Gluten-Free Peanut Butter Cookies (No Flour)

These flourless peanut butter cookies are soft, chewy and packed with peanut butter flavor. This simple recipe uses only a few pantry staples, making it perfect for quick baking sessions or satisfying an immediate cookie craving.

These flourless peanut butter cookies are naturally gluten-free and exceptionally tender. With only five ingredients and minimal prep, they’re an ideal recipe when you want something fast, comforting, and unmistakably peanut-buttery. The lack of flour produces a dense, moist texture that stays soft for days when stored properly, and the peanut butter flavor becomes the star of each bite.

How to Make Flourless Peanut Butter Cookies

These cookies come together in about five minutes of hands-on time. All you need is a bowl, a spoon or spatula, and a baking sheet lined with parchment or a baking mat. They’re ideal for late-night baking, unexpected guests, or a cozy afternoon treat.

Ingredients:

• 1 cup smooth peanut butter
• 1 cup white sugar
• 1 large egg
• 1 teaspoon baking soda
• 1/2 cup chocolate chips

Instructions overview: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. In a large bowl, combine the peanut butter, sugar, egg, and baking soda. Stir until the mixture is smooth and evenly combined. Fold in the chocolate chips.

Shape the dough into balls about 1 tablespoon each. Place them approximately 2 inches apart on the lined cookie sheets. Bake for 7–9 minutes or until the tops appear set. Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely. The centers will remain soft; they firm up slightly as they cool.

Ingredient notes and tips

• Natural peanut butter: Natural or oil-separated peanut butter is more likely to yield oily dough and flatter cookies. If you choose natural peanut butter, stir it thoroughly before measuring and consider chilling the formed dough for 20 minutes before baking.
• Chunky peanut butter: Chunky or crunchy peanut butter works well and adds texture.
• Other nut butters: Almond butter or similar spreads can be substituted if their consistency is similar to peanut butter. Stir well if the nut butter tends to separate.
• Flat cookies: If your cookies become too flat, possible causes include too little sugar, an oversized egg, separated peanut butter, or an oven that’s not hot enough. Chilling the dough briefly helps prevent spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to four days. For longer storage, freeze the baked cookies in a sealed container for up to one month; thaw at room temperature before serving.

These flourless peanut butter cookies are an excellent choice when you want a straightforward, satisfying cookie without flour. They’re rich, tender, and very easy to customize with mix-ins like chopped nuts or a sprinkle of flaky sea salt on top for contrast. Because they’re so simple, they’re also great for novice bakers or for a quick batch when you’re low on ingredients.