Remember those days when finding a truly simple, utterly delicious gluten-free cookie felt like searching for a unicorn? I certainly do. So many recipes required elaborate flour blends or resulted in something… less than amazing. That’s why discovering genuinely easy, naturally gluten-free recipes became my mission. And let me tell you, stumbling upon these flourless peanut butter cookies was a game-changer.
These aren’t just any peanut butter cookies; they’re flourless peanut butter cookies that come together with just a handful of pantry staples. We’re talking minimal effort for maximum reward. I’ve been making various versions of flourless peanut butter cookies for years because they consistently deliver that perfect chewy center and slightly crispy edge. They prove you don’t need wheat flour to achieve cookie perfection. These flourless peanut butter cookies are a go-to for quick treats.
The aroma filling the kitchen as these flourless peanut butter cookies bake is pure comfort – that deep, roasted peanut scent. And that first bite? Pure bliss! If you’ve ever felt limited by gluten-free baking, prepare to have your mind changed. Need more easy gluten-free treats? You might also love these gluten-free protein cookies or my flourless chocolate fudge cake. These simple flourless peanut butter cookies are the simple joy you’ve been missing!
Tips for Recipe Success
- Choose the Right Peanut Butter: For best results and proper texture, use a creamy peanut butter that is solid at room temperature. If you opt for a natural variety that separates or is liquid at room temperature, you’ll need to chill the dough for 60 minutes before baking to prevent excessive spreading.
- Gently Warm Stiff Peanut Butter: If your peanut butter is very cold or stiff, gently warm it in the microwave for a few seconds *before* mixing. This makes it easier to combine with the sugar and egg, but be careful not to overheat it, which could accidentally cook the egg.
- Master the Fork Pattern: Don’t skip the iconic criss-cross! Since this dough is denser, pressing it down with a fork flattens the cookie dough *before* baking, ensuring they bake evenly and achieve the perfect thickness.
- Avoid Over-Baking (Seriously!): These cookies continue to cook as they cool. Remove them from the oven when the tops and edges look *just* set, even if the center seems slightly soft. Allowing them to cool on the baking pan for at least 10 minutes is crucial for them to firm up properly.
Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of sturdy mixing bowls is essential for combining wet and dry ingredients.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Accurate measurements are key to baking success!
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Perfect for evenly baking your treats.
Find Baking Sheets on Amazon - Whisks – An essential tool for achieving a smooth and even mixture.
Find Whisks on Amazon - Spatulas – Ideal for folding ingredients and scraping bowls clean.
Find Spatulas on Amazon - Food Processors – Speeds up chopping and pureeing.
Find Food Processors on Amazon - Saucepans – Needed for heating liquids and making sauces.
Find Saucepans on Amazon - Chef’s Knives – A sharp knife makes all the difference in food prep.
Find Chef’s Knives on Amazon - Cutting Boards – Protect your countertops while you chop.
Find Cutting Boards on Amazon
Frequently Asked Questions
Can I use natural or runny peanut butter for these flourless peanut butter cookies?
That’s a super common question! For the best results with these particular flourless peanut butter cookies, I highly recommend using a creamy peanut butter that is solid or very firm at room temperature. Think Jif, Skippy, or similar styles. They have stabilizers that help give the cookies structure without flour.
If you use a very natural, runny-style peanut butter (the kind where the oil separates easily), the dough will likely be too soft. But don’t despair! You can still make them. You will just need to chill the portioned dough balls on the baking sheet in the refrigerator for at least 60 minutes before baking. This helps them hold their shape.
Pro Tip: Gently stir any separated oil back into natural peanut butter before measuring if you choose to use it.
My dough feels really sticky or oily, did I do something wrong?
Not at all! This is totally normal for flourless peanut butter cookies that rely heavily on the peanut butter’s oils and binders. The dough will be dense, thick, and might feel a bit oily or sticky compared to a traditional flour-based cookie dough.
The key is to use a 1 Tablespoon scoop or measuring spoon to portion the dough and then roll it gently into balls. The slight stickiness is actually a good sign it will bake into a wonderfully chewy cookie! Just embrace the peanut buttery mess!
How do I know when these flourless peanut butter cookies are done baking?
This is a crucial step for getting the perfect texture! You’re looking for the edges and tops of the flourless peanut butter cookies to look just barely set, around 8 to 10 minutes. The very center might still look a little soft or slightly undercooked. This is exactly what you want!
Do NOT over-bake them! They will continue to cook and firm up significantly as they cool on the hot baking sheet. Pull them out when they look *almost* done, and trust the cooling process (Step 8 in the instructions) to finish them off perfectly. Undercooked cookies might fall apart, while overcooked ones will be dry and crumbly.
