This flourless peanut butter cookie recipe is sure to become a family favorite! Made with just three simple ingredients, these naturally gluten-free peanut butter cookies are packed with peanut butter flavor and are so easy to make.
My household is home to more than one peanut-butter-obsessed person, and these cookies win rave reviews every time! I love making them because they are gluten-free, but the other folks in my home love them simply because they are delicious.
They are easy peasy to make (even on busy weeknights), as they call for just 3 basic ingredients and bake up in mere minutes. The clean-up is a breeze, too!
After many (and I mean many) test rounds, we determined that these are the best flourless peanut butter cookies. We love them, and I know you will too!
Why You'll Love It:
- Simple ingredients. If you have peanut butter, sugar, and an egg (or a flax egg), you have everything you need!
- Perfect for peanut butter lovers. When it comes to intense peanut butter flavor, you can't get any better than this.
- Versatile. This family favorite recipe is naturally gluten-free, and can easily be adapted to be vegan, dairy-free, and even sugar-free.
Just 3 Ingredients!
No baking soda, baking powder, or flour needed!
- Peanut butter: For the best results, use your favorite conventional creamy peanut butter. We have used natural peanut butter with decent results – just stir it first!
- Sugar: Use granulated white sugar (or your favorite granulated sweetener). Liquid sweetener (like maple syrup) does not work for this recipe, as the sugar is required for structure.
- Egg: A cold egg seems to work best in terms of preventing the cookie from spreading too much. A flax egg may be used instead if desired.
- Vanilla extract (optional): This is not at all required, but it adds a nice flavor.
Recommended Tools
- Cookie scoop (or heaping tablespoon)
- Baking sheet
- Parchment paper
How to Make Flourless Peanut Butter Cookies
This peanut butter cookie recipe normally results in a thinner, slightly crisp cookie, but if you like a chewy peanut butter cookie, you can try pressing them more gently, or try a recipe that contains flour (gluten is what keeps it chewy).
We personally love these cookies just as they are, and we think you will too!
- Prepare the cookie dough. Add 1 cup peanut butter, 1 cup sugar, an egg, and vanilla extract (if using) to a large bowl.
- Mix all of the ingredients until a smooth batter forms. This can be done by hand with a rubber spatula or with an electric hand mixer.
- Portion the dough with a medium cookie scoop or heaping tablespoon. Roll into balls between your palms (using gloved hands to prevent sticking, if possible).
- Form the cookies. Place the cookie dough balls on a prepared baking sheet (lined with parchment paper), spacing them at least 2" apart.
- Use a fork to create a "criss-cross" pattern in each cookie, pressing down gently.
- Bake and cool. Place the cookie sheet in an oven that has been preheated to 350ºF (180ºC) and bake for 10-13 minutes, or until the edges are browned.
- Remove the cookies from the oven and allow them to cool on the cookie sheet for about 5 minutes before carefully transferring each one to a wire rack.
Top Tip: Sprinkling the cookies with coarse baking sugar just before baking gives them a bakery-style appearance.
How to Store Peanut Butter Cookies
After your cookies cool completely, transfer them to an airtight container. They should keep well at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I freeze them?
Flourless cookies also happen to freeze very well! Place cooled cookies in a freezer bag, label, and freeze for up to 2 months. Cookies can be thawed at room temperature before serving.
Substitutions
- Natural peanut butter: I've tested this recipe with natural peanut butter, and it worked out well! The texture of natural peanut butter can be gritty, and the oil separates easily. Make sure that you stir your peanut butter first, and keep in mind that the cookies will be brittle, so handle them carefully and allow them to cool on the baking sheet for a while before transferring them.
- Without an egg: If you want to make this recipe without using an egg, you can use a homemade "flax egg" instead.
- Sweetener instead of sugar: We tested this recipe with a sweetener that measures cup for cup with sugar (Lakanto), and it turned out pretty well. I baked a batch for my diabetic neighbor using natural peanut butter – they were a hit!
- Sugar-free, gluten-free, low carb: Use natural peanut butter and sugar-free sweetener for a peanut butter cookie that works for a variety of dietary needs.
Expert Tips
- Don’t press too hard: When making the criss-cross imprint, don’t press down all the way. Just enough to make the print.
- Don’t overbake. Cookies are done when the very edges are just beginning to brown. All ovens cook differently, so watch them carefully.
- Scoop and roll. The cookies must all be the same size to ensure evenness in baking. We use a medium cookie scoop to get the perfect portion, and then roll each portion between our hands to get a perfectly smooth ball.
- Use a cold egg. These cookies can be a bit unpredictable, and sometimes may bake up thicker, and other times thinner. Using a cold egg seems to prevent the cookies from spreading out too much, but either way they taste great!
If you loved this recipe for 3 ingredient peanut butter cookies, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Flourless Peanut Butter Cookies (3 Ingredients!)
Ingredients
- 1 cup creamy peanut butter or natural*
- 1 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment paper (or use 1 baking sheet and clear it before starting the next batch).
- Add the egg, sugar, vanilla (if using), and peanut butter to a large bowl.
- Mix the ingredients together until a cohesive ball forms, scraping down the sides of the bowl as needed.
- Use a medium cookie scoop or a heaping tablespoon to portion the dough.
- Roll the balls in between your palms until smooth (they should be about 1 ½” in diameter).
- Place on the prepared cookie sheet, spacing the balls about 2” apart (about 8-10 cookies on a conventional cookie sheet).
- Press each cookie twice with a fork, creating a criss-cross pattern. If you have problems with the fork sticking, you may need to dip the fork into powdered sugar or use a new, clean fork.
- Bake in the preheated oven for 10-13 minutes, or until the edges are lightly browned. The centers should look soft or undone.
- Allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire cooling rack.
- Repeat with the remaining cookie dough on the other baking sheet (or use the baking sheet you just cleared off).
- Cool cookies completely before transferring to storage.
Video
Notes
Nutrition
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Dorothy Bigelow
These are so good, and I love making them for gluten-free people because they taste just as good (better?) than tradtional peanut butter cookies made with flour. They also work well with natural peanut butter and sugar-free sweetener.