Super Easy Gluten-Free Flourless Peanut Butter Cookies

We were looking for something really easy to make this week (animal cupcakes aren’t that quick!), and we found a recipe for peanut butter cookies that has only 4 ingredients.

I love peanut butter, so that’s why I wanted to make these.

These are the easiest thing I’ve made so far, and they tasted so good.  They’re soft and peanut-buttery, and I was really surprised that they tasted so good without any flour.

(note from Kristen: We’re not a gluten-free family by any stretch of the imagination.  But you don’t need to be gluten-free to make these…you should mix up a batch because they’re the simplest cookie I’ve ever made and also because they’re really yummy!)

First, whisk together an egg and a cup of sugar.

Then mix in a cup of peanut butter and a teaspoon of baking powder.

And that’s all you have to do to make the dough!

Take a tablespoon of dough and roll it into a sphere.  Then you can roll each ball into sugar and use a fork to make a cross design on the top.

Or you can flatten the ball with your fingers and push M&Ms into the top.  I made some M&M faces in a few cookies.  😉

Bake the cookies for 8-10 minutes, or until they’re lightly browned.

Let them cool on the pan for a few minutes, and then move them to the counter to cool completely.

Easy Peanut Butter Cookies

1 cup sugar
1 egg
1 teaspoon baking powder
1 cup peanut butter

Preheat oven to 350° F.

Whisk sugar and egg together; let stand five minutes for sugar to dissolve.  Stir in baking powder and peanut butter until a dough forms.

Roll a tablespoon of dough into a ball and then roll in sugar.  Use a fork to make a criss-cross pattern on top of each cookie.

Or roll dough into balls, flatten slightly with your hand, and then press several M&M’s into the top of the cookie.

Place cookies on an ungreased baking sheet.

Bake for 10 minutes.  Let cool on cookie sheet for 5 minutes, and then use a spatula to remove cookies to counter to cool.

(we sort of combined a recipe from Gluten-Free Girl and one from America’s Test Kitchen to make these)


  1. I’ve made a version of these cookies that doesn’t use the baking powder and they turned out great as well. I also tossed in some mini chocolate chips and they turned out delicious!
    I love the addition of the m&m’s on top.

  2. Oh, I’m sure going to try these. I just love peanut butter cookies. About how many cookies does this make? It doesn’t appear that it would make many, but that is a good thing. I don’t need to eat a lot of cookies.

  3. If you’re making these for someone who really needs GF, might want to use a new jar of PB for it. Most of us are guilty of knife into PB, the on to bread, then back into PB; but this would trigger a gluten attack.

    This was pointed out to me just this week by a GF member of my team, while I was bouncing GF ideas off her.

    • it’s totally crazy the things you have to think of… my friend has celiac disease and she actually keeps separate jars of mayonnaise for her and her husband for that very reason 🙂

  4. yesss thank you for posting this – i was on the hunt for a gluten free dessert for a girls night dinner party i’m hosting tomorrow

  5. Those look yummy, and easy! What’s not to love about them!

  6. YUM ! :9

  7. I have been making these for years. While certainly not health food because of all that sugar, I do think it a healthier take on the traditional cookies and milk snack or dessert because of all the protein and lack of saturated fats. In an emergency, they could even serve as a half decent breakfast on the run, along with a glass of milk!

  8. Wow these look great and so easy! I love peanut butter and chocolate, will definitely be giving these a try 🙂

  9. I love the M&M idea!!! I recently had to go gluten free, (very disturbing and difficult as I used to bake nearly as much as your mom…my poor kids don’t know what’s happened around here!) I have made these cookies before and they are so very good…but never thought of the M&Ms 🙂 Thank you and great job!

  10. I make these cookies all the time! Although my recipe is only 3 ingredients – 1 egg, 1 cup of sugar, 1 cup of peanut butter. Yum!

  11. Virginia Dare says:

    you can do a 1-to-1 substitution of regular Splenda for sugar in this recipe. Just in case someone can’t have that a sugar. the peanut butter does a pretty good job at covering up the artificial sweetner flavor, and chemistry-wise it does work.

  12. AUDREY OWENS says:

    Thanks Lisey
    This will be a great gift for friends who are G/F

  13. If it helps, you don’t even need to use the baking powder. My favorite cookies of all time are just the 1 egg, 1 cup sugar, 1 cup peanut butter. They come out great 🙂

    I’ve never pressed m&ms into mine… but I think I should start doing it! Yum!
    (What else can I press into them? Pretzels? Hershey’s chocolate squares? Kisses? Rolos? Mmmm.)

  14. Auntie Donna says:

    Wonder if these would work with any nut butter? Almond or tahini?
    Oh, Reese, Rollo pieces couldn’t be terrible!

  15. Kristen and Lisey, you just made my day! I never read your baking blog since I had to go gluten free, and I’ve not done any baking at all, but I will definitely try this!!!

  16. This recipe convinced my son he will be able to handle the need to be gluten-free! A friend had sent him the recipe and we made them together. “Finally” he laughed, “a cookie that tastes great!” Keeping a diet strictly gluten-free can be very challenging and my autistic son has finally been convinced that it won’t be ALL bad. Also, he loves being able to share with friends and not having to point out their being different (gluten-free). Would love as many gluten-free recipes as possible, when they taste this “normal”.

  17. Lisey! These look delicious! I am so proud that you are an aspiring pastry chef and blogger!

  18. Julie Heisig says:

    We made these last night and they were sooooo delicious! Thanks for sharing!:) I passed it on to Leah who is a real peanut lover.

  19. Hi Lisey,
    I made these yesterday with my three year old daughter. We’re from Newfoundland (look it up! 🙂 ) and yesterday we were catching the tail end of hurricane Leslie, so we needed something easy to do indoors. My daughter loves to bake, but we were out of flour. Then I remembered seeing these, and they really were just the thing for a rainy day. Thanks Lisey!

  20. Not sure what happened to mine. In the picture they look small and compact. When I baked these they spread out and are very large and thin. I like the look of the one on the blog.

  21. I made these and they were really good! Thanks for making this blog. I am ten and I LOVE cooking! I always like to try new recipes, and all of these recipes are super good!

  22. dirkie and inez says:

    Today I made the cookies with my dauther (age 4). They are great.

  23. Paula in the UP says:

    These sound wonderful!! We’re not gluten free either, but who can resist such an easy recipe! Will be giving them a try real soon!!

  24. Gramma Joz says:

    I just made these and they turned out (to my amazement) GREAT! I actually wanted to use up the whole 16.3 ounce jar of Skippy peanut butter, so here’s what I did. 1 large whole egg plus 1 large egg white, 3/4 cup white sugar, 3/4 cup dark brown sugar, 1 teaspoon baking soda (OH! NO! I used baking soda instead in baking powder, just noticed that!) Oh well, they still turned out GREAT! I also added 1 teaspoon vanilla and 1/8 teaspoon salt, I also used a 1 inch scoop instead of rolling in balls. They came out great but with a slightly bitter after taste; I was thinking maybe it was the dark brown sugar, or too much of it… BUT now I’m wondering if it was the baking soda??? Next time I’m going to try 3/4 cup white sugar and only 1/4 cup dark brown sugar… and use BAKING POWDER! DOH! My bad! GREAT RECIPE, I got 60 (2 inch) cookies with the increased amounts of ingredients! Thanks Kristen!

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