Go Back
+ servings
blueberry peanut butter cookie

Gluten Free Peanut Butter Blueberry Cookies

These peanut butter blueberry cookies are everything a peanut butter lover wants in a cookie — moist, chewy and peanut butter filled!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 cookies



  • 1 cup peanut butter, creamy
  • 2 Tbsp. coconut butter or melted coconut oil
  • 5 Tbsp. maple syrup
  • 1 1/4 cup rolled oats, gluten free
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 egg, large
  • 1/4 tsp. sea salt
  • Pinch cinnamon
  • 1 cup blueberries, fresh



  • Preheat oven to 350° F and line a baking sheet with parchment paper.
  • In a medium bowl, whisk in the peanut butter, coconut butter/oil, maple syrup, egg and vanilla. Stir in the oats, baking soda, salt, and cinnamon and then carefully fold in blueberries. Be gentle - you do not want to squish them, keep them whole.
  • Roll dough into a ball and place on parchment paper and flatten slightly with the palm of your hand or a spoon. Continue until dough is gone. (~10 cookies depending on the size you make them).
  • Bake for 10-12 minutes. Let cool for another 10 once out of oven (if you can wait!) and store in airtight container in fridge.



*Can use veg. oil instead of coconut oil/coconut butter if you don't have any on hand!