Flourless Peanut Butter Cookies

Flourless 4-ingredient peanut butter cookies – gluten-free and naturally sweetened for a cookie healthy enough to eat for breakfast!

Flourless Peanut Butter Cookies | https://www.theroastedroot.net Refined sugar free, grain free, gluten free

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.

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Remember: when choosing your cookies, so do wisely, and do so with peanut butter.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

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Gluten free peanut butter cookies | https://www.theroastedroot.net

Gluten Free Peanut Butter Cookies

Course: Dessert
Cuisine: American
Keyword: gluten free, peanut butter
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 18 to 22 cookies
Author: Julia

Gluten-free peanut butter cookies made with only 4 basic ingredients. Flourless and delicious!




  1. Preheat the oven to 350 degrees F.
  2. In a mixer or a mixing bowl, combine all of the ingredients until well-incorporated.
  3. Form 1-inch sized balls out of the dough and place them on a lightly-oiled or parchment-lined baking sheet.
  4. Using a fork, gently make two impressions in the dough, flattening out the balls just slightly.
  5. Bake for 8 to 10 minutes or to desired level of “crisp”
  6. 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!

Recipe Notes

*You can replace the coconut sugar with cane sugar


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  1. Tieghan

    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!

    1. Julia Post author

      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!

  2. Julie

    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.

  3. marlies

    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?

  4. D

    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.

    1. Sandy

      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!

  5. Jothi

    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.

  6. Jaci

    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.

  7. DD

    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!


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