Flourless Gluten-Free Peanut Butter Cookies (Dairy Free)
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!
Table of Contents
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
- Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 baking sheets with parchment paper.
- Combine all dry ingredients and wet ingredients in a large bowl. Stir to combine.
- 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.
- 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.
- Leftovers will last in an airtight container for 1 week.
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.
Recipe FAQs
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)
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.
107 Comments on “Flourless Gluten-Free Peanut Butter Cookies (Dairy Free)”
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.
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.
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!