These flourless 3-ingredient gluten-free peanut butter cookies are a dream for satisfying your sweet tooth! Not only are they quick to make, but they’re also sweet and crunchy with a rich peanut butter flavor.
Why You’ll Love These Gluten-Free Peanut Butter Cookies
- This recipe has three simple ingredients: peanut butter, sugar, and an egg! It’s a quick and easy dessert when you’re short on time.
- These cookies have satisfying crisp edges, a crunchy outer texture, and a moist inside. The flavor is chock full of peanut butter!
- These gluten-free peanut butter cookies are perfect for a keto, low-carb, paleo, dairy-free, or sugar-free diet!
- With a simple substitution of a non-sugar sweetener, these cookies can be made sugar-free!
Can You Eat Peanut Butter On A Gluten-Free Diet?
Peanut butter is naturally a gluten-free food. Most natural brands of peanut butter only contain peanuts, which are gluten-free. Some popular peanut butter brands may contain added sugar and oils but are usually gluten-free. If you have celiac, ensure you choose the right peanut butter to make these gluten-free peanut butter cookies.
Is Peanut Butter Celiac Safe?
Usually, peanut butter is celiac-safe, but check ingredients and cross-contamination warnings. Some peanut butter brands may share equipment with gluten-containing ingredients, which should be avoided for those with celiac. On occasion, some brands of peanut butter may add wheat-containing ingredients, so if you are celiac, make sure the peanut butter is labeled as gluten-free.
What Peanut Butter Brands Are Celiac Safe?
- Trader Joe’s Peanut Butter
- Maranatha Peanut Butter
- Santa Cruz Organic Peanut Butter
- Justin’s Peanut Butter
- Whole Foods Peanut Butter
- Walmart Great Value Creamy Peanut Butter
- Jif Peanut Butter
- Goober Peanut Butter
- Peanut Butter & Co
- Skippy Peanut Butter
- Peter Pan Peanut Butter
- Smuckers Peanut Butter
- Smart Balance Peanut Butter
- Aldi Peanut Butter
- PB Crave
- Adam’s Peanut Butter
- Reese’s Peanut Butter
- Crazy Richards Peanut Butter
- Krema Nut Company Peanut Butter
- Teddie Peanut Butter
Why Are My Gluten-Free Cookies Crumbly?
Making gluten-free baked goods can be challenging, especially if you’re used to wheat flour. Gluten is a protein present in wheat flour and is responsible for creating elasticity. Gluten also helps ingredients bind together when baking. Without gluten, you must account for the loss in elasticity and compensate with a gluten-free alternative.
Gluten-free cookies are often crumbly because they lack an alternative to compensate for the texture that gluten brings to baked goods. Another reason gluten-free cookies might fall apart is that they might require more resting or cooling time to set than cookies made with wheat flour.
How Can You Keep Gluten-Free Cookies From Falling Apart?
To prevent crumbling, it helps to have a binding agent like xanthan gum when baking with gluten-free flour. Many gluten-free flour blends already contain xanthan gum, but you can also buy it separately and add it to your recipes.
Allowing cookie dough to chill and rest before baking can help binding agents absorb moisture, making a more stable cookie.
For these flourless, gluten-free peanut butter cookies, we are not using any gluten-free flour or binding agents like xanthan gum. Our only binding agent is an egg. To prevent these peanut butter cookies from crumbling, they need to rest and cool after baking to set. If you try to pick up the cookies straight out of the oven, they will be soft and fall apart, but once they cool for about 20-30 minutes, they harden into the perfect sturdy cookie!
Can You Freeze These Gluten-Free Peanut Butter Cookies?
These gluten-free peanut butter cookies are perfect for freezing. It’s best if they’ve cooled completely and are stored in an airtight container, ideally a ziplock bag. They can last in the freezer for about two months.
Ensure you defrost and allow them to completely come to room temperature after removing them from the freezer before eating them.
Flourless Gluten-Free Peanut Butter Cookie Recipe Tips
Baking & Texture:
Gluten-Free Peanut Butter Cookie Recipe Substitutions
- To make this recipe keto or sugar-free, use any non-sugar granulated sweetener. I’ve used sugar-free erythritol, and it came out great!
- You can easily make this recipe with a different type of nut butter if you prefer. Almond butter works great and gives a more earthy flavor.
- The egg is critical to the success of these gluten-free peanut butter cookies since it is the only binding agent in the recipe. I haven’t tried a vegan version with an egg substitute, but if you experiment, please let us know how it turns out in the comments!
How to Make The Best Gluten-Free Peanut Butter Cookies
Preheat the oven to 350°F. Add the peanut butter, sugar, and egg in a mixing bowl.
Use a fork to combine ingredients until it’s fully mixed. The cookie dough should be thick but pliable.
Line a baking sheet with parchment paper or grease it with oil. Take small dough balls and slightly flatten them to the shape you’ll want them to be when completed. These cookies won’t rise or change shape much in the oven. Optionally, create a crisscross pattern on the cookie by pressing fork tongs into the uncooked cookie, then pressing again from a different direction (see video).
Place the cookies in the oven set to 350°F. Bake for about 15-20 minutes. Insert a toothpick in one cookie to make sure it’s cooked through, and no wet residue comes out on the toothpick. When the cookies are finished baking, they will be soft and flimsy because they need to set and cool to harden. Do not try to pick up any cookies right after they come out of the oven, or they will fall apart. They need at least 20 minutes to cool, harden, and set.
More Delicious Gluten-Free Cookie Recipes
3-Ingredient Gluten-Free Peanut Butter Cookies
- Pre-heat the oven to 350°F. In a mixing bowl, add the peanut butter, sugar and egg.
- Use a fork to combine ingredients until it's fully mixed. The cookie dough should be thick but pliable.
- Line a baking sheet with parchment paper or grease it with oil. Take small bits of the dough and slightly flatten to the shape you'll want it to be when completed. These cookies wont rise or change shape much in the oven. You can optionally create a cross-hatch design on the cookie by pressing fork tongs into the uncooked cookie, then pressing again from a different direction (see video).
- Place the cookies in the oven set to 350°F. Bake for about 15-20 minutes. Insert a toothpick in one cookie to make sure it's cooked through and no wet residue comes out on the toothpick. Remove from the oven. When the cookies are finished baking they will be soft and flimsy because they need to set and cool to harden. Do not try to pick up any cookies right after they come out of the oven or they will fall apart. They need at least 20 minutes to cool, harden, and set.
- For keto/low-carb: Cookies made with erythritol sweetener instead of sugar are 2.3g net carbs per cookie.