These No Flour Peanut Butter Cookies have a soft texture and are gluten free. Who knew you could bake cookies without flour? You probably have everything in your pantry to bake these up today.
Everyone's favorite easy cookie recipe made without flour, but definitely not without taste.
Who doesn't love peanut butter cookies? It was one of the first cookies I learned how to bake with my mother. It's easy enough to make that you don't even need an electric mixer; although I prefer to use one when baking all cookies.
This recipe was inspired by my Peanut Butter Cookies from a Cake Mix; only this recipe is a homemade recipe and doesn't use a cake mix.
Table of Contents
Air Fryer Cookies
You could easily bake these cookies in an air fryer:
- Set the air fryer to 370°F.
- Cook the cookies for four minutes.
- Allow them to rest in the air fryer for an additional four minutes.
For more tips on baking cookies in an air fryer, check out my Air Fryer Peanut Butter Cookies recipe.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Granulated Sugar
- Peanut Butter
- Vanilla Extract
- Baking Powder
Step 1 | Combine the Ingredients
- In a mixing bowl, beat together the egg with the granulated sugar.
- Then combine the vanilla extract.
- Add the baking powder and combine.
- Then add the water.
Step 2 | Scoop the Cookies on the Baking Tray
- Add the peanut butter and beat together.
- If you find the mixture is dry, add another teaspoon of water. You can see the consistency of the cookie dough from my photo below.
- Using a cookie scoop, add the cookies to a baking tray that's been lined with parchment paper.
- Using a fork, press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.
Baking Tip: If you find the fork is sticking to the top of the cookie dough, dip it in a little extra sugar. You could also spray the fork with non-stick cooking spray.
Step 3 | Baking Instructions
- Bake in a preheated 350°F oven for 10 to 12 minutes.
- My cookies were baked at 11 minutes.
- Allow the cookies to cool for a few minutes on the baking tray before removing them to a cooling rack to completely cool.
- If you remove them too soon, they may fall apart.
Baking Tip: Depending on the size cookie scoop you use, this recipe should yield between 12 and 15 cookies. I used a large scoop and baked 12 cookies.
Tried any of my recipes? Let me know in the comments!
- Mini Chocolate Chips - add mini chocolate chips to the batter.
- Crushed Peanuts - press a few crushed peanuts to the tops of the cookies before baking.
- Melted Chocolate - dip half the cookies in melted chocolate once they've cooled.
- Sugar Substitute - swap out the sugar for your favorite sugar substitute like I did with my Sugar Free Peanut Butter Cookie with Flour.
- Peanut butter cookie dough can be frozen for up to 3months. Shape the dough into a round disc, wrap in plastic wrap and then store in a freezer safe plastic bag. Don't forget to label the cookie dough.
- You could also scoop the dough onto baking trays and then flash freeze the dough balls. Once they're frozen store them in a freezer safe plastic bag. When you're ready to bake, remove the frozen dough scoops from the freezer, allow them to almost come too room temperature and then bake according to the directions above.
- Store any leftover baked cookies in an airtight container at room temperature for up to 7 to 10 days.
- If you would like to freeze baked cookies, place them on a baking sheet to flash freeze for 30 minutes before transferring to a freezer bag.
- To defrost, simply allow the cookies to thaw overnight in your refrigerator before enjoying.
Top Recipe Tip
- Don't overbake the cookies. If you do they will crumble when you eat them.
For most peanut butter cookies, it could mean you have too much flour in the dough. But since the cookie has no flour, it means you baked them too long.
When you add the crisscross pattern to the tops of the peanut butter cookies, they will not cook evenly.
- 1 large egg
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 teaspoon water
- Preheat the oven to 350°F.
- In a mixing bowl, beat together the egg, granulated sugar, baking powder and vanilla extract for almost a minute.
- Add the peanut butter followed by the water and beat together. If you notice the mixture is not coming together or is crumbly, you can add another teaspoon of water.
- Using a cookie scoop, add the peanut butter dough to a baking sheet that's been lined with parchment paper.
- Then using a fork, make indentations into each cookie.
- Bake for 12 to 15 minutes until the cookies feel firm and are slightly browned.
- Allow the cookies to cool on the baking tray for a minute or two and then gently transfer them to a cooling rack to cool completely.
- If you find the fork sticking while making the indentations, you can either spray the fork with non-stick cooking spray or dip the fork in sugar.
- Depending on the size of the cookie scoop you use, you should be able to get 12 to 15 cookies. I used a large cookie scoop and was able to get 12 cookies.
Amount Per Serving: Calories: 198Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 149mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 5g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.