Save on Pinterest

Flourless Peanut Butter Cookies

When my mother (who's now a great-grandmother) gave me this no-flour , gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I've never had a failure. For these gluten-free peanut butter cookies—3 ingredients are all you need! —Maggie Schimmel, Wauwatosa, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 dozen


  • 1 large egg, room temperature, beaten
  • 1 cup sugar
  • 1 cup creamy peanut butter


  • In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
  • Bake at 350° for 18 minutes. Remove to a wire rack to cool.

Test Kitchen Tips
  • Any peanut butter works for this recipe, but if you want to try something healthier, stick to the natural options in your local grocery store.
  • Peanut butter is better for you than you think. It contains tons of protein and essential vitamins. Work peanut butter into your favorite recipes!
  • Try all of our scrumptious peanut butter cookies.
  • Nutrition Facts
    2 each: 197 calories, 11g fat (2g saturated fat), 18mg cholesterol, 105mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 6g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


    Click stars to rate
    Average Rating:
    • Thea
      Feb 13, 2021

      So many of my friends are gluten free that I decided to try this recipe. They aren't the only ones who loved these. Crowd favorite now!

    • Victoria
      Feb 7, 2021

      No comment left

    • lbloss
      Feb 7, 2021

      I make these for my hubby who has Celiac disease. My recipe also calls for a big pinch of salt and a teaspoon of vanilla. I love these because I don't need a mixer and they're ready in 30 minutes - start to finish.

    • lollygagtx
      Feb 7, 2021

      I make them with Splenda, and use crunchy peanut butter, always a great treat and so simple. It’s good that you don’t get too many, controls the desire to over eat.

    • flyangelsc
      Feb 7, 2021

      I have made these several times, but because I watch my surgery intake and my husband is diabetic I use a sugar substitute. They come out great. Haven’t made them in quite sometime.

    • Remenec
      Nov 15, 2020

      So delicious! I used a 1/2 cup of creamy peanut butter and a 1/2 cup of crunchy peanut butter. I also added a tsp. of vanilla to the recipe. The batter is very soft. I placed mine in the refrigerator for 1/2 hour and it made a huge difference. Will definitely make these cookies again!

    • KarenCSE
      Jul 29, 2020

      I forgot about these! A friend gave me this recipe back in the 80's. I made them into a ball and pressed a chocolate kiss in the middle. I guess that makes it 4 ingredients!

    • namascare
      Jul 29, 2020

      I've made two batches so far and they turned out great. I like the fact it makes a small batch. The first batch I used the vanilla extract and salt as someone recommended. The vanilla is fine but I would not put salt on them. Other than that I followed the recipe. they did not burn as someone else said. maybe oven is too hot and needs to be checked.

    • Laurie
      Jul 27, 2020

      Have made these several times, a favorite for my family! My son won a blue ribbon for these at the county fair last year!

    • Danna
      May 25, 2020

      No comment left