peanut butter hippie cookies (gluten-free)

Jessica Penner, RDBaked, Recipes5 Comments

Peanut Butter Hippie Cookies

Monster cookie meets Folkfest cookie in this delicious mashup!

Why It’s A Smart Choice

I’m a big fan of seeds.

Think of nuts and seeds as nature’s multivitamin. These mighty little foods are filled with minerals, healthy fats, plant protein, anti-oxidants, and more. They’re the complete package. Observation studies show that people who consume nuts everyday are less likely to develop diabetes or heart disease, which are two of the leading causes of death and morbidity in North America.

To see health benefits, you only need to eat 1/4 cup of nuts/seeds or 2 tablespoons of nut/seed butter each day! Portion control is important because they are high in calories.

Each cookie has

  • 113 calories
  • 6.6g fat
  • 11.8g carbs
  • 3.2g protein.

It even has

  • 0.6mg of iron
  • 1.4 g of fibre
  • 95 mg of potassium

That’s not too bad, for a cookie!  A little bit of fun and a little bit of health, all rolled into one cookie.

For more healthier snack ideas check out these Aussie Bites!

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  


Peanut Butter Hippie Cookies (gluten-free)

  • Author: Jessica Penner, RD
  • Yield: 60


A soft and chewy cookie filled with seeds, fruit, and chocolate chips!


  • 3 eggs
  • ¾ cup sugar
  • ¾ cup lightly packed brown sugar
  • ½ cup butter, softened
  • 1 cup peanut butter
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp vanilla
  • ½ cup unsweeteened flaked coconut
  • ½ cup raisins
  • ½ cup chocolate chips
  • ¼ cup flax seeds (or chia seeds)
  • ¼ cup pumpkin or sunflower seeds
  • 3 cups oats (choose certified gluten-free to be Celiac-friendly)
  • ½ cup almond flour (or wheat flour)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the eggs, sugars, butter and peanut butter until well combined. Then add the salt, baking soda and vanilla. Stir until combined.
  3. Then mix in the coconut, raisins, chocolate chips, flax seeds, pumpkin or sunflower seeds, oats, and almond flour.
  4. Drop by spoonfuls onto a greased baking sheet or one lined with parchment paper or a silicone mat.
  5. Bake for 7-9 minutes. Don’t overbake! The cookies are done when they have puffed up and the tops are JUST starting to turn a golden brown.


PB Hippie Cookies

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5 Comments on “peanut butter hippie cookies (gluten-free)”

    1. Instead of the almond flour? I wouldn’t recommend it. Coconut flour is a very thirsty flour and might dry the cookies out. If you don’t need them to be gluten-free you could use all-purpose wheat flour.

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