Finding desserts for us poor unfortunate souls with food intolerances and allergies can be a challenge. Finding good desserts without major allergens and sensitivities can be a downright rarity. Thus, we’re stuck always settling for alternatives like ‘nice cream’ or ‘energy bites‘. While those are all good, yummy, and have their place…sometimes enough is enough. Sometimes your inner cookie monster comes out and all you want is a freaking cookie. Is that so much to ask!?

Apparently, cause these still got peanut butter in them.

Sorry peanut allergy sufferers! Dont despair, my devilish sweet tooth and  inner cookie monster are almost never satisfied. When I figure out another delicious, peanut and allergen free recipe you’ll be the first to know. I promise!

For us who can tolerate peanut butter, in 20 minutes and 8 ingredients you’ll have these easy dairy free, gluten free, and egg free cookies in the palm of your hands. These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

So get excited! We don’t have to be poor dessert avoiding souls anymore!

If you can’t see this coming already we’re going Disney on this one -Turn up “Poor Unfortunate Souls”  from The Little Mermaid. and let’s start singing, awkward two year old dancing, and my favorite -cooking!

Peanut Butta Cookies

Serves: 12   Prep Time: 10 minutes   Total Time: 20 minutes   Preheat: 350

  • 1 cup of peanut butter
  • 1/2 cup of icing sugar
  • 2 tablespoons of honey or maple syrup
  • 1 tablespoon of ground flax seeds
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of Himalayan Pink or Sel Gris Sea Salt
  • 1/3 cup of Enjoy Life’s Mini Chocolate Chips or any other dairy free chocolate chips (optional)


Preheat the oven to 350 degrees fahrenheit.

In a large bowl combine all ingredients and stir until well mixed. Steal a few bites of cookie dough…you know…as a…routine quality check.

On a prepared baking sheet, drop cookie dough by the tablespoon full and flatten them out to your desired cookie thickness (I go for about 1/2″ thick). These cookies don’t spread by themselves.  Bake the cookies for 8 to 12 minutes or until the bottom edges are browned.

Avoid temptation and let the cookies sit for 10 – 15 minutes before moving them (and eating them!). Unlike cookies with flour, these need time to firm up before we can scarf them down.

Once the cookies have cooled, grab the cookie with the most chocolate chips and enjoy it’s peanut buttery goodness.

That’s all there is to these gluten free, dairy free, egg free cookies to satisfy that inner cookie monster!

Health & Happiness,