Chewy Flourless Peanut Butter Cookies (Gluten-Free Recipe)

These easy, one‑bowl flourless peanut butter cookies are dairy‑free and gluten‑free, quick to make, and delicious. With just six ingredients and about 20 minutes, you’ll have soft peanut butter cookies everyone can enjoy.

This recipe has been a favorite for a long time—simple, satisfying, and perfect when you want a quick batch of cookies. In uncertain times it’s nice to have an uncomplicated recipe: six ingredients, no flour, and no dairy if you need it.

These cookies work well for gluten‑free or dairy‑free diets, and they’re always a hit when I bring them to friends with dietary restrictions. But honestly, even if you eat gluten and dairy, these are still worth making. They’re soft, buttery in texture from the peanut butter, and easy enough to be your go‑to peanut butter cookie.

Natural, Homemade, Or Big Brand Peanut Butter

Your choice of peanut butter affects texture and sweetness slightly, so here are a few tips:

• Big Brand – Jif, Skippy, and similar commercial peanut butters work fine. Some are sweetened, which will make the cookies a bit sweeter.
• Natural – Natural peanut butter often separates with oil on top. This recipe works with natural varieties, but be sure to stir thoroughly so the oil is reincorporated before you measure.
• Homemade – Homemade peanut butter is great here. If your homemade version is thin or oily, mix it well so the texture is thicker; otherwise the dough can be too runny.

6 Ingredient Peanut Butter Cookies

There are three‑ingredient peanut butter cookie recipes, but this six‑ingredient version gives a more balanced, luscious result. The extra ingredients build flavor, texture, and a tender crumb so these cookies are better than basic versions.

• Peanut Butter – Use the type you prefer (see notes above).
• White Sugar – Granulated sugar. You’ll use a little extra for rolling or sprinkling on top.
• Brown Sugar – Adds moisture and depth; pack the cup.
• Vanilla – Enhances flavor.
• Egg – One large egg binds the dough and gives structure.
• Baking Soda – A small amount provides a gentle rise.

Note on salt: Most commercial peanut butters already contain salt, so additional salt is optional. If your peanut butter is unsalted or you prefer a touch of salt in sweets, add a pinch with the vanilla.

How to Make One Bowl Peanut Butter Cookies

These cookies come together in a single bowl. A hand mixer or stand mixer speeds things up, but you can mix by hand as well.

1. Preheat oven to 350°F. Line a baking sheet or prepare one with a light nonstick spray or parchment.
2. In a large bowl, combine the peanut butter and both sugars. Beat until smooth and fully combined, about 1–2 minutes.
3. Add the egg and mix until incorporated.
4. Mix in the baking soda, vanilla, and a pinch of salt if using. Stir until the dough holds together when pressed.
5. Form the dough into roughly 1‑inch balls and place them about 2 inches apart on the baking sheet.
6. Place a tablespoon of white sugar in a small bowl. Dip a fork in the sugar and press the fork onto each ball to create a crosshatch pattern. Sprinkle extra sugar on top if you like.
7. Bake 8–10 minutes, or until the tops no longer look wet. Remove from oven and let the cookies rest on the baking sheet for 5 minutes to finish setting.
8. Transfer to a cooling rack. Store in an airtight container for up to 4 days.

Pro Tip: Pressing with a fork gives the classic peanut butter cookie look and slightly crinkled edges. If you prefer perfectly round cookies, flatten them gently with your palm first, then create a shallow crosshatch.

FAQ’s

Eat & Enjoy!

These flourless peanut butter cookies are likely to become a staple. This batch yields about 18 cookies and they disappear fast in a small household. Enjoy fresh or share them—happy baking!

If you liked this cookie recipe, you may also enjoy…

• 3 Ingredient Shortbread cookies
• Raspberry White Chocolate shortbread cookies
• Flourless Chocolate Cookies
• Flourless No Bake Oatmeal Butterscotch Cookies
• Gluten Free Almond Cookies
• Crisco Sugar Cookies