Flourless Peanut Butter Cookies

CATEGORIES: Cookies, Gluten Free, Sara

These Flourless Peanut Butter Cookies are incredibly simple to make with only 6 ingredients, and no flour or butter required!  But don’t be fooled by their simplicity- this flourless peanut butter cookie recipe is a major contender for your favorite cookie recipe yet- they turn out with lightly crisp edges and soft centers.  You may want to double this family favorite!

PB Cookies on rack

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Peanut Butter Cookies

Easy (Flourless!) Peanut Butter Cookies

  • Author: Sara Wells


The EASIEST peanut butter cookie recipe turns out soft and flavorful.  Chocolate chips, optional!



1 cup peanut butter (we recommend standard Jiff or Skippy,  not natural style pb)
3/4 cup lightly packed brown sugar
1 large or extra large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon table salt

optional: heaping 1/2 cup chopped chocolate or chocolate chips
(I recommend dark or semi-sweet)

optional: 1/3 cup oats

optional: sugar for rolling


Preheat oven to 350 degrees.

Beat peanut butter and brown sugar until smooth.  Add egg, vanilla, baking soda, and salt.  Mix for about a minute.  Shape into balls, and if desired roll in sugar.  Flatten with a criss cross pattern with a fork, or simply flatten with the bottom of a glass.  If you’d like to add Oatmeal Chocolate Chip PB Cookies, add chocolate chips and oats. Bake for 8-9 minutes, don’t over-bake, and let them sit on the baking sheet for a few minutes before transferring to a cooling rack.  Makes 18-20 cookies.

These flourless peanut butter cookies are seriously the easiest, quickest cookies and I almost didn’t want to tell you guys that they were gluten free, or didn’t have any butter or flour, because I know there are people out there who will dismiss this recipe thinking of it simply as a replacement if you can’t have normal cookies.  Not the case.  This is actually just an amazing cookie recipe and it’s simply a fun side note that they don’t have flour or butter.  As proof- I honestly make these more often than any other peanut butter cookie recipe.  It’s a bonus that they’re stinking fast.  It literally takes me maybe 60 seconds to mix the dough.  This is one of our family favorites for our weekly Monday Night Family Nights because I always have the ingredients on hand!

Ingredients for flourless peanut butter cookies

Here we go!  This is all you need, really.

pb cookie ingredients


Mix your dough

When your ingredients first come together, the dough is very smooth and loose.  It doesn’t look thick enough to be cookie dough.

Peanut Butter Cookie Dough

The key is to keep mixing!  It will quickly come together and magically change texture- this time into kind of a crumbly texture.  NOTE:  The texture of this dough is different than standard cookie dough, almost oily?  It feels funny but it works. Just go with it.

Peanut Butter Cookie Dough

Optional: Add Chocolate Chips and/or oats

If you’d like to add chocolate chips, which are optional, you’d do that at this point. Again, the texture of this dough is different- the chocolate chips won’t “stick” in there as well.  Just do your best to mix them in.  You can also add oats in there, too!

Chocolate Chips in peanut butter dough




I like to roll balls in sugar and give them a little criss cross, but you could simply put spoonfuls of dough on the sheet and flatten them a little with a bottom of a cup if you’re in a hurry.

peanut butter cookies









If I add chocolate chips, I usually skip the step with rolling in sugar and criss-crossing and instead I just use a cookie scoop and then lightly flatten the dough balls with my hand or the bottom of a cup.

Bake your cookies

You want to bake them just until the edges are set, and not over bake.  In my oven 8 minutes is just about perfect.

stacked cookies

Let them cool on the cookie sheet for a few minutes so they don’t fall apart on you when you transfer them, and then put them on a cooling rack.

Chocolate Chip Peanut Butter Cookies

If you put them in an airtight container, they’re great the next day, too.

peanut butter cookies

And I love that the basic recipe makes a small batch, about 18 cookies with a standard size scoop.  You can easily double it if you want more.

stacked peanut butter cookies






Speaking of super-easy cookie recipes, if this one sounds good, you’ll probably also love this Nutella Cookie recipe- with only FOUR ingredients!



