Flourless Peanut Butter Cookies Recipe — Chewy & Gluten-Free

For peanut butter lovers everywhere! These flourless peanut butter cookies have crackled tops, chewy edges, and soft centers. They’re simple to make and freeze well.

Why you’ll love them

These flourless peanut butter cookies are dangerously good: classic peanut butter flavor, a tender center, and edges with the right amount of chew. What’s surprising is how little you need to make them — no flour and no butter — just peanut butter and a few pantry staples. The recipe is naturally dairy-free and can be gluten-free if you use certified gluten-free oats, making it a great option for many diets.

Key ingredients

• Peanut butter – I used creamy, but crunchy would add nice texture. Avoid natural peanut butter since the oil separation can affect the dough.
• Brown sugar – Reacts with baking soda to give a slight rise and creates the crackled top while leaving a chewy center.
• Sugar – Adds sweetness and helps with texture.
• Egg – Binds the dough and provides structure.
• Quick oats – Give a little chew and help the cookies hold together. Use gluten-free oats if needed.
• Baking soda – Provides lift so the cookies aren’t too dense.
• Kosher salt – Enhances the peanut butter flavor and balances sweetness.

How to make flourless peanut butter cookies

These cookies are fast and forgiving. Follow these steps for consistent results:

• Preheat the oven to 350°F (175°C).
• Beat the peanut butter with the brown sugar and granulated sugar until the mixture lightens in color and gains volume, about 2 minutes.
• Add the egg and beat until combined.
• Mix in the quick oats, baking soda, and kosher salt until the dough is soft and slightly sticky.
• Scoop dough using a small scoop onto a parchment-lined sheet pan. Leave plenty of space—these spread in the oven. Bake no more than six per sheet for even baking.
• Bake about 11 minutes. The edges should be golden and the centers slightly underbaked.
• Cool on the sheet pan for 5–10 minutes so the cookies set before transferring to a rack.

Baking notes

• Watch the bake time. Cookies look slightly underdone when they come out — this keeps the center soft. If fully browned, they’ll finish as a crisp cookie.
• Let them set on the pan. Transfer only after they’ve cooled for about 10 minutes so they don’t break apart.
• Peanut butter choice matters. I used Peter Pan creamy; natural peanut butter can cause issues because oil separates and changes dough consistency.

Storage & freezing

Storage tips

• Allow cookies to cool completely before storing to avoid sogginess.
• Store in an airtight container or zip-top bag at room temperature up to 5 days.

Freezing tips

There are two easy ways to freeze these cookies:

1. Freeze baked cookies: Place cooled cookies in a zip-top bag and freeze up to 3 months. Thaw at room temperature or briefly in the microwave.
2. Freeze dough balls: Scoop dough onto a parchment-lined plate and freeze until firm, then transfer to a bag for up to 3 months. Bake from frozen, adding a minute or two if needed.

Variations

These cookies are a great base for mix-ins. Make sure any additions match your dietary needs (dairy-free, gluten-free).

• Chocolate chips – Add 1/2 to 2/3 cup for chocolate-studded cookies.
• Butterscotch or white chocolate chips – Both pair wonderfully with peanut butter.
• M&M’s – For color and crunch.
• Dried fruit – Try cranberries, cherries, or raisins for chew and tartness.

Recipe