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!
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 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
- Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 baking sheets with parchment paper.
- Combine all ingredients in a large bowl. Stir to combine.
- 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.
- 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.
- 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
Yes, peanut butter is naturally gluten-free! However, I always recommend checking labels to make sure there’s no cross-contamination on manufacturer equipment.
More Cookie Recipes
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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.
106 Comments on “Easy Flourless Peanut Butter Cookies (Gluten-Free & Dairy-Free)”
These are excellent and very easy! Thanks!
I am so glad you liked my dairy free peanut butter cookies Chris. I love to hear that they were easy to make and excellent. That is what I strive for with all my recipes.
It’s absolutely AMAZING recipe. I asked my parents if I could make cookies again, my parents said “only if you make the peanut Butter cookies. They were delicious” I was so happy because I love baking, and I love your recipe!! Thank goodness you have made this creation 👍
I am so happy you liked my cookies Chloe! I just love that your parents requested them. They sound like wonderful parents. That is so great that you love baking. I think there is nothing better to bake than cookies!
I was one of those stupid people who post things before thinking! I previously complained that this recipe has an egg, so it was not “dairy free.” Eggs are not dairy – my co-worker I made these for cannot eat dairy OR eggs (she’s vegan/vegetarian) and I was making a list and was thoughtless. These are great. I substituted a mashed banana for the egg. And crows are best eaten when fresh!
Thanks for the laugh and my goodness you certainly aren’t stupid. You sound like the nicest guy in the world making cookies for your co-worker and going to the time and effort to make sure they meet her dietary restrictions! Wow! That is really just the best! Bananas are a fantastic substitute for eggs.
It has an egg! Eggs are dairy! Can’t eat dairy – this had me excited until I saw “one egg.”
Thanks for your comment on my dairy free peanut butter cookies Bobby. Actually eggs are not dairy at all. Dairy refers to any food made from the milk of a cow, goat or sheep. Dairy is food like milk, yogurt, cheese, butter, etc. I hope this is helpful and thank you so much for your comment.
Hi I was just wondering if the cookies are soft or do they become crunchy when cooled ?? Thank you!
Hi Emily – The cookies have a crispy outer edge with a soft middle.
This is a really good recipe. I love that it’s gluten free since I was recently diagnosed with Celiac. I had to alter the time so I could make these in my electric skillet but they are delicious. Thank you so much for posting.
I’m so happy to hear you liked them Carrie! These are perfect for celiac disease since there is no flour whatsoever. Rooting for you and your health journey!
Honestly, this is the best cookie recipe hands down and it’s so easy! Thank you so much for posting.
Thank you SO MUCH! I’m happy to hear you like them as much as I do! Means the world!
I made these to take to a friend’s house who is allergic to dairy, and she loved them! I also took another batch later that evening to a social gathering with friends, and they loved them too!! This recipe is a definite keeper!
Yea! I am so happy to hear that Sharon! What a great friend you are! Thanks for taking the time to let me know you liked my recipe. You made my day!
I made these today and they were so easy to make. My husband said they are the best peanut butter cookies I have ever made. I guess this is my go to recipe from now on. I also gave my brother some and he couldn’t believe there wasn’t any butter or flour…he also enjoyed them. This recipe will also go on my Christmas cookies trays that I give out from now on. Thank you for a great recipe.
Yea! I’m so happy to hear that Beverly! This just made my day! So happy you love them as much as we do! And thanks for taking the time to let me know. Means the world!
My friend recently had to cut dairy from her diet and I’ve been GF for several months. So I was hunting for something tasty we could both eat! I came across your recipe and knew this was the one to try. These cookies hit the spot! I’ve made them several more times. I found that if the mix isn’t firm enough I can just add a bit of cocoa or cacao power and it firms them up so nicely. I’m making them again to bring to a potluck tomorrow ?. Thanks!
I’m so glad you like them Audrey! This perfect is the perfect dessert for dairy free and gluten free diets. I love that you added cacao powder! I bet that’s so yummy. I’m going to try that next time! Thanks for taking the time to let me know you liked my recipe. Made my day!
Delicious, easy, wonderful! Just please don’t pack the brown sugar like I did or your cookies will be flat caramelized crunchy brittles instead of soft cookies
I’m so glad you liked them! Good tip about the brown sugar. I actually like them super caramelized, so I might add in a little extra next time : )
Thanks for sharing! They have a nice shelf life too!
So glad to hear it!
These cookies are the best that I have had in years. My husband agrees!
Yea! I’m so happy to hear that! Oh my goodness, you just made my day! Thanks for taking the time to let me know you liked my recipe. Always wonderful to hear!
These are so good! Made them for a friend for Christmas who is breastfeeding a lactose intolerant baby and I am getting ready to make a second batch to keep for ourselves! So easy and quick to make, with a delicious result!! :)
Thanks Kara! I’m so glad you liked them! And what a great friend you are, bringing a new momma some cookies! My first baby had allergies to dairy, which is what got me started on going dairy free. This just really made my day, thanks for taking the time to let me know you enjoyed my recipe!
Yum. Just made these *almost* exactly according to the recipe and they are delicious! The only change I did was to use a little bit of Stevia in place of some of the granulated white sugar (no reason other than that I’ve been experimenting with Stevia sometimes). I filled my 1/2-C measuring cup about 2/3 full with white sugar, then the rest of the way with Stevia.
I cooked them about 9 minutes, and wondered if they were actually done because they looked so soft, but yes, they really do set up once they cool a bit on the baking sheet! My son keeps coming and grabbing little pieces before they’re fully set and walking off whispering, ‘yesss!’
I’m so glad you liked them Stephanie! Stevia definitely works as a sweetener too. Good for Keto. Glad to hear the ratio you used so others can replicate it! My son loves these too : )
Thanks for taking the time to let me know you liked my recipe! You made my day!
I want to try these but i’m going for a vegan style so no eggs. I just want to try it because my girlfriend is border line vegan and I need some recipes in my repertoire. i can use a 1/4 a cup of applesouce or bananas for the 1 egg substitute. It may have a slightly different taste but i’m sure it will still come out great for her. I am game anyway besides I like to cook.
They didn’t work at all, but the end result still tasted great!
Sorry to hear that! What didn’t work? What peanut butter did you use?
This recipe is great! I’ve tried others that call for just white sugar or just brown sugar and in a lesser amount. I think it’s the combo of the two sugars and just the right amount. I added 1 cup of chocolate chips ?
I’m so glad you liked it Lisa! You made my day!
Wow! I can’t believe I’ve ever used butter and flour for peanut butter cookies, this recipe is soooo easy. They came out perfect! Thanks
So glad you liked them Chris! You just made my day!
You made my night! I was honestly not having so good a night and these cookies turned it around, complete 360. Thanks again! I’ll definitely be sharing this.
I’m so happy to hear that! Yea! Big hugs : )
If I halved the sugar, would these cookies still work? Coconut & I don’t get along so the alternatives recipe wouldn’t work for me. Please let me know. Thanks!
I’m not sure. The cookies might be a bunch runnier without the coconut sugar to help bind them. What about maple sugar? I get granulated maple sugar on Amazon!