If you’ve ever craved homemade cookies but didn’t want to pull out the flour, measuring cups, or half your pantry, these easy flourless peanut butter cookies are about to become your new go-to recipe.
These are everything we love about classic peanut butter cookies: soft centers, crisp edges, and rich peanut flavor. The best part is, these are made with just a handful of simple ingredients you probably already have on hand. No flour, no complicated steps, and no chilling required! For this one-bowl recipe, all you need to do is mix, scoop, and bake.
Table of Contents
For these flourless cookies, all you need is 30 minutes to cure any peanut butter cravings. They come together so effortlessly while still delivering bakery-style results. Whether you’re gluten-free, short on time, or simply want a no-fuss dessert, this recipe checks all the boxes.
After testing this recipe (and delighting in one too many peanut butter cookies), it has become that sought-after dessert recipe whenever friends are visiting. What I love is that it’s the kind of recipe you can memorize after one try, and keep coming back to again and again.
Below, I’ll walk you through each step for these easy flourless peanut butter cookies. I’ve shared my favorite tips to make this simple recipe even more foolproof and perfect for any occasion. So, read on and let’s get baking!
Ingredients at-a-Glance
Made with just 5 ingredients, these soft cookies are a dream to bake and enjoy in half an hour! So when you have a craving for peanut butter and something fresh from the oven, turn to these flourless peanut butter cookies.
- Peanut Butter: A regular creamy, no-stir peanut butter is your best option here (chunky works too!), but be sure to read on for a few of my favorite, clean substitutions.
- Granulated Sugar: You’ll use this in the dough and also for rolling the cookies to give a nice, crunchy texture on the outside.
- Egg: An egg substitute hasn’t been tested, but I would recommend trying a flax egg if you want to try one.
- Vanilla Extract: Every great bake needs vanilla. This Organic Madagascar Bourbon Vanilla Extract is my absolute favorite for both quality and taste!
- Salt: A touch of salt is always perfect for helping to balance out flavors
Measurements for each ingredient, along with instructions for making these cookies, are in the printable recipe card below.
Why These Cookies Work Every Time
Finding a solid, reliable gluten-free cookie recipe can be tough. But trust me: if you like peanut butter, this one’s for you. Not only are these cookies simple to make, but they are just as tasty. Here are a few more reasons you’ll love these cookies:
- This recipe calls for only 5 ingredients (just like these gluten-free Oreo balls!)
- It’s a one-bowl recipe! No mixer needed.
- They come together in 30 minutes, with no rest time!
- You can customize them with whatever mix-ins you want.
Printable Flourless Peanut Butter Cookies Recipe Card
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup extra granulated sugar, for rolling cookies
Instructions
- Preheat the oven to 350°F. 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 the cookie dough balls onto prepared cookie sheets.
- Roll each ball in your hands to shape it.
- Place the extra granulated sugar in a small bowl and roll each ball of dough in the sugar to coat it. Place back on the cookie sheet.
- Using a fork, press down on each cookie to make a criss-cross pattern.
- Bake for 10 minutes.
- The cookies will still be soft. Cool for about 10 minutes before removing from the tray.
Nutrition
Step-by-Step Instructions
While these cookies are easy enough to make, I’ve broken down the steps with helpful visuals to make it even easier. Don’t forget to add in your favorite mix-ins (in step 3) and share with us what you used in the comments below!
Step 1
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
Step 2
In a medium bowl, add 1 cup of peanut butter and 1/2 cup of granulated sugar and stir to combine.
Step 3
Add the egg, 1/2 tsp of vanilla extract, and 1/4 tsp of salt to the bowl and mix well until fully combined. (If you want to add any mix-ins, like chocolate chips or peanut butter chips, add them now!)
Step 4
Use a 1-inch (1 tbsp) cookie scoop to portion the cookies onto the baking sheets. Then, roll each cookie in your hands to smooth and shape it.
Step 5
Place the extra 1/4 cup of granulated sugar into a small bowl and roll each cookie dough ball in the sugar to coat it. Place them back on the baking sheet and spread them out.
