A flourless twist on a classic cookie? Yes, please! These flourless cookies are packed with incredible peanut butter flavor and are perfect for any gluten-free diet!
Flourless Peanut Butter Cookies
Ok, ok, I know that you wonder how these cookies turn out without flour! But have no fear, they are AMAZING, and you will love them. They still have that soft cookie texture, and the taste has a deep flavor, thanks to all the peanut butter and brown sugar. Just because they don’t have flour doesn’t mean that they are healthy! But it does mean that they are just as delicious as these good old-fashioned peanut butter cookies that 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 taste with these cookies. In fact, they are so delicious that I guarantee you will have a hard time stopping at just one. I made these alongside some flourless chocolate brownies and my family ate everything off the table in seconds! Give them a try; it’s a recipe to love!
Ingredients in Flourless Peanut Butter Cookies
Now that you know what isn’t in these cookies, it’s time to find out what is in them! You most likely have all of these ingredients at home so start whipping these up. You may even want to double the batch. They are that good!
- Peanut butter: I like to use creamy peanut butter in these cookies but you can use chunky if that’s the kind you prefer!
- Granulated sugar: Like I said, these cookies aren’t going to be healthy but they will be SOO GOOD.
- Brown sugar: Pack that brown sugar when you are measuring!
- Baking soda: This is the ingredient that will keep them soft and chewy, even without the flour.
- Salt: The salt is used to enhance all of the flavors of the ingredients.
- Egg: The egg, along with the peanut butter, will bind everything together.
Let’s Bake Some Cookies!
These flourless peanut butter cookies are going to knock your socks off! You may want to hide a couple to keep for yourself! Bake them up, and they will fly off of your counter so quickly.
- Preheat and line baking sheets: Preheat the oven to 350° and line 2 baking sheets with parchment paper. Set aside.
- Combine and mix ingredients: In a medium bowl use the hand mixer to beat together the peanut butter, brown sugar and granulated sugar. Once combined add in the baking soda, salt and egg. Mix until just completely combined.
- Scoop and indent the cookies: Scoop generous tablespoons of dough onto the baking trays, leaving 2 inches between each cookie. Use a fork to press an indentation into the tops of the cookies.
- Bake: Bake for 8-10 minutes. The cookie should just barely be turning golden brown at the very edge. They will look under baked but they will continue to bake as they cool. Any longer and they will over-bake and become crumbly.
- Let them cool ON the baking sheet: Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or a plate.
Cookie Baking Tips
These cookies are so good, and you are going to want to make sure that they turn out just right. Here are a few tips that I have for you to make that happen!
- Undercooked: The key to getting these cookies to turn out soft is to take them out while they are a bit undercooked. When you let them cool on the baking sheet (instead of transferring them to a cooling rack) then they finish cooking on the baking sheet and dont get overcooked in the oven. It’s the secret to a soft and delicious cookie!
- Use the oven light: I know, I know, it’s tempting to open the oven door to see how these cookies are doing but don’t do it! When you open the oven door, you let a lot of heat out causeing the cookies to bake unevenly. Use the oven light instead!
- Use regular peanut butter: If you use natural peanut butter in this recipe, then the cookies will spread and the texture will turn out differently. So you can use natural peanut butter but just know that they may turn out a bit differently than these!
If you love these cookies and want to make them more often then here are a few ideas on how you can switch them up!
- Chocolate: You can add in mini chocolate chips to the batter or melt some and drizzle them on top. You can’t go wrong with peanut butter and chocolate together!
- Butterscotch: Another fantastic duo is peanut butter and butterscotch.. Add in some chips to these cookies and you will never go back!
- Nuts: Add in some of your favortite nuts like walnuts, pecans or almond to the dough. They will give these cookies a delicious crunch.
Can You Freeze Flourless Cookies?
Yes! Both the cookies and the dough freeze very well. Here is how you can freeze each of them to save for later!
- Freezing cookies: Place them in an airtight container and label it with the date. The cookies will last 3-4 weeks in your freezer.
- Freezing dough: Scoop out the dough into individual balls. Line them up on a baking sheet and freeze them for about 30 minutes. Then, take out the dough and put the balls into a ziplock bag that is labeled with the date. The frozen dough can last for up to 3 months. When you are ready to bake the dough, take them out and cook them as directed. Just add a couple of minutes to the cooking time. No need to thaw the dough!
Flourless Peanut butter Cookies
- 1 Cup Creamy Peanut Butter
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar packed
- ½ Teaspoon Baking Soda
- 1 Pinch Salt
- 1 large Egg
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Set aside.
In a medium bowl use the hand mixer to beat together the peanut butter, brown sugar, and granulated sugar. Once combined add in the baking soda, salt, and egg. Mix until just completely combined.
Scoop generous tablespoons of dough onto the baking trays, leaving 2 inches between each cookie. Use a fork to press an indentation into the tops of the cookies.
Bake for 8-10 minutes. The cookie should just barely be turning golden brown at the very edge. They will look under baked but they will continue to bake as they cool. Any longer and they will over-bake and become crumbly.
Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or a plate.
The Recipe Critic