Do you love peanut butter? Then you will definitely want to try making these (flourless) gluten-free peanut butter cookies . This easy recipe has no flour and just five simple ingredients and one bowl. Gluten-free peanut butter cookies are soft and chewy with crisp edges, making them the perfect treat for peanut butter lovers. (If that’s you, you’ll also love Homemade Peanut Butter Cups).
Gluten-free cookies are some of the easiest recipes if you are on a gluten-free diet. (We love these Gluten Free Oatmeal Raisin Cookies, and these Chocolate Chip Pretzel Cookies) However, if you make traditional peanut butter cookies with gluten-free flour, or almond flour, you can end up with a crumbly cookie. This recipe eliminates the flour altogether, with delicious results!
Why You’ll Love This Recipe
- Easy: All you need are a few ingredients and one bowl and you’re on your way to satisfying your peanut butter craving.
- Delicious: These chewy peanut butter cookies are soft on the inside but crisp on the outside, with a perfect balance of sweetness and peanut butter flavor.
- Gluten free and dairy free:These irresistible chewy cookies are allergy friendly so everyone can enjoy them.
Ingredient Notes:
Full instructions and ingredient quantities are in the recipe card at the end of this post.
- Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. A no stir peanut butter is most reliable, but if you use natural peanut butter, be sure to stir it well.
- Brown Sugar: Light brown sugar adds moisture and a chewy texture to the cookies. Coconut sugar works just as well.
- Egg: Use a large egg at room temperature.
- Vanilla Extract
- Baking Soda: Baking soda is a leavening agent which helps the cookies rise.
Helpful Tips:
- For baking, always use room temperature eggs. If you forget to take an egg out of the fridge, you can quickly bring it up to temperature by submersing it in a bowl of warm (not hot) water for five minutes.
- Chill the dough in the fridge for at least 30 minutes after mixing the ingredients. If the dough is cold it will be easier to work with. It will also prevent the cookies from spreading too much during baking.
- Natural peanut butter tends to separate. If you use it, be sure to stir it well so that the oil is completely incorporated.
- Once the cookies are completely cooled, store them in an airtight container.
Variations:
- Almond Butter: Substitute almond butter for peanut butter for a different flavor.
- Other Nut Butters: Try using other nut butters such as cashew or hazelnut butter.
- Smaller Cookies: Use a small cookie scoop to make bite-size cookies.
- Add crunch: For crunchy peanut butter cookies, use crunchy peanut butter.
- Add Ins: For a twist, add peanut butter chips, dark chocolate chunks, or chocolate chips to the dough.
Frequently Asked Questions:
Yes, you can make a vegan version of this flourless peanut butter cookie recipe by replacing the egg with a chia egg or a flax egg.
Peanut butter is naturally gluten-free. However there is a chance of cross contamination during the manufacturing process with other products that contain gluten. As aways, check product labels to be sure.
Yes, you can freeze them for up to 3 months in an airtight container. To thaw, let them sit at room temperature for a few hours.
Yes, you can use a food processor to make the cookie dough, but it isn’t necessary.
Yes, you can freeze the peanut butter cookie dough. Follow the recipe up to rolling the dough into balls. Place the balls of dough on a rimmed baking sheet lined with parchment paper. Put the tray in the freezer until the dough balls are frozen and solid. Pack them into an airtight container or freezer bag and freeze for up to 3 months. Thaw the dough in the fridge before baking.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Gluten-Free Peanut Butter Cookies (Flourless)
Flourless Peanut Butter Cookies use just 5 ingredients, and one bowl. These gluten and dairy-free cookies are crisp on the outside and chewy on the inside.
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Servings: 24 cookies
Calories: 101kcal
Instructions
In a large bowl, combine all ingredients, mixing well
Put the dough into the fridge for at least 30 minutes to chill
Preheat oven to 350° Line a baking sheet with parchment paper
Use a cookie scoop or scoop level tablespoons of the batter, rolling to form balls
Place balls 2″ apart on prepared baking sheet
Flatten balls with the tines of a fork, making a crisscross pattern if desired
Bake 8-10 minutes until the cookies are light golden brown
Allow cookies to cool on the pan 5 minutes before transferring to a wire rack to cool.
Notes
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Calcium: 13mg | Iron: 1mg
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