    1. I’ve heard that Jif doesn’t label their products as Gluten Free, but that they are. Skippy on the other hand, I believe labels all of the products in their line Gluten Free.

  1. These were the first cookies I made when I was diagnosed with celiac disease nine years ago. Wonderful comfort food when it felt like I couldn’t have anything normal anymore. Hadn’t ever thought of putting chocolate chips in them. Now I’ve got to try it!

  2. Any idea if natural peanut butter would work for this recipe? Natural PB makes me feel better about feeding it to my kids twice a day, every day!

  3. These are seriously my favorite PB cookie in the world! The peanut butter flavor is amped because of no flour.

    Try this recipe with a tsp of ground cinnamon in… sounds weird but is super delicious!

  4. Natural PB works just fine but almond butter, Biscoff, or Nutella do not. I was going to try the almond butter ones with some almond flour to see if they would have more structural integrity.

  5. I know what I’ll be making for my gluten free son this week! And I’ll make sure he knows in advance that he has to share…especially if they involve chocolate. Thanks!!

  6. I’m a second generation McCall girl. I love the Pancake house and have such great memories there of growing up. We take our three kids there to create more common family memories. McCall is a special place I get to call home. I can’t wait to try these cookies and then pick some up from the bakery next time we visit. You have tried their ginormous cinnamon rolls ?

  7. OMG, these look fantastic. Can’t wait to try them. Just a funny (well I think it’s funny) aside. When I was in college my roommates and I had a friend who had a gluten allergy. This was about 10 years ago, before the word was really on the street and there weren’t many gluten-free options. We decided to try to make him some gluten free peanut butter cookies. We used chickpea flour…and the cookies tasted like a mixture of peanut butter and green peas. He was nice and acted like he liked them, but they were the weirdest tasting cookies I’ve ever had. Who knew that leaving the flour out would have made a cookie that was actually edible (and delicious to boot)!

    1. Haha, ew! See, that’s why I worry about associating things with the term “gluten free,” because it sometimes gives the impression there’s something weird in there to replace the flour! Lol

  8. Do you need good expensive peanut butter for these to work, or does cheap crappy store brand peanut butter also deliver amazing results?

    1. Yes! I’m writing them up right now. I’m going to post a few installments on The Scoop on Thursdays (started out with my Fit Gear Faves last week) and then a big ol’ post on the front page coming soon 🙂

  9. I’ve successfully made these vegan by substituting a scant 1/8c of unsweetened applesauce for the egg – they need a little extra cooking time, and crumble a little bit more, but are the perfect treat for the non-dairy/no-egg people who love peanut butter in your life.

  10. i don’t know if someone already said this, but you need to adjust the recipe a little if you use all natural peanut butter. i’ve been using this recipe for years and they always turn out better with jif or skippy rather than Adams natural. no one in our family is gluten free, we just LOVE this recipe!

  11. I generally don’t even like peanut butter cookies, but thought about making these for my hubby who likes them. HOWEVER, I decided they will actually be for *me*…well, not all of them, just most of them…when I saw you put chocolate chunks in them. Well played.

  12. OH my word aren’t these the greatest!! We make them with pretty much any nut butter I can get my hands on. I can’t make them too often or I am tempted to eat them ALL in one sitting… not a good idea! 🙂

  13. Oh yeah, baby, these are definitely a “thing.” I’ve been making ’em for years now, and everyone swears they’re the best thing ever. I also roll mine in sugar before flattening, BUT…..I’ve seasoned the sugar with a few shakes of the cinnamon jar…just saying…SNICKERDOOLES!

  14. I have a friend who eats a gluten-free diet. I can’t wait to make these for her as a surprise. I found out that Nestle semi-sweet chocolate chips are gluten-free so now I’ll be added these to her cookies.