Step 6
Using a fork, press down on each cookie to form a criss-cross pattern on top. Place them in the preheated oven to bake for 10 minutes.
The cookies will still be very soft once they come out of the oven. Let them cool on the baking sheets for about 10 minutes before removing them to cool completely.
Did you make and love this recipe? Give it your review and rating below! And make sure to follow me on Instagram, Pinterest, and Facebook , too!
Pro Tips & Tricks for Making These Cookies
What I love most about baking is that there is always something new to learn and practice. I’ve compiled a few tips here to help you along the way with this flourless peanut butter cookie recipe. And these are always great tips to keep in mind for your future baking adventures!
Use a Cookie Scoop
A good quality cookie scoop is a staple in my kitchen. I use it to portion cupcake batter into pans, dish out ice cream, or even create uniform meatballs. It has an array of helpful uses in the kitchen, and for this recipe, you can make sure that each cookie is perfectly portioned.
Evenly portioned cookies will bake together. As humans, we are not perfect, and when we portion cookies without a tool like a cookie scoop, each cookie comes out a little different. When cookies of different sizes bake together on the same tray, smaller ones will be done baking while larger cookies may still be underbaked.
By portioning out your cookies with a measured cookie scoop, you can be sure all your cookies will bake at just the right time altogether, for perfect cookies every time!
Stir in the Egg Completely
Especially in a flourless recipe like this one, the egg can fight back a bit when trying to stir it in. The egg white always takes the longest to combine with everything. Before moving on to scooping the cookies, make sure your cookie dough is fully and evenly stirred together.
Your dough should look nice and smooth, like in the picture below.
Let the Cookies Cool Before Moving Them
These flourless peanut butter cookies are very delicate when they’re hot from the oven. Leave them on the baking sheets until they’ve cooled (at least 10 minutes) to avoid breaking any of those precious cookies. Once they’ve cooled, they can be removed from the pan.
Freeze the Cookie Dough in Balls
Cookie doughs that freeze well and can easily be baked from frozen are my favorite kinds of cookie dough. I love being able to pull a couple of pre-portioned cookies from the freezer whenever a craving hits, without having to make a dough from scratch (even though this dough is easy enough to make anytime!).
After mixing this dough, portion the cookies and roll them into balls, then place the baking tray in the freezer. Once the cookie dough balls are frozen, place them in an airtight container or freezer-safe bag for up to 3 months.
To bake the cookies from frozen, take the cookie dough balls out of the freezer and allow them to sit at room temperature for about 30 minutes. Roll them in sugar, mark them with a fork in the criss-cross pattern, and bake for an extra minute or two.
Ingredient Substitutions
These flourless peanut butter cookies work best with a regular, creamy peanut butter, but you can substitute with a chunky or natural peanut butter, too. The recipe can easily be made vegan, too!
Check out the simple substitutions below for a few ways to change up this recipe for your dietary needs or simply to use what you already have in the pantry!
Peanut Butter
A creamy, processed peanut butter like Jif or Skippy is what turns out perfect cookies every time, and is what I used when testing this recipe. For a cleaner option, like a natural peanut butter, make sure to stir it very well so all the natural oils are mixed in before you measure it out.
Note: If using a natural peanut butter, the cookies may spread a bit more in the oven and have a crumblier texture. You can also use a chunky peanut butter if it’s what you have on hand. The cookies will have another layer of texture from the chunky peanut pieces.
For allergy-friendly cookies: Try a nut-free peanut butter alternative like this sunflower seed butter or this Wowbutter (made with soy), whose texture and flavor make either option a seamless substitute in this recipe. Just make sure to stir it well!
Check out the video below for a quick overview of some excellent peanut butter substitutions!
Egg
Looking to make this recipe vegan? I’ve got a whole list of egg substitutions here. My go-to egg substitute is a flax egg made with just ground flaxseed and water. Replacing the egg is a simple substitution to make these cookies not only gluten and dairy-free, but vegan as well!
If you try any of the other egg substitutions from my list, leave a comment to let other readers know how it turned out for you!
