These flourless peanut butter cookies are soft, chewy, and rich in peanut butter flavor, made completely without flour. They're naturally gluten-free and come together with just four simple ingredients.
Soft & Chewy Flourless Peanut Butter Cookies (No Flour, Gluten-Free)
The smell of peanut butter cookies baking always makes my kitchen feel warm and familiar. If I'm craving something homemade but still want it simple, these no flour peanut butter cookies are the ones I come back to. Without flour in the mix, the peanut butter really stands out, and the cookies bake up with a soft center and those lightly crackled tops that make them feel classic.
What I like about these peanut butter cookies without flour is how well they hold together, even without the usual structure. The eggs bind everything, and the baking powder gives them a little lift so they don't feel heavy. And because they're naturally gluten-free peanut butter cookies, they're an easy option when I'm baking for friends or family who avoid wheat.
Why You'll Love It
- No Flour & Naturally Gluten-Free: Made without flour, these cookies are naturally gluten-free and easy to share with everyone.
- Soft Centers with Crackled Tops: They bake up tender in the middle with those classic, lightly crackled tops.
- Simple Four-Ingredient Dough: The dough comes together quickly with just four basic ingredients.
Flourless Peanut Butter Cookies Ingredients
Here's the breakdown of what's in this Flourless Peanut Butter Cookies recipe:
- Eggs: I use large eggs to provide structure and moisture, helping the dough hold together without flour.
- Granulated Sugar: This balances the richness of the peanut butter and helps form gently crisp edges.
- Peanut Butter: Smooth peanut butter creates a cohesive dough and allows the peanut flavor to fully stand out.
- Baking Powder: Even without flour, baking powder gives these cookies lift and helps form those slightly cracked tops.
How to Make Flourless Peanut Butter Cookies
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Dough: In a mixing bowl, use a hand mixer to whisk together the eggs and granulated sugar until smooth and slightly pale. Add the peanut butter and baking powder, stirring until the mixture forms a cohesive dough.
2. Portion the Cookies: Use a tablespoon to portion out the dough and place them onto the prepared baking sheet; then, space them about 5 cm (2 inches) apart.
3. Bake: Place the baking sheet in the preheated oven to 350°F / 180°C (320°F convection / 160°C fan) and bake for 10-12 minutes, until the edges are set and the tops appear slightly cracked.
4. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
My Tips for Recipe Success
Stir the Peanut Butter First: Before mixing the dough, I always give the peanut butter a really good stir before measuring, especially if it's been sitting in the jar. It keeps the dough balanced and prevents extra oil from affecting the texture.
Pull Them Out at the Right Time: Remove the cookies when the edges are set, but the centers still look slightly soft; I find they continue to firm up as they cool, and that's what gives them the best chewy texture.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and softness.
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Recipe
Flourless Peanut Butter Cookies (No Flour, Gluten-Free)
Ingredients
- 2 eggs
- 60 g granulated sugar
- 250 g smooth peanut butter - for the best texture
- 1 tablespoon baking powder
Instructions
- Preheat your oven to 350°F / 180°C (320°F convection / 160°C fan) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the eggs and granulated sugar using a hand mixer until the mixture is smooth and slightly pale.
- Add the peanut butter and baking powder to the bowl. Stir until all ingredients are well combined and form a cohesive dough.
- Scoop out portions of the dough using a tablespoon and place them on the prepared baking sheet, making sure to space them approximately 5 cm (2 inches) apart.
- Bake for 10-12 minutes, until the edges are set and the tops develop light cracks.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Delicious flourless peanut butter cookies! Love how simple and rich they are. Perfect gluten-free treat!