Why do I need to make the criss-cross pattern with a fork?
Ah, the classic PB cookie look! It’s not just for looks, though. Because this dough is dense and doesn’t spread much on its own without flour, pressing the dough balls down with a fork helps to flatten them evenly. This ensures they bake through consistently in the center and get those slightly crispy edges. It also provides more surface area for that delicious bake!
Can I use a different type of sugar, like coconut sugar or a sugar substitute?
For the best results with the texture of these flourless peanut butter cookies, I strongly recommend sticking with granulated sugar or organic cane sugar as written in the recipe. These sugars contribute to the slight crispness and spread needed for the texture.
I specifically tested with coconut sugar, and unfortunately, it did not work well for this recipe; the texture was off. Sugar substitutes haven’t been tested, and they often behave differently in baking, especially in recipes with so few ingredients. Stick to granulated or cane sugar for reliable success!
I’m allergic to peanuts! Can I use a different nut or seed butter instead?
Absolutely! This recipe is very forgiving when it comes to swapping the star ingredient. You can definitely substitute the peanut butter with another nut butter like almond butter or cashew butter, or a seed butter like sunflower seed butter, using a 1:1 ratio.
Just like with the peanut butter, aim for a nut or seed butter that is solid or firm at room temperature for the easiest dough handling. If you use a very runny variety, you’ll need to follow the chilling step mentioned earlier for about 60 minutes before baking. Enjoy your allergy-friendly batch!
How should I store these cookies, and can I freeze them?
These flourless peanut butter cookies store wonderfully! Once they are completely cooled, place them in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days.
They also freeze exceptionally well! Allow them to cool completely, then place them in a freezer-safe airtight container or freezer bag. They can be frozen for up to 2 months. If you added chocolate, make sure the chocolate is fully hardened before stacking or freezing to prevent them from sticking together.
Flourless Peanut Butter Cookies
Flourless Peanut Butter Cookies
The best, easiest flourless peanut butter cookies! Naturally gluten-free, with minimal ingredients for maximum chewy, peanut buttery reward.
Ingredients
16
- 1 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1 large Egg, lightly beaten
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
- 1/2 cup Chocolate Chips (optional)
Equipment
- Baking Sheet
- Parchment Paper
- Medium Mixing Bowl
- Cookie Scoop (or 1 Tbsp measuring spoon)
- Fork
- Wire Cooling Rack
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine 1 cup creamy peanut butter (ensure it’s soft enough to stir) and ½ cup granulated sugar. Mix until well combined.
Add 1 lightly beaten egg, ½ tsp pure vanilla extract, and ¼ tsp fine sea salt. Stir until a cohesive, thick dough forms.
(Optional) Stir in ½ cup chocolate chips.
Portion dough (approx. 1 Tbsp each or use a cookie scoop). Roll into balls. Place on baking sheet, 2 inches apart. (Yields 16-18 cookies).
Flatten balls with a fork in a criss-cross pattern to about ½ inch thickness.
Bake 8-10 minutes, until edges are set but centers remain soft. (Check at 8 min).
Important: Cool on baking sheet for 10 minutes (cookies will firm up). Do not overbake.
Transfer to a wire cooling rack to cool completely.
(Optional Chocolate Coating) Once fully cooled, dip/drizzle with melted chocolate. Let set on wax paper or parchment.
Store cooled cookies in an airtight container: room temp up to 5 days, or freeze up to 2 months.
Recipe Notes
- Use creamy peanut butter solid at room temperature. If using natural/runny type, chill dough balls for 60 mins before baking.
- Do NOT overbake. Cookies firm up significantly as they cool on the pan.
- Other nut/seed butters (solid at room temp, like almond butter) can be substituted 1:1 for peanut butter.
- Granulated or organic cane sugar works best. Coconut sugar is not recommended.
- If adding chocolate coating, ensure it’s fully hardened before storing cookies.
Nutrition (per serving)
My #1 Recommendation
Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Contour Silver
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The KitchenAid Artisan Series KSM150PS is a versatile 5-quart tilt-head stand mixer in Contour Silver. It includes a pouring shield for cleaner, more convenient mixing, making it an essential tool for any home baker.
- Generous 5-Quart Capacity: Perfect for mixing dough for 9 dozen cookies or 4 loaves of bread in a single batch.
- Convenient Tilt-Head Design: Easily access the bowl and attachments for adding ingredients or swapping accessories.
- Includes Pouring Shield: Ensures mess-free mixing and easy addition of ingredients while the mixer is running.
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