All you need is 8 ingredients to make these Flourless Peanut Butter Cookies. These little bites of peanut butter heaven are chewy, soft, and gluten free!
These Flourless Peanut Butter Cookies are soft, chewy, and full of rich peanut butter flavor, with a combination of brown and granulated sugar adding sweetness to every bite. Make them your own with chocolate chips, peanut butter chips, mini peanut butter cups, or a little of each! The dough comes together in one bowl with no chilling required, so you can have a batch ready in about 15 minutes.
I love peanut butter cookies there are so many different ways to make them! For other yummy peanut butter cookie recipes you have to check out my Chunky Peanut Butter Cookies, Peanut Butter Banana Cookies, and the Chewiest Peanut Butter Cookies.
Table of Contents
Why You’ll Love These Flourless Peanut Butter Cookies
- Peanut butter provides both structure and rich flavor, eliminating wheat flour while keeping the cookies soft and substantial.
- Granulated and brown sugars balance crisp edges with chewy centers and add more caramel depth than granulated sugar alone.
- This recipe uses 8 ingredients and you can make them by hand so there is no mixer-intensive, fussy, or complicated method.
Recipe Ingredients
Creamy Peanut Butter – Use Skippy, Jif, or any creamy peanut butter solid at room temperature. Natural peanut butter may need chilling.
Sugar – Use granulated sugar and brown sugar for balanced sweetness and texture.
Chocolate – Semi-sweet chocolate chips add flavor and texture to the cookies.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Mix in crushed nuts (like almonds or walnuts) or mini pretzels for a salty-sweet twist. Dried fruit like raisins or cranberries can also add a chewy texture.
Spices – Add a pinch of cinnamon, nutmeg, or even ginger for a warm, spiced flavor that complements the rich peanut butter base.
How to Make Flourless Peanut Butter Cookies
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
Step 2: In a large bowl, mix together the peanut butter, sugar, brown sugar, egg, baking soda, vanilla extract, and salt until well blended. Stir in the chocolate chips.
Step 3: Scoop the cookie dough using a cookie scoop and place the cookie dough balls onto the prepared baking sheets. Flatten each cookie slightly with the palm of your hand.
Step 4: Place in the oven to bake for 10-12 minutes. Remove and allow to cool on the baking sheet for 5 minutes (be patient and don’t remove them too soon or they’ll fall apart) before transferring to a wire rack to cool completely.
FAQs
Yes, natural peanut butter works, or even almond butter but make sure it’s well-stirred and solid at room temperature. If it’s too runny, chill the dough for 30-60 minutes before baking.
No, this recipe can easily be mixed by hand in one bowl, making it simple and quick to prepare.
Storage Information
To STORE these gluten-free peanut butter cookies, place them in an airtight container at room temperature for up to one week. For longer storage, arrange the cookies in a single layer separated by parchment paper in a freezer-safe container and freeze for up to three months.
To enjoy after freezing, allow the cookies to thaw at room temperature; if desired, warm them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 5 minutes to refresh their softness.
Flourless Peanut Butter Cookies Recipe
Ingredients
- 1 cup creamy peanut butter
- 1/3 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 tsp vanilla extract
- pinch of salt
- 1 cup semi-sweet chocolate chips, peanut butter chips or mini peanut butter cups (or a combination)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or a Silpat mat.
- In a large bowl, mix together the peanut butter, sugar, brown sugar, egg, baking soda, vanilla, and salt until well blended. Stir in the chocolate chips.
- Scoop dough and place onto the prepared baking sheets. Flatten each cookie slightly with the palm of your hand.
- Place in the oven to bake for 10-12 minutes. Remove and allow to cool on the baking sheet for 5 minutes (be patient and don't remove them too soon or they'll fall apart) before transferring to a wire rack to cool completely.
Such an easy cookie recipe and they tasted absolutely delicious!!
I love this recipe! The cookies taste amazing and you can’t even tell that they are gluten free!
Wow, thank you! I have a much-loved basic cookie recipe that is essentially this one but with two cups of flour. It gets rave reviews but whenever I have tried to substitute the wheat flour for rice or corn flour it has not worked. I never thought of just leaving it out altogether. Çan’t wait to try this so my gluten-free friends can eat my cookies too.