These flourless peanut butter cookies are rich, chewy, and packed with peanut butter flavor—made with 5 ingredients in 15 minutes. They’re naturally gluten-free easy to make, and require no chilling time.
If you love peanut butter, these cookies will become a go-to in your kitchen! No one will know they’re made with no flour and no butter.
Looking for more gluten-free cookie recipes? Try flourless monster cookies, gluten-free biscotti, or flourless almond butter cookies.
The Secret to the Best Flourless Peanut Butter Cookies
No flour? No problem! These cookies are all about the peanut butter, which acts as both the base and the binder, giving them that soft, chewy texture. The key is using the right peanut butter—one that’s smooth, creamy, and not too oily.
Top Tip: If using natural peanut butter, make sure to stir it really well before measuring. You want a smooth, even consistency so the cookies hold their shape and don’t spread too much. It’s the same tip I recommend for flourless oatmeal peanut butter cookies and peanut butter snickerdoodles.
Ingredients Needed
Such a small amount of ingredients for such delicious gluten-free peanut butter cookies!
- Peanut Butter: Use a creamy peanut butter like JIF Natural for the best consistency.
- Granulated Sugar & Brown Sugar: A combination of both adds sweetness while keeping the cookies soft and slightly chewy.
- Egg: Helps bind everything together and gives structure to the cookies.
🥜 See the recipe card for full ingredients and amounts 🥜
How to Make Flourless Peanut Butter Cookies
Step 1. Mix the Dough: Beat the peanut butter, granulated sugar, and brown sugar until creamy. Add the egg, vanilla, baking soda, and salt and mix until fully combined.
Step 2. Shape the Cookies: Scoop out the dough, roll it into balls, and place them on the baking sheet. Press the dough down with a fork in a crisscross pattern.
Step 3. Bake: Bake for 7-9 minutes, until the edges are set but the centers still look slightly soft and puffy.
Tips for Perfect Peanut Butter Cookies
Use the Right Peanut Butter: Natural peanut butter can make the dough too oily or dry. If using it, mix it well and refrigerate the dough before baking.
Avoid Crumby Cookies: Flourless peanut butter cookies can be crumbly if over baked or if you use natural peanut butter and you don’t stir the oil into the peanut butter first. For best results, use creamy peanut butter and take the cookies out when they look just slightly underbaked.
Make Them Extra Special: Add a sprinkle of sea salt on top before baking for a sweet-salty twist!
Fun Variations to Try
Chocolate Chip Peanut Butter Cookies: Stir in ½ cup of mini chocolate chips or dark chocolate chips before baking for a chocolatey twist.
Salted Peanut Butter Cookies: Sprinkle flaky sea salt on top of each cookie before baking for a perfect sweet-and-salty balance.
Dipped in Chocolate: Dip half of each cooled cookie in melted dark chocolate and let them set before serving.
Almond Butter: Swap the peanut butter for another nut butter, similar to these flourless almond butter chocolate chip cookies.
More Peanut Butter Treats to Try
Flourless Peanut Butter Cookies
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Ingredients
- 1 cup creamy peanut butter I used JIF Natural Peanut Butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl with a stand mixer, or in the bowl of a stand mixer, beat the peanut butter, granulated sugar and brown sugar together on high speed until creamy and smooth, 2-3 minutes. Add the egg, vanilla, baking soda and salt and mix until combined.1 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon sea salt
- Using a heaping tablespoon or medium cookie scoop, roll cookie dough into balls and place them on prepared baking sheet approximately 2 inches apart. Gently smash the dough with the back of a fork in a criss cross shape. Bake cookies 7-9 minutes being careful not to overbake.
- Remove cookies from oven and allow to cool on baking sheet for two minutes. Transfer to wire rack to cool completely.
Notes
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These cookies are amazing! Easy to make and so delicious!
Thanks, Sue!
Made these with coconut sugar and they are delicious!! I doubled the recipe and froze some. They taste great right out of the freezer!
Love this! Thanks!