Easy 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!

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 and just 6 ingredients, zero dairy, and completely flourless. Same taste, same texture, chef’s kiss!

Enter the BEST gluten-free peanut butter cookies (also dairy-free!)! 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, no chilling the dough, no waiting for butter to soften, and no gluten-free flour blends. 

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 bowl, stir, scoop, press them 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!

It’s actually TOO easy. I’m not kidding when I tell you I make a batch of these gluten-free, dairy-free peanut butter cookies every other night. It’s becoming a problem. We’re going through 2 gigantic tubs of Skippy peanut butter I get at Costco monthly.

Watch the Recipe Video (0:48 mins)

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
• egg

Step-by-Step Instructions

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 ingredients in a large bowl. Stir to combine.
3. Use a medium size cookie scoop to scoop out the cookie dough (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 thru baking. Cool on the cookie sheet for 5 minutes before eating.
5. Leftover gluten-free peanut butter cookies will keep 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 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. 

Recipe FAQs

 

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