Do you love peanut butter? If so, these flourless gluten-free peanut butter cookies are a must-try. This simple one-bowl recipe uses only five basic ingredients and yields soft, chewy cookies with slightly crisp edges—the perfect balance for any peanut butter lover. They require minimal hands-on time and deliver excellent texture without any flour, so they’re ideal for anyone following a gluten-free or dairy-free diet.
Many gluten-free cookie recipes rely on alternative flours that can sometimes produce a dry or crumbly result. This recipe avoids that problem by omitting flour entirely and relying on the natural structure of peanut butter, sugar, egg, and a touch of baking soda. The result is a reliably tender center with a delicate, golden surface. These cookies are also easy to adapt—swap in another nut butter, add chocolate chips, or make bite-size versions for parties.
Why You’ll Love This Recipe
- Simple: Five everyday ingredients and one bowl make these cookies quick to prepare.
- Great texture: Soft, chewy centers with lightly crisp edges—consistent every time.
- Allergy-friendly: Naturally gluten-free and easy to make dairy-free.
Ingredient Notes
Full measurements and step-by-step instructions appear in the recipe card below.
- Peanut butter: Use creamy or crunchy based on your preference. No-stir commercial peanut butter ensures consistent texture; if you use natural peanut butter, stir thoroughly so the oil is fully incorporated.
- Brown sugar: Light brown sugar adds moisture and chewiness. Coconut sugar can be used as a one-to-one substitute for a slightly different flavor.
- Egg: A single large egg binds the dough. Bring the egg to room temperature for best consistency.
- Vanilla extract: Enhances the overall flavor and balances the peanut butter and sugar.
- Baking soda: A small amount helps the cookies rise and develop a lighter texture.
How to Make Them
- In a large mixing bowl, combine the peanut butter, brown sugar, beaten egg, vanilla extract, and baking soda. Stir until the mixture is uniform and smooth.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Chilling firms the dough, makes it easier to handle, and reduces spreading during baking.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a cookie scoop or measure level tablespoons of dough and roll each portion into a ball. Space the balls about 2 inches apart on the prepared baking sheet.
- Use the tines of a fork to gently flatten each dough ball into a disk. Press once or twice to create the classic crisscross pattern, if desired.
- Bake for 8–10 minutes, until the cookies are set and the edges are lightly golden. The centers should still be soft; they will firm as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Helpful Tips
- Use room-temperature eggs for a smooth, even dough. If you forget to remove the egg from the fridge, place it in warm (not hot) water for five minutes to temper it quickly.
- Chilling the dough for at least 30 minutes makes scooping and shaping easier and helps the cookies retain their shape while baking.
- Natural peanut butter separates in the jar; if using it, stir well until the oil is fully mixed back into the solids.
- For uniform cookies, use a cookie scoop. A level tablespoon will work if you prefer smaller portions.
- Store completely cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze in an airtight container for up to three months and thaw at room temperature.
Variations
- Almond butter: Substitute almond butter for a milder, slightly sweeter flavor.
- Other nut butters: Cashew or hazelnut butter work well and create distinct flavor profiles.
- Smaller cookies: Use a smaller scoop to make bite-sized cookies for snacking or parties.
- Crunchy texture: Use crunchy peanut butter or fold in chopped nuts for added bite.
- Add-ins: Stir in peanut butter chips, dark chocolate chunks, or chocolate chips for extra indulgence.
Frequently Asked Questions
Yes. Replace the egg with a chia egg (1 tablespoon chia seeds + 3 tablespoons water, mixed and allowed to gel) or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). The texture will be slightly different but still tasty.
Peanut butter itself is naturally gluten-free, but cross-contamination can occur during manufacturing. Always read product labels if you need to avoid gluten.
Yes. Freeze baked cookies in an airtight container for up to three months. Thaw at room temperature for a few hours before serving.
Yes. After rolling the dough into balls, freeze them on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. Freeze for up to three months. Thaw in the refrigerator before baking or bake straight from frozen, adding a minute or two to the bake time as needed.
Did you make this recipe? Please leave a rating in the comments and let us know how it turned out. If you made any changes, share them—we love hearing substitutions and tips from readers. Thank you for visiting!
Recipe
Gluten-Free Peanut Butter Cookies (Flourless)
Equipment
- baking sheet
- parchment paper
- mixing bowl
- cookie scoop or tablespoon
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Combine peanut butter, brown sugar, beaten egg, vanilla extract, and baking soda in a large bowl. Mix until smooth and uniform.
- Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into balls using a cookie scoop or a level tablespoon. Place the balls about 2 inches apart on the prepared sheet.
- Flatten each ball gently with the tines of a fork to form a crisscross pattern, if desired.
- Bake for 8–10 minutes, until the edges are light golden brown and the centers are set but still soft.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps prevent excess spreading and makes the dough easier to handle. For smaller cookies, use a small scoop. Natural peanut butter should be stirred thoroughly before using. Store cookies in an airtight container for up to five days or freeze for up to three months.