The BEST gluten-free peanut butter cookies! You only need 1 bowl and 6 simple ingredients to make delicious gluten-free and dairy-free cookies that are soft, chewy, and perfectly crisp. No butter, no flour, no fuss!

What Makes This Recipe Great

Who would have thought that flourless peanut butter cookies would actually turn out to be one of the best cookies I’ve ever had?! In any cookie recipe I’ve ever made, flour and butter are staples. Not here! Delicious, chewy cookies with amazing peanut butter flavor, just 6 ingredients, zero dairy, and completely flourless. Same taste, same texture, chef’s kiss!

Enter the BEST Gluten Free Peanut Butter Cookies recipe (also dairy-free!)! Peanut butter lovers everywhere are going to want this recipe! Made with simple pantry staples: peanut butter, white sugar, brown sugar, vanilla, baking soda, and egg. I love this cookie recipe because it really is easy and fast to make. No stand mixer or hand mixer, no chilling the dough, no waiting for butter to soften, and no gluten free flour blend! 

At any point in the day, you are less than 30 minutes away from freshly baked, dairy-free, gluten-free cookies. Just throw the 6 ingredients in a large mixing bowl, stir, scoop, and press the top of the cookies with a fork to give them that signature criss-cross pattern; bake, and enjoy! That. Is. It! These are so good I even made an Almond Butter version!

Watch the Recipe Video

Ingredient Notes

  • creamy peanut butter: Skippy creamy peanut butter works best, in my opinion. They even have a “naturals” line that would work. Other natural peanut butter brands don’t yield a great result because they are too thin and oily. I recommend using a “no-stir” option. 
  • granulated white sugar
  • brown sugar
  • baking soda
  • vanilla extract
  • large egg: I haven’t tried this with a flax egg, chia egg, or other egg replacement, but if you do, let me know how it turns out in the comments below! 

Step-by-Step Instructions

step by step photos showing how to make this recipe
  1. Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 baking sheets with parchment paper.
  2. Combine all dry ingredients and wet ingredients in a large bowl. Stir to combine.
  3. Use a medium cookie scoop to scoop out cookie dough balls (1.5 tablespoon size dough balls). Put 9 cookies per sheet. Use a fork to make cross hatches on top of the dough.
  4. Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Rotate the cookie sheets halfway through baking. Cool on the cookie sheet for 5 minutes before eating. 
  5. Leftovers will last in an airtight container for 1 week.
an up close photo of a stack of peanut butter cookies.

Expert Tips

  • This is the cookie scoop I use and love!
  • I have an even healthier version of this cookie made with coconut sugar, which is a natural sweetener. See my paleo almond butter cookies for the recipe.
  • These cookies are not vegan, as they do contain an egg. I have not tested the recipe with an egg replacement. If you do, let me know how they turned out in the comments!
  • If you are allergic to nut butter, you may be able to swap it out for sunflower seed butter. I have not tried this recipe with any seed butter, but it might work! Let me know in the comments if you try it. 
  • I’ve only tried this recipe with smooth peanut butter. If you try it with “crunchy” peanut butter, let me know how it turns out! 

Storage Tips

Store your gluten-free peanut butter cookies in an airtight container at room temperature for up to 1 week. 

To freeze, let the cookies cool completely on a wire rack, then store in a freezer-safe ziptop bag and freeze for up to 3 months. 

a hand breaking a cookie in half

Recipe FAQs

Is peanut butter gluten-free? 

Yes, peanut butter is naturally gluten free! However, I always recommend checking labels to make sure there’s no cross-contamination on manufacturer equipment. 

 

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Amazing Flourless Peanut Butter Cookies (Gluten-Free & Dairy-Free)

The BEST gluten-free dairy-free cookies! You only need 1 bowl and 6 ingredients to make delicious dairy-free and gluten-free peanut butter cookies that are soft, chewy, and perfectly crisp. No butter, no flour, no fuss!
4.90 from 134 ratings

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

Expert Tips

  • This is the cookie scoop I use and love!
  • I have an even healthier version of this cookie made with coconut sugar, which is a natural sweetener. See my paleo almond butter cookies for the recipe.
  • These cookies are not vegan, as they do contain an egg. I have not tested the recipe with an egg replacement. If you do, let me know how they turned out in the comments!
  • If you are allergic to nut butter, you might be able to swap it out for seed butter. I have not tried this recipe with any seed butters, but it might work! Let me know in the comments if you try it. 

Storage Tips

  • Store your gluten-free peanut butter cookies in an airtight container at room temperature for up to 1 week. 
  • To freeze, let the cookies cool completely, then store in a freezer-safe ziptop bag and freeze for up to 3 months. 
Calories: 133, Total Carbs: 14.3g, Protein: 3.5g, Fat: 7.6g, Fiber: 0.7g, Net Carbs: 14g
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