Gluten Free Peanut Butter Cookies
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These gluten free peanut butter cookies are soft, chewy, and utterly delicious. They are a flourless peanut butter cookie recipe made with only six ingredients. You won’t find a better peanut butter cookie around!
Did you know you can make peanut butter cookies without any flour? Not only is it possible, but these flourless, gluten-free peanut butter cookies are truly the best of the best. By skipping the flour, the peanut butter takes center stage, giving the cookies an intensely rich, nutty flavor and the perfect soft-and-chewy texture.
A great peanut butter cookie should check a few non-negotiable boxes, and these deliver on all of them. They’re soft and chewy in the middle, packed with peanut-y goodness, dotted with crunchy peanut bits, and finished with melty chocolate chips in every bite. Simple, classic, and completely irresistible.
Key ingredients
Peanut butter: For the best flavor, use all-natural, salted peanut butter. If you only have unsalted peanut butter, make sure to add some salt to the recipe.
Egg: This is what binds the ingredients together.
I think this recipe is absolute perfection, but sometimes it’s still fun to switch things up. Here are a few ways you can make them your own:
- Raisin cookies: Swap the chocolate chips for raisins.
- Almond cookies: Use almond butter instead of peanut butter.
- Chocolate: Drizzle some melted chocolate over the cooled cookies.
- Sugared: Sprinkle sugar over the top of the cookies as soon as they come out of the oven for a little crunch.
Gluten Free Peanut Butter Cookies Recipe
Ingredients
- 1 cup salted natural peanut butter (see notes)
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 large egg
- Optional: ⅓ cup EACH: chopped peanuts and chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place the peanut butter, brown sugar, and granulated sugar in a large bowl. Use electric beaters to mix them together.1 cup salted natural peanut butter, ⅓ cup brown sugar, ⅓ cup granulated sugar
- Add the vanilla, baking soda, and egg and beat until the dough comes together. Do not overmix. If using, stir in the peanuts and chocolate chips.2 teaspoons vanilla, 1 teaspoon baking soda, 1 large egg, Optional: ⅓ cup EACH: chopped peanuts and chocolate chips
- Use a medium cookie scoop (1 1/2 tablespoons) to portion out 18 balls. Divide them between two cookie sheets then press them down gently with your hand.
- Bake the cookies for 10-12 minutes, or until the bottoms just start to brown. Let them cook for 10 minutes on the cook sheets before moving them to a cooling rack to cool completely.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Tried it for the first time. My husband loved it
These cookies are so goooooood! I’m obsessed! And they are so easy to make.
Wow. So delicious. I cut the brown sugar in half and subbed monk fruit sweetener for the white sugar and also cut that in half- SO GOOD. Highly recommend!
Great idea with the monk fruit!
So great to hear!
Sharing tomorrow for National Chocolate Covered Peanut Day!
Thank you so much, Yum Goggle! I’ll re-share the share tomorrow. 🙂
These look great! I am going to try these. 🙂
I hope he loved them!
I love when people throw chunks of chocolate and nuts into their cookies – makes it so much more worth it. The texture is just so much better. I’ll have to give these a shot!
I totally agree! I almost always add both cause it just makes them so much better 🙂