Gluten Free Peanut Butter Cookies (Flourless, Dairy-Free)
These 4-ingredient gluten free peanut butter cookies are so easy to make, are ready in under 30 minutes, and will satisfy any sweet tooth. Naturally gluten-free and dairy-free too, these flourless peanut butter cookies make the perfect anytime snack. Peanut butter lovers, you definitely need these soft, rich and chewy cookies in your life!
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Jump to:
- Peanut Butter – A Super Useful Pantry Staple
- The Easiest Peanut Butter Cookies
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Peanut Butter Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cookies to Enjoy:
- Dessert Recipes You’ll Love:
- Gluten-Free Peanut Butter Cookies (Flourless, Dairy-Free)
Peanut Butter – A Super Useful Pantry Staple
If you’re a peanut butter lover, then you probably already know how handy it is to have a jar of peanut butter in your pantry at all times. While you can easily buy a jar from the store, making your own peanut butter is very easy and you can have it ready in just 10 minutes!
It’s such a useful ingredient to have on hand, and the amazing things you can make with it are endless: from peanut butter and jelly sandwiches for a quick breakfast, to peanut sesame zucchini noodles for lunch, to peanut butter fudge, peanut butter buckeye balls or homemade peanut butter cups for dessert, and of course, these peanut butter cookies for an anytime snack.
The Easiest Peanut Butter Cookies
I first made this flourless peanut butter cookie recipe (which I adapted from Cottage Grove House) a long time ago back in July 2013, when my mum and my sister Valerie were in Buenos Aires visiting me.
I remember baking a batch of these cookies one day when they had just returned home from another round of horse riding. The thing they first noticed when they arrived was the thick, rich aroma of peanut butter wafting in the air, swirling around the apartment we’d rented, betraying the original source that was baking in the oven.
Recently, I decided to make these cookies again, because I had a jar of peanut butter waiting to be used, and cookies are always a good idea – especially these ones!
Why This Recipe Works:
- Just 4 Ingredients Required: You only need four simple ingredients to make this peanut butter cookie recipe, and the main ingredients are easily accessible at the local grocery stores (I’m pretty sure you already have them in your pantry!).
- Super Easy to Make: These soft and chewy cookies are literally foolproof and impossible to get wrong – the sort of forgiving recipe that anyone (including beginner bakers without baking experience) can make and enjoy. You have to take my word for it when I say these cookies are downright simple (and probably the best peanut butter cookies ever!)
- Amazing Flavor: Full of peanut butter flavor, these easy peanut butter cookies are a PB lover’s dream!
- Gluten-Free, Dairy-Free and Flourless: Unlike traditional peanut butter cookies which normally use wheat flour, these cookies are totally gluten-free, dairy-free and do not require flour at all (not even an all-purpose gluten-free flour blend)! This means that even Celiacs, or those with gluten allergies or lactose intolerances, or those simply on a gluten-free diet can enjoy these flourless cookies without any worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make these 4 ingredient peanut butter cookies.
(For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Peanut Butter: You can use either storebought natural peanut butter or homemade peanut butter (here’s my recipe for 10 minute creamy peanut butter). I prefer using creamy peanut butter, but if you prefer you can also use crunchy peanut butter if you like some extra texture in your cookies.
- Nut Butter Substitutes: If you have an allergy to peanuts, or just don’t like the taste of peanuts, you can use other nut butters such as almond butter, cashew butter, or sunflower seed butter to replace the peanut butter in equal quantities.
- Sugar: I used granulated white sugar in this recipe, but feel free to use light brown sugar, dark brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic-index).
- Vanilla Extract: I like adding a bit of vanilla extract to give it a bit of extra flavor. However, if you don’t like vanilla or don’t have it on hand, feel free to leave it out.
