These Flourless Peanut Butter Cookies are easy to make with 4 ingredients in 15 minutes! These gluten-free peanut butter cookies are so good no one can tell they're made without flour or butter!
I have been making this Flourless Peanut Butter Cookies recipe for over a decade now, and they are so simple and easy to make that you need to whip up a batch ASAP!
I am usually more of a brownie or bar type of person, but these flourless peanut butter cookies had me at hello. They are gooey and peanut buttery and even can be dipped in chocolate for a little extra pizzaz!
Plus they're easy to make with only 5 ingredients in 15 minutes! Are you running to the kitchen yet?
How to make Flourless Peanut Butter Cookies
These gluten-free peanut butter cookies are made in one bowl and 15 minutes (from start to finish)! Let's walk through the process together, and don't forget to watch the video!
Combine Peanut Butter and Sugar
The first step in this flourless peanut butter cookie recipe is to combine the peanut butter and sugar. You can do this either by hand, with a hand-held mixer, or in a standing mixer! It's completely up to you.
You may need to warm the peanut butter. If your peanut butter is too hard to serve (if you store it in the fridge or use a more solid variety), gently warm it in the microwave until it's soft enough to stir. Be careful not to overhead or you run the risk of cooking the egg when it's added to the batter!
Add the egg, vanilla and sea salt
Next, add the rest of the ingredients and beat or stir until everything is combined.
Measure and roll out dough
I recommend using a 1 TBS measuring spoon or cookie scoop to make these flourless peanut butter cookies. Measuring out the dough ensures that every cookie is the same size, which means they will all bake evenly!
MAKE A CRISS CROSS PATTERN ON TOP
Line a baking sheet with parchment paper and place the dough balls on top. Use a fork to make a criss cross pattern on the top of each peanut butter cookie, gently pressing it down!
WHY DO PEANUT BUTTER COOKIES HAVE FORK MARKS?
This flourless peanut butter cookie dough is denser than other cookie dough. Pressing the cookie dough down with a fork while making a criss cross pattern flattens the cookie dough and makes them bake more evenly.
Bake
Note: Do NOT over bake! These flourless peanut butter cookies may not look completely done when you remove them from the oven. But they will cook more as they cool on the pan before being transferred to a wire rack.
So please don't bake them longer than 10 minutes if you can help it (although be aware that all ovens are different and you need to know how warm/cool/normal yours bakes)!
Cool
Once the cookies are removed from the oven, let them cool on the baking pan for at least 10 minutes before transferring them to a wire rack to cool completely.
Dip in Chocolate
If desired, wait until the gluten-free peanut butter cookies are completely cool, then dip them in chocolate. To do this:
- Melt some chocolate chips or chopped chocolate in the microwave or in a double boiler over medium heat.
- Line a large baking sheet with wax paper.
- Dip half of each cookie into the melted chocolate, then place on the wax paper.
- Let harden at room temperature or in the freezer.
- If desired, drizzle a little extra chocolate over the dipped side for a pretty texture.
- Enjoy!
Store
Store these gluten-free peanut butter cookies in an airtight container at room temperature for up to 5 days. If you add chocolate on top, be sure to let it harden completely before stacking them in a container.
Flourless Peanut Butter Cookies: Ingredients & Substitutions
These gluten-free peanut butter cookies are made with ingredients you probably have on hand! Let's chat about possible substitutions.
- Creamy peanut butter. choose your favorite peanut butter variety! Allergic to peanuts? Any nut or seed butter should work well in this recipe!
- Sugar. Use granulated sugar or organic cane sugar for the best results. Note. I tired coconut sugar and it did not work.
- Chocolate. Drizzling chocolate on top of these cookies, or adding chocolate chips to the batter, is optional, but delicious!
Can you make cookies with natural peanut butter?
I recommend using a peanut butter that is solid at room temperature to make these gluten-free peanut butter cookies. Some natural varieties do meet this requirement and can be used.
More delicious cookie recipes!
If you're looking for more gluten-free cookies, check these out!
- Healthy no-bake chocolate peanut butter cookies are a reader favorite (or make them in nest from).
- These no bake peanut butter oatmeal bars are so good (another reader favorite).
- These Paleo Chocolate Cookies are like a brownie in cookie form, a chocolate dream come true!
- Turn these flourless peanut butter cookies into festive gluten-free peanut butter blossoms for Christmas!
- These Almond Butter Blossoms are paleo and vegan!
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Flourless Peanut Butter Cookies (Gluten-Free)
Ingredients
- 1 cup creamy peanut butter
- Ā½ cup granulated sugar*
- 1 egg lightly beaten
- Ā½ tsp vanilla extract
- Ā¼ tsp sea salt
- Ā½ cup chocolate chips (optional) mini or regular, or chopped chocolate
- Extra chocolate to drizzle.
Instructions
- Preheat oven to 350 degrees F
- Mix together peanut butter and sugar.
- Add egg, vanilla and salt and stir until combined.
- If desired, mix in chocolate chips.
- Roll 1 TBS portions of dough into balls and place on baking sheet lined with parchment paper. (or use a cookie scoop to scoop the dough onto the baking sheet)
- Bake for 8-10 minutes or until bottoms are just barely browned.
- Let the cookies sit on the pan for 10 minutes before removing them to a wire rack to cool.
- Enjoy!
Video
Notes
Ingredient Substitutions
- Creamy peanut butter.Ā choose your favorite peanut butter variety! Allergic to peanuts? Any nut or seed butter should work well in this recipe!
- Sugar.Ā Use granulated sugar or organic cane sugar for the best results.Ā Note.Ā I tired coconut sugar and it did not work.Ā
- Chocolate.Ā Drizzling chocolate on top of these cookies, or adding chocolate chips to the batter, is optional, but delicious!Ā
Nutrition
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Brittany
I didnāt change a thing, took out of oven at 10 mins and left on the cookie sheet for 3 more mins, then allowed to cool for 10 mins before covering half in chocolate. Only took 10 more mins to set in the freezer. Perfect. Fast. Sweet deliciousness.
Odalis
I did the cookies, very good š
Meghan
Can I use stevia?
Laura
I don't recommend using stevia.
Amanda Hoeve
I used truvia and it tasted great! unless stevia and truvia are diff?
Caz
Thanks so much for this delicious sounding recipe. Iām planning to make these tomorrow without egg (weāre running low and canāt get to the shops). Do you think these cookies will work if I replace the egg with flax seed?
Liz @ The Clean Eating Couple
These look SO good!! I can't wait to try them!
Laura
Thanks Liz! You will love them! š