The Best Flourless Peanut Butter Cookies

The Best Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

Gluten-Free Peanut Butter Cookies

I have dozens of peanut butter cookie recipes on my blog. Check out the Related Recipes below for an ode to some favorites.

In my first cookbook there’s another dozen peanut butter cookies. But you can never have too many peanut butter cookies recipes and these flourless cookies are some of the best.

I couldn’t stop eating the cookies and they’re a spinoff of Peanut Butter Chocolate Chunk Cookies but made even easier and dare I say better. One bowl, no mixer, and just four main ingredients: peanut butter, sugar, egg, vanilla. The previous recipe called for creaming the ingredients using a mixer but all you need is a spoon for these cookies.

What sets this recipe apart from many other peanut butter cookie recipes is that there’s no flour and no butter, making them naturally gluten-free and dairy-free. Since there’s no butter and no flour what you’re left with is a cookie that’s full of bold, robust peanut butter flavor.

These simple peanut butter cookies have a lovely chewiness around the edges and are perfectly soft and tender in the middle. Don’t be tempted to overbake them because they won’t taste nearly as good.

The other nice thing about the recipe is that it doesn’t make too many, just 11 or 12 cookies which for me is a good thing. The more I have around, the more I’m tempted to devour. I’ve always loved flourless peanut butter cookies and I fell in love with the concept, all over again.

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

What’s in Flourless Peanut Butter Cookies? 

To make these no-flour peanut butter cookies, you’ll need:

  • Egg
  • Creamy peanut butter
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Baking soda
  • Salt

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

How to Make Peanut Butter Cookies Without Flour

To make these simple PB cookies, all you have to do is whisk together all of the ingredients, scoop the dough into balls, then chill the dough for 3 hours. 

Once chilled, place the dough balls on a parchment paper-lined baking tray and bake until the edges are set and tops are barely set, even if slightly underbaked and glossy in the center. 

Can I Use Natural Peanut Butter? 

No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work in baked goods. 

Can I Use Crunchy Peanut Butter? 

I personally prefer using creamy peanut butter in my baked goods, but I bet crunchy would work just fine here. If you try this out, leave me a comment letting me know what you thought! 

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

Tips for Making the Best Peanut Butter Cookies

If you want to switch up the flavor of these gluten-free peanut butter cookies a little bit, use honey roasted peanut butter instead of regular. Trust me, it’s so good! 

Note that you MUST chill the cookie dough before baking it. If you bake with warm dough, the cookies will spread and bake thinner and flatter. 

Both the cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time. 

The Best Flourless Peanut Butter Cookies

The Best Flourless Peanut Butter Cookies

Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

Yield: 12
Prep Time 5 minutes
Cook Time 8 minutes
Chill Time 3 hours
Total Time 3 hours 13 minutes

Ingredients

  • 1 large egg
  • 1 cup creamy classic-style peanut butter or honey-roasted peanut butter*
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

    1. To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
    2. Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
    3. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
    4. Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
    5. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • *You want to use Jif, Skippy, or similar rather than natural or homemade peanut butter. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. I use honey-roasted.
  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 216Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 266mgCarbohydrates: 21gFiber: 1gSugar: 17gProtein: 6g

More Peanut Butter Cookie Recipes: 

My cookbook is all about peanut butter! Peanut Butter Comfort contains 100+ peanut butter recipes!

Peanut Butter Comfort by Averie Sunshine

Peanut Butter Chocolate Chunk Cookies – Super soft, chewy, and no flour, no butter, and no white sugar used!

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Big Soft and Chewy Peanut Butter Crinkle Cookies – Super chewy, packed with PB flavor and just made for breaking apart at the crinkly seams!

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

Easy 4-Ingredient Perfect Peanut Butter Cookies — Soft, chewy, and made with an ingredient you’d never guess! It works and they’re perfect!!

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

Reese’s Pieces Soft Peanut Butter Cookies – Peanut butter lovers’ will go nuts for these super soft cookies loaded with Reese’s Pieces and chocolate!

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Inside-Of-A-Peanut-Butter-Cup Cookies — Soft cookies that taste like the inside of peanut butter cups thanks to a special ingredient!

Inside-Of-A-Peanut-Butter-Cup Cookies - Soft cookies that taste like the inside of peanut butter cups thanks to a special ingredient! Yum!!!

Soft and Chewy Triple Peanut Butter Cookies — PB is used 3 different ways in these melt-in-your mouth cookies! Batch size of just 8 cookies when you don’t ‘need’ dozens laying around!

