Hello September 🍂

The leaves are just beginning to turn golden here, and I’m so ready for soft jumpers, steamy cups of tea, and a little sweet something to go with them. These peanut butter cookies are exactly that — golden, chewy, not-too-sweet, and they come together in no time. Plus, they’re naturally gluten-free, dairy-free, egg-free, and made with just a few simple ingredients I nearly always have in my cupboard. The kind of cookie that makes the house smell like home.

Here’s how I make them:

✨ You’ll need:

• 100g peanut butter (If yours is a bit stiff or cold, just warm it in the microwave in 30-second bursts until soft and stirrable)

• 30 g coconut sugar

• A pinch of sea salt

• 3 tbsp ground almonds

• 1 tbsp chia seeds or a ground seed mix

🥣 Method

1. Make your chia egg: If using Chia seeds, grind them into a powder (I use my little hand-held blender for this) or take your pre-made ground seed mix and mix with 3 tbsp of water. Set aside while it thickens – it should turn gloopy, like an egg replacer.

2. Preheat your oven to 160°C fan. Line a baking tray with greaseproof paper and a little coconut oil.

3. Mix everything in a big bowl — peanut butter, coconut sugar, salt, ground almonds, and the chia egg. I use my stand mixer for this, but a wooden spoon will do just fine, too!

4. Shape your cookies: Roll the dough into small balls and place them on your tray. Gently flatten them with your hands (tip: if the dough sticks, flatten with the back of a wet spoon or spatula).

5. Bake for 10 minutes until golden around the edges. Let them cool slightly (they’ll firm up a bit) and enjoy warm with a cup of tea. Or coffee. Or straight off the tray — no judgement.

   
   

❄️ Make-Ahead & Freezing Tips

One of my favourite things about this recipe is that the dough freezes beautifully. Just roll it into balls, pop them onto a tray or plate, and freeze until firm. Then transfer to a bag or container and keep in the freezer for up to 3 months.

That way, whenever you fancy just one fresh cookie (or two), you can pull a dough ball from the freezer, pop it straight in the oven, and have a warm treat ready in minutes. Perfect for those solo tea breaks or when a friend drops by unexpectedly.

🍪 Freezing Baked Cookies

Not only does the dough freeze beautifully, but the baked cookies do too! Just let them cool completely, then pop them in an airtight container or freezer bag. When you’re ready for one, you can let it defrost at room temperature or warm it gently in the oven or microwave for that fresh-from-the-oven feel.

Perfect for stashing a little treat away for future-you 💛

🌱 Allergy-Friendly Swaps

This recipe is already free from gluten, dairy, and eggs, but here are a few easy swaps if you need to make it work for other allergies:

• Nut-free? Use a seed butter in place of peanut butter and oat or coconut flour instead of ground almonds.

• Coconut-free? Use white or brown sugar instead of coconut sugar, and a neutral oil like avocado oil to grease your tray.

🥄 Nut Butter Swaps & Fun Add-Ins

Once you’ve got the base recipe down, it’s so easy to make these your own. The peanut butter gives them a classic, rich flavour, but you can swap in different nut or seed butters depending on what you have or love.

Here are some of my favourite variations:

• Almond butter – slightly more mellow than peanut, and gives the cookies a slightly softer texture.

• Cashew butter – super creamy and subtle, great if you want a more neutral cookie.

• Sunflower seed butter – a fab nut-free option!

  
  

If you’re feeling adventurous, here are some yummy extras you can stir into the dough before baking:

• Dried fruit – chopped dates, raisins, or dried cranberries add natural sweetness and a bit of chew.

• Toasted coconut flakes – add a lovely crunch and a golden, toasty flavour.

• Dark chocolate chips – because who doesn’t want chocolate in a cookie?

• Chopped nuts or seeds – like pecans, walnuts, or pumpkin seeds for extra texture.

• A sprinkle of flaky sea salt on top – optional, but takes them to the next level

  
  

As always, feel free to play around and make it your own. That’s the joy of home baking 💛

Let me know if you try them — I'd love to see your kitchen creations. You can always tag me or check out more over on Instagram @rubysgfkitchen 💫

Happy Baking,

Ruby x