Do you love peanut butter? Then you will definitely want to try making these (flourless) gluten-free peanut butter cookies . This easy recipe has no flour and just five simple ingredients and one bowl. Gluten-free peanut butter cookies are soft and chewy with crisp edges, making them the perfect treat for peanut butter lovers. (If that's you, you'll also love Homemade Peanut Butter Cups).
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Gluten-free cookies are some of the easiest recipes if you are on a gluten-free diet. (We love these Gluten Free Oatmeal Raisin Cookies, and these Chocolate Chip Pretzel Cookies) However, if you make traditional peanut butter cookies with gluten-free flour, or almond flour, you can end up with a crumbly cookie. This recipe eliminates the flour altogether, with delicious results!
Why You'll Love This Recipe
- Easy: All you need are a few ingredients and one bowl and you're on your way to satisfying your peanut butter craving.
- Delicious: These chewy peanut butter cookies are soft on the inside but crisp on the outside, with a perfect balance of sweetness and peanut butter flavor.
- Gluten free and dairy free:These irresistible chewy cookies are allergy friendly so everyone can enjoy them.
Ingredient Notes:
Full instructions and ingredient quantities are in the recipe card at the end of this post.
- Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. A no stir peanut butter is most reliable, but if you use natural peanut butter, be sure to stir it well.
- Brown Sugar: Light brown sugar adds moisture and a chewy texture to the cookies. Coconut sugar works just as well.
- Egg: Use a large egg at room temperature.
- Vanilla Extract
- Baking Soda: Baking soda is a leavening agent which helps the cookies rise.
How to make them:
- In a bowl, combine all ingredients, mixing well. Chill in the mixture in the fridge for at least 30 minutes.
- Preheat oven to 350ยฐ Line a baking sheet with parchment paper
- Use a cookie scoop or scoop level tablespoons of the batter, rolling to form balls
- Place balls 2" apart on prepared baking sheet.
- Use the back of a fork in to slightly flatten the dough balls. Do this twice to make a crosshatch pattern, if you like.
- Bake 8-10 minutes until the cookies are light golden brown
- Allow cookies to cool on the pan 5 minutes before transferring to a cooling rack
Helpful Tips:
- For baking, always use room temperature eggs. If you forget to take an egg out of the fridge, you can quickly bring it up to temperature by submersing it in a bowl of warm (not hot) water for five minutes.
- Chill the dough in the fridge for at least 30 minutes after mixing the ingredients. If the dough is cold it will be easier to work with. It will also prevent the cookies from spreading too much during baking.
- Natural peanut butter tends to separate. If you use it, be sure to stir it well so that the oil is completely incorporated.
- Once the cookies are completely cooled, store them in an airtight container.
Variations:
- Almond Butter: Substitute almond butter for peanut butter for a different flavor.
- Other Nut Butters: Try using other nut butters such as cashew or hazelnut butter.
- Smaller Cookies: Use a small cookie scoop to make bite-size cookies.
- Add crunch: For crunchy peanut butter cookies, use crunchy peanut butter.
- Add Ins: For a twist, add peanut butter chips, dark chocolate chunks, or chocolate chips to the dough.
Frequently Asked Questions:
Yes, you can make a vegan version of this flourless peanut butter cookie recipe by replacing the egg with a chia egg or a flax egg.
Peanut butter is naturally gluten-free. However there is a chance of cross contamination during the manufacturing process with other products that contain gluten. As aways, check product labels to be sure.
Yes, you can freeze them for up to 3 months in an airtight container. To thaw, let them sit at room temperature for a few hours.
Yes, you can use a food processor to make the cookie dough, but it isn't necessary.
Yes, you can freeze the peanut butter cookie dough. Follow the recipe up to rolling the dough into balls. Place the balls of dough on a rimmed baking sheet lined with parchment paper. Put the tray in the freezer until the dough balls are frozen and solid. Pack them into an airtight container or freezer bag and freeze for up to 3 months. Thaw the dough in the fridge before baking.
In a Baking Mood?
Here are a few more cookies to try:ย Gluten Free Oatmeal Raisin Cookies,ย Double Chocolate Cranberry Cookies, Smarties Cookies, Mini Egg Cookies, Chocolate Chip Pretzel Cookies orย Chewy Molasses Crinkle Cookies. And just to show you that gluten-free baking can be incredibly delicious, check outย Gluten-Free Apple Ricotta Cake ),ย Buckwheat Banana Bread orย Coconut Banana Bread
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Gluten-Free Peanut Butter Cookies (Flourless)
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 egg, beaten large
- 1 teaspoon vanilla extract
- ยฝ teaspoon baking soda
Instructions
- In a large bowl, combine all ingredients, mixing well
- Put the dough into the fridge for at least 30 minutes to chill
- Preheat oven to 350ยฐ Line a baking sheet with parchment paper
- Use a cookie scoop or scoop level tablespoons of the batter, rolling to form balls
- Place balls 2" apart on prepared baking sheet
- Flatten balls with the tines of a fork, making a crisscross pattern if desired
- Bake 8-10 minutes until the cookies are light golden brown
- Allow cookies to cool on the pan 5 minutes before transferring to a wire rack to cool.
Emily
These cookies were incredibly easy to make! The crispiness on the outside and chewiness on the inside make these irresistible!
Mina
I am a cookie monster and these peanut butter cookies are perfect! I love that it's gluten-free! This means I can eat more than one cookie. Lol
Colleen
Hi Mina, your are in good company of many other cookie monsters! ๐ So great to hear that you love this recipe. Enjoy!
Nancy
Iโm obsessing over these gluten-free peanut butter cookies right now. They make a great mid day snack.