Dairy Free Peanut Butter Cookies (Flourless & Easy)
These dairy free peanut butter cookies are made with just 6 pantry ingredients and absolutely no butter, no flour, and no fuss. You’ll be shocked by how soft, chewy, and perfectly crisp they are. And they’re ready in under 30 minutes from start to finish.
Table of Contents
Why You’ll Love This Recipe
Who knew that leaving out the flour and butter would make one of the best peanut butter cookies ever? With a single bowl and a spoon, you’re about to meet your new go-to gluten-free cookie recipe.
This recipe is one of those magical combinations of simple ingredients and even simpler steps. I couldn’t believe how delicious these turned out the first time I tested them. Perfectly chewy centers, crisp edges, and rich peanut butter flavor.
The best part? No mixer, no chilling, no waiting for butter to soften. Just toss everything into a bowl, stir, scoop, bake and done. The only hard part is letting them cool for five minutes before diving in!
If you love peanut butter as much as I do, try my Peanut Butter Lovers Ice Cream Pie or these ultra gooey Gooey Chocolate Chip Toffee Bars.
Watch the Recipe Video
Ingredients You’ll Need
One quick note: creamy peanut butter is key here. I always use Skippy’s “Natural” line (still no-stir!) because fully natural peanut butters tend to be too oily and can make the cookies spread too much or fall apart.
- Creamy peanut butter: Use a no-stir brand like Skippy for the best structure and flavor. Avoid runny natural PBs.
- Granulated white sugar: Adds sweetness and crisp edges.
- Brown sugar: Gives chew and richness.
- Baking soda: Adds lift and structure.
- Vanilla extract: Boosts flavor with a warm, sweet note.
- Large egg: Helps bind the dough. I haven’t tested this recipe with egg substitutes.
How to Make Dairy Free Peanut Butter Cookies
Step 1: Preheat your oven to 350ºF with the oven racks in the upper and lower third. Line two cookie sheets with parchment paper.
Step 2: In a medium bowl, stir together the peanut butter, white sugar, brown sugar, baking soda, vanilla, and egg until fully combined.
Step 3: Use a 1.5-tablespoon cookie scoop to portion dough into balls. Place 9 on each baking sheet.
Step 4: Use a fork to press a criss-cross pattern into each ball of dough.
Step 5: Bake for 8-10 minutes, rotating the baking sheets halfway through. Cookies are done when the edges are set and the centers are puffed.
Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring – or eating warm if you can’t resist!
Expert Tips + Ingredient Notes
- This is the cookie scoop I use and love!
- Natural peanut butter: Natural peanut butter separates so don’t use it, your cookies may turn out too soft or greasy.
- Refined sugar-free option: You could try swapping the sugars with coconut sugar, it works well in my almond butter cookie recipe!
- Egg-free? I haven’t tested this with flax or chia eggs, but if you do, please leave a comment and let me know how it turned out!
- Nut allergy? You might be able to substitute sunflower seed butter, just know that it may affect flavor and texture.
Storage Tips
- Store in an airtight container at room temperature for up to 1 week.
- To freeze: Cool completely, then freeze in a sealed bag for up to 3 months.
Recipe FAQs
I haven’t tested this recipe with egg replacements. A flax or chia egg may work! If you try it, let me know how it turned out!
Skippy creamy (no-stir) works best. Natural peanut butters that separate tend to be too oily for this recipe.
This usually happens if your peanut butter is too dry or your sugars weren’t fully packed. Use the full amount of egg for moisture.
Yes! Freeze baked cookies in an airtight bag for up to 3 months. Thaw at room temp before serving.
I hope you love these flourless, dairy-free peanut butter cookies as much as I do! They’re fast, foolproof, and totally satisfying.
Looking for another cozy treat? Try my Reese’s S’mores on Ritz Crackers. They’re melty, sweet, and just the right amount of salty.
More Delicious Keto Desserts
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Dairy Free Peanut Butter Cookies (Flourless & Easy)
Ingredients
- 1 cup creamy peanut butter, Skippy is the best!
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
Instructions
- Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 cookie sheets with parchment paper.
- Combine all ingredients in a medium size mixing bowl. Stir to combine.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon size balls). Put 9 cookies per sheet. Use a fork to make cross hatches on top of the dough.
- Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Rotate the cookie sheets half way through baking. Cool on the cookie sheet for 5 minutes before eating.
- Leftover dairy-free, gluten-free peanut butter cookies will keep in an airtight container for 1 week.
Notes
- Natural peanut butter: Natural peanut butter separates so don’t use it, your cookies may turn out too soft or greasy.
