Today, I start to eat healthier.

When I was in my first year of medical school, I ran a food sensitivity panel on myself. About a dozen things came up that I was sensitive to (eggs, dairy, gluten, soy, and almonds to name a few). I took these out of my diet and, wow…I felt SO much better.

Not only did I not need my venti morning coffee to get through my morning lectures, but I didn’t feel the afternoon crashes any more, my skin cleared up and I lost about 10lbs. Loved it.

Fast forward 4 years (to last fall), and I slowly started to “cheat” on my vegan, gluten free diet. A rare pizza became a couple times a month occurrence. Baked goods slipped back into the diet more often, and occasionally, the odd bagel would find itself into my hands at breakfast.

Last week, I re-ran my food sensitivity panel and it’s inspiration for me to get back on track and start feeling great again. My food sensitivity list is just a little longer this time (because med school stress can do that to a person, and testing methods have improved in the past few years) but I am excited to get my energy back. However, I know there will be some times of craving baked goods, which is where this amazing recipe comes in. It ticks all the boxes on what I can’t eat, while tasting better than the average cookie. Give these vegan, gluten free cookies a try!

Gluten-Free, Vegan Peanut Butter Cookies

  • 1 cup nut butter (I like peanut butter the best but you could also use almond butter!))
  • 1 cup coconut sugar (or brown sugar)
  • 2 teaspoons vanilla extract
  • ⅔ cup oat flour (make sure it’s gluten-free oat flour if you are gluten-free)
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup water


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  3. In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
  4. While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add in the water and continue to beat until distributed. Do not over mix.
  5. Line two baking sheets with parchment paper.
  6. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  7. Bake for 8-10 minutes or until just starting to turn golden on edges.
  8. Let them sit for a few minutes to solidify on the cookie sheet, then transfer to a cooling rack.