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Naturally Gluten Free, Flourless Peanut Butter Cookies

If you’re craving the easiest, chewiest, most peanut-forward cookies ever, these Flourless Peanut Butter Cookies will blow you away. Made with only 5 simple ingredients, naturally gluten-free, and ready in minutes — they’re perfect for busy days, late-night cravings, or when you want a homemade treat without the fuss.

These cookies use natural peanut butter, which gives them an intense peanut flavor and a rich, moist texture. Add a drizzle of chocolate or a sprinkle of flaky sea salt for an upgrade your taste buds will never forget. 🤤✨

⭐ Why You’ll Love These Cookies

✔️ Only 5 ingredients — pantry staples, nothing complicated
✔️ Naturally gluten-free (no flour at all!)
✔️ Soft & chewy center with just-set edges
✔️ Refined-ingredient friendly — uses natural peanut butter
✔️ Optional vegan version 🌱
✔️ Perfect for chocolate dipping 🍫

Denize J

Flourless Peanut Butter Cookies

Soft, chewy, naturally gluten-free peanut butter cookies made with only 5 ingredients. Easy, quick, and full of pure peanut flavor. Optional vegan version and chocolate dip included.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (250 g) natural peanut butter (creamy or crunchy)
  • 2 tbsp honey (or maple syrup for vegan)
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 large egg (or 1 flax egg: 1 tbsp ground flax + 2.5 tbsp water)
  • 1 tsp vanilla extract
  • Flaky sea salt, optional
  • 1/2 cup dark chocolate chips (Optional)
  • 1 tsp coconut oil (Optional)

Equipment

  • Mixing bowl
  • Baking sheet
  • parchment paper
  • Fork

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Mix peanut butter, honey, brown sugar, egg (or flax egg), and vanilla in a bowl.
  3. Stir until the dough thickens.
  4. Roll heaping tablespoons of dough into balls and place 2 inches apart.
  5. Flatten gently with a fork in a criss-cross pattern.
  6. Bake for 8–10 minutes, until edges darken slightly and centers look soft.
  7. Sprinkle with flaky sea salt if desired. Cool on the baking sheet.
  8. (Optional) Melt chocolate with coconut oil. Dip cooled cookies halfway and chill until set.

Notes

– Cookies will look underbaked but firm as they cool.
– Make vegan with flax egg + maple syrup.
– Freeze dough up to 3 months.

🥜 What Makes Them So Good

💚 Pure Peanut Flavor

Using natural peanut butter (just peanuts!) gives deep, roasted peanut flavor and a naturally moist texture.

🍯 Honey = Chewy Magic

A bit of honey enhances chewiness while boosting sweetness naturally.

🔥 Underbake for Perfection

Taking them out when the centers still look slightly soft helps them stay ultra-chewy as they cool.

🧂 A Finishing Touch

A sprinkle of flaky sea salt (optional but recommended!) elevates the peanut flavor beautifully.

📝 Ingredients

  • 1 cup (≈250 g) natural peanut butter (creamy or crunchy — only peanuts as the ingredient)
  • 2 tbsp honey (or maple syrup for vegan)
  • ½ cup (100 g) packed light brown sugar
  • 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 2.5 tbsp water)
  • 1 tsp vanilla extract
  • Flaky sea salt (optional topping)

Optional Chocolate Coating 🍫

  • ½ cup dark chocolate chips
  • 1 tsp coconut oil

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mix the peanut butter, honey, brown sugar, egg, and vanilla.
  3. Stir well — the dough thickens as it mixes.
  4. Scoop heaping tablespoons of dough, roll into balls, and place 2 inches apart.
  5. Flatten lightly with a fork in a criss-cross pattern.
  6. Bake 8–10 minutes, until edges darken slightly but centers look soft.
  7. Sprinkle with flaky sea salt if desired.
  8. Cool on the baking sheet (they set as they cool!).

🍫 Optional Chocolate Dip

  1. Melt chocolate + coconut oil in 30-second microwave intervals.
  2. Dip half of each cooled cookie into chocolate.
  3. Place on parchment and chill 20 minutes until set.

💡 Notes & Tips

  • Freezing dough: Roll, press, freeze up to 3 months.
  • Vegan: Use flax egg + maple syrup.
  • Texture tip: Underbake slightly for a softer center.
  • Natural PB only! No added oils or stabilizers for best texture.

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