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You won’t believe how quickly these Flourless Peanut Butter Cookies come together. No mixer, no chilling, no flour. Just a bowl, a spoon, and a handful of pantry staples. These cookies have crisp, crackly edges and soft, tender centers, with classic peanut butter flavor. Since they don’t use flour, they’re naturally gluten-free and perfect for sharing.

A stack of peanut butter cookies on a napkin, with a bottle of milk in the background. Cookies are placed on an orange napkin, with a dark blue tabletop below.

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I have tried many peanut butter cookie recipes. These soft double peanut butter cookies are definitely a favorite. And my homemade do-si-dos taste exactly like the Girl Scout cookies we all know and love.

But honestly, nothing can beat the intense peanut-butter-iness of these flourless peanut butter cookies.

I’ve had this on an index card in my old-school recipe box for probably over ten years. It’s titled “Mom-Mom Fritch’s Peanut Butter Cookies.”  

I have no idea who Mom-Mom Fritch is! Mom-Mom Fritch, if you’re reading this, drop me a comment so I can give proper credit!  

I did a quick Google search to see if I could find the original recipe, and it seems lots of other bloggers have gone before me here, so I’m not really sure who did it first.  

However, what I do know is that these are my all-time FAVORITE peanut butter cookies, like, EVER. And they’re SO quick and easy.

Here’s Why You’ll Love This Recipe

  • Simple ingredients: Only five basic ingredients, and they’re all pantry staples.
  • Made for peanut butter fans: Big peanut butter flavor, with nothing else competing.
  • Quick and easy to make: Fast from start to finish, with little prep and no need to chill the dough.
  • Melt-in-your-mouth texture: These peanut butter cookies will practically melt in your mouth. The edges are tender as can be, and the centers have just the right amount of chewiness. They’re creamy-textured and intensely peanutty, almost coating the palate with that sticky, peanut-buttery, unctuousness.
  • Gluten-free: This is maybe the oddest cookie recipe I have ever seen.  You’re not going to believe it, but I promise you it’s not a typo!  There are only 5 ingredients, none of which are flour. That’s right, a flourless peanut butter cookie. Which makes them, yes, gluten-free.  I promise you won’t miss it, though.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

A stack of peanut butter cookies on a napkin, with a bottle of milk in the background. Cookies are placed on an orange napkin, with a dark blue tabletop below.
  • Peanut butter: Creamy peanut butter works best for the most consistent results. Natural peanut butter is okay, but it can make the dough softer. You might need to chill it briefly before forming it into individual balls.
  • Granulated sugar: You can use light brown sugar instead for a chewier texture.
  • Eggs: Use the best eggs you can find.
  • Baking soda: Make sure it’s fresh for the best results.
  • Kosher salt: Don’t swap in table salt. It contains iodine, and that can affect the flavor. The measurements also aren’t the same between the two.

In Photos: How To Make Flourless Peanut Butter Cookies

Step 1: Prep the oven and pans

Preheat your oven to 350°F and line your baking sheets with parchment paper. This prevents sticking and makes removing the cookies from the sheet much easier.

Gluten Free Peanut Butter Cookies | Baking A Moment

Step 2: Mix the dough

Mix the peanut butter, sugar, baking soda, salt, and eggs in a large bowl until everything is well combined. The dough should look thick and glossy.

Step 3: Scoop

Scoop the dough into balls about 1 1/2 tablespoons each and place them on the baking sheets, leaving some space between them.

Step 4: Make the fork marks

Flatten each dough ball slightly with a fork, and then turn the fork and press again to make that classic crisscross pattern.

Step 5: Bake

Bake the cookies for 9 to 12 minutes, until the edges are set, but the centers are still slightly soft. The cookies will finish setting as they cool.

Step 6: Cool

Let the cookies cool on the baking sheet for about 10 minutes before moving them, since they’re very delicate when warm.

Helpful Tips and Tricks

  • Avoid overbaking. Take the cookies out when the edges are set, but the centers still look a bit underdone.
  • Use parchment paper. It makes it easier to lift these delicate cookies off the pan.
  • If the dough is too soft, chill it in the fridge for 15 to 20 minutes. This makes it easier to scoop and helps the cookies keep their shape.
  • For more flavor, use peanut butter with a bit of salt added. Taste the dough and adjust the salt if needed.
A stack of peanut butter cookies on a napkin, with a bottle of milk in the background. Cookies are placed on an orange napkin, with a dark blue tabletop below.
A stack of peanut butter cookies on a napkin, with a bottle of milk in the background. Cookies are placed on an orange napkin, with a dark blue tabletop below.
4.12 stars (77 ratings)

Flourless Peanut Butter Cookies

Servings: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 25 minutes
You won’t believe how easy it is to make these flourless peanut butter cookies! Just 5 ingredients, and the peanut butter flavor is off the charts. Sure to become a family favorite, and they’re gluten-free to boot!
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Ingredients

Instructions
 

  • Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
  • Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.
  • Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets.
  • Press the balls down with the tines of a fork.
  • Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.
  • Allow to cool on the baking sheet for 10 minutes (cookies will be very tender while warm).

Notes

Cookies can be kept in an airtight container at room temperature for 2 weeks, or frozen for 2 months.
Calories: 120kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 194mg, Potassium: 96mg, Sugar: 9g, Vitamin A: 15IU, Calcium: 8mg, Iron: 0.3mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

This post was originally published on July 2, 2013. I thought it was about time the pics were updated. Many of the photos you see here are now new and improved. Most everything else is exactly the same as it ever was! Hopefully, you’ll enjoy these flourless peanut butter cookies as much as my family and I do.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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