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A delicious and quick dessert recipe for flourless peanut butter cookies that only seven simple ingredients to make and 15 minutes to bake up.
Easy Recipe for Flourless Peanut Butter Cookies
Gluten-free peanut butter cookies make a great dessert that’s perfect for sharing or enjoying on your own. When that sweet tooth kicks in, this easy cookie recipe will be one of your favorites to make. Even better, these flourless peanut butter cookies are naturally gluten- and dairy-free.
You can use crunchy or smooth natural peanut butter for this recipe, or make a batch of both and see what texture you prefer. With a cook time of just 15 minutes, you’ll be enjoying cookie after cookie in no time at all.
Ingredients in Flourless Peanut Butter Cookies
- Unsalted natural peanut butter: Be sure that you use unsalted. If, for some reason, there is salt in it, just omit adding extra salt.
- Brown sugar: Used to sweeten the cookies and add to the golden brown coloring.
- White sugar: Another simple sweetener.
- Egg: Helps to bind together the dry ingredients to form the cookie dough.
- Vanilla extract: Pure vanilla extract has a great flavor.
- Baking soda: This helps to give the cookies their texture and chewiness.
- Salt: Add only if you use unsalted butter.
How To Make Flourless Peanut Butter Cookies
- In a medium mixing bowl, whisk together all ingredients except peanut butter. (Photo 1)
- Whisk in the peanut butter until smooth. At this point, the dough will seem like a thick brownie batter, but it will thicken into more of a cookie dough in the fridge. (Photo 2)
- Transfer the dough to the fridge for 1 hour to chill.
- Preheat the oven to 325°F during the final 10 minutes of chilling.
- Scoop the dough using 1 ½ tablespoons and place on a parchment-lined baking sheet. (Photo 3)
- 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 will continue to firm up as they cool.
- Let cool for 15 minutes on the baking sheet, then transfer to a wire rack to finish cooling. (Photo 4)
- Sprinkle with salt flakes if desired, and enjoy!
Tips For Making The Best Flourless Peanut Butter Cookies
- Don’t try to move the cookies right when you take them out of the oven. They need to cool before moving, or they will break apart. As they cool, they will firm up.
- You can also use almond butter or other nut butters for this recipe, too.
Best Add-Ins
There’s always room for more ingredients to be added to cookies. Adding mini chocolate chips, crushed walnuts, shredded coconut, or even a little bit of mini marshmallows would be fun additions.
Why are my cookies not hardening?
If the cookies aren’t hardened after cooling, place them in the fridge for a short amount of time. This will help them firm up so that they won’t fall apart.
What happens if you put too much peanut butter in cookies?
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, even making them crumbly.
How do I store leftover cookies?
Once the peanut butter cookies have cooled down completely, place them in an airtight container or in a ziplock bag. They will stay fresh for a few days.
Can I freeze them?
You can! Once the cookies have cooled down all the way, wrap the cookies in saran wrap or aluminum foil, then store them in a freezer-safe bag.
Easy Flourless Peanut Butter Cookies
This is a great cookie recipe for anyone who loves that peanut butter flavor. Since one recipe makes twelve cookies, you can easily double or triple the recipe to share with family and friends.
More Flourless Recipes
More Delicious Gluten-free Cookie Recipes To Try!
- Gluten-Free Snickerdoodle Cookies {Dairy-Free & Vegan Option}
- Gluten-Free Chocolate Chip Cookies {Dairy-Free & Vegan Option}
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
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Flourless Peanut Butter Cookies
Ingredients
- 1 cup unsalted natural peanut butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- In a medium mixing bowl, whisk together all ingredients except for the peanut butter.
- 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 will continue to firm up as they cool.
- Let cool for 15 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
- Sprinkle with salt flakes if desired and enjoy!
Notes
- Store the cookies in an airtight container or ziplock bag.
- Wrap in saran wrap or aluminum foil and freeze in an airtight bag or container.
- Mama says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!