- Egg: The egg helps to better bind the ingredients together. I haven’t personally made this recipe without eggs, but if you are allergic to eggs, or want to make this completely vegan, simply substitute the egg for an egg replacer (such as the Bob’s Red Mill gluten-free egg replacer) or a chia egg, or a flax egg. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
How to Make Gluten-Free Peanut Butter Cookies (Step by Step):
1. Preheat and Line
Preheat oven to 350F and line a large cookie sheet with parchment paper or a silpat.
2. Mix Peanut Butter with Sugar
In a large mixing bowl, stir peanut butter with the sugar until sugar has dissolved.
3. Add Vanilla and Egg
Add the vanilla extract and egg to the peanut butter mixture, and then stir until you get a homogeneous brown cookie dough (you will get a soft dough that’s also sticky but that’s fine).
4. Scoop Cookie Dough into Balls
Using a teaspoon or a medium cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
5. Place Dough Balls on Cookie Sheet
Place balls of cookie dough in one single layer on the parchment-lined cookie sheet, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
Once baked, these cookies will stay in roughly the same shape and size as before baking, so don’t worry about them spreading apart as they cook in the oven.
6. Use Fork to Press Criss-Cross Pattern
Use the back of a fork to press down the balls in a crosshatch pattern (or crisscross pattern) to flatten the dough slightly and to get the classic peanut butter cookie look.
In my opinion, the fork marks don’t have to be perfect, in fact I think the more imperfect they look, the better!
7. Bake Until Golden Brown
Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that’s fine as they will continue cooking with the residual heat).
8. Let Cool Fully Before Moving
Allow cookies to cool at least 20 minutes on the baking sheet before removing them and letting them cool totally on a cooling rack (this is important because if cookies are still too hot, they will break when you move them).
Dish by Dish Tips/Tricks:
- Optional Add-Ins: Think of this cookie as a base cookie recipe to which you can add to make your own creation depending on your personal preferences! Some fun ingredients you could add to these cookies include chopped peanuts, chocolate chips, chocolate chunks, or even cacao nibs.
- Smaller Cookies:Â If you prefer smaller cookies, simply use a heaping teaspoon for each cookie instead. You will get 24 smaller cookies (as opposed to 12 regular-sized cookies) with each batch.
- Let Cookies Cool Fully: It’s important to let these dairy free peanut butter cookies fully cool or they will break when you try to remove them from the sheet.
Recipe FAQs:
Peanuts are naturally gluten-free, and peanut butter in its most natural form (made with peanuts and oil) are usually gluten-free. However, many store-bought brands of peanut butter may sometimes be processed in facilities that also process gluten-containing products. Additionally, store-bought peanut butter may also include gluten-containing additives or preservatives. If you are Celiac, allergic to gluten, or gluten-intolerant, make sure to use a certified gluten-free peanut butter.
Despite the word “butter” in the name, peanut butter does not actually include any butter. It is naturally dairy-free (since it’s ingredients are usually just peanuts, oil and maybe salt or sugar – which are all dairy-free).
When I say “flourless”, I mean that these cookies do not use any flour at all, be it normal wheat flour, gluten-free flour or even grain-free flours such as almond flour, almond meal, or cashew flour.
To store, once these 4 ingredient peanut butter cookies are fully-cooled, place them in an airtight container and store for up to 1 week at room temperature.
To freeze, place the fully-cooled cookies in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let cookies thaw completely overnight in the refrigerator before eating. Alternatively, you can reheat the frozen cookies in the oven at 350F for 5 to 10 minutes until ready to eat.
If you have an allergy to peanuts, or just don’t like the taste of peanuts, you can use other nut butters such as almond butter or cashew butter to replace the peanut butter in equal quantities. Just note that the taste will change depending on which nut butter you use, but the consistency will be the same.