Soft and Chewy Triple Peanut Butter Cookies - PB is used 3 different ways in these melt-in-your mouth cookies! Batch size of just 8 cookies when you don't 'need' dozens laying around!

Triple Peanut Butter Cookie Pie — This fast & easy cookie pie has peanut butter worked in 3 different ways!

Triple Peanut Butter Cookie Pie - This fast & easy cookie pie has peanut butter worked in 3 different ways. If you're a peanut butter lover, this pie is for you!

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting — Same soft texture as real Lofthouse cookies, but with peanut butter!

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies - 3 favorite cookies combined into 1 so you don't have to choose!! Easy, no-mixer recipe, and always a hit!

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!!

Peanut Butter Blossoms— These peanut butter blossoms feature soft and chewy peanut butter cookies topped with a Hershey’s chocolate kiss. A classic Christmas cookie recipe!

69 comments on “The Best Flourless Peanut Butter Cookies”

  1. This recipe is so good. It is better than traditional peanut butter cookies. I found it and my husband baked them at Thanksgiving for our grandson who is sensitive to gluten. The poor child only got one because the grownups loved them so much. We will definitely be making them again!

    Rating: 5
  2. Just made this recipe tonight, SO delicious and easy; one bowl, no mixer, and to make these even quicker (I’m impatient) rather than chilling the dough in the fridge for 3 hours I simply popped them in the freezer for about 20 minutes while I preheated the oven and they turned out perfectly!

    Rating: 5
  3. We couldn’t decide between using chunky PB or smooth, so we made both, side by side. The family is evenly divided as to which is better, but we all agree this recipe is fabulous! The chunky ended up a little more chewy, slightly flatter, and slightly sweeter because the batter (which carried the chunks) had a higher egg and sugar to PB ratio. The smooth PB cookies were higher and richer somehow. We all like the somewhat salty character– it sets off the sweet PB flavor nicely. Not even one cookie from two batches saw the sunrise. BTW, we used Skippy. Since I hate washing PB-dirty cups, I did the math and worked out that 1 cup of PB = 256 grams. Easy peasy.

    Rating: 5
  4. What if I don’t have baking soda. Is it okay to make without it?

  5. EXACTLY the recipe I was hoping it would be, it gave me precisely the cookies I had in my cravings(which after many different recipes, remained frustratingly elusive)… The use of brown sugar (I use dark btw) and small bit of baking soda are the difference that make these cookies *IMMACULATE*! …. Follow the advice to avoid overbaking and you’ll be rewarded with REALLLLLLY PEANUT BUTTERY, moist, soft, sooooooo-close-to-but-not-quite”chewy”, tender, creamy, melt on your tongue cookies that will find you eating three every time you go out to the kitchen and nobody’s looking.. (Then chasing them with ice cold milk off the jug right in front of the open fridge, because..well.. nobody’s looking, remember?)

    Rating: 5
  6. Thank you for this recipe it was great. I love trying new things and I bake for the family that’s what a Nana does. They loved this and thought I worked hard at getting it done. He he I won’t tell.

    Rating: 5
  7. Hi,
    May I know how much is 1 cup of peanut butter? As in how many gram for this recipe?

  8. Have you ever frozen these cookies after they’ve baked?

  9. Any reason I  couldn’t put them in the oven half frozen so they are a little thicker so I can add a Hershey’s Kiss on top fresh from the oven?  Any suggestions?

  10. I make different cookies  for my husband every week, this is one of the best cookies I have ever made that were a perfect combination of crispy and soft and chewy. I pressed a Hershey’s kiss into the middle of each ball of dough before I refrigerated the cookies. 

    • Thanks for trying the recipe and glad it came out great for you! And what a compliment that these are some of the best cookies you’ve ever made, and you bake cookies every week!

  11. I absolutely LOVE these!!  Only one thing….they were quite salty, so next time I will cut the amount of salt in half or even more than that…

    • Glad you loved them! All peanut butters vary in saltiness levels – actually very greatly I’ve found from brand to brand! So perhaps your brand was just saltier than mine. And salt varies in the saltiness of it from brand to brand and type to type (table, kosher, Maldon, etc.), as does personal preference for salt. So scale back as you see fit.

  12. My son cannot have refined sugar. Any suggestions for substitutions, such as coconut palm sugar?

  13. I made these cookies earlier today. I let them chill for 3 hours. I used Jif and followed the recipe exactly (mixing in my mixer). I baked these for 8 minutes. They came out … perfectly and are so delicious.  A nice crunch on the outside and a gooey explosion of flavor on the inside. My husband and father in law are even impressed. A great recipe to keep!

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