These flourless peanut butter cookies are just what you need when that peanut butter craving hits. Made with just 5 ingredients, these soft cookies are a dream to bake and enjoy in a half hour!
When you have a craving for peanut butter and something freshly baked, turn to these peanut butter cookies with no flour. They are easy to make, require only a handful of ingredients, and are guaranteed to satisfy your sweet tooth. These cookies are simple and delicious with no flour or gluten, so this recipe is definitely a keeper!
Looking for more gluten free cookies? Check out these chocolate chip cookies, these chewy molasses cookies, and these double chocolate chip cookies.
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Why you'll love these cookies!
Finding a solid, reliable gluten free cookie recipe can be tough. But trust me: if you like peanut butter, this one's for you. Though these gluten free peanut butter cookies and these almond flour peanut butter cookies are both fantastic too, you'll have trouble finding an easier recipe than these no flour ones! Not only are these cookies simple to make, they are just scrumptious. Here are a few more reasons you'll love these cookies:
- Like these gluten free oreo balls, this recipe calls for only 5 ingredients.
- You don't need a mixer to make these cookies.
- The cookies come together in 30 minutes, with no rest time!
- You can add whatever mix-ins (like chocolate chips) you want.
Ingredients & substitutions
- Creamy peanut butter - Make sure you use regular peanut butter (not the kind that needs to be stirred). Both varieties (creamy and chunky) will work. Sunflower butter will also work.
- Granulated sugar - I don't recommend substituting the granulated sugar.
- Egg - An egg substitute hasn't been tested, but I would recommend trying a chia or flax egg if you want to try one.
- Vanilla extract - There is no substitute for the vanilla extract.
- Salt - You can reduce or omit the salt if following a low salt diet.
Measurements for each ingredient, along with instructions for making the cookies are in the recipe card below.
Note about mix-ins
Feel free to add your favorite mix-ins to the cookie dough! Mini chocolate chips are a great option. You can also add nuts or other types of chocolate chips!
Flourless peanut butter cookies step by step
Step 1: Preheat the oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, combine peanut butter and sugar.
Step 2: Add the egg, vanilla, and salt. Stir until fully combined.
Step 3: When the dough has come together, it should look like this.
Step 4: Use a 1-tablespoon cookie scoop to portion balls of dough onto the baking sheets.
Baking & serving
Step 5: Roll each ball in sugar, then place back on the cookie sheet. Press down each cookie in a criss-cross pattern with a fork.
Step 6: Bake at 350F for 10 minutes. Let the cookie sheets cool on wire racks for 10 minutes before removing and serving the cookies.
Storage
Another thing to love about these cookies is how they store extremely well. Baked cookies can be stored at room temperature in an air tight container for up to 3 days.
To store the cookie dough before baking, just portion the balls of dough on a cookie sheet and freeze. Once they're frozen, place them in a plastic bag and seal tightly. Frozen cookies will take an additional 2-3 minutes baking time.
💭Pro tips for making these cookies
1. Stir the egg in completely
When you add the egg to the dough, make sure you mix it in thoroughly. The viscous clear part of the egg always takes the longest to combine with everything, so just make sure it's all stirred in before moving on.
2. Use a cookie scoop
I recommend using a 1-tablespoon cookie scoop to portion out the dough. Using a cookie scoop means all of your cookies will be the exact same size and will bake evenly!
3. Let the cookies cool before moving
The cookies will be very soft when they come out of the oven, so leave them on the baking sheets until they have cooled. Once they have cooled they can be removed from the pan.
4. Freeze the cookie dough in balls
If you want to save these cookies for later, you can freeze balls of cookie dough. Store them in the freezer until you have a cookie craving, then bake them as directed and add 2-3 minutes to the baking time.
Flourless peanut butter cookies FAQs
Store these cookies in an airtight container at room temperature for up to 3 days.
For longer storage, you can freeze balls of cookie dough and bake them when you're ready. It makes for super quick cookies when you suddenly have a hankering!
Yes! Peanuts are naturally gluten free. Just make sure your peanut butter says "certified gluten free" so you know there's no risk of cross-contamination.
Other cookie recipes you may like!
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rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
Soft & Simple Flourless Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 100 grams granulated sugar about ½ cup
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- extra granulated sugar
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, mix together the peanut butter and granulated sugar until completely combined.
- Add in the egg, vanilla extract and salt. Stir until fully combined.
- Using a 1 Tablespoon cookie scoop, portion balls of dough onto prepared cookie sheets.
- Roll each ball in your hands to tighten.
- Place extra granulated sugar in a small bowl and roll each ball of dough in the sugar. Place back on the cookie sheet.
- Using a fork, press down on each cookie to make a criss-cross pattern.
- Bake for 10 minutes. Cookies will still be soft.
- Cool cookie sheets on wire racks for 10 minutes before removing cookies.
Notes
- Use regular, creamy peanut butter. Do not use the variety that requires stirring. Sunflower butter may be substituted for the creamy peanut butter.
- Chunky peanut butter may be used.
- Do not substitute the granulated sugar.
- Make sure to stir the egg completely into the batter.
- An egg substitute has not been tested, but a chia or flax egg would be recommended as a substitute.
- A mix-in may be added, just use something small or chop it well.
- The cookies will be very soft immediately after baking, let them cool completely on the baking sheet before removing.
- Cookies store well in an air tight container at room temperature for up to 3 days.
- Cookie dough may be frozen before baking. I recommend portioning the balls of dough and then freezing. Cookies may be baked from frozen. Add an additional 2-3 minutes baking time.
Wendy
These are awesome and EASY. Even better with mini chocolate chips thrown in. A friend dubbed them crack cookies as they are addictive.
Christine
lol, I love that 🙂
Glad you all enjoy them!
Christine
Tina Belinoski
Hi Christine. I'm Tina and Diabetic what can I change up so maybe I can enjoy
Christine
Hi Tina,
So I haven't tested a sugar replacement in tested cookies, that's why I can't recommend one. But I have tested Swerve in these https://zestforbaking.com/gluten-free-peanut-butter-cookies
See if those will work better for you.
Christine
Brandi
I made these for church group and they disappeared so fast! I love that there is zero flour!
Christine
Hi Brandi,
Oh so glad they were a hit!
Christine 🙂
Texas GG
Great treat! A tip from my dear grandmother- use a fork to whip up the egg, vanilla and salt before adding it to the mixing bowl ingredients. Makes sure the wet is truly incorporated.
Happy baking,.
Texas GG
Christine
Oh that's a great tip - thanks for sharing!
Christine 🙂