Flourless Peanut Butter Cookies - Easy Gluten Free Cookie Recipe! (2024)

Delicious Details

• Cuisine Inspiration:American
• Primary Cooking Method:Oven
• Dietary Info:Gluten-free, Dairy-free
• Skill Level:Easy

• NordicWare Baking Sheetsare my favorites for cookie baking and much more. From roasting veggies to sheet pan meals, cookies to cake rolls, we use them almost daily. They are light, and the aluminum distributes the heat evenly.
• I recommend natural peanut butter to get the most pure peanut taste. But without the stabilizing oils in the usual jars of Skippy or Jif, the dough can be a bit more crumbly and the cookies do tend to be just a bit more fragile than the “usual” peanut butter cookies.
• Use parchment paper. While these are not especially sticky cookies, they are tender before they are cooled completely. But you also don’t want to leave them on a hot pan to cool completely or they could dry out. Using parchment ensures that you can safely take them off the pans without your cookies crumbling.
• Work the dough. Flourless peanut butter cookie dough can be a bit crumbly at first, and even when fully mixed does look a bit grainy. This is especially true when using natural peanut butter. Be sure to blend it with the sugar to let the oils and the sugar crystals cream together before mixing in the egg and vanilla.
• If the dough is a bit crumbly use your hands to form it into tight balls. Then flatten those balls into disks. The dough is thick, so it will not spread much while baking, which is why you often see the crosshatch marks in peanut butter cookies. I usually just use my hand or a glass, but you can press down with a form to make the crisscross pattern.
• To avoid a dry cookie, take it out when it is golden and set, but not firm or hard. Then will harden more as it cools on the pan for a few minutes. You do only want to leave them on the pan for about 10 minutes, though, or they will get too dark and dry on the bottom.

Peanut Butter Cookie Variations

Flourless Peanut Butter Cookies are truly a blank slate. You can take this basic recipe and customize it with your favorite mix-ins, toppings, fillings, frostings, and more.

Here are a few ways you can customize this recipe:

• Stir in chips to make Triple Chocolate Chip Peanut Butter Cookies.
• Add a Reese’s in the middle to make Peanut Butter Cup Blossom Cookies.
• Enjoy a taste of nostalgia with Flourless Fluffernutter Cookies.
• A dollop of caramel turns them into Dulce de Leche Cookies.
• Make Cookie Sandwiches with Vanilla Frosting or Chocolate Frosting.
• Ice Cream Cookie Sandwiches (try: No-Churn Toffee Nutella Ice Cream)
• Flourless Peanut Butter Nutella S’Mores Sandwich Cookies

5 from 2 votes

• ½ cup granulated sugar
• ½ cup dark brown sugar
• 1 teaspoon baking soda
• 1 cup natural peanut butter (I used creamy, but crunchy will work too)
• 1 large egg
• 1 teaspoon vanilla

• Preheat oven to 350°F. Line cookie sheets with parchment paper.

• Using a fork, mix together the granulated sugar, brown sugar, and baking soda in a bowl.

• With a hand mixer or stand mixer, beat in the peanut butter until creamy.

• Add the egg and vanilla and mix thoroughly.

• Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten to about ½ inch thick with your palm.

• Bake for 10-12 minutes, or until slightly golden and set.

• Let cool on the sheet for about ten minutes before removing to a cooling rack to cool completely.

Nutrition Facts

Flourless Peanut Butter Cookies

Amount Per Serving (1 cookie)

Calories 100Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 7mg2%

Sodium 50mg2%

Potassium 86mg2%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 10IU0%

Calcium 41mg4%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert, Snack

Cuisine: American

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