  15. Ahhh, thanks so much for this recipe! I’ve been looking for a good pb cookie recipe for over a year and they’ve all been lacking. These taste great – I love how much flavor they have. This recipe was so simple and fun to make with my girls.

  16. I was so intrigued by these I had to make them. I have now made 3 batches because the kids gobbled them up! I like them better than regular PB cookies.

  17. Loving this for all those gluten free friends I never know what treat to take … Check!!
    Thanks for sharing all the goodness 🙂

  18. I recently made gluten-free cookies–with chick peas, of all things! And they were so good! No egg or white sugar, no flour of any kind. Just peanut butter, chick peas, honey, baking powder, vanilla and chocolate chips. It’s my new go-to cookie but I will try your recipe and see if we have a contender.

  19. Made these last night and they were great. I used some store brand peanut butter and they were delicious! So fast and easy. I’m excited to have a go to treat when my GF bestie is in town!!

  20. I can’t wait to try these. 🙂 For others who count calories, I put the recipe into a calorie counter and it came up with 101 calories per cookie (at 20 cookies per batch). Hope that helps!

  21. I only have medium eggs right now. Should I double the amount of egg or decrease the amount of peanut butter to account for smaller eggs?

  22. Yum….I don’t normally like PB cookies because they are never “right”. These are amazing. And yeah. Too easy….they will be a regular in the cookie rotation!!!

  23. A couple of months ago I had to bake gluten free treats for the teachers at my daughter’s school. After consulting the internet and a friend with Celiac, I settled on cookies very similar to these. I added Reese’s Pieces to the dough and they were awesome! I was totally surprised. I thought they’d be okay and probably kind of weird but they were definitely good enough to make regularly. My family loved them!

  24. These look amazing! I must make them right now 🙂 and I’m totally sending my mom the link because she loves sweets but is GF and is always on the look out for treats that still taste good. Love you guys!

  25. These are one of my favorite cookies. I found it when I was looking for a gluten free recipe for a cookies and cocoa party, and this is now my favorite peanut butter cookie, hands down.

    Side question, do you know any halfway decent egg substitutes? I made chocolate chip cookies yesterday and half way through realized all the eggs had been used up for dinner the night before. I was looking for an egg substitute and tried a ground flax water mix. That was a mistake. They tasted extremely “healthy” without actually being healthier than regular cookies (except I used part whole wheat pastry flour). They. are. awful. So have you ever been in a crunch and found a successful egg substitute? I have a feeling this will probably happen again sometime.

    1. Been there, done that!! I have a box of powdered egg replacer by Ener-G. My box (which I’ve had a while) is yellow and has an Asian look (I think?). It’s okay for those ‘in a pinch’ baking needs but not so great as scrambled eggs.

      I’ve read, and intend to do but haven’t done yet, that you can dehydrate your own eggs, and grind it into a powder for use – makes good scrambled eggs, the author said. Something to do when you have an abundance of eggs, or even just to have on hand for cookie emergencies!

  26. Out of curiosity – why do people criss-cross peanut butter cookies, but not any other kind of cookie that I’ve seen? Also, any chance this would work with reconstituted PB2?

  27. I made these tonight – love them! I used natural peanut butter and added some nutella to the mix. So yummy (and super easy to make)! Will definitely make them over and over!

  28. Amazingly easy and probably the best pb cookies I’ve ever made. Had them whipped up for a friend in about 15 minutes! Yay! Thanks for sharing the recipe!

  29. McCall, Idaho is one of our favorite destinations we visit every year. What bakery are these cookies at? I can’t wait to try them out too!

  30. Oooh, these look so good! I’ll have to make sure my parents see this too since my dad loves cookies but can’t have gluten. Thanks! 🙂

  31. My cookies turned out super flat. Delicious and chewy, no doubt, but much flatter than the beautiful ones in your recipe pic. I used regular Jif and an extra large egg. I can’t think what else would make the difference. Any thoughts? The whole family loved them so it was a win either way. 😉

    1. That happened to my sister too, and I don’t know why! I can only assume that it’s the specific brand of peanut butter? Or that the dough wasn’t beaten well enough. That’s all I can think of!

