If you’re searching for a cookie that’s outrageously simple, deliciously chewy, and just happens to be naturally gluten-free, you’ve got to meet these Flourless Peanut Butter Cookies (Gluten-Free). With only a few pantry staples and zero flour in sight, these cookies wow with rich, peanutty flavor and a satisfying, tender bite. Whether you’re avoiding gluten or just love a quick homemade treat, this go-to recipe promises cozy memories and pure, peanut butter bliss with every bite.
Ingredients You’ll Need
When it comes to Flourless Peanut Butter Cookies (Gluten-Free), the basics are all you need. Each ingredient is carefully chosen for maximum flavor and the perfectly chewy texture that makes these cookies irresistible. Here’s what goes into turning your cravings into reality:
- Creamy Peanut Butter: Provides richness, binding power, and the classic nutty flavor, so use a brand you really love.
- Granulated Sugar: Offers that pure, sweet taste and just the right amount of crunch around the edges.
- Brown Sugar (lightly packed): Adds depth and a touch of caramel flavor, making every bite a little more special.
- Large Egg: Essential for holding everything together and keeping the cookies soft and chewy.
- Vanilla Extract: Intensifies the peanut butter flavor and adds a warm, aromatic finish.
- Baking Soda: Just a bit for lift, so your cookies come out pleasantly puffy and never dense.
- Salt (optional): If your peanut butter isn’t salted, a pinch of salt balances all the flavors and enhances the nuttiness.
How to Make Flourless Peanut Butter Cookies (Gluten-Free)
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F, ensuring it’s nice and hot by the time your dough comes together. Line a baking sheet with parchment paper; this keeps your cookies from sticking and makes cleanup a breeze.
Step 2: Mix the Dough
Grab a medium bowl and add your creamy peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt if using. Stir everything together until you have a smooth, cohesive dough. This part is pretty satisfying—watch the ingredients transform into a glossy, thick batter that promises perfect cookies every time!
Step 3: Shape the Cookies
Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls with your hands. Place them on your baking sheet at least 2 inches apart—these cookies need a little room to spread.
Step 4: Create the Classic Crisscross
Time for a little signature touch! Take a fork and gently flatten each dough ball, pressing twice in opposite directions to form that beloved crisscross pattern on top. Not only does this look charming, but it also helps the cookies bake evenly.
Step 5: Bake to Perfection
Slide the cookies into the oven and bake for 9 to 11 minutes. You’re looking for edges that are set and tops just starting to crack. The cookies may seem soft when they come out—that’s exactly what you want for a chewy texture.
Step 6: Cool and Enjoy
Let the cookies rest on the baking sheet for about 5 minutes after baking. This short wait lets them firm up just enough for an easy transfer to a wire rack, where they’ll cool completely—if you can resist sneaking one warm from the tray!
How to Serve Flourless Peanut Butter Cookies (Gluten-Free)
Garnishes
Dress up your Flourless Peanut Butter Cookies (Gluten-Free) with a sprinkle of flaky sea salt right after baking for a sophisticated, irresistible finish. For those who love a little extra indulgence, drizzling the tops with melted chocolate or a dusting of powdered sugar makes them truly mouthwatering.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk (dairy or non-dairy), a cup of hot coffee, or your favorite herbal tea. If you’re serving them on a dessert buffet, they sit perfectly alongside fresh berries or a creamy scoop of vanilla ice cream for a dreamy, balanced plate.
Creative Ways to Present
Stack your cookies high on a vintage cake stand for a homey display, or package them in cute cellophane bags tied with ribbon for a heartfelt edible gift. For parties, sandwich a swirl of ice cream or whipped cream between two cookies for a mini, gluten-free ice cream sandwich experience!
Make Ahead and Storage
Storing Leftovers
Keep any extra Flourless Peanut Butter Cookies (Gluten-Free) in an airtight container at room temperature. They’ll stay delightfully chewy and fresh for up to 5 days—you might just find yourself reaching for one with your morning coffee!
Freezing
If you want to save some for later, these cookies freeze like a dream. Place completely cooled cookies in a zip-top freezer bag, separating layers with parchment paper, and they’ll keep for up to 2 months. You can even freeze unbaked cookie balls, so you’re never far from a fresh cookie fix.
Reheating
To bring frozen cookies back to life, simply let them thaw at room temperature or give them a quick 5-second spin in the microwave for that just-baked warmth. If you froze unbaked dough, bake straight from the freezer by adding an extra minute to the baking time.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add delicious peanut bits and a little more texture to your Flourless Peanut Butter Cookies (Gluten-Free). Just make sure to mix the dough well for even distribution.
Are these cookies suitable for a dairy-free diet?
Yes, as long as all your ingredients (especially the peanut butter) are confirmed dairy-free, these cookies are friendly to both gluten-free and dairy-free diets.
Can I add chocolate chips or other mix-ins?
You sure can! Gently fold in a handful of chocolate chips, chopped peanuts, or even dried fruit before scooping the dough for a fun twist on classic Flourless Peanut Butter Cookies (Gluten-Free).
What’s the best way to get perfectly shaped cookies?
Scoop uniform portions of dough and roll them in your hands before flattening. Don’t skip the fork crisscross—it not only creates the iconic look but helps the cookies bake evenly and hold their pretty shape.
Can I double the recipe if I’m baking for a crowd?
Definitely! This recipe scales up beautifully. Just be sure to mix the dough thoroughly and bake the cookies in batches so they have enough room on the baking sheet to spread properly.
Final Thoughts
There’s a reason these Flourless Peanut Butter Cookies (Gluten-Free) are always met with smiles: They’re quick, satisfying, and effortlessly delicious. I can’t wait for you to whip up a batch—once you taste that first chewy, nutty bite, you’ll see why this recipe is pure comfort in cookie form.
Print
Flourless Peanut Butter Cookies (Gluten-Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Flourless Peanut Butter Cookies that are gluten-free and packed with nutty goodness. These easy-to-make cookies are perfect for those with gluten sensitivities or anyone craving a sweet treat with a hint of saltiness.
Ingredients
Peanut Butter Cookies:
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup brown sugar (lightly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt (optional, if peanut butter is unsalted)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix Ingredients: In a medium bowl, combine peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt. Stir until smooth.
- Shape Dough: Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet.
- Flatten and Bake: Flatten each cookie with a fork, bake for 9–11 minutes until set, and let cool on a wire rack.
Notes
- These cookies are naturally gluten-free.
- For a dairy-free option, ensure all ingredients are dairy-free.
- For added texture, consider folding in chocolate chips or chopped peanuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
