A flourless twist on a classic cookie? Yes, please! Packed with incredible peanut butter flavor, these flourless cookies are perfect for any gluten-free diet!
If you put peanut butter in almost anything and everything, you HAVE TO TRY these peanut butter cups, these peanut butter bars, or this awesome pinwheel candy.
Flourless peanut butter cookies
Ok ok I know you are wondering how these cookies turn out without flour! But fear not, they are AMAZING and you will love them. They still have that soft cookie texture and the flavor has a deep flavor thanks to all that peanut butter and brown sugar. Just because they don’t have flour doesn’t mean they’re healthy! But it does mean they’re just as delicious as those good old-fashioned peanut butter cookies we all know and love.
These cookies only have six ingredients and you can share them with anyone who is gluten free! You won’t sacrifice flavor with these cookies. In fact, they’re so delicious, you’re guaranteed to have a hard time stopping on just one. I made these along with some flourless chocolate brownies and my family ate it all off the table in seconds! Try it; It’s a recipe to fall in love with!
Ingredients in Flourless Peanut Butter Cookies
Now that you know what’s not in these cookies, it’s time to find out what’s in them! You most likely have all of these ingredients at home, so start beating those up. You might even want to double the amount. You’re so good!
- Peanut butter: I like to use creamy peanut butter in these cookies, but you can use chunky ones if you prefer!
- granulated sugar: Like I said, these cookies won’t be healthy, but they will be SOO GOOD.
- Brown sugar: Pack that brown sugar when you measure!
- Baking powder: This is the ingredient that keeps them soft and chewy even without flour.
- Salt: The salt is used to enhance all the flavors of the ingredients.
- Egg: The egg along with the peanut butter ties everything together.
Let’s bake cookies!
These Flourless Peanut Butter Cookies will blow your mind! You might want to hide a few to keep for yourself! Bake them up and they will fly off your counter so quickly.
- Preheat and lay out baking sheets: Preheat oven to 350° and line 2 baking trays with parchment paper. Put aside.
- Combine and mix ingredients: In a medium bowl, use the hand mixer to whisk together the peanut butter, brown sugar, and caster sugar. Once combined, add baking powder, salt and egg. Mix until just fully blended.
- Hollow and indent cookies: Scoop generous tablespoons of batter onto the baking sheets, leaving 2 inches of space between each cookie. Use a fork to make a well in the top of the cookies.
- Bake: Bake for 8-10 minutes. The cookie should just about turn golden brown on the very edge. They will look undercooked but will continue to bake as they cool. Any longer and they’ll get scalloped and crumbly.
- Leave to cool on the baking sheet: Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or plate.
Cookie baking tips
These cookies are so good, and you’ll want to make sure they turn out just right. Here are a few tips I have for you to make that happen!
- Uncooked: The key to getting these cookies soft is to take them out while they’re slightly undercooked. If you let them cool on the baking sheet (instead of placing them on a cooling rack), they will finish cooking on the baking sheet and not overcook in the oven. It’s the secret of a soft and delicious cookie!
- Use the oven lamp: I know, I know, it’s tempting to open the oven door to see how these cookies are doing, but don’t! When you open the oven door, a lot of heat escapes, causing the cookies to bake unevenly. Use the oven lamp instead!
- Use regular peanut butter: If you use natural peanut butter in this recipe, the cookies will spread and the texture will be different. So you can use natural peanut butter, but just know that they can turn out a little different than this one!
If you love these cookies and want to make them more often, then here are a few ideas on how to change them up!
- Chocolate: You can add mini chocolate chips to the batter or melt some and drizzle on top. You can’t go wrong with peanut butter and chocolate together!
- butterscotch: Another fantastic duo is peanut butter and butterscotch. Add some chips to these cookies and you’ll never go back!
- Nuts: Add some of your favorite nuts like walnuts, pecans, or almonds to the batter. They add a delicious crunch to these biscuits.
Can You Freeze Flourless Cookies?
Yes! Both the biscuits and the dough freeze very well. So you can freeze any of them to save for later!
- Freeze Cookies: Place them in an airtight container and label it with the date. The cookies will keep in your freezer for 3-4 weeks.
- Freeze dough: Scoop the dough into individual balls. Place them on a baking sheet and freeze them for about 30 minutes. Then remove the dough and place the balls in a ziplock bag labeled with the date. The frozen dough can be kept for up to 3 months. When ready to bake the batter, remove and cook as directed. Just add a few minutes to the cooking time. The dough does not need to be defrosted!
More flourless recipes to try
Whether you’re baking without flour for your diet or just prefer to bake, I have a few more recipes for you to try! These flourless recipes all have incredible texture and flavor and won’t leave you feeling like you’re missing out! Try them, you will agree!
- Preheat oven to 350° and line 2 baking trays with parchment paper. Put aside.
- In a medium bowl, use the hand mixer to whisk together the peanut butter, brown sugar, and caster sugar. Once combined, add baking powder, salt and egg. Mix until just fully blended.
Scoop generous tablespoons of batter onto the baking sheets, leaving 2 inches of space between each cookie. Use a fork to make a well in the top of the cookies.
Bake for 8-10 minutes. The cookie should just about turn golden brown on the very edge. They will look undercooked but will continue to bake as they cool. Any longer and they’ll get scalloped and crumbly.
- Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or plate.
calories133kcal (7%)carbohydrates14G (5%)protein4G (8th%)fat7G (11%)Saturated Fatty Acids2G (10%)Polyunsaturated fat2GMonounsaturated fatty acids4Gtrans fat1Gcholesterol10mg (3%)sodium104mg (4%)potassium105mg (3%)fiber1G (4%)sugar13G (14%)Vitamin Afifteeniecalcium13mg (1%)iron1mg (6%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.
keyword flourless peanut butter cookies, peanut butter cookies