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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I don’t know happened to mine. I followed the recipe but they didn’t flatten at all when baking, they burnt on the bottom and were raw in the middle. I’m wondering if I could have over mixed the batter? I have to add that I love your recipes and this is the only time I’ve tried something that didn’t turn out.
I’m so sorry you had trouble, Sharron. Did the batter separate while you were mixing it? What type of peanut butter did you use?
I used Jif peanut butter & the batter didn’t separate. I just bought a thermometer to check my oven temperature, it’s about 25 degrees hotter than the setting so that may be the problem. On another note we’re having your Spinach Frittata for the second time, delicious.
Jen, Thank you so much for sharing this perfect gluten free peanut butter cookie recipe. My arm was a bit tired after the hand stirring, but it was well worth it! This has now become my peanut butter cookie recipe and is my 86 year old gluten free mother’s constant request! Do you have any thoughts about putting together another cookbook?
So glad you and your mom like these! I’m actually working on another cookbook – I just haven’t announced it yet (stay tuned for details)! 🙂
I do a lot of baking and these may be the best cookies I have ever made. They were perfect as is, but I decided to add some chocolate. When the cookies were cooled, I frosted the bottoms with melted milk chocolate and left them upside down until the chocolate hardened. Making another batch today to share with friends.
Yum!
I must be blind but I do not see how many cookies this makes. I see 9 on the cookie sheet in the photo…is that all it makes? Ty and cannot wait to make them.
🙂 It makes 16 to 18 cookies. Hope you enjoy!
If heaven was a food, this is what it would taste like! My wife is absolutely raving about these cookies and continues to commit deliveries to all of our friends. One set of friends actually sent us a text with a picture of their last cookie ceremoniously cut up on a plate and lamented that there were no more!! Great friends so they get another batch!
Love that, Michael! 😊
Hello! Any chance of adding the original posting of this recipe where you talk about using a jar of skippy because one jar equals the amount you need and chilling the dough to get the little striations on the top? I loved your original little write up about this recipe! All those little tips and commentary were lovely! Please consider adding it as a link at the end like you have with others.
Hi Laura, I think you must’ve seen that information on another website/another version of the recipe as that was never included in mine. Sorry!
These are delicious! We are ALL home now – 2 college age kids and 2 in H.S. – so I made them slightly smaller and got almost 2 dozen. Baked them for 17 minutes and they are perfect. Your website and cookbook are amazing; recipes we make again and again. Thank you!
Jenn, these were fantastic! Forgot to mix the eggs and sugar first so it was too difficult to whisk the mixture, so I stirred it as well as I could. I rolled them into golf balls and hoped for the best, they really are delicious….
Hope you and your family are keeping healthy and safe!
❤️
i tried this recipe for the first time today. the biscuits texture and consistency was excellent. I thought i did a good job with the baking but it was a bit burnt at the bottom. Probably because the oven was in Convection mode and not fan forced. But the recipe is excellent and a marvelous snack for the kids. Thank you immensely…..
Hi Dinesh, Glad you enjoyed! If using the convection setting, try reducing the temperature by 25°F.
Made these yesterday and they were a hit. I didn’t get your perfect shape even though I used the 3T scoop. Perhaps the peanut butter was too soft. Next time I will put in a freezer a bit first so I can scoop/roll, put back in the freezer and bake as per the recipe. The salt on these cookies is a must and adds such a nice zing. My aunt said they’re the best peanut butter cookies she’s ever had. Thanks again for another great recipe. Also made your pasta fagioli soup AND blueberry oatmeal yesterday. It was a Once Upon a Chef day for me. All recipes a hit.
🙂
It’s a dreary day in northern Canada and what better thing to do than bake cookies?! My husband and I decided to give these a try because, well, what else can you do while stuck at home? They turned out amazing, as most Jenn recipes do. My husband took a photo and posted it on Facebook. You cannot believe how many people have asked for your recipe within the last half hour. Thanks for sharing this delightful cookie recipe with us.