  32. Mine didnt turn out. They are paper thin. My whole pan of cookies melted into one big blob. In a “normal” recipe I’d say it’s because I didn’t add enough flour….but in this case!? What went wrong??

    1. thank goodness you posted this, b/c – ME TOO! Mine were chewy and didn’t hold their shape- I really am a good baker and followed this recipe exactly…????

  33. I should also add…my dough was disgustingly oily. Like dripping. The pictures didnt look like it was supposed to be like that…. I used cheapo western family. From previous comments it doesn’t sound like that should make a difference, but maybe?

  34. This will be a great one to take to family parties. I have a bunch of family members who have developed any possible gluten allergy out there and this one doesn’t violate one of them! Thanks!

  35. These were so great and not bad calorie wise. The whole recipe is just a bit over 2000 calories and I made the cookies small so there were over 20 cookies. A keeper !!! Thanks

  36. My husband’s favorite cookie is peanut butter, so I decided to make these today. However, I only had 1/2 cup of Jif, so I added 1/2 cup of the Planters Nutrition peanut butter (cinnamon, raisin, granola kind) and they turned out amazing! These were just too easy to make…thanks for the recipe.

  37. I had the same problem as Melissa. I too am a baker & followed the recipe (doubled it & used semisweet chips). Oily dough, flat cookies that baked into one giant mass. Should I have refrigerated my dough!

  38. These look so exciting! Peanut butter are my favorite cookies, and I love when things are simple! I was happy to see that brown sugar was indeed in the mix as I kept reading because I was pretty skeptical there for a second that the cookies would still be great without any sugar.
    From this line, “She went on to tell me it was simply peanut butter, egg, baking soda, and a dash of vanilla.”… I wondered if the baker actually didn’t use any sugar, or was it a given so it simply wasn’t mentioned then? Just curious.
    Anyway, thank you for another great recipe to try 🙂

  39. Wow!!! Those were delicious! I didn’t even miss the flour! And your post came right at the perfect time because I was making dinner for a friend who can’t have gluten and I wanted to take a treat along with dinner. I can always count on you ladies!

  40. I am on a very strict elimination diet and cannot have Peanut butter or sugar but I substituted with Almond butter and coconut sugar. They were AMAZING! I literally ate 10 in 2days! Yikes! They were seriously that good 🙂

    1. Oh also added an additional egg because my almond butter is so much drier than peanut butter. No clue if that was the right thing to do, but turned out great!

  41. Sara,
    I had the same problem as a few other people too. Flat and extremely oily. They tasted good but the oily-ness was kinda throwing me off. I used chunky peanut butter and mixed it in the Bosch mixer. Should I have used creamy and mixed it with a hand mixer instead? Would you make them again and show a picture of what the dough should look like after it has been mixed? Any help would be great! Thanks for the new recipe.

  42. I made these tonight and they were fantastic. I had some all natural peanut butter that I wanted to finish off but only had 3/4 cup so I added another quarter cup of traditional Jif peanut butter. I also only had dark brown sugar on hand. I rolled mine a bit bigger – about 3″ in and baked them a bit longer (about 12-13 min) and got 10. These were a hit for us. Perfect warm from the oven with a glass of cold milk. This is will be a great option for a quick homemade weeknight dessert. Thanks so much for sharing.

  43. I’m just so disappointed that you’ve started truncating recipes in your feed. I won’t be reading (or sharing) as often. I follow a lot of food blogs and tend to read quickly; having to click through slows me down too much. I usually end up removing feeds that truncate their posts, but I’ll be sad to delete this one.

    1. We know it’s a pain and we hate to have to do it. But. Every single time we DON’T truncate the feed, we get an email within hours of posting that another site has scraped the entire recipe and posted it on their own blog. These scraper sites are there to steal content and generate income, they rarely have a person to contact, and the only way to get them removed is to file a form. It takes several weeks of investigation on the part of the web host, and if we have to file a paper report, it takes at least an hour of our time to file it. For every recipe. So I know it’s a pain, but we’re doing it to protect our work and so we can spend more of our time making yummy food and less of it doing pain-in-the-butt behind the scenes busywork.

