Do you like peanut butter? So you definitely want to try making these gluten-free (flourless) peanut butter cookies. This easy recipe has no flour and only five simple ingredients and one bowl. Gluten Free Peanut Butter Cookies are soft and chewy with crunchy 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 completely, with delicious results!
Why you’ll love this recipe
- easy: All you need is 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 crunchy 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.
Ingredients Notes:
Full instructions and ingredient amounts are on the recipe card at the end of this post.
- Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. Unmixed peanut butter is the most reliable, but if you use natural peanut butter, be sure to mix 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 powder: Baking soda is a leavening agent that helps cookies rise.
Effective tips:
- For baking, eggs should always be used at room temperature. If you forgot to take an egg out of the fridge, you can quickly bring it up to temperature by dipping it in a bowl of warm (not hot) water for five minutes.
- Cool the dough in the refrigerator for at least 30 minutes after mixing the ingredients. If the dough is cold it will be easier to work with. This will also prevent the cookies from spreading too much during baking.
- Natural peanut butter tends to separate. If you use it, be sure to mix it well so that the oil is completely absorbed.
- After the cookies have cooled completely, store them in an airtight container.
Variations:
- Almond butter: Replace almond butter with 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-sized cookies.
- Add Crunch: For crunchy peanut butter cookies, use crunchy peanut butter.
- Extras: For a twist, add peanut butter chips, dark chocolate chunks or chocolate chips to the dough.
Common questions:
Yes, you can make a vegan version of this flourless peanut butter cookie recipe by replacing the egg with a chia or flax egg.
Peanut butter is naturally gluten-free. However there is a chance of cross contamination during the manufacturing process with other gluten containing products. As such, 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’s not necessary.
Yes, you can freeze peanut butter cookie dough. Follow the recipe until rolling the dough into balls. Place the balls of dough on a baking sheet lined with baking paper. Put the tray in the freezer until the balls of dough are frozen and solid. Pack them in an airtight container or freezer bag and freeze for up to 3 months. Thaw the dough in the refrigerator before baking.
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Gluten-free peanut butter cookies (without flour)
Flourless Peanut Butter Cookies use only 5 ingredients and one bowl. These gluten and dairy free cookies are crunchy on the outside and chewy on the inside.
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Dishes: 24 cookies
Calories: 101KKL
Instructions
In a large bowl, mix all the ingredients and mix well
Put the dough in the refrigerator for at least 30 minutes to chill
Heat an oven to 350 degrees and line a pan with baking paper
Use a cookie scoop or take heaping tablespoons of the batter, roll into balls
Place balls 2 inches apart on prepared baking sheet
Flatten balls with the tines of a fork, creating a cross pattern if desired
Bake for 8-10 minutes until the cookies are golden brown
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool.
Remarks
diet
Calories: 101KKL | Carbohydrates: 11G | protein: 3G | Fat: 6G | Saturated fat: 1G | Polyunsaturated fat: 2G | Unsaturated fat: 3G | trans fat: 1G | Cholesterol: 7mg | sodium: 77mg | potassium: 85mg | fiber: 1G | Sugar: 10G | vitamin: 10IU | calcium: 13mg | iron: 1mg
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