Flourless Peanut Butter Cookies
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Easy Peanut Butter Cookies
These flourless peanut butter cookies are not only easy but also gluten free. They’re a soft cookie with the perfect amount of sweetness and no flour!
These 3 ingredient peanut butter cookies are a game-changer for anyone craving a sweet snack without the hassle of complicated baking techniques or hard-to-find ingredients.
All you need is some peanut butter, sugar, and an egg, plus a pinch of salt, so technically 4 ingredients but salt doesn’t count.
I love that they’re a really tasty peanut butter cookie that’s also gluten free, dairy free, easy to make, and 100% worth saving the recipe to make over and over again.
Tools to use for this recipe
For these three ingredient peanut butter cookies you will need:
Flourless Peanut Butter Cookie Ingredients
- creamy peanut butter
- granulated sugar (or preferred sweetener)
- an egg
- pinch of salt
How to Make Flourless Peanut Butter Cookies
Step 1: Make the Cookie Dough. Preheat oven to 350°F and set a baking sheet aside. In a large bowl combine all three ingredients until fully combined.
The ingredients are combined when they form a dough.
Step 2: Make the Cookie Balls. Make 24 balls out of the dough. Place the dough balls on ungreased baking sheets, at least 1 inch apart.
Step 3: Make the Pattern. Using a fork, press the top of each dough ball twice to slightly flatten and create the iconic peanut butter cookie pattern.
Step 4: Bake. Bake the cookies for a few minutes until set. Cool the cookies first on the baking sheet and then place them on wire cooling racks before serving.
How to Store
Store flourless peanut butter cookies at room temperature in an airtight container for up to 3 days or in the freezer for up to 3 months.
More gluten free cookie recipes to try
- Almond Flour Macadamia Nut Cookies
- Coconut Flour Chocolate Chip Banana Cookies
- Paleo Almond Butter Cookies
- Double Chocolate Chip Coconut Flour Cookies
- Almond Flour Thumbprint Cookies
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Gluten Free Peanut Butter Cookie Recipe
Flourless Peanut Butter Cookies
These flourless peanut butter cookies are not only easy but also gluten free. They're a soft cookie with the perfect amount of sweetness and no flour!
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- A pinch of salt
Instructions
- Preheat oven to 350°F and set a baking sheet aside.
- In a large bowl combine all three ingredients until fully combined and the dough is formed into a ball.
- Make 24 balls out of the dough.
- Place the dough balls on ungreased baking sheets, at least 1 inch apart.
- Using a fork, press the top of each dough ball twice to slightly flatten and create the iconic peanut butter cookie pattern.
- Bake the cookies for 8-10 minutes until set.
- Cool the cookies first on the baking sheet and then place them on wire cooling racks before serving.
Notes
- The cookies are soft when freshly baked and on their initial day. However, they tend to become dry and crumbly more quickly than other cookie varieties, emphasizing the importance of storing them in an airtight container.
- You can use almond butter, cashew butter, or sunflower butter instead of peanut butter.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 60mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 3g
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
