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

4.90 from 133 ratings

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!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 133

Author: Natalie

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

US - Metric

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.

Video

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.

Nutrition