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6 servings


0 hours 10 mins


0 hours 12 mins


0 hours 22 mins

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1/3 Cup Shipetaukin Fonio Flour + 2 Tbsp.

½ Tsp. Baking soda

¼ Tsp. Ground cinnamon

1/8 Tsp. Kosher salt

¼ Cup unsalted butter room temperature

¼ Cup Gluten-free Creamy Peanut butter

1/3 Cup brown sugar substitute, packed

1 Large egg yolk,  room temperature

1 Tsp. Pure vanilla extract


1) Preheat oven to 350°F. Line a baking sheet with parchment paper and put to the side.

2) In a small bowl, whisk together the flour, baking soda, cinnamon and salt.

3) In a separate bowl, cream together the butter, peanut butter and brown sugar using a hand mixer.  Beat on medium-high speed for several minutes until everything is well incorporated.  Add the yolk and vanilla extract and beat until incorporated.

4) Next, add the dry ingredients into the wet ingredients and stir until everything is combined. The dough may seem a bit dry. That is fine.

5) Divide the dough into six equal pieces and press the dough together in your hands, then roll each piece into a ball.

6) Place the six balls of dough on the prepared baking sheet. Spread them out so when they bake, they don’t run into each other.

7) Using a fork, press each ball of dough flat. Press twice creating a crisscross pattern on the top of each cookie.

8) Bake the cookies on the middle rack in the oven just until their tops start to crack (about 9 -12 minutes). Let them cool on the sheet for a few minutes and then transfer to a wire rack to cool completely. Enjoy!

NOTES: I’ve recently been experimenting with Fonio flour and decided to use it to make these gluten-free peanut butter cookies. A good choice, if I do say so myself. If you haven’t worked with fonio it is a whole grain, gluten-free, all-purpose flour that is packed with nutrients. Here are some other frequently asked questions and answers about fonio.

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Fonio flour is a type of flour made from the fonio grain, which is a small, gluten-free grain native to West Africa.

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Yes, fonio flour is naturally gluten-free, making it a great option for people who are gluten intolerant or have celiac disease.

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Fonio flour has a nutty, earthy flavor.

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Fonio flour can be used in a variety of dishes, including bread, pancakes, muffins, and cakes. It can also be used as a thickener for soups and sauces.

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Yes, fonio flour is a nutritious food. It is high in protein, fiber, and several vitamins and minerals, including iron, magnesium, and zinc.

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Fonio flour can be found at specialty health food stores or purchased online.  You can purchase Shipetaukin Fonio Flour on Amazon.

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Fonio flour should be stored in an airtight container in a cool, dry place to prevent moisture from getting in and causing spoilage.

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Yes, fonio flour can be used as a substitute for other flours in many recipes, although it may require some adjustments to the recipe. For any of the recipes I’ve made, I’ve included the amounts in the recipe. Be sure to try my Chocolate-Peanut Butter Cupcakes using fonio flour too.

I call this a small batch recipe and it is great when you just need something sweet for the two of you.  I don’t know about you, but I don’t need trays of cookies around the house…way too tempting.  So, having a couple of go-to recipes where I can just make enough for a couple of days, is perfect.   

You’ll note I’m using brown sugar substitute in the recipe.  This is my preference and my effort to reduce sugar in my diet but please feel free to use equal amounts of regular brown sugar (dark and light both work) if that is your preference. 

To start, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and put to the side. 

Next, whisk all your dry ingredients together in a small bowl. 

In a larger bowl, cream together the butter, sugar and peanut butter.  I use a hand-mixer for this.  Make sure you get it well incorporated.  Then, add your egg yolk and vanilla and mix well. 

Add the dry ingredients and stir into the mix until everything comes together.  The mixture may seem a little dry.  That is just fine.  When you squeeze a small amount of the dough together, it should hold together.  If it doesn’t, add just a teaspoon of water to help it bind. 

Divide the dough evenly into six pieces and roll those pieces into small balls.  Place on the prepared baking sheet.  Make sure they are well spaced so they can spread out while baking. 

Using a fork, press down twice on each ball creating a crisscross pattern. Place in the oven and bake for 9 – 12 minutes until the surface starts to crack and the cookies are set. 

Let the cookies cool for five minutes on the baking sheet.  Then, put them on a cooling rack to cool completely.  These are fabulous with a glass of cold milk.  Enjoy. 

If you like this recipe, be sure to try some of my other favorite cookie recipes. 

Chocolate Dipped Pistachio Macaroons 

Loaded Jumbo Cookies 

Jumbo Fig, Pecan and Oatmeal Cookies 

Orange Frosted Drop Cookies