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Recipes · How To Make Melt-In-Your-Mouth Gluten Free Peanut Butter Cookies

How To Make Melt-In-Your-Mouth Gluten Free Peanut Butter Cookies

I can never have just one (or two, or three...)

Normally, I am a big fan of gluten-free flours and flour blends. They’re easy to use, and I can use them to make all sorts of things that my son with Celiac disease loves to eat. But it’s never a bad idea to keep a flourless recipe or two in your back pocket, right? Whether you run out of your favorite gluten-free flour blend, or you’re just looking for a change of pace, a good flourless recipe is a convenient and simple solution.

I came across this flourless peanut butter cookie recipe from Gluten-Free Girl a few years ago. The first time I made them, I knew that this was a recipe I would hang on to! Not only did Kell (my son with Celiac disease) love them, but I probably enjoyed them just as much as he did!

These peanut butter cookies turn out beautifully and taste SO good! Honestly, you won’t miss the flour (or gluten-free flour) one bit. The cookies are so tender that they just melt in your mouth, and they go wonderfully with a cold glass of milk. I can never seem to stop myself from having 3 (or 4…)

Here’s the recipe so that you can enjoy these super simple peanut buttery delights too!

Gluten Free Peanut Butter Cookies

adapted from Gluten-Free Girl


  • 1 cup creamy natural peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 egg


Add all ingredients to a mixing bowl, and mix well with a spoon or fork. (No need to separate the dry ingredients from the wet ingredients.)

Portion the dough out into balls and arrange them on a cookie sheet. If you want, you can roll each dough ball in sugar to give it a shimmery sweet coating. Whatever floats your boat!

Use a fork to slightly flatten each dough ball, then bake in an oven preheated to 350 degrees for about 10 minutes. Let cool, and enjoy!

What if I have a Peanut Allergy?

I’m glad you asked! Peanut butter allergies are not uncommon. Fortunately, you can substitute almost any nut butter for the peanut butter in this recipe (like almond butter or your homemade hazelnut butter! Just make sure you are using a nut butter that you know and trust, that isn’t produced using the same machinery that makes peanut butter, and that has generally the same consistency as peanut butter.

What if the dough is too wet?

In general, the amount of flour in a cookie recipe relates to its texture. A crumbly shortbread, for example, is going to have a much higher flour content than chewy molasses cookies.

You can use the texture of the dough as an indicator of how chewy or crumbly your cookies will be. If you are using a different nut butter and find your cookie dough to be more like batter than dough, try adding just a bit of gluten-free flour (like almond flour or coconut flour). But be careful with oat flour, because it contains a protein very similar to gluten, and might not sit well for those with a gluten intolerance.

But it uses SO MUCH SUGAR!

Yeah, it does, and I understand your hesitancy. If you are worried about the sugar content, try substituting 1/3 cup of maple syrup for the 1/2 cup of granulated sugar. Liquid sweeteners process differently in baked goods, so make sure you adjust your recipe accordingly.

You can also try using stevia or monk fruit sweetener if you would rather use a low-calorie sweetener.

Can I use Crunchy Peanut Butter?

Sure thing! It just adds a little crunch to your chewy cookies, which actually sounds pretty delicious to me.

You know what else sounds delicious? Adding a handful of chocolate chips. Yum!

Other Considerations

Baking is a science, but also an art. There are certain things that specific ingredients do to a recipe. As I said above, flour plays a part in the texture of a cookie. Baking powder is a leavener that helps it rise.

Vanilla is an interesting ingredient. Like salt in your savory dishes, vanilla brings out the other flavors in a recipe. So if your cookie has a little too much peanut butter flavor, try adding a splash of vanilla extract next time to bring out the sugar.

And if it’s too sugary, add in a pinch of sea salt to balance out the sweetness.

Do you have a favorite flourless recipe?

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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

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