Flourless Peanut Butter Cookies
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These flourless peanut butter cookies are a must-try! They’re soft, chewy and so easy to make in one bowl. Plus, they’re gluten-free and vegan.
If you love peanut butter as much as I do, these flourless peanut butter cookies are about to be your new obsession! They’re soft, chewy, and full of rich, nutty flavor — all without any flour or eggs. With just six main ingredients and one bowl, these cookies are ridiculously easy to make.
And the best part? You can customize them with chocolate chips (highly recommend) or even a sprinkle of flaky sea salt on top. If you love these, you’ll definitely want to try my peanut butter oatmeal cookies or healthy peanut butter balls next. They’re equally as delicious!
Table of Contents
Why You’ll Love These Cookies
- Naturally gluten-free – These cookies skip the flour, making them a great option for anyone avoiding gluten.
- Protein-packed – One cookie has 5 grams of protein, making these the perfect protein-packed treat.
- Super easy – With just one bowl and no fancy equipment, these cookies are as simple as it gets.
- Chewy and soft – The texture is perfectly soft and chewy with just the right amount of crispiness around the edges.
- Customizable – Add chocolate chips, a sprinkle of flaky sea salt, or even a drizzle of melted chocolate on top. You can easily make these cookies your own!
Ingredients Needed
- natural peanut butter – the star ingredient! A natural, drippy peanut butter works best for a smooth, creamy dough and bold peanut butter flavor.
- brown sugar – adds a hint of caramel-like richness and helps keep the cookies soft and chewy.
- granulated sugar – provides structure and that classic cookie sweetness.
- vanilla extract – brings warmth and enhances the peanut butter flavor beautifully.
- baking soda – Gives the cookies just the right amount of lift and a slightly lighter texture.
- sea salt – brings all the flavors together and really makes the peanut butter flavor pop.
- chocolate chips – optional, but let’s be honest, everything is better with a little chocolate!
Substitutions
- Peanut butter: You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter (for a nut-free option). Just make sure it’s the natural, drippy kind for the best texture.
- Brown sugar: If you don’t have brown sugar, you can use coconut sugar for a more natural option or replace it with additional granulated sugar, though the cookies may lose a bit of their chewiness.
- Chocolate chips: Use dairy-free chocolate chips to make these cookies vegan, or swap them for chopped nuts, raisins, or dried cranberries for a fun twist.
How to Make Flourless Peanut Butter Cookies
Step 1: Add peanut butter, sugar, vanilla, baking soda and sea salt to a mixing bowl. Stir to combine.
Step 2: Stir in chocolate chips, if using.
Step 3: Use a cookie scoop to scoop cookie dough onto the prepared baking sheet. Top with additional chocolate chips if desired.
Step 4: Bake for 10 minutes at 325°F. Remove from the oven and allow cookies to cool on a wire cooling rack.
Brittany’s Tips!
- Don’t overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the dough stiff.
- Chill the dough (optional): If your dough feels sticky or too soft, pop it in the fridge for 10-15 minutes before scooping. This helps the cookies hold their shape while baking.
- Press down gently: These cookies won’t spread much on their own, so use the back of a fork or a spatula to gently press them down before baking.
How to Store
Room temperature – Store your flourless peanut butter cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft, chewy, and ready to grab whenever a craving hits.
Refrigerator – If you want them to last longer, pop the cookies in the fridge for up to 2 weeks. Let them come to room temperature before serving for the best texture.
Freezer – These cookies freeze beautifully! Store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or enjoy them straight from the freezer for a cold treat.
Frequently Asked Questions
Stick with natural, drippy peanut butter. Brands like Trader Joe’s, Crazy Richard’s, or 365 work great. Avoid conventional peanut butter like Jif or Skippy, as the added sugars and oils can change the texture.
This can happen if your peanut butter is too dry or thick. Make sure to use a natural, drippy peanut butter and mix the ingredients just until combined. If the dough feels dry, try adding a teaspoon of water or a bit more peanut butter.
More Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Protein Cookies
- Oatmeal Raisin Cookies
- Almond Flour Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Banana Samoas Cookies
Be sure to check out all of the cookie recipes as well as the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Flourless Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup chocolate chips, plus more for topping, optional
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Combine peanut butter, sugar, vanilla, baking soda and sea salt in a mixing bowl.
- Stir in chocolate chips, if using.
- Use a cookie scoop to scoop cookie dough onto the prepared baking sheet. Top with additional chocolate chips if desired.
- Bake for 10 minutes. Remove from the oven and allow cookies to cool on a wire cooling rack.
Notes
- Storing: Store any leftover cookies in an airtight container at room temperature for 5 days, in the fridge for 1 week or in the freezer for up to 3 months. Thaw at room temperature or enjoy them straight from the freezer!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on February 28, 2020 and republished on January 31, 2025.
Wanted to try several your recipes but only gluten free oats I’ve been able to find is Quaker Oats gluten free.
Hi Lillian – Those should work, or I know they also sell the Bobs Red Mill Gluten Free Oats on Amazon.
Made these tonight – a quick and yummy treat! Thanks for the recipe!
I cooked these for my first time and they unfortunately burnt on the bottom. Unsure if it was the pan or I should have added more apple sauce. I’m gonna buy a new cookie sheet and see how the results turn out. However for the most part, the cookie was tasty.
I don’t know if it’a bcz I used powdered Pb (I mixed it with water until it reached the same consistency as normal Pb and used the correct amount as well) but those turnt out so dry and bland, the texture was rubbery and the flavor wasn’t good.
Quite unfortunate as I was excited to see how those would turn out.
Oh no! So sorry to hear that these cookies didn’t turn out for you, Lana. I haven’t tried these with powdered PB so I’m not sure if that would have been the reason for these cookies turning out rubbery and dry. Did you change anything else about the recipe?
Is it necessary to use quick oats for this recipe or can I use old fashioned rolled oats???
Thanks!
You can use rolled oats.
I made these with chocolate protein powder, they taste amazing but are a little dry. Gonna add extra apple sauce next time.
Sorry to hear that! Did you add extra protein powder? What kind of peanut butter did you use? If your pb was on the drier side that could have been the issue.
Love this recipe! Thanks so much for sharing. I’m wondering if I calculated the macros wrong? Using the exact same ingredients, I’m seeing about double per cookie at 160 cal and 8p, 16c, 8f
Should I be making 24 cookies instead? Maybe my math is off
Hey Stacey – Nope, you should be getting 12 cookies out of this batter. What are you using to calculate your nutrition info?
These are delicious, and I don’t even own drippy peanut butter! I used store brand pb and added a scoop of PB2 (dry) just for extra flavor. I also stirred in 1/4 cup mini chocolate chips. I used enough applesauce to get a cookie dough consistency and also underbaked them a little. Excellent recipe!!
So glad these cookies turned out for you, Jeanna. Thanks for making them and for coming back to leave a review. I so appreciate it!
These are so good! My family loved them. I made them yesterday and they are all gone. I used Orgain Protein Powder and Laura Scudders old fashioned peanut butter. Thanks for the recipe.
Woo!! So glad these pb cookies were a hit. Thanks for the review, Erika. I so appreciate it!
unfortunately these turned out really dry and not really edible. I bake frequently and have made tones of cookies in my life. I’m sorry to say will have to throw these away.
Oh no!! I’m so sorry to hear that. Did you change anything about the recipe?