Do you love peanut butter? Then you’ll 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 crunchy edges, making them the perfect treat for peanut butter lovers. (If that’s you, you’ll love Homemade Peanut Butter Cups, too).
Gluten-free cookies are among the easiest recipes to make when following a gluten-free diet. (We love these gluten-free oatmeal raisin cookies and these chocolate chip cookies with pretzels) 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 entirely, with delicious results!
Why you will love this recipe
- Simply: All you need are a few ingredients and a bowl and you’re on your way to satisfying your peanut butter craving.
- Yummy: 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.
Ingredient Notes:
See the recipe card at the bottom of this post for full directions and ingredient amounts.
- Peanut butter: You can use creamy peanut butter or crunchy peanut butter. No-stir peanut butter is the most reliable, but if you’re using natural peanut butter, 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 room temperature egg.
- vanilla extract
- Baking powder: Baking soda is a leavening agent that helps the cookies rise.
Helpful tips:
- Always use room-temperature eggs for baking. If you forget to take an egg out of the fridge, a quick way to bring it up to temperature is to soak it in a bowl of warm (not hot) water for five minutes.
- After mixing the ingredients, chill the dough in the refrigerator for at least 30 minutes. When the dough is cold, it’s easier to work with. It also keeps the cookies from spreading too much while baking.
- Natural peanut butter tends to separate. If you use it, be sure to give it a good stir so the oil is fully incorporated.
- Once the cookies are completely cool, store them in an airtight container.
Variations:
- Almond butter: Substitute peanut butter for almond butter for a different flavor.
- Other Nut Butters: Try using other nut butters like 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.
- Add ins: Add peanut butter chips, dark chocolate chips, or chocolate chips to the batter for a twist.
Frequently asked Questions:
Yes, you can make a vegan version of this no-flour peanut butter cookie recipe by substituting a chia egg or a flaxseed egg for the egg.
Peanut butter is naturally gluten-free. However, there is a possibility of cross-contamination during the manufacturing process with other products that contain gluten. To be sure, always check product labels.
Yes, you can freeze them in an airtight container for up to 3 months. Let them stand at room temperature for a few hours to thaw.
Yes, you can use a food processor to make the cookie dough, but it’s not necessary.
Yes, you can freeze the peanut butter cookie dough. Follow the recipe until you roll the dough into balls. Place the dough balls on a rimmed baking sheet lined with parchment paper. Place the tray in the freezer until the dough balls are frozen and firm. Pack them in an airtight container or freezer bag and freeze them for up to 3 months. Thaw the dough in the refrigerator before baking.
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Recipe
Gluten Free Peanut Butter Cookies (No Flour)
Flourless Peanut Butter Cookies use just 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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Servings: 24 Cookies
Calories: 101kcal
instructions
In a large bowl combine all the ingredients and mix well
Place the dough in the fridge to chill for at least 30 minutes
Preheat oven to 350°C. Line a baking sheet with parchment paper
Use a cookie scoop or scoop level tablespoons of the dough and roll to form balls
Place the balls 2cm apart on the prepared baking sheet
Flatten balls with the tines of a fork, forming a criss-cross pattern if desired
Bake for 8-10 minutes until cookies are lightly golden brown
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool.
Remarks
Nourishment
Calories: 101kcal | Carbohydrates: 11G | Protein: 3G | Fat: 6G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 3G | Trans fats: 1G | Cholesterol: 7mg | Sodium: 77mg | Potassium: 85mg | Fiber: 1G | Sugar: 10G | Vitamin A: 10ie | Calcium: 13mg | Iron: 1mg
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