Flourless 4-ingredient peanut butter cookies – gluten-free and naturally sweetened for a cookie healthy enough to eat for breakfast!
Peanut butter is not safe in my home by any stretch of the imagination. This is where good peanut butters come to die. For multiple reasons.
Reason #1: It is spoonable. Convenient food? Don’t mind if I do! Don’t be surprised if a spoonful of peanut butter can always be found in my hand while cooking dinner. If I have emotions to eat, peanut butter is media numero uno for emotion consumption.
Reason #2: The boyfriend doesn’t eat it, which in a very nonsensical way means I need to consume it as quickly as possible in spite of the lack of competition. Am I ashamed to say one jar lasts a whole 2.5 days in my house on average – ravaged solely by yours truly? Nay, my friends…nay. This girl’s irreproachable. Shaaaaaameless!
Reason #3-1k: Versatility, spreadability, bakeability, emotional-edibility…terrific.
These gluten-free peanut butter cookies require no longer than 20 minutes total and come out very rich and tasty. Because they don’t include all-purpose flour to bind them together, the cookies are slightly crumbly, but still soft, moist and delicious!
Recipe Adaptations:
- You can substitute almond butter (or any nut/seed butter) for the peanut butter as long as it’s well-stirred.
- If you use cane sugar for baking, you can absolutely substitute brown sugar for the coconut sugar in a 1:1 replacement.
You May Also Love:
- Chocolate-Dipped Flourless Peanut Butter Cookies
- Homemade Peanut Butter Cups
- Gluten-Free Peanut Butter Chocolate Chip Cookie Bars
- Gluten-Free Peanut Butter Chocolate Chip Cookies
Remember: when choosing your cookies, so do wisely, and do so with peanut butter.
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Gluten Free Peanut Butter Cookies
Ingredients
- 1 egg lightly beaten
- 1 cup unsalted unsweetened creamy peanut butter
- ½ cup coconut sugar*
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F.
- In a mixer or a mixing bowl, combine all of the ingredients until well-incorporated.
- Form 1-inch sized balls out of the dough and place them on a lightly-oiled or parchment-lined baking sheet.
- Using a fork, gently make two impressions in the dough, flattening out the balls just slightly.
- Bake for 8 to 10 minutes or to desired level of “crisp”
- Allow the cookies to cool on the cookie sheet at least 10 minutes before removing them with a spatula. Since these cookies do not contain flour, they need some time to “set up” or else they will fall apart easily. Once they are set up, they’re stable!
i love peanut butter cookies!! These look perfect Julie! I have not made cookies in a while and I am thinking these would be a good cookie to get me back in the cookie making game! Peanut butter is always a wise choice!
Thanks my dear, I know you’d love these. They take no time at all to bake and all you really need is pb and sugar. WIN!
Oooooh, how I lurve good old PB. It’s seriously the best! I love eating it with a spoon and a sprinkle of chocolate chips on top — instant dessert. I need to go out and buy more so I can make these yummy nummy cookies!
Do you know that if I made these, my husband would be like a vacuum cleaner and literally inhale this entire recipe? Which means that I will be making them. I hope you remind me to vote more than just today, because my mind is old and feeble.
How awesome is this! I can’t believe these are GF and only 4 ingredients!
Peanut butter is my favorite food group! Naturally these cookies are going to be a hit in my household! And heck, I’m no baker but this recipe seems easy enough for even me!!!
Yum! I agree, peanut butter (or any nut butter) is nooooot safe near me 🙂 About how much honey did you use when you made the cookies with honey?
This post cracked me up. I currently have 4 super-sized Jif jars in my pantry. I refuse to ever run out of peanut butter. These cookies sound delightful. Hey, more pb for you!
These look SO fabulous! I love the simple ingredient list. PB doesn’t last long in my house, either…it’s just so darn good.
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I just made these today, allowed them a long time to cool, and they were raw and crumbly! Sad to say, a complete fail. I will be searching for a peanut butter cookie recipe that has some flour, in order to keep the cookie together.
I made large cookies so cooked them for a couple extra minutes. And they came out perfect. They weren’t quite crunchy enough for me but still very yummy!
@D, I make these often and they always turn out perfect. I use cane sugar, not coconut sugar. I hate anything coconut
I’ve made these twice now and they’re awesome! Definitely follow Julia’s advice and let them cool completely before transferring. I used just 1/10 of a cup of cane sugar once and 1/10 cup maple syrup once and both times came out great and plenty sweet. Delicious as a breakfast cookie with plain Greek yogurt and fruit. Also good snack with a glass of milk.
I’m so glad you enjoyed the cookies, Jothi! And thanks so much for the feedback!
Do you have any nutritional information for this recipe?
I am curious about the calories , carbs and protein per cookie. They look so yummy and I love love the traditional PB cookies. This would be a welcome change to not use flour.
Thanks
These were delicious! Thanks so much for the recipe. I baked mine for about 10 minutes longer because I like them a little browner. I also added walnuts and used 3/4 tsp baking powder instead of baking soda. The easiest 4 ingredient peanut butter cookies I’ve ever made! Loved them!
These are the most peanut buttery cookies I’ve ever made!! I put a little Hershey kiss on each one when they came out of the oven and they were divine 🙂
Yuuuum! Sounds amazing! Thanks for letting me know, Claire! xoxo