Flourless Peanut Butter Cookies (Gluten Free)

This is a great recipe for those who need Gluten Free and for those who just want to make something tasty with very few ingredients.  I have served these to large crowds of people who loved them.  I have made them with and without the chocolate chips.  My thought: why would you ever leave the chocolate chips out?!? 🙂  But, i guess some people just like a pure, plain peanut butter cookie.  They are wonderful either way. If you like Reeses, don’t miss out on these. If you like those buckeyes that people make at christmas, then make these. . . same flavor but much much easier since you don’t have to do all the rolling and dipping.

Flourless Peanut Butter Cookies


1 cup peanut butter, smooth or chunky/crunchy (i use crunchy natural)
1/2  cup brown sugar

1/2 cup white sugar

1 egg
1 tsp baking soda
1 cup chocolate chips (optional) (I used Hershey’s dark chocolate chips but you can use milk or semi-sweet too)

1/2 cup dry roasted peanuts (optional.. . I just happened to have some of these on hand and threw them in because we love crunchy cookies)


Preheat oven to 350. Mix all ingredients together well.  Roll into 1 inch balls (i used a teaspoon and got rounded spoon fulls and then rolled into balls) and place on greased cookie sheet or cookie sheet with parchment paper.  Now, slightly flatten them. . . don’t mash them down like a pancake, just slightly flatten the top of each one with two fingers. They will flatten out the rest in the oven.

Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because these cookies finish cooking during this time and totally set up.) Remove cookies for cooling.  Makes 22 cookies for me.

*I saw this suggestion on another blog:  If you want to turn peanut butter cookies into a really decadent treat, get out your jar of Nutella and spread some on the underside of one cookie and then press another cookie on top (top side out).

Sounds delicious. But, they are pretty fabulous just as is.

These are best the day you make them or the second day. . .by day 3 they get kinda crumbly.  Still taste yummy, just lose some of their good texture. Shouldn’t be a problem though because  I dare you to make them and try to have any still around by day 3.   🙂


2 responses to “Flourless Peanut Butter Cookies (Gluten Free)

  1. I’m glad I found this recipe; it looks easy and delicious. I am trying to avoid a lot of grains now, and it’s nice to have cookie recipes that don’t call for any. We are just getting over a virus now, but I will be making these before the week is over, hopefully!

  2. Mari, I look forward to hearing how you like them. my family really enjoys them and i love that I always have the ingredients on hand. They are a crumbly cookie. If you make them and would prefer them a little more moist, just add a TBSP of melted butter to your batter and you will get a softer/moister cookie. I also think it depends on what kind of peanut butter you use. I use natural and it comes out differently than when i have seen friends make it with jiff or something like it. you should also try the flourless chocolate cookie i just posted. so yummy! 🙂

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