There's nothing better than a batch of soft, chewy treats fresh from the oven, and these gluten free peanut butter cookies no flour are the perfect choice for a simple yet satisfying dessert.
Made with just three ingredients—peanut butter, sugar, and one egg—this recipe requires minimal effort while delivering a chewy, rich flavor. For an extra touch, dip the cookies in melted chocolate.
Check out all the other Easy Cookie Recipes for even more delicious recipes.
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With no flour or special ingredients, I love having these cookies on hand for my friends and family following a gluten-free diet—it's my way of adding a little extra sweetness and care to every gathering.
Get ready to enjoy a sweet, nutty treat that everyone will love!
Looking for more peanut butter recipes? Try my Peanut Butter Chocolate Chip Cake, Chocolate Peanut Butter Brownies, and even my No Bake Peanut Butter Bars. Yum!
Want to try the recipe with flour?
Sugar Free Peanut Butter Cookies with Flour
Table of Contents
- Sugar Free Peanut Butter Cookies with Flour
- Why You'll Love this Recipe
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Recipe Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Sugar Substitute Tips
- Prep Ahead Tip
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Recipe FAQ's
- Storage and Thawing Instructions
- Money-Saving Tips
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why You'll Love this Recipe
Naturally Gluten-Free – No specialty flours or xanthan gum needed.
Only Three Ingredients – Pantry staples make this an easy go-to recipe. And if you want to dip them in melted chocolate, that brings the ingredients up to four...five if you add crushed peanuts!
No Mixer Required – A simple bowl and spoon are all you need.
Quick to Bake – Ready in under 20 minutes from start to finish.
Customizable – Dipped in chocolate or sprinkled with , these can be adapted to suit different preferences.
Kitchen Tool Spotlight
Achieve perfectly even-sized cookies every time with a cookie scoop, making your baking uniform and professional-looking. Pair it with parchment paper to prevent sticking, ensure even baking, and make cleanup a breeze!
Saebye Cookie Scoop Set, Ice Cream Scoop Set, Cookie Scoops for Baking, Multiple Size Large-Medium-Small Size Disher, Professional 18/8 Stainless Steel Cupcake Scoop
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total Sheets
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Recipe Ingredients
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Nut-Free Alternative – Use sunflower seed butter for a nut-free version.
- Lower Sugar – Use a sugar alternative.
- Extra Flavor – Add vanilla extract or a pinch of cinnamon.
- Crunchy Texture – Stir in chopped peanuts or mini chocolate chips.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step 1: Combine the sugar and peanut butter in a mixing bowl. You only need to use a wooden spoon or rubber spatula.
Step 2: Then mix in the egg.
Sugar Substitute Tips
- To further reduce the sugar content in these cookies, opt for natural or low-sugar peanut butter instead of traditional varieties.
- Check out Stevia/Sugar Substitutes article for expert advice on selecting the ideal sugar substitute.
- Remember to consult your doctor for more tailored information.
Step 3: Mix until all ingredients are well combined. Scrape down the sides of the bowl as needed to incorporate everything fully.
Step 4: Roll the cookie dough into 1-inch balls and place on a baking sheet lined with parchment paper.
Prep Ahead Tip
You can prepare the dough and refrigerate it for up to 48 hours before baking.
Baking Instructions
Step 5: Use a fork to flatten the cookies into a criss-cross pattern. If you need to, dip the fork in a little extra sugar to keep the fork from sticking.
Step 6: Bake at 350°F for 10 minutes. The edges should be golden.
Step 7: Dip the baked cookies in melted chocolate then chopped peanuts if desired.
LOVE this recipe? SAVE it for Later!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
If your 3-ingredient peanut butter cookies are falling apart, they may be too dry, overbaked, or not mixed well enough. Try using peanut butter with more natural oils, reducing baking time, and letting them cool on the baking sheet before moving to prevent crumbling.
Chilling peanut butter cookie dough before baking isn’t always necessary, but it can help prevent spreading and create a thicker, chewy texture. If your dough feels too soft or sticky, chilling for 20–30 minutes can make it easier to handle and improve the cookies' shape while baking.
Storage and Thawing Instructions
Refrigerate: Keep them in an airtight container at room temperature for up to five days.
Freezer: For longer storage, freeze them for up to three months.
Thaw Tips: Allow the cookies to come to room temperature for a few hours or defrost in the refrigerator overnight.
Money-Saving Tips
- Buy peanut butter in bulk to reduce costs.
- Generic brands or store brands often work just as well as name brands in baking.
- Consider making your own peanut butter using roasted peanuts and a food processor for a cost-effective, fresh alternative.
More Recipes You'll Love!
Check out my other recipe for Sugar Free Peanut Butter Cookies. Or you might like this recipe for Peanut Butter Snowballs.
📖 Recipe Card
Gluten Free Peanut Butter Cookies No Flour
Ingredients
- 1 cup peanut butter
- ½ cup sugar
- 1 egg
- ½ cup semi-sweet chocolate chips
- ½ cup chopped peanuts or walnuts
Method
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the sugar with the peanut butter. Then stir in the egg and mix until well combined.
- Roll dough into one inch balls and place on a baking sheet.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for 10 minutes, or until golden on the edges. Remove cookies from the oven and let them cool completely.
- Dip in chocolate and sprinkle with chopped peanuts or walnuts if desired.
Nutrition
Notes
- Place a pot of water on the stove. Bring it to a boil, then reduce to a simmer.
- Place the glass (or metal) bowl with chocolate on top of the simmering water.
- Stir often until chocolate melts.
- Nut-Free Alternative – Use sunflower seed butter for a nut-free version.
- Lower Sugar – Use a sugar alternative.
- Extra Flavor – Add vanilla extract or a pinch of cinnamon.
- Crunchy Texture – Stir in chopped peanuts or mini chocolate chips.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Joanne says
These look delicious!