Flourless Peanut Butter Cookies (Gluten-Free)

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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!

overhead view of 6 flourless peanut butter cookies


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 are some of my favorites. They are gooey and peanut buttery and even can be dipped in chocolate.

They’re easy to make with only 5 ingredients in 15 minutes! Are you running to the kitchen yet?

flourless peanut butter cookie cut in half

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. 

overhead view of the ingredients in this flourless peanut butter cookie recipe
  • Creamy peanut butter. choose your favorite peanut butter variety! Allergic to peanuts? Any nut or seed butter should work well in this recipe! I recommend using a peanut butter that is solid at room temperature. Some natural varieties do meet this requirement and can be used. If you use a peanut butter that’s liquid at room temperature (like this homemade peanut butter), you will have to chill the dough for 60 minutes before baking.
  • 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! 
front view of a stack of 4 flourless peanut butter cookies with other cookies around the stack on the table

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. 

two photos showing how to make flourless peanut butter cookies

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.

two photos showing how to make gluten-free peanut butter cookies

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.

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).

two photos showing how to make flourless peanut butter cookies

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. 

overhead view of 4 flourless peanut butter cookies on a cooling rack

Dip in Chocolate

If desired, wait until the gluten-free peanut butter cookies are completely cool, then dip them in chocolate. To do this:

  1. Melt some chocolate chips or chopped chocolate in the microwave or in a double boiler over medium heat. 
  2. Line a large baking sheet with wax paper. 
  3. Dip half of each cookie into the melted chocolate, then place on the wax paper. 
  4. Let harden at room temperature or in the freezer. 
  5. If desired, drizzle a little extra chocolate over the dipped side for a pretty texture. 
  6. Enjoy!
a hand dipping a flourless peanut butter cookie in a bowl of melted chocolate

Store/freeze

Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. If you add chocolate on top, be sure to let it harden completely before stacking them in a container. 

front view of a stack of 5 gluten-free peanut butter cookies dipped in chocolate

Recipe FAQS

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. If you use a peanut butter that’s liquid at room temperature (like this homemade peanut butter), you will have to chill the dough for 60 minutes before baking.

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. 

front view of 6 flourless peanut butter cookies

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Flourless Peanut Butter Cookies (Gluten-Free)

Laura
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!
4.98 from 45 votes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 170.5
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Ingredients 
 

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. 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. Some natural varieties do meet this requirement and can be used. If you use a peanut butter that’s liquid at room temperature (like this homemade peanut butter), you will have to chill the dough for 60 minutes before baking.

Store/freeze

Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. If you add chocolate on top, be sure to let it harden completely before stacking them in a container. 

Nutrition

Serving: 1cookie | Calories: 170.5kcal | Carbohydrates: 15g | Protein: 5.8g | Fat: 11.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5.3g | Cholesterol: 13.3mg | Sodium: 43.6mg | Potassium: 27.4mg | Fiber: 2.1g | Sugar: 11.6g | Vitamin A: 20IU | Calcium: 4mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




41 Comments

  1. 5 stars
    Easy to make. I did add chocolate chips and doubled the recipe. Used parchment paper. Need to bake for 10 minutes – then remove from oven and leave in pan until cool. Perfect

  2. 5 stars
    Made these for a co-worker who can’t have Gluten and they loved them. i did use 1tsp vanilla and scooped balls on parchment paper and used a fork to press lightly (not flatten) because they didn’t look like they would flatten out. then i sprinkled sugar on top of each. they did flatten while cooling and the guys loved them and said they were the best peanut butter cookies they had!! Thank you for recipe!!

  3. 5 stars
    Love, love, LOVE this recipe! It’s my go to when I’m craving something sweet but don’t want to spend too much time baking. These never disappoint!

  4. 5 stars
    I did not use chocolate chips and I increased the vanilla to 1 tsp. I was wary about the short 10 minutes in the oven, as they were definitely not cooked all the way after I pulled them out! But leaving them 10 minutes on the pan after pulling them out really did continue to cook them all the way. These are so delicious and easy to make!

  5. I checked them at 9 minutes & they were still quite raw. I used crunchy peanut butter, though. Could that have made the difference?

    1. Possibly. But every oven bakes differently. I suggest putting an inexpensive oven thermometer inside your oven to test and see if it’s heating properly.

  6. 5 stars
    I didn’t 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.

  7. Thanks so much for this delicious sounding recipe. I’m planning to make these tomorrow without egg (we’re running low and can’t get to the shops). Do you think these cookies will work if I replace the egg with flax seed?