Granulated Sugar
Granulated sugar is essential in most baked goods to add sweetness and a tender texture. Brown sugar is often used in combination with granulated sugar to add a slightly caramelized flavor and create soft, thick cookies due to its much higher moisture content.
While I wouldn’t recommend substituting all of the granulated sugar, try substituting half of the granulated sugar for brown sugar in this recipe. Using a combination of both sugars can develop a more complex and rich flavor in these cookies that you might love even more than the original!
To understand a bit more about the differences between granulated (white) sugar and brown sugar, this article from Betty Crocker can help!
Storage Tips
After baking these flourless peanut butter cookies, allow them to cool completely. To best enjoy these, store them in an airtight container at room temperature for up to three days (if they last that long!).
You can freeze fully baked cookies in an airtight container or freezer-safe bag, and enjoy them within a month. Allow them to come to room temperature or gently warm them up in the oven for the best delight.
Finally, you can freeze this cookie dough to have peanut butter cookie goodness available at a moment’s notice. After mixing the dough, portion it on a baking tray and roll the portions into balls, then place the tray in the freezer. Once the cookie dough balls are frozen, place them in an airtight container or freezer-safe bag for up to 3 months.
To bake the cookies from frozen, take the number of cookies that you want out of the freezer and allow them to sit at room temperature for about 30 minutes. Roll them in sugar, mark them with a fork in the criss-cross pattern, and bake according to the recipe card, adding an extra minute or two.
Got Questions? Here’s Your Answers!
Some quick answers to common questions about this recipe. Your gluten-free expertise grows a little more each day when you try out new recipes and learn new techniques by following along with my blog. For other questions or comments that you may have, let me know in the comments section below so you can learn something new today!
Is Peanut Butter Gluten-Free?
Yes, peanuts are naturally gluten-free, and most peanut butters are as well. It’s always a good idea to make sure your peanut butter says “certified gluten-free” so you know there’s no risk of cross-contamination.
Why Do They Have Fork Marks?
Peanut butter cookies are denser than most cookies and don’t spread out very much in the oven. Making marks with a fork really helps to flatten the cookies out, and also gives them an attractive look on top! Without pressing them down, these peanut butter cookies would barely spread in the oven and remain as thick, ball-shaped cookies.
What’s the Best Peanut Butter to Use?
I recommend using a regular, creamy peanut butter like Skippy or Jif. Is your favorite peanut butter a bit different from the classic Skippy brand, like a natural or nut-free option? Check out the ‘Ingredient Substitutions’ section above for more details on swapping out your peanut butter.
Calling All Peanut Butter Fans!
If what you’ve been looking for is a cookie recipe that’s simple, dependable, and endlessly satisfying, these flourless peanut butter cookies truly deliver. They prove that you don’t need flour or a long ingredient list to make flavorful and bakery-worthy cookies.
Whether you’re baking for a gluten-free household or working with limited ingredients, these cookies come together quickly and consistently. And once you understand how the dough should look and feel, you can make them with confidence every time.
This is also one of those recipes that adapts beautifully. Add chocolate chips for some extra indulgence, or freeze the dough so warm cookies are always within reach. It’s the kind of recipe that you turn to when guests drop by or when you need a last-minute dessert. It quietly becomes a staple in your kitchen and a recipe that everyone will soon be asking you for.
Peanut Butter Treats for Any Occasion
Looking for more inspiration? If you’re a peanut butter fanatic like me and are in the mood for more nutty treats, check out the recipes below. They’re all gluten-free and chock-full of peanut butter flavor!
- Peanut Butter Brownies
- Peanut Butter Muffins
- Almond Flour Peanut Butter Cookies
- Peanut Butter Cookies (with gluten-free flour)
Peanut butter has a way of making everything feel a little more comforting. I hope these recipes find a place in your kitchen and become ones you reach for again and again.
Let’s Talk Peanut Butter
Have you tried these flourless peanut butter cookies yet? Did you add chocolate chips or keep them classic? Leave a comment below and tell me how you made them your own. I’d love to hear!
