Flourless Peanut Butter Cookies


I know, you’re probably not turning the oven on very much these days.  I’m not either, but I find it hard to go without doing any baking.  And who can resist these cookies?

It helps if you don’t bake during the hottest part of the day.  Try doing it first thing in the morning, or in the evening when the temperatures start to fall.  If you’re desperate, try baking on the grill.

Variations of this recipe have been around for years.  It was one of the first gluten-free cookie recipes I made, and I figured it was time to put is on my blog.  It’s great for people who are just starting out on the gluten-free diet because it doesn’t require any special ingredients.

It’s also good for friends or family who want to make a gluten-free treat for someone, as long as they know they need to clean everything very well to avoid cross contamination.

But this recipe is not limited to those circumstances.  They’re simply good cookies no matter what.

4.7 from 3 reviews
Flourless Peanut Butter Cookies
Recipe type: Dessert
  • 1 cup peanut butter or other nut butter
  • 1 cup sugar
  • 2 large eggs
  • ½ teaspoon vanilla
  • 1 teaspoon baking soda
  • pinch of salt (or more depending on the saltiness of your peanut butter)
  • ½ cup mini chocolate chips (Enjoy Life chips are dairy free)
  1. Preheat oven to 350°.
  2. In a mixing bowl, beat together with a fork the peanut butter, sugar, eggs, vanilla, and baking soda.
  3. Stir in the chocolate chips.
  4. Drop spoonfuls onto ungreased cookie sheets and bake for 10 minutes.
  5. Transfer to a wire rack to cool.


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  1. Starlight Mama says

    My husband’s late grandmother submitted a recipe similar to this in her church’s cookbook. These cookies are indeed quite good, and so simple to make.

  2. says

    Flourless pb cookies are so good! They’re great and they don’t taste “gluten-free”. I made about 20 dozen not long ago for a party :).

  3. Diana says

    These were very quick and easy. They were tasty also. I did need to cook them 3 minutes longer they were still alittle moist.

  4. Liz says

    Has anyone tried to reduce the amount of sugar in these? I’m wondering if they would still come out fine.

  5. Edward Zabel says

    Way to much Sugar. I am trying to eliminate it fron my diet. It is a real problem with the Obesity epedenic in our Country.

  6. Becky Cribb says

    I used smooth almond butter, 3/4 cup Stevia, 1/4 cup white sugar. I did not use choc chips. The recipe does not give the “Yield”, so I wasn’t sure of the size to drop. My yield was 21 cookies. The size is medium to large, I would say. To be GF, I’m satisfied with the results!

  7. Linda Jantzen says

    I am gluten free and dairy free. I Feel so much better when am on the diet. I know it is plausible

  8. Beth says

    can anyone tell me where i went wrong?

    mine seem undercooked even after being in for 20 mins plus and they don’t taste half as nice as the raw mixture! not very nutty and quite eggy. :(

    • says

      Because these are flourless cookies, the texture is more moist than a regular cookie. Don’t make them large and 10 minutes should be enough baking time.

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