- Refined sugar-free option: You could try swapping the sugars with coconut sugar, it works well in my almond butter cookie recipe!
- Egg-free? I haven’t tested this with flax or chia eggs, but if you do, please leave a comment and let me know how it turned out!
- Nut allergy? You might be able to substitute sunflower seed butter, just know that it may affect flavor and texture.
118 Comments on “Dairy Free Peanut Butter Cookies (Flourless & Easy)”
I made these using all ingredients except the white sugar(so I only added the brown sugar) and they turned out great! I cooked them for an extra couple minutes because mine were pretty thick. Then I peppered the top with sugar,cocoa and Cinnamon. L
These cookies are incredible! they are creamy, delicious, and honestly don’t even taste like gf or df cookies! 10/10!
Hi Natalie – I haven’t made these yet but do have a question based on someone else’s review – the brown sugar isn’t packed, correct? Just scooped out like white sugar? I recently became lactose intolerant and borderline gluten sensitive so my whole world of cooking has changed drastically. I am So looking forward to making these as I have beem struggling to find any recipes I can eat, whether it’s snacks or dinners. Thank-you for posting this….being sensitive to certain foods can be somewhat depressing – and very isolating – so this gives me a little bit of hope that there people out there who can help :)
These cookies taste just like an og peanut butter cookie. You would never know they were gluten or dairy free. So soft and chewy. They dont last long, all friends and family love them. They’re now my go-to peanut butter cookie for all occasions.
I’m so honored to read this! I feel the same way! Thank you so much!
I’ve already have made these a bunch of times. I’ve used crunchy peanut butter and added extra vanilla they are extremely easy to make and super delicious.
Yum! Love the addition of crunchy peanut butter! Thank you!
Easy and quite tasty!! Thank you 😋
So happy to hear this! Thank you!
No dairy or gluten and still taste like a regular PB cookie. They are soft and chewy and taste amazing. These will be going in the regular rotation.
You’re so nice, Mona! Thank you! I love these cookies and I’m so happy you do too!
Found them to be a bit too sweet and granular/grainy for me but they still tasted good!
OH – I used natural peanut butter so that might be partly why
Totally could be! Sometimes natural peanut butter is too thin and gives the cookies a weird consistency for sure.
Hi NK, I also use natural peanut butter at my house, but found that adding a tablespoon or two of flour (or almond flour, or other replacement flour) helps make the cookies work out!
Oh darn, I’m sorry! I’m glad they still tasted good!
I just made these but added some chocolate chips! Pretty good, but I didn’t find a yield so I made six and they turned out huge!
Hi Mariah! I’m so glad you like these! This recipe actually makes 18 cookies, so I bet your 6 were massive! Haha! I’m so glad they turned out well though!
Eggs are categorized as Dairy, therefore your title is misleading and false.
A simple Google search shows that eggs are not in fact considered dairy. However, I hope you were able to substitute it for something or find another recipe! :)
That’s actually incorrect, but you’re not the only one to confuse this! Dairy is any food made from cow (or other animal) milk. Eggs are laid by chickens, and contain no dairy. So these cookies are 100% dairy free!
Eggs are not remotely related to dairy.
I gave someone the recipe and they wanted to make them into bars. I told them I didn’t know if it would work. Have you ever tried making them as bar cookies?
Oh I love this idea! I’ve actually never tried them as a bar. I would think bake at 350ºF for like 20 or 25 minutes? If you try it and it works let me know!
I’ve been making these cookies for years now and they are always a hit wherever I take them: home, work, or social events. The dairy-free/gluten-free element makes it so versatile for these situations. I cannot express how much I love this recipe.
Aww you are so sweet! This is so nice to hear! I’m so happy they are such a hit wherever you bring them! Thanks for such a nice comment, Pippa!
Hi,can you make these with smooth natural pb?
Simplest recipe ever and SO delicious. Love love love.
I just love that the recipe was simple to make and delicious Ashleigh. You can’t beat that! Thanks so much for the feedback, I really appreciate it!
I just made these and they were SO damn easy! And so freaking good so glad I found this recipe!!
I love to hear that they were easy to make Liz. I am so glad they turned out well for you. Thank you for the feedback, it really means a lot to me.
I really had my doubts about a cookie recipe with no butter or flour, but these are absolutely incredible! totally recommend for anyone with dietary restrictions or for anyone who likes peanut butter. Also, I had no brown sugar so I used twice the amount of white sugar and some honey and it worked perfectly!
It’s so fun to have a tasty dairy free option Kelly. I love your tip for a brown sugar substitute. Thanks so much for sharing!