gluten free peanut butter cookie buttons

July 8, 2014  |  Desserts and Baking
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Gluten-free peanut butter cookie buttons with a drizzle of dark chocolate. They are lower in sugar and carbs, and wheat-free. gluten free peanut butter cookie buttons from

I have another sweet treat to share with you guys today. I know I know. I said I probably wouldn’t be sharing many dessets with you for a while, but I am kinda obsessed with sorghum flour now. It has inspired me to do all sorts of wild and crazy things. Crazy Crazy things. Like post these gf cookies right after a gf strawberry rhubarb crisp  and a blueberry tart all within a two week window. Hopefully you’ll forgive me.

gluten free peanut butter cookie buttons with a drizzle of dark chocolate on

I made these with my daughter. We had a lot of fun together. I have to confess; normally I am too antsy and type A to get my daughters baking with me. I freak out about getting the measurements exactly so, and stress about the mess. The broken eggs. The egg shells. The cross contamination!!! But I think I was just feeling a rare moment of zen when I made these with her.

She particularly loved making them into buttons by smooshing the cookies down with the fork. And like her chocolate loving mama, she really loved the chocolate drizzle.

A bit about shortening

I am so happy with the way these little cookies came out. I love their texture. It is almost like a shortbread cookie. I have a hard time getting that shortbread texture a lot of the time when I am baking. Most of my baking recipes have a high water content due to substituting pureed fruit for sugar or yogurt for fat. The high water content makes the gluten in the flour activate, and makes baked goods puffy or cakey. Since these have no gluten and low water content they are nice and crisp and crumbly.

Gluten free peanut butter cookie buttons with a drizzle of dark chocolate on

Lower in sugar and carbs.

Since around the time that I shared this post, I have been slowly cutting out added sugars more and more in my diet and here in my house. Or trying to at least. I still eat my daily chocolate, but now I am not adding sugar to my coffee anymore. My husband switched from a Clif bar to a lower sugar Kind bar for breakfast. My daughters are learning a little bit about how to read a nutrition panel. We’re taking small steps, but since they aren’t drastic, we’re sticking with them.

Anyway, these cookies taste plenty sweet to me, but they are naturally lower in sugar. And you wouldn’t be able to tell. They come in at only 4 grams of sugar each, and have only 8 grams net carbs each. The reason you can’t really tell that they aren’t as sugary as regular cookies is partly due to the fact that both sorghum flour and coconut flour are naturally sweet tasting. I used maple sugar for these, and then cross-tested with brown. Both worked, but I loved the flavor of maple sugar, so if you can find it, I’d say it is worth the splurge.

gluten free peanut butter cookie buttons with a drizzle of dark chocolate on healthyseasonalrecipes.comA final note: They have almost no pan spread. So to make them shaped more like a cookie, I flattened them down with the fork. I also kept the portions petite, and button like, at only one tablespoon a piece, to keep the calories (94) and fat(5 g) in check. Hope you enjoy!



Do you bake with your children?

Have you used sorghum flour before?

Are you watching your added sugars?

Happy Cooking!


gluten free peanut butter cookie buttons

Prep Time: 25 minutes

Total Time: 1 hour, 20 minutes

Yield: 38 cookies

Serving Size: 1 cookie

Calories per serving: 94

Fat per serving: 5 grams

gluten free peanut butter cookie buttons

Gluten-free peanut butter cookie buttons with a drizzle of dark chocolate.


  • ¾ cup sorghum flour
  • ¾ cup coconut flour
  • ½ cup brown rice flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick unsalted butter, room temperature
  • ½ cup natural peanut butter
  • ½ cup maple sugar or brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 ounces dark chocolate, tempered optional


  1. Arrange two oven racks evenly in upper and lower third of oven. Preheat oven to 350 degrees. Coat two large baking sheets with cooking spray.
  2. Whisk sorghum, coconut flour, brown rice flour, baking soda and salt in a medium bowl. Beat butter, peanut butter and sugar in a large bowl until creamy. Beat in egg and vanilla extract.
  3. Add flour mixture and beat until combined.
  4. Drop cookie batter by 1 tablespoon full onto the prepared cookie sheets. Press down with a fork, dipping fork in dish of cool water to prevent sticking to the dough between cookies.
  5. Bake, rotating top to bottom and back to front half way, until the cookies are puffed and lightly golden, 12 minutes. Let cool on pan 5 minutes before transferring to cooling rack with a thin spatula.
  6. Drizzle chocolate over room temperature cookies.


Saturated Fat: 3 g. Carbohydrate: 9 g. Fiber: 1 g. Sugars: 4 g. Sodium: 40 mg.

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  1. Oooh! These sound like my ideal cookie – crumbly, buttery, and not too sweet. (And gluten-free!) Love these photos, Katie! Thank you for sharing.
    Alanna recently posted…One for the Money Cocktail {Cocchi Americano, St. Germain, Prosecco, Lemon, and Cardamom-Saffron Tincture}My Profile

  2. You are cruel to show me these amazing PB cookies, PLUS that gorgeous blueberry pie, when my oven is broken, and not even the Duct tape can keep the doors closed anymore!! Just kidding.Kind of 🙂 Pinning both recipes to make when my oven is fixed! I would send my daughter your way to bake with you (she loves to bake!) but you’d probably be cringing the whole time as the flour would be flying around everywhere 🙂
    EA-The Spicy RD recently posted…Raw Zucchini Noodles with Lemony Avocado PestoMy Profile

    • Oh no! A broken oven would be terrible. I don’t know what I’d do. Though at least it happened during summer, and not right before the winter holidays I guess. Thank you so much for pinning EA.
      Katie recently posted…blueberry almond tartMy Profile

  3. We are huge fans of peanut butter. These cookies look fabulous with the drizzled chocolate.
    Will it work with just one kind of flour instead of 3?
    Angie recently posted…Peanut Butter Banana Popsicles (Vegan, Gluten-free)My Profile

  4. Angie,Thanks so much. I didn’t try making them with only one type of flour. My guess is it probably would work just fine. Though the coconut flour may be too dry.
    Katie recently posted…25 healthy green bean recipesMy Profile

  5. Shortbreads are my absolutely favorite cookies. I love how creative you are with making them healthier. And I love that you don’t skimp on the chocolate! 🙂
    Bill recently posted…Blackberry Galette with Mascarpone CreamMy Profile

  6. I love peanut butter cookies and the idea of these having a shortbread texture is great because shortbread is another favourite. Being gluten free I feel as if I have had to stop eating a lot of stuff and have only recently been experimenting with different flours in cooking. Never heard of sorghum flour before, where could I get some?

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