Other Gluten-Free Cookies to Enjoy:
- Almond Butter Cookies (Gluten-Free, Dairy-Free)
- Cashew Butter Cookies (Gluten-Free, Vegan)
- Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
- Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)
- Easy Snickerdoodle Cookies (Gluten-Free, Dairy-Free)
- Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
- Chickpea Flour Chocolate Chunk Cookies (Gluten-Free, Vegan)
Dessert Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Peanut Butter Cookies (Flourless, Dairy-Free)
- Total Time: 27 minutes
- Yield: 12 large cookies or 24 small cookies 1x
- Diet: Gluten Free
Description
These 4-ingredient gluten-free peanut butter cookies are so easy to make, are ready in under 30 minutes, and will satisfy any sweet tooth. Naturally gluten-free and dairy-free too, these flourless peanut butter cookies make the perfect anytime snack. If you’re a peanut butter lover, you definitely need these soft, rich and chewy cookies in your life!
Ingredients
- 1 1/2 cups of creamy peanut butter
- 1 1/4 cups of white sugar
- 2 teaspoons vanilla extract
- 1 egg, beaten (see recipe notes for using egg substitutes)
Instructions
- Preheat and Line: Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
- Mix Peanut Butter with Sugar: Mix the peanut butter with sugar until sugar has dissolved.
- Add Vanilla and Egg: Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
- Scoop Cookie Dough into Balls: Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
- Place Dough Balls on Cookie Sheet: Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
- Press Criss-Cross Pattern: Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
- Bake Until Golden Brown: Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that’s fine as they will continue cooking with the residual heat).
- Let Cool Fully: Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).
Notes
Peanut Butter: You can use either storebought natural peanut butter or homemade peanut butter (here’s my recipe for 10 minute creamy peanut butter). I prefer using creamy peanut butter, but if you prefer you can also use crunchy peanut butter if you like some extra texture in your cookies.
Nut Butter Substitutes: If you have an allergy to peanuts, or just don’t like the taste of peanuts, you can use other nut butters such as almond butter, cashew butter, or sunflower seed butter to replace the peanut butter in equal quantities.
Sugar: I used granulated white sugar in this recipe, but feel free to use light brown sugar, dark brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic-index).
Vanilla Extract: I like adding a bit of vanilla extract to give it a bit of extra flavor. However, if you don’t like vanilla or don’t have it on hand, feel free to leave it out.
Egg: The egg helps to better bind the ingredients together. I haven’t personally made this recipe without eggs, but if you are allergic to eggs, or want to make this completely vegan, simply substitute the egg for an egg replacer (such as the Bob’s Red Mill gluten-free egg replacer) or a chia egg, or a flax egg. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
Optional Cookie Add-Ins: Some fun ingredients you could add to these cookies include chopped peanuts, chocolate chips, chocolate chunks, or even cacao nibs. Think of this recipe as a base recipe to which you can add things to make your own creation depending on your preferences!
Smaller Cookies: If you prefer smaller cookies, simply use a heaping teaspoon for each cookie instead. You will get 24 smaller cookies (as opposed to 12 regular-sized cookies) with each batch.
Storing/Freezing: To store, place the fully-cooled in an airtight container and store for up to 1 week at room temperature. To freeze, place the fully-cooled cookies in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let cookies thaw completely overnight in the refrigerator before eating. Alternatively, you can reheat the frozen cookies in the oven at 350F for 5 to 10 minutes until ready to eat.
Adapted from:Â Cottage Grove House
This recipe was originally published in 2013 but has since been updated to include clearer step-by-step instructions, tips, and ingredient photos.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Hi Felicia,
You have become my very best friend! I try most of the recipes you show online. Some work for me and some don’t. I LOVE your recipe for Buckwheat bread. Made it for years, got a little tired and tried other recipes with not much success. However I am back making my buckwheat bread again, and wanted to thank you for the Peanut Butter Cookies recipe. I am also Diabetic, and tried making the cookies with just Monkfruit sugar substitute, but the taste was very metallic. So I tried using half real white sugar, and half Monkfruit and yahoo…..much better taste on the old palette!
So thanks for all your offerings. I have tried many of them and always successfully. Thank you, thank you.
Lorraine Neal
Hi Lorraine, as always, thank you for your support and I’m glad you love the buckwheat bread (it’s definitely one of our favorite recipes!). Also, thanks for the tip on half real sugar and half monkfruit.