These Gluten-Free Peanut Butter Cookies are life changing! With only three basic ingredients, they are incredibly quick and easy to make, and are absolutely scrumptious.
This recipe for gluten-free peanut butter cookies is flourless. The cookies are inherently gluten-free with zero substitutions.
Imagine bites of peanut butter that are sweet, chewy and crisp. That is this cookie!
Tried and true, always a hit, the batter can be made in a few minutes, they freeze beautifully, and while of course they include sugar (they’re cookies, after all!), they’re fairly healthy.
Ingredients for Gluten-Free Peanut Butter Cookies
(I often suggest brands I love and use — this is not a sponsored post.)
- salted creamy peanut butter – I use this one from Trader Joe’s, but use your favorite. Buy peanut butter with the oil on top — this means it’s natural and other oils, including palm oil, have not been added to it.
- egg whites – Yep, hold the yolks! (You can save them for ice cream or crème brûlée.)
- granulated sugar
How to Make them
(More detailed instructions are in the recipe card below.)
– Preheat the oven to 350°F and line a sheet pan with parchment paper.
– In a medium-sized bowl, mix the egg whites with ¾ cup of sugar. – Add the peanut butter and mix until it’s smooth.– Use a cookie scoop to shape the batter into balls, releasing them onto the parchment-lined sheet pan as you go. They can be close together because they barely spread, but be sure you have enough room for the next step of flattening them a bit.– Use 1½ tablespoons of sugar to sprinkle on top of them. Then use a fork to make a criss-cross pattern, gently pressing down on each one to flatten it.– Bake just until they start to look dry, about 15 minutes. Remove them from the oven and cool on the baking sheet for about 30 minutes.
Recipe Tips and Substitutions
- If the peanut butter comes out of the jar lumpy, it will be easier to use an electric mixer when making the batter.
- Feel free to use chunky peanut butter, or even extra chunky. I love the cookies with a smooth and creamy texture, but it’s your call.
- I find it’s easiest to shape the batter with a 1¼-inch cookie scoop, but you can also shape it by rolling it between your palms, about 1 generous tablespoon each.
- I prefer these gluten-free peanut butter cookies when they’re a smaller size because they’re quite rich. (Of course then I just eat more of them.) You can make them any size you’d like, keeping in mind the amount of cookies will vary.
- If you use the Trader Joe’s peanut butter (suggested above) and you can go to their store, do so. It’s much more expensive online.
How to Store them
There’s a good chance that you won’t have anything left to store the day you make them, but if there are . . .
- In an airtight container, they can be kept at room temperature for about three days.
- They can be frozen in an airtight container or Ziploc freezer bags for a couple of months. And the good news is they’re even better frozen! When they’re frozen, they taste like peanut butter candy bars.
I hope you love my Gluten-Free Peanut Butter Cookies as special as my family and I do!
More gluten-free peanut butter treats:
- Chocolate Chip Peanut Butter Bars
- Peanut Butter Cup Cookies
- Peanut Butter Cup Rice Krispie Treats
- Peanut Butter Pretzel Seven Layer Magic Bars
Gluten-Free Peanut Butter Cookies Recipe
- ¾ cup plus 1½ tablespoons granulated sugar
- 2 egg whites (from large eggs)
- 1¾ cup (16-ounces) creamy, salted peanut butter
- Set the oven and prepare pan. Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Make the batter. In a medium-sized bowl, use a large fork to mix the egg whites with ¾ cup of the sugar. Add the peanut butter and mix with the fork (or large spoon), until it’s smooth. (If the peanut butter comes out of the jar lumpy, it will be easier to use an electric mixer).
- Shape. Use a 1¼-inch cookie scoop to shape the batter into balls, releasing them onto the parchment-lined sheet pan as you go. The can be close together as they barely spread, but be sure you leave enough room to gently flatten them in the next step. Once flattened there should be about ½-inch between them. (You can also shape the batter by rolling it between your palms, about 1 generous tablespoon each.) Sprinkle the tops of each one with the remaining 1½ tablespoons of sugar. Then use a dinner fork to make a criss-cross pattern, gently pressing down to flatten the ball of cookie batter.
- Bake and cool. Place in the preheated 350°F oven and bake just until they start to look dry, about 15 minutes. (If you touch them with your finger, it will likely still feel doughy — don’t worry, they will firm up as they cool. Cool on the baking sheet for about 30 minutes.
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