Flourless Peanut Butter Cookies
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These outrageously delicious flourless peanut butter cookies come together with just 5 ingredients—and they’re naturally gluten- and dairy-free!
These rich, chewy peanut butter cookies from Ovenly, topped with a sprinkle of flaky sea salt, are a marvel with just five ingredients—and they’re naturally gluten-free and dairy-free! With quick prep and no flour, they still bake up perfectly puffy and taste just like the inside of a Reese’s peanut butter cup. I honestly don’t know how the magic happens, but I promise you’ll be a fan!
If you’re one to dip your spoon straight in the peanut butter jar, and are looking for more flourless dessert options, you’ll love these peanut butter clouds, buckeyes, and peanut butter Rice Krispies treats!
“This peanut butter cookie recipe is so good – delicious and packed with peanut butter flavor! I would eat the whole tray if it were socially acceptable.”
What You’ll Need To Make Flourless Peanut Butter Cookies
- Light Brown Sugar: Adds sweetness and helps create a chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Large Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Enhances the cookies’ flavor with sweet, aromatic notes.
- Creamy Peanut Butter: The primary ingredient, providing flavor and richness. For best results, use a smooth and creamy commercial peanut butter, like Skippy or Jif. (I do not recommend chunky or all-natural peanut butter.)
- Sea Salt Flakes: Tops off the cookies with a contrasting flavor and really enhances the overall taste.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, combine the light brown sugar, eggs, and vanilla in a large bowl.
Whisk until well combined.
Add the peanut butter.
Mix with a rubber spatula until well combined and the dough is very thick.
It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir).
Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don’t have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.)
If you often find yourself making cookies, you may want to invest in a few cookie dough scoops. Using a spoon will definitely work just fine, but the advantage to using a cookie scoop is that it makes each ball of dough exactly the same shape and size so that the cookies bake evenly.
Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes.
Bake the cookies for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Make-Ahead, Freezing & Storage Instructions
The cookies will keep in an airtight container at room temperature for several days. Additionally, the cookie dough can be frozen for up to 3 months. Scoop the dough into balls, sprinkle with salt (and press lightly so it adheres), let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
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Flourless Peanut Butter Cookies
These outrageously delicious flourless peanut butter cookies come together with just 5 ingredients—and they’re naturally gluten- and dairy-free!
Ingredients
- 1¾ cups (packed) light brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1¾ cups creamy peanut butter, preferably Skippy (see note)
- Coarse-grained sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line two 13x18-inch baking sheets with parchment paper.
- In a large bowl, vigorously whisk together the light brown sugar, eggs, and vanilla until combined. Add the peanut butter and mix with a rubber spatula until well combined and the dough is very thick. It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir). (Note: Do not use an electric mixer for this process, as it can cause the peanut butter to separate.)
- Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don't have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.)
- Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes.
- Bake the first pan for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies. The cookies will keep in an airtight container at room temperature for several days.
- Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, sprinkle with salt (and press lightly so it adheres), let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Per serving (17 servings)
- Serving size: 1 cookie
- Calories: 253
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 28 g
- Sugar: 25 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 128 mg
- Cholesterol: 22 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can I substitute kosher salt for sea salt?
Yep!