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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 | 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!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Gluten free peanut butter cookies |

Gluten Free Peanut Butter Cookies

Gluten-free peanut butter cookies made with only 4 basic ingredients. Flourless and delicious!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
18 to 22 cookies



  • 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!


*You can replace the coconut sugar with cane sugar


Serving: 1of 10 - Calories: 194kcal - Carbohydrates: 17g - Protein: 4g - Fat: 13g - Fiber: 2g - Sugar: 14g
Course: Lifestyle
Cuisine: American
Keyword: flourless peanut butter cookies, gluten-free peanut butter cookies, healthy peanut butter cookies recipe
Servings: 18 to 22 cookies
Calories: 194kcal
Author: Julia
Recipe Rating

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Tuesday 1st of December 2020

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 :)


Wednesday 2nd of December 2020

Yuuuum! Sounds amazing! Thanks for letting me know, Claire! xoxo


Tuesday 3rd of December 2019

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!


Monday 5th of August 2019

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


Sunday 7th of May 2017

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.


Tuesday 9th of May 2017

I'm so glad you enjoyed the cookies, Jothi! And thanks so much for the feedback!


Sunday 20th of December 2015

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.


Monday 7th of June 2021

@D, I make these often and they always turn out perfect. I use cane sugar, not coconut sugar. I hate anything coconut


Friday 12th of January 2018

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!

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