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These gluten free flourless peanut butter cookies are chewy and irresistibly delicious! All you need is peanut butter, sugar and egg.
The easiest, best way to make gluten free peanut butter cookies? This recipe. You will be amazed by the way just 3 ingredients make a bite that’s a burst of salty sweet, peanut buttery flavor. The best part? There’s no flour or flour substitute involved. Just three magic ingredients make up this recipe that’s turned into one of our very favorite cookie recipes. They’re easy to make with kids, and great for whipping up on moments notice. Here’s what to know about this baking trick!
Ingredients for gluten free flourless peanut butter cookies
These gluten free peanut butter cookies skip all the normal cookie ingredients (flour, baking soda, etc) and go straight to the good stuff. Here’s what you need to have on hand:
- Peanut butter: We prefer all natural peanut butter with no added sugar or salt. But you can use any brand you have on hand!
- Brown sugar: Brown sugar adds a nice nuance in flavor. If you prefer granulated sugar or that’s all you have on hand, you can use it. Coconut sugar also works!
- Egg: All you need is 1 egg as a binder. For vegan, use a flax egg.
- Vanilla (optional): If you’d like, add sophistication with a touch of vanilla.
- Flaky sea salt. Just a hint of flaky sea salt makes the perfect salty sweet cookie. Plus it just looks cute.
Dough texture varies based on peanut butter brand
There are so few ingredients in these gluten free peanut butter cookies that variations among brands can have an effect on the end result. The peanut butter brand does make a difference! Here’s what we’ve learned in testing these cookies several times:
- Very creamy peanut butter can make a sticky dough. Peanut butter brand textures can vary, from super creamy to more dense and thick. Don’t worry if your dough is very sticky: it will still work!
- Oil your hands to help roll the dough. Having trouble rolling sticky dough? All you have to do is lightly oil your hands to help rolling the peanut butter dough balls. Do your best, and they’ll still come out great!
Are these gluten free peanut butter cookies healthy?
These flourless peanut butter cookies can’t be considered health food (sorry!). Though they don’t have all purpose flour, like any cookie they are full of sugar. But they can be considered a treat to consume in moderation! Each cookie has 200 calories. To help cut back on the serving size, you can also make them half sized! Just make sure to bake a few minutes less than the time specified in the recipe below.
Want a healthier option? Try these Peanut Butter Energy Balls, No Bake Energy Bites or Peanut Butter Oatmeal Bars: they’re full of oats and have less sugar.
Storage info
These flourless peanut butter cookies hold up well in storage. They’re naturally soft and chewy, and they last well at room temperature. Here are the specifics:
- Store at room temperature in a cookie tin for up to 1 week.
- Freeze for up to 3 months. To freeze, cool to room temperature. Then wrap tightly in plastic wrap or aluminum foil.
More peanut butter recipes
Love peanut butter? (Who doesn’t, really?) Here are a few more peanut butter recipes you’ll love:
- Go for a morning bowl of Peanut Butter Oatmeal
- Cook up a big stack of Peanut Butter Pancakes
- Blend up a Peanut Butter Smoothie
- Make a pan of our fan favorite Peanut Butter Oatmeal Bars, Peanut Butter Granola Bars or Granola Bars
- Try apple slices with our Peanut Butter Dip
- Make your own How to Make Peanut Butter
These gluten free flourless peanut butter cookies are…
Vegetarian and gluten-free.
Flourless Peanut Butter Cookies (Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 to 13 cookies 1x
Description
These gluten free flourless peanut butter cookies are chewy and irresistibly delicious! All you need is peanut butter, sugar and egg.
Ingredients
- 1 large egg (or flax egg for vegan)
- 1 cup creamy peanut butter*
- 1 cup light brown sugar (or granulated sugar)
- 1 teaspoon vanilla extract (optional)
- Optional: flaky sea salt for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Whisk the egg, then whisk in the peanut butter. brown sugar, and vanilla until a smooth dough forms. Chill for 15 minutes.
- Make 1 ½ tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the 2 baking sheets, 5 cookies per sheet and evenly spaced about 2-inches apart. Roll the balls between your hands to make them as spherical as possible: if the dough is very sticky, lightly oil your hands to make it easier to roll*.
- Use a lightly oiled fork to flatten the balls and make a criss-cross pattern (it’s helpful to dip the fork into a small bowl of water before each one to prevent sticking).
- Top the cookies with a small sprinkle of flaky salt if desired (oops, 4th ingredient!).
- Bake 8 to 10 minutes until lightly browned on the bottom but still soft. Cool completely before eating. Store at room temperature in a cookie tin for up to 1 week, or freeze for up to 3 months.
Notes
*The consistency of the dough will vary based on the peanut butter brand. A thinner, creamier peanut butter will yield a stickier dough.
- Category: Dessert
- Method: Baked
- Cuisine: Cookies
- Diet: Gluten Free
