Flourless Peanut Butter Cookies

Crisp around the edges, soft and chewy in the center, and bursting with peanut butter flavor, these flourless peanut butter cookies are always a crowd-pleaser! Made with five pantry staple ingredients, they’re low in sugar, gluten-free, dairy-free, failproof, and ready to eat in just over 30 minutes. 

Love peanut butter? Try our yogurt peanut butter dip, too. 

One of the oldest recipes on our site, these cookies were first created out of a need for a gluten-free treat to bring to a teacher’s luncheon. Though simple, they required quite a few rounds of testing. One batch was way too dry. The other was so moist it fell apart. 

Now, they turn out crisp around the edges, soft in the center, and so delicious. A family-favorite, they’re requested for every holiday and special occasion and are so easy even our kids can make them! 

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions! 

• Peanut Butter – Make sure to use creamy peanut butter for a smooth cookie dough. Also, make sure to avoid natural peanut butters. They make the cookies too oily and cause them to fall apart. 
• Sweetener – We use monk fruit sweetener to keep these flourless peanut butter cookies low in sugar, but granulated sugar also works. 
• Eggs – Do not use an egg substitute, or your cookies won’t turn out well. 
• Vanilla Extract – This enhances the rest of the ingredients and the sweetness of the cookies. For the best results, use a high-quality pure vanilla extract. Since there are so few ingredients, you can really taste a difference if using imitation vanilla! 
• Salt – this is crucial in any good cookie! It won’t make the batter salty, but it does enhance the rest of the ingredients.  

Our Baking Tips

• Press the cookies. Use a fork to gently press down the cookie dough, creating the classic crisscross pattern. If you don’t press the dough down, the cookies won’t spread in the oven, and the center is likely to stay raw. 
• Portion evenly. We like to use a cookie dough scoop to create 1 ½ tablespoon-sized cookie dough balls. This not only stops our kids from fighting over the biggest cookie but also promotes even baking. 
• Avoid overbaking. Keep a close eye on your oven, and remove the peanut butter cookies as soon as the edges are set. They may look a little underdone, but they’ll continue to bake and set as they cool! 

Common Questions

Flourless Peanut Butter Cookies Recipe

Sammi Ricke

Gluten-free, low-sugar, flourless peanut butter cookies are crisp on the outside, soft in the center, and loaded with sweet peanut butter flavor!

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Prep Time 10 minutes mins

Cook Time 11 minutes mins

Cooling Time 15 minutes mins

Total Time 36 minutes mins

Course Dessert, Snack

Cuisine All American

Servings 13 cookies

Calories 125 kcal

Equipment

• ▢
  1 medium sized bowl
• ▢
  1 silicone spatula
• ▢
  1 cookie dough scoop
• ▢
  1 fork

Ingredients

  

1x2x3x

• ▢ 1 cup creamy peanut butter
• ▢ 1/2 cup monk fruit sweetener or white sugar
• ▢ 1 egg
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/4 teaspoon salt

Instructions

 

• Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
• Mix all the ingredients together in a medium-sized bowl until combined.
  1 cup creamy peanut butter, 1/2 cup monk fruit sweetener, 1 egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
• Drop 1 ½ Tablespoon balls of dough onto the prepared baking sheet. Using a fork, make a crisscross pattern on the top of each dough ball, gently pressing it down.
• Bake for 11-13 minutes or until the cookies are slightly set and the edges have begun to brown slightly (see notes). Remove from the oven and after 15 minutes, remove the cookies to a cooling rack.
• Store in an airtight container at room temperature for up to 5 days.

Notes

Ingredient Tips – We recommend using a peanut butter that is solid at room temperature. Some natural varieties do meet this requirement, but if the peanut butter is runny (very loose) at room temperature, chill the dough for 60 minutes before baking.

Baking Tips – These cookies may not look completely done when removed them from the oven. But they will bake more as they cool on the pan before being transferred to a wire rack.

Serving Tip – If you’re feeling fancy, after the cookies have cooled drizzle melted chocolate over them. Or dip 1/3 of each cookie in melted chocolate and place the cookies back on the parchment lined baking sheet while the chocolate hardens.

Storage Tips – Store the cookies in an airtight container or storage bag in the freezer for up to 3 months.

Nutrition

Serving: 1cookieCalories: 125kcalCarbohydrates: 4.5gProtein: 5.4gFat: 10.2gSaturated Fat: 1.9gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 13.5mgSodium: 115mgPotassium: 0.2mgFiber: 1.8gSugar: 1.5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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