These flourless peanut butter cookies are a must-try! They’re soft, chewy and so easy to make in one bowl. Plus, they’re gluten-free and vegan.
If you love peanut butter as much as I do, these flourless peanut butter cookies are about to be your new obsession! They’re soft, chewy, and full of rich, nutty flavor — all without any flour or eggs. With just six main ingredients and one bowl, these cookies are ridiculously easy to make.
And the best part? You can customize them with chocolate chips (highly recommend) or even a sprinkle of flaky sea salt on top. If you love these, you’ll definitely want to try my peanut butter oatmeal cookies or healthy peanut butter balls next. They’re equally as delicious!
Why You’ll Love These Cookies
- Naturally gluten-free – These cookies skip the flour, making them a great option for anyone avoiding gluten.
- Protein-packed – One cookie has 5 grams of protein, making these the perfect protein-packed treat.
- Super easy – With just one bowl and no fancy equipment, these cookies are as simple as it gets.
- Chewy and soft – The texture is perfectly soft and chewy with just the right amount of crispiness around the edges.
- Customizable – Add chocolate chips, a sprinkle of flaky sea salt, or even a drizzle of melted chocolate on top. You can easily make these cookies your own!
Ingredients Needed
- natural peanut butter – the star ingredient! A natural, drippy peanut butter works best for a smooth, creamy dough and bold peanut butter flavor.
- brown sugar – adds a hint of caramel-like richness and helps keep the cookies soft and chewy.
- granulated sugar – provides structure and that classic cookie sweetness.
- vanilla extract – brings warmth and enhances the peanut butter flavor beautifully.
- baking soda – Gives the cookies just the right amount of lift and a slightly lighter texture.
- sea salt – brings all the flavors together and really makes the peanut butter flavor pop.
- chocolate chips – optional, but let’s be honest, everything is better with a little chocolate!
Substitutions
- Peanut butter: You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter (for a nut-free option). Just make sure it’s the natural, drippy kind for the best texture.
- Brown sugar: If you don’t have brown sugar, you can use coconut sugar for a more natural option or replace it with additional granulated sugar, though the cookies may lose a bit of their chewiness.
- Chocolate chips: Use dairy-free chocolate chips to make these cookies vegan, or swap them for chopped nuts, raisins, or dried cranberries for a fun twist.
How to Make Flourless Peanut Butter Cookies
Step 1: Add peanut butter, sugar, vanilla, baking soda and sea salt to a mixing bowl. Stir to combine.
Step 2: Stir in chocolate chips, if using.
Step 3: Use a cookie scoop to scoop cookie dough onto the prepared baking sheet. Top with additional chocolate chips if desired.
Step 4: Bake for 10 minutes at 325°F. Remove from the oven and allow cookies to cool on a wire cooling rack.
Brittany’s Tips!
- Don’t overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the dough stiff.
- Chill the dough (optional): If your dough feels sticky or too soft, pop it in the fridge for 10-15 minutes before scooping. This helps the cookies hold their shape while baking.
- Press down gently: These cookies won’t spread much on their own, so use the back of a fork or a spatula to gently press them down before baking.
How to Store
Room temperature – Store your flourless peanut butter cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft, chewy, and ready to grab whenever a craving hits.
Refrigerator – If you want them to last longer, pop the cookies in the fridge for up to 2 weeks. Let them come to room temperature before serving for the best texture.
Freezer – These cookies freeze beautifully! Store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or enjoy them straight from the freezer for a cold treat.
Frequently Asked Questions
Stick with natural, drippy peanut butter. Brands like Trader Joe’s, Crazy Richard’s, or 365 work great. Avoid conventional peanut butter like Jif or Skippy, as the added sugars and oils can change the texture.
This can happen if your peanut butter is too dry or thick. Make sure to use a natural, drippy peanut butter and mix the ingredients just until combined. If the dough feels dry, try adding a teaspoon of water or a bit more peanut butter.
More Cookie Recipes
Be sure to check out all of the cookie recipes as well as the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 325°F and line a baking sheet with parchment paper.
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Combine peanut butter, sugar, vanilla, baking soda and sea salt in a mixing bowl.
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Stir in chocolate chips, if using.
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Use a cookie scoop to scoop cookie dough onto the prepared baking sheet. Top with additional chocolate chips if desired.
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Bake for 10 minutes. Remove from the oven and allow cookies to cool on a wire cooling rack.
Serving: 1 cookie w/ chocolate chips | Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 77mg | Potassium: 7mg | Fiber: 2g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on February 28, 2020 and republished on January 31, 2025.
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