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healthy peanut butter cup cookie broken in half

Grain Free Peanut Butter Cup Cookies

The best grain free peanut butter cup cookies made with a mix of almond and coconut flour and topped with delicious, dark chocolate peanut butter cups. These healthy peanut butter cup cookies are naturally sweetened with coconut sugar and pack tons of amazing peanut butter flavor!

Course Cookie, Dairy Free, Dessert, Gluten Free, Grain Free
Cuisine American
Keyword gluten free peanut butter cup cookies, grain free peanut butter cup cookies, peanut butter cup cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 cookies
Calories 251 kcal
Author Monique Volz of AmbitiousKitchen.com


  • Wet ingredients:
  • 1/2 cup natural creamy peanut butter (just peanuts and salt as the ingredients)
  • 2 tablespoons melted and cooled coconut oil (or sub melted butter or melted vegan butter)
  • 1/2 cup coconut sugar
  • 1 egg, at room temperature*
  • 1 teaspoon vanilla extract
  • Dry ingredients:
  • 1/2 cup packed fine blanched almond flour
  • 2 tablespoons coconut flour (do not pack)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8-10 mini peanut butter cups (we love the dark chocolate ones from Justin’s!)
  • Fancy Maldon salt (or sea salt), for sprinkling on top


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, add peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. Mix until well combined, smooth and creamy.
  3. Add in the almond flour, coconut flour, baking soda and salt; mix with a wooden spoon until well combined.
  4. Use a cookie scoop to grab a heaping tablespoonful of dough and roll into a ball, placing dough 2 inches apart. Flatten cookies with the palm of your hand so they are approximately 1/4th inch thick. Gently place a peanut butter cup in the middle, pressing down ever so slightly. Bake for 9-11 minutes. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5-10 minutes before removing them. Makes 8-10 cookies.

Recipe Notes

To use another nut butter: feel free to try almond butter and simply adding a chocolate kiss or almond butter cup. If there's a peanut allergy, be sure to check the candy you use to make sure it's completely peanut-free.

To make vegan: use a flax egg in place of the egg.

Freeze the dough: roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to bake, thaw the cookie dough balls a bit so that you can easily flatten them and add your peanut butter cup. Then bake as directed.

Freeze baked cookies: wait for the peanut butter cup cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

Nutrition Facts
Grain Free Peanut Butter Cup Cookies
Amount Per Serving (1 cookie)
Calories 251 Calories from Fat 158
% Daily Value*
Fat 17.5g27%
Saturated Fat 6g38%
Carbohydrates 19.9g7%
Fiber 2.9g12%
Sugar 14.8g16%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.