These Flourless Peanut butter cookies are gluten and grain free. Made without any flour and turn out chewy and really delicious. Bake a batch and taste the peanuty deliciousness!

The first time I made these was a few years ago while experimenting in my kitchen.

My kids wanted peanut butter cookies that day and was happy to bake a batch until I realized I didn’t have enough flour.

So, I tried without any flour and guess what? They were amazing!

We all love these cookies and take them on road trips and picnics.

These cookies also make great ice cream sandwich cookies. Just add a scoop of your favorite flavor ice cream on the bottom of one cookie, take another cookie and lightly press over the ice cream. Wrap up each ice cream sandwich with plastic wrap and then in foil. Freeze for just about an hour and you have the most yummy peanut butter cookie ice cream sandwich!

It’s a simple and easy recipe with only a handful of ingredients and uses only one mixing bowl.

They stay chewy and just delicious.

Hope you all love these cookies as much as my family and I do. Enjoy!

Nutrition Per Cookie: calories 69, fat 3.7, carbs 7.9, fiber .8 g, sugars 6 g, sodium 54 mg, protein 2.2 g

Flourless Peanut Butter Cookies

Yields: 24 to 28 large cookies

Ingredients:

1/2 cup smooth peanut butter
1/2 cup peanut butter, chunky style, spray the measuring cup with cooking spray for easy removal. Do this for both peanut butters.
1 large egg
1/2 cup granulated sugar
1/4 cup lightly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
pinch salt

Directions:

Preheat oven to 350 degrees, line rimmed cookie sheets with parchment paper and set aside.
In a large mixing bowl, stir together all the ingredients.
Now with a hand held mixer, mix up until all is combined. Do this on low to medium speed.
Roll dough into 1 inch balls and place 12 on each cookie sheet.
Press down with the tines of a fork that you sprayed with cooking spray.
Bake for about 8 to 10 minutes at the most. You don’t want to over bake these to keep them chewy. Turn the pan around after 4 minutes and check the cookies at 8 minutes. They should puff up just a little and be very lightly browned.

(Store in an airtight container on the counter up to 2 days or in an airtight container in the fridge up to 5 days. Can also be frozen. Best way is to wrap each one individually in plastic wrap then foil. Place in a Ziplock bag and freeze up to 1 month.)

Flourless Peanut Butter Cookies

Ingredients

1/2 cup smooth peanut butter
1/2 cup peanut butter, chunky style, spray the measuring cup with cooking spray for easy removal. Do this for both peanut butters.
1 large egg
1/2 cup granulated sugar
1/4 cup lightly packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
pinch salt

Instructions

Preheat oven to 350 degrees, line rimmed cookie sheets with parchment paper and set aside.
In a large mixing bowl, stir together all the ingredients. Now with a hand held mixer, mix up until all is combined.
Do this on low to medium speed.
Roll dough into 1 inch balls and place 12 on each cookie sheet.
Press down with the tines of a fork that you sprayed with cooking spray.
Bake for about 8 to 10 minutes at the most. You don’t want to over bake these to keep them chewy. Turn the pan around after 4 minutes and check the cookies at 8 minutes. They should puff up just a little and be very lightly browned.
(Store in an airtight container on the counter up to 2 days or in an airtight container in the fridge up to 5 days. Can also be frozen. Best way is to wrap each one individually in plastic wrap then foil. Place in a Ziplock bag and freeze up to 1 month.)

Here’s a few more delicious peanut butter recipes to enjoy…

Chocolate Sweetheart Peanut Butter Cookies

No Bake Peanut Butter Protein Bars

Chocolate Peanut Butter Baked Oats

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