Flourless Peanut Butter Cookies
on Jun 25, 2021, Updated Aug 22, 2024
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Flourless Peanut Butter cookies are a gluten free dessert that everyone can enjoy. They are soft, chewy, and done in 15 minutes.
The great thing about this flourless cookie recipe is that they don’t taste “gluten free”. Sometimes recipes that are gluten free are hard to choke down. Not these! I’ll make a batch and everyone can enjoy them. It’s a fantastic recipe to add to your collection of peanut butter cookie recipes: peanut butter oatmeal, peanut butter nutella, peanut butter chocolate chip and more.
Gluten and grain free eating are getting more and more common everyday. Whether you are eating grain or gluten free for medical reason, general health, or you have no idea what I’m talking about, this recipe is for you.
Table of Contents
Why You’ll Love This Recipe
- Simple Ingredients: They use just a few pantry staples and are quick and easy to make.
- Soft and Chewy Texture: These cookies have a delightful soft and chewy texture that makes them irresistible.
- Kid-Friendly: This recipe is so simple and easy that it’s a perfect way to introduce kids to baking.
Ingredients
- Creamy Peanut Butter
- Sugar
- Egg
- Baking Soda
- Salt
- Vanilla
- Coarse Sugar: for rolling
See the recipe card below for full information on ingredients and quantities
How to Make Flourless Peanut Butter Cookies
Step #1. Preheat the oven and line a baking sheet with parchment or a silicon mat.
Step #3. Roll 1 tablespoon of dough into a ball, then roll in the coarse sugar before putting on the baking sheet.
Step #2. In a medium bowl, combine all the dough ingredients.
Step #4. Bake as desired.
Recipe FAQs
For optimal results use creamy or crunchy peanut butter. Natural peanut butter isn’t the greatness in flourless cookies. The consistency changes too much. Stick with creamy or crunchy.
I like a soft cookie over a hard, crisp one. Watch carefully until the edges of the cookie are set. If you want a chewier cookie bake for 10 minutes and let the cookies cool on the baking sheet for 5 minutes before removing. If you’d like a crunchier cookie bake for 12 to 13 minutes.
I like to place the cookies on a baking sheet and freeze until solid so they won’t stick to each other in the freezer. Then, place in an airtight container with parchment between each layer. The taste is best if eaten in 3 months in the freezer-but mine usually don’t last that long.
Expert Tips
- If the dough seems too sticky or soft, chill it in the refrigerator for 15-30 minutes before scooping and baking. This makes it easier to handle and shape.
- Use a cookie scoop. You’ll get cookies that are the same size and shape, plus they’ll bake evenly.
- Store the cookies in an airtight container at room temperature for up to a week.
How to Freeze Flourless Peanut Butter Cookies
- Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. Store for up to two months.
More Cookie Recipes to Consider
Peanut Butter Cookies
Best Peanut Butter Chocolate Chip Cookies
Dessert Recipes
Reese’s S’mores Bars – Gooey Chocolate & Peanut Butter
Peanut Butter Cookies
Hershey Kiss Cookies
Peanut Butter Cookies
Peanut Butter Nutella Cookies
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Flourless Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- coarse sugar for rolling
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicon baking mat.
- In a medium bowl mix the peanut butter and the sugar together until the mixture is smooth and lightly fluffy, about 2 minutes. Add the egg and mix to combine. Add the baking soda, salt, and vanilla and mix to combine.
- Roll 1 tablespoon of dough in your hand to make a ball and then roll the ball in coarse sugar before placing the ball of dough on a baking sheet.
- If you want a chewier cookie bake for 10 minutes and let the cookies cool on the baking sheet for 5 minutes before removing. If you’d like a crunchier cookie bake for 12 to 13 minutes.
Video
Notes
- Recipe adapted from Martha Stewart.com
- Bake the cookies just until the edges start to turn golden if you want them to be chewy.
- Chill the dough if it’s too sticky to scoop or roll.
- Let them cool for a few minutes before removing them from the baking sheet.
I will try them
Is it possibleto make these cookies with organic or natural peanut butter?
I have and they were still great… not as soft (less fat maybe?) but still delicious! Enjoy 🙂
I have made flourless pb cookies before with great success, but yours look so wonderful and more like traditional cookies. So pretty!
Thanks for the recipe! Steve is obsessed with body building and won’t eat hardly any carbs (I don’t think he has eaten a cookie in months, and it is not for lack of my making them) but he ate 2 of these! Thank you! And Steve thanks you :). I also made that egg pie, it was delish! You are awesome!
I love carbs… but maybe I’d be leaner too without them 🙂 SO glad you like and and thank you for the feedback. I love a review!
Awesome 🙂
Yum, these look great! I love a PB cookie 🙂