Flourless Peanut Butter Cookies
Published
This quick and easy flourless peanut butter cookie recipe comes together with just seven simple ingredients and bakes in only 15 minutes. Packed with rich peanut butter flavor, these cookies are a dream for peanut butter lovers (like me!). Plus, they’re naturally gluten-free, dairy-free, and grain-free—making them a delicious treat for everyone to enjoy.
Flourless Peanut Butter Cookies Recipe
Our gluten-free peanut butter cookies are one of my favorite dessert options. But, because they contain gluten-free flour, they’re not suitable for those with sensitivities or allergies to flour-based products. So when that sweet tooth kicks in, these flourless peanut butter cookies are the perfect solution. You can use crunchy or smooth natural peanut butter for this recipe, or make a batch of both and see what texture you prefer. I don’t add any butter either, so these cookies are not only gluten-free but also dairy-free.
Flourless Peanut Butter Cookies Recipe
Ingredients
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted natural peanut butter, or other nut butter
Instructions
- In a medium mixing bowl, whisk together the brown sugar, white sugar, egg, vanilla extract, baking soda, and salt.
- Whisk in the peanut butter until smooth. At this point, the dough will seem like a thick brownie batter, but it will thick into more of a cookie dough in the fridge.
- Transfer the dough to the fridge for 1 hour to chill.
- During the final 10 or so minutes, preheat the oven to 325°F.
- Scoop the dough using 1 ½ tablespoons and place on a parchment lined baking sheet.
- Sprinkle the tops with cane sugar if desired and flatten the tops lightly. You can use your fingers or a fork.
- Bake for 11-15 minutes or until the tops are lightly cracked and the bottoms are golden brown. They'll continue to firm up as they cool.
- Let cool for 15 minutes on the baking sheet. Don't try to move the cookies right when you take them out of the oven. They need to cool before moving, or they'll break apart. Transfer to a wire rack to finish cooling.
- Sprinkle with salt flakes if desired and enjoy!
Notes
- If your flourless peanut butter cookies aren’t hardened after cooling, place them in the fridge for a short amount of time. This will help them firm up so they won’t fall apart.
- There’s always room for more ingredients in these cookies! Adding mini chocolate chips, crushed walnuts, shredded coconut, or even some mini marshmallows would be fun additions.
- Even though you might be tempted to add more peanut butter, pay close attention to what the recipe calls for. Adding too much peanut butter can cause issues with the texture of the cookies, making them crumbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Flourless Peanut Butter Cookies Step by Step
Gather the ingredients: Gather all the ingredients together.
Mix the ingredients: Grab a mixing bowl and whisk together ½ cup brown sugar, ½ cup white sugar, 1 egg, 1 tsp vanilla extract, ½ tsp baking soda, and ¼ tsp salt.
Whisk in the peanut butter: Whisk in 1 cup of unsalted natural peanut butter until it is smooth. The dough should be slightly thicker than a brownie batter and will thicken more in the fridge. Place the dough in the fridge to chill and thicken for 1 hour. Towards the end of the 1 hour, preheat the oven to 325°F.
Scoop the dough: Use a 1 ½ tablespoon scoop to portion the dough and drop it onto a parchment-lined baking sheet, evenly spaced out. If desired, sprinkle cane sugar on top, then gently press the tops down with your fingers or a fork.
Bake the cookies: Place the baking sheet on the middle rack in the preheated oven and bake for 11-15 minutes. Ovens can vary, so watch the cookies and take them out when the tops are lightly cracked and the bottoms are golden brown. The cookie will continue to firm up while cooling.
Cool and serve: Let the cookies cool for 15 minutes on the baking sheet, then transfer them to a wire cooling rack to finish cooling. Sprinkle the tops of the cookies with flaky sea salt if desired. Serve and enjoy!
Serving Suggestions
These flourless peanut butter cookies are delicious on their own, but you can take them to the next level with a few simple serving ideas. I actually made these into ice cream sandwiches recently by sandwiching some keto ice cream between two peanut butter cookies. Yum! They’re also delicious sprinkled over Greek yogurt or a smoothie bowl.
Storage Instructions
Once your homemade flourless peanut butter cookies have cooled down completely, place them in an airtight container or in a ziplock bag. They’ll stay fresh for 4-5 days at room temperature.
To freeze, wrap the cookies in plastic wrap or aluminum foil, then store them in a freezer-safe bag. They’ll be good for up to 2-3 months. Let them thaw at room temperature, and enjoy.
I made these for myself and my small grandchildren. I am the only one that’s gluten free. We all love them. I am also a diabetic and don’t eat peanuts so I used Mixed Nut Butter. I’m going to make my next batch with less sugar because I need to have less sugar I will find out if it works. Also, I used coconut sugar in place of the brown sugar. It’s a fantastic recipe.
These are my favorite cookies ever. I’ve made them for years and have a hard time making any other kind. They freeze well and I also make up little balls, freeze them and then make a few when I want them fresh! Nobody knows they don’t have flour…nor do they care!
I’m excited to try these; I’m also wondering how well it works with chunky peanut butter… we will see!
I’ve made this recipe twice now and intend to continue with it in the future. It’s flavorful and delightful. I sprinkled the tops with a pinch of salt to cut some of the sugar, and that worked quite well both times. Thanks for this tasty recipe!
Thank you very much. I can now have something to munch when i feel like a cookie. I have IBS so I find it difficult to take anything with flour. 🙏🏿
Delicious!