  44. These cookies were so good! They really did melt in my mouth. I was a little skeptical since there was no flour, and the only negative was that they were a little thin, but other than that they were perfect! I bet you could substitute applesauce or banana puree for the egg to make this a vegan recipe.

  45. Just made a batch of these and they’re a winner! My family loves PB cookies and this recipe is going to be the one I reach for first from now on. Thanks so much for sharing it!

  46. These are awesome! I’m currently not eating any soy or milk products and have been craving sweets. These cookies hit the spot.

  47. Made these exactly as directed and they were awesome. Which is a big thing coming from someone who doesn’t even like peanut butter in general. With the standard cookie scoop I got 17 cookies and baked them 8 minutes. I used CREAMY SKIPPY pb, a new jar. I know sometimes old pb that has been sitting in the pantry for a few months gets kind of loose and oily sometimes so I wonder if that is an issue some people have had? In any case, these worked perfectly for me.

  48. I used natural peanut butter, cooked for 9 minutes and they came out crumbly and fell apart completely when I picked one up (fully cooled). Maybe it was the natural PB? Just thought I’d let others know. I love all things OBB 🙂

  49. I had to make these cookies just to see if that was possible without flour. Made them,and can”t believe how Great they taste.I can’t thank you enough for this recipe. I am not allergic to gluten and will make these quite often.Marvelous tasting cookies. I thank every one for there honest Reviews.

  50. Made these last night and won’t make again. As others have said, they’re very flat. Plus, mine are so soft they barely hold together when you pick them up.

  51. A similar recipe to this was always on the side of the peanut butter jar growing up and it’s how I’ve always made peanut butter cookies! One of my first things I baked all by myself! Now my 4 year old makes them!

  52. This is the second recipe I tried, the first one didn’t use baking soda, brown sugar or salt, everything else was the same. First of all if you over beat the mixture it’ll get really crumbly and it will separate from the oil. How do I know?… well that’s what I did 🙁 the first time (1st recipe also), the only solution I could think at the moment was to let the mixture rest and seep all the oil and when I started to form the cookies I used a napkin to pat them dry, I didn’t want to waste the ingredients. Baked them for 12 minutes. They tasted like candy more than pb cookies, they were flat and chewy. Not what I was looking for. So I gave this no-flour cookie another try but this time I followed this recipe (using 1/2 C brown sugar because my pb has sugar in it, if you want to know I used Skippy Creamy Pb). I mixed these until the ingredients were barely incorporated. Baked them for 10 minutes and let them cool (until I could touch the pan I would say 7-8 mins). I let them cool in the cookie rack a for 5 minutes more, and OH MY GOSH when we tasted them they were really, really delicious. Soft and with the pb taste that I was looking for. I’m sorry this took so many words to explain, but I thought I could give you my 2 cents. Hope this help! Thanks for the recipe 😉

  53. I am admittedly NOT a baker, but wanted to try these when my inlaws are in town… Can I make the dough before and bake them a day or two later? Also, do I bake them on a greased sheet ( like sprayed w Pam)? Thanks for the advice!!!

  54. hi,
    I used the recipe to make my cookies yesterday but it turned out to be a disaster. The batter was so oily, when I was rolling it into balls it kept slipping. When I put it on my baking sheet, you could tell it was very oily. I put it in the oven for 10 mins and when I tried to take it out, it looked like it hadn’t even baked. I landed up baking it extra only to have a burnt batch. It was super disappointing 🙁
    Someone please do help me correct my mistakes.

  55. Thanks for the beautiful fotos and information. These cookies look amazing, but I find your tone to be a bit disrespectful to people who have a gluten sensitivity. Work on that.

