These gluten free peanut butter cookies are soft, chewy, and utterly delicious. They are a flourless peanut butter cookie recipe made with only six ingredients. You won’t find a better peanut butter cookie around!
Did you know you can make peanut butter cookies without any flour? Not only is it possible, but these flourless, gluten-free peanut butter cookies are truly the best of the best. By skipping the flour, the peanut butter takes center stage, giving the cookies an intensely rich, nutty flavor and the perfect soft-and-chewy texture.
A great peanut butter cookie should check a few non-negotiable boxes, and these deliver on all of them. They’re soft and chewy in the middle, packed with peanut-y goodness, dotted with crunchy peanut bits, and finished with melty chocolate chips in every bite. Simple, classic, and completely irresistible.
Key ingredients
Peanut butter: For the best flavor, use all-natural, salted peanut butter. If you only have unsalted peanut butter, make sure to add some salt to the recipe.
Egg: This is what binds the ingredients together.
Gluten free peanut butter cookie variations
I think this recipe is absolute perfection, but sometimes it’s still fun to switch things up. Here are a few ways you can make them your own:
- Raisin cookies: Swap the chocolate chips for raisins.
- Almond cookies: Use almond butter instead of peanut butter.
- Chocolate: Drizzle some melted chocolate over the cooled cookies.
- Sugared: Sprinkle sugar over the top of the cookies as soon as they come out of the oven for a little crunch.
What type of peanut butter should I use?
Help, my cookies are crumbling!
This is likely because they are undercooked. Try leaving the next batch in the oven for a few more minutes. And make sure they are cool before digging in. Warm cookies are very delicate.
How long do these cookies last?
They will keep well for 3-4 days in a sealed container. (But chances are you’ll eat them all long before that!)
Gluten Free Peanut Butter Cookies Recipe
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Ingredients
- ▢ 1 cup salted natural peanut butter (see notes)
- ▢ ⅓ cup brown sugar (packed)
- ▢ ⅓ cup granulated sugar
- ▢ 2 teaspoons vanilla
- ▢ 1 teaspoon baking soda
- ▢ 1 large egg
- ▢ Optional: ⅓ cup EACH: chopped peanuts and chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place the peanut butter, brown sugar, and granulated sugar in a large bowl. Use electric beaters to mix them together. 1 cup salted natural peanut butter, ⅓ cup brown sugar, ⅓ cup granulated sugar
- Add the vanilla, baking soda, and egg and beat until the dough comes together. Do not overmix. If using, stir in the peanuts and chocolate chips. 2 teaspoons vanilla, 1 teaspoon baking soda, 1 large egg, Optional: ⅓ cup EACH: chopped peanuts and chocolate chips
- Use a medium cookie scoop (1 1/2 tablespoons) to portion out 18 balls. Divide them between two cookie sheets then press them down gently with your hand.
- Bake the cookies for 10-12 minutes, or until the bottoms just start to brown. Let them cook for 10 minutes on the cook sheets before moving them to a cooling rack to cool completely.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
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Chocolate Almond Thumbprint Cookies
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Gluten Free Peanut Butter Cookies Recipe
Ingredients
- 1 cup salted natural peanut butter , see notes
- ⅓ cup brown sugar , packed
- ⅓ cup granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 large egg
- Optional: ⅓ cup EACH: chopped peanuts and chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place the peanut butter, brown sugar, and granulated sugar in a large bowl. Use electric beaters to mix them together. 1 cup salted natural peanut butter, ⅓ cup brown sugar, ⅓ cup granulated sugar
- Add the vanilla, baking soda, and egg and beat until the dough comes together. Do not overmix. If using, stir in the peanuts and chocolate chips. 2 teaspoons vanilla, 1 teaspoon baking soda, 1 large egg, Optional: ⅓ cup EACH: chopped peanuts and chocolate chips
- Use a medium cookie scoop (1 1/2 tablespoons) to portion out 18 balls. Divide them between two cookie sheets then press them down gently with your hand.
- Bake the cookies for 10-12 minutes, or until the bottoms just start to brown. Let them cook for 10 minutes on the cook sheets before moving them to a cooling rack to cool completely.
Notes
https://www.theendlessmeal.com/gluten-free-peanut-butter-cookies/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
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Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
