mill 1:1 Gluten free Flour as I did with all purpose. I love that its honestly cup for cup, so nothing else is required.
- Refined Sugar Free? YEP! You can and I did make this for a sweet 6yo, recently diagnosed with T1 diabetes. I used AP Flour, SunButter‘s No Sugar Added spread, then replaced the brown sugar for a mixture of coconut sugar and brown rice syrup. It turned out beautifully and best of all, he could eat them without spiking his blood sugar.
I’ve made so many different cookie recipes over the years but I say with confidence that these are the best classic nut-free peanut butter cookies I’ve ever had. They’ll surprise you and delight your tastebuds, just like they did for my Dad.
More Allergy-friendly Cookie Recipes
- The Best Vegan Sugar Cookies
- Salted Chocolate Brownie Cookies
- Tagalong Cookies
- SunButter Sandwich Cookies
- Magical Compost Cookies
- 1 1/4 cup all purpose flour (or 1:1 GF flour blend*)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup creamy SunButter
- 1/2 cup Earth Balance butter (unsalted stick butter at room temp)
- 1 cup light brown sugar (*see notes for refined sugar free option)
- 1 1/2 teaspoon pure vanilla extract
- 1 tablespoon dairy-free milk
- Preheat oven to 350°. Line 2 baking sheets with silpat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt.
- Using a stand mixer, beat SunButter, butter, brown sugar first. Once combined, add in vanilla and milk until fluffy. Slowly add in flour mixture and blend until combined.
- Scoop approximately 2 tablespoons of dough and roll into a ball. (I like to use a medium cookie scoop for large cookies or a small ice cream scoop for smaller ones). Place on prepared baking sheet, leaving 2" between each scoop. Using the back of a fork, press down onto dough to create a criss cross pattern. **Bake 10-14 minutes or until edges are light brown. Let cool on pan.
- This recipe has been tested using Bob's Red Mill, 1:1 Gluten free flour blend. Do NOT add xanthan gum to the recipe.
- To make this refined sugar-free, replace brown sugar with coconut sugar.
- Using the smaller cookie scoop requires the shorter baking time. Mine usually bake perfectly at 10 minutes and firm up when they cool.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 144mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
This post is sponsored by SunButter. Thank you for continuing to support the brands who help make Allergylicious possible!