    1. seriously..it’s people like you who make people like me not even want to attempt to work with the public. There’s a crabass in EVERY crowd! Quit picking and be Thankful she took the time to post this recipe at all…and leave it at that!

  56. TO FIX THE FLAT, Try switching out your baking soda for baking powder. Baking Soda requires an acid to even work. So it’s probably just the water in your egg white, through steam that is helping the rise in your recipe. The Chocolate is an acid and would help but it’s in chunks so maybe not in this case.
    If you add a little baking powder then your baking soda would work, if it is double acting powder. 4 to 1, powder to soda.

  57. Thanks for the recipe. I made them for our Easter Fayre and they were very well received by all brave enough to try them. The gluten free sticker I put on them was a little scary for some but all were surprised how delicious they were and very impressed that I made a cookie without flour and butter. I mixed 1/2 cup creamy with 1/2 cup crunchy and they turned out wonderful.

  58. Has anyone tried to make these ahead of time and freeze them? Are they still ok after thawing? I need to bake these a week before a birthday do to a crazy busy week. Whenever I’ve made them prior, they’re eaten gone before I can even consider freezing! Lol!

    1. They are actually really great to put in the freezer for keeping! We often times will store ours in the freezer after baking and it makes them a nice cool treat. They do not become hard in the freezer and will thaw relatively fast (within 30min).

  59. Saw these this morning and made them immediately! I wanted to make the carmelitas, but that needed a run to the store, but this was on hand. 😉 Mostly, as I was out of brown sugar *gasp*, so I subbed white sugar with molasses, and all we had was Skippy whipped PB. It worked wonderfully! I used the leftover ‘brown sugar’ to roll the dough balls in. They were flat, but it was my own fault as I waited a minute too long to take them out…right before I did they were plump. Still soft, still tasty.

  60. These cookies are our absolute favorites at my house! My husband and myself always make these every Sunday to have throughout the week as snacks! I Lovveeeee how minimalistic they are and I even cut back the brown sugar to 1/2cup and they still are just as fabulous. I was wondering though, has anyone tried to make these cookies with powdered peanut butter in order to cut the fat? I have just recently purchased powder PB for the first time and am excited to give it a whirl! ???

  61. Hello,
    These cookies sound delicious!! Can you make them with organic palm sugar instead of brown sugar?

    Kim Rosch

  62. This is the third peanut butter recipe I tried. Finally a winner! However the cookies tasted like an overdose of baking soda. Well I did some investigating and it related to the salt. Yes. The. Salt. The Diamond Crystal Ionized Salt i used contains sodium bicarbonate. Sodium bicarbonate is baking soda. So using that type of salt and the baking soda caused the off taste. The Morton Ionized salt, i could have used, DOES NOT CONTAIN sodium bicarbonate. Lessons learned. Hope this will keep others from making the same mistake. Happy baking.

  63. These cookies are fabulous. I changed the recipe to accommodate my family. Substituted brown sugar for 1/2 cup almond flour and 1/4 cup rice syrup and added an extra egg and dark chocolate chips. The dough was sticky, but the cookies baked into beautiful, moist, cracked top cookies. Delicious!

  64. I just made these and I have never tasted a better cookie!
    I found a peanut butter at Aldi’s that has Flaxseed and Whole Chia in it and the taste is just amazing. Thank you!

  65. Just came across this recipe and WOW! So good. I was a bit worried because I’ve made peanut butter cookies before and they were dry. I assume it’s because of the flour. These melt in my mouth and I love them. I can’t wait to make again. I think next time, I’ll skip the salt. Mine were a bit salty and I think it’s because of the peanut butter. To minimize the salt taste, skipping the salt might help.

  66. I have made these cookies twice and the first time they turned out perfectly! The second time they were like some of the other comments- oily dough and spread thin when I cooked them. I used natural pb both times but the difference was the first time it had been refrigerated and the second time it was right out of the pantry. Hope that helps people that have had trouble.

  67. This is the perfect cookie! I think they turn out best after chilling the dough. Thanks so much for another winner!

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