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This easy recipe for flourless peanut butter cookies has only 7 simple ingredients and takes 15 minutes to bake! They’re perfect for anyone (like me!) who just loves that peanut butter flavor. Since this recipe makes 12 cookies, you can easily double or triple the amounts to share with family and friends! They’re also naturally gluten-free, dairy-free, and grain-free.
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. Instead, the egg, sugars, and peanut butter bind everything together to create these deliciously soft and chewy cookies!
Ingredients
- Unsalted Natural Peanut Butter: Be sure to 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 peanut butter.
Tips and Suggestions
- 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. As they cool, they’ll firm up.
- 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.
- You can use almond butter or other nut butters for this recipe, too.
Why Are My Cookies Still Soft?
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.
What Else Can I Add?
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.
Can I Freeze Them?
You can! Once they’ve cooled down to room temperature, 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!
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.
More Gluten-Free Flourless Recipes to Try!
- Flourless Brownies
- Flourless Banana Bread
- Flourless Chocolate Cake
- Banana Oatmeal Pancakes
- Gluten-Free Monster Cookies
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
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, then transfer to a wire rack to finish cooling.
- Sprinkle with salt flakes if desired and enjoy!
Notes
- To Store: Store the cookies in an airtight container or ziplock bag at room temperature for 4-5 days.
- To Freeze: Wrap in plastic wrap or aluminum foil and freeze in an airtight bag or container for 2-3 months.
- Mama says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Flourless Peanut Butter Cookies Step-by-Step
- In a medium mixing bowl, whisk together ½ cup brown sugar, ½ cup white sugar, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon salt. (Photo 1)
- Whisk in 1 cup 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’ll 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!
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!