Flourless Peanut Butter Cookies (4 Ingredients, GF)

24 cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Flourless Peanut Butter Cookies with just 4 ingredients! One bowl, one whisk and some delicious, amazing Gluten Free Peanut Butter Cookies.

Classic Cookie Recipes are easy and so comforting to make. Get the kids involved helping to measure and mix, and in no time they’ll be munching on Chocolate Chip Cookies, Snickerdoodles, or the Ultimate Oatmeal Cookies.

Flourless Peanut Butter Cookies stacked on serving tray

Flourless Peanut Butter Cookies have been a staple of our cookie rotation for almost ten years. They’re so easy to make, from start to finish they take about 20 minutes. In fact just pre-heating the oven takes longer than making the batter and scooping it onto the pans. Plus, they are DELICIOUS.

This recipe follows a rule of thumb which is 1:1:1:1 ratio of the ingredients. It’s so simple and easy that once you make it you will have it committed to memory forever. There are even more reasons to love this recipe:

  1. No stand mixer, just a whisk and a cookie scooper.
  2. One bowl!
  3. 4 ingredients.
  4. No messing with oil/butter.
  5. The best part, peanut butter!

With how popular gluten free foods have become, this recipe is perfect to have in your back pocket for when you need to avoid gluten, or if you’re entertaining or making a gift for a gluten free family member or friend. If you like peanut butter, you will absolutely love making these Flourless Peanut Butter Cookies.

Frequently Asked Questions

What else can be added to Flourless Peanut Butter Cookies?

Roll peanut butter dough in sugar before baking for a crispy sweet exterior. Add chocolate chips or toffee bits to the dough before baking. Or add peanut butter chips for an additional hit of peanut butter. These are also delicious with marshmallows baked in for a fluffernutter type of cookie.

How do you make Peanut Butter Cookie Sandwiches?

Add peanut butter and powdered sugar to a mixer and mix on high until lightened and fluffy and scoop between two cookies and sandwich it together. That makes them into 5 Ingredient DOUBLE Peanut Butter Cookie Sandwiches. Or bake them in double the size add ice cream for an amazing ice cream sandwich.

Can you make Gluten Free S’mores with Peanut Butter Cookies?

Absolutely! Roast marshmallows, grab a piece of chocolate and put in between two cookies for an awesome S’mores Flourless Peanut Butter Cookie sandwich.

Flourless Peanut Butter Cookies collage of dough preparation

More Easy and Fun Cookie Recipe Ideas

Flourless Peanut Butter Cookies on baking sheet with parchment

Frequently Asked Questions

  • Serve: Freshly baked cookies can stay good at room temperature for up to 5 days. After a few hours, you’ll want to transfer them to an airtight container so they stay fresh. 
  • Store: Flourless Peanut Butter Cookies can also keep well sealed in the refrigerator for 2-3 weeks.
  • Freeze: For long-term storage, put them in a freezer bag or another airtight container. They’ll stay good frozen for 3 months.
Flourless Peanut Butter Cookies on wire cooling rack

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Flourless Peanut Butter Cookies (4 Ingredients Total!)

Flourless Peanut Butter Cookies with just 4 ingredients! One bowl, one whisk and some delicious, amazing Gluten Free Peanut Butter Cookies.
Yield 24 cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Preheat oven to 325 degrees.
  • Whisk all the ingredients together and scoop with a cookie scoop or a one tablespoon measure.
  • Press a fork down onto the cookies to make lines vertically and horizontally.
  • Bake for 15 minutes.



Calories: 98kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 52mg | Potassium: 72mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.2mg

Photos used in a previous version of this post.

Flourless Peanut Butter Cookies with just 4 Ingredients Total! One bowl, one whisk and some delicious, amazing Peanut Butter cookies.
Flourless Peanut Butter Cookies with just 4 Ingredients Total! One bowl, one whisk and some delicious, amazing Peanut Butter cookies.
Flourless Peanut Butter Cookies with just 4 Ingredients Total! One bowl, one whisk and some delicious, amazing Peanut Butter cookies.
Flourless Peanut Butter Cookies with just 4 Ingredients Total! One bowl, one whisk and some delicious, amazing Peanut Butter cookies.
Flourless Peanut Butter Cookies with just 4 Ingredients Total! One bowl, one whisk and some delicious, amazing Peanut Butter cookies.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. In the picture of these 4 ingredient cookie ingredients, it looks like brown sugar is used. However the recipe calls for “sugar”. Can you clarify which sugar is best for this recipe please.

  2. Sabrina, I am slightly confused with these cookies. You have a picture of what looks like an egg, sugar, and peanut butter. I do not see the vanilla extract in the picture, but instead I see something else that is not listed as an ingredient. What is that other ingredient in the picture? And how much do I need of it? If that is vanilla extract in the picture then I have never seen vanilla extract look like that. It looks like brown sugar but I am not sure and I do not want to get the ingredient wrong.

    1. Hi Deb, that is a bowl of peanut butter actually! Did you get a chance to try the recipe and if so, how did it turn out?

  3. Loved the original recipe and tried it with All-Purpose in the Raw Zero Cal Sweetner since we are diabetic and I think I will just stick to sugar. I cut the temp and time back but they were really dark and just not as good. Lesson learned.

  4. Could you do this recipe with Monk fruit or erythritol to get the sugar down and have a low-carb treat?

    1. I’ve been making these for 50+ yrs and make them sugar free sometimes. My whole Girl Scout troop got a badge with them.

      I use an all natural peanut butter (store brand usually), pour off the oil on top, and replace the sugar with 1 1/4 granulated Splenda. Mix in sugar free chips or dip in sugar free melts make them extra special. I’ve never tried other replacements.

  5. I have heard of a. Flourless cookie,but have never tried them. Would these work with a sugar substitute?I will try these first as written.,but hope they will work using Stevie or a Stevie blend

    1. I haven’t tested it but I don’t see why that wouldn’t work. If you decide to try, I’d love to know how they turn out.

    1. I used Smuckers all natural peanut butter and they were baking in oil! The batter was crumbly and a mess to work with. The finished product did hold together but they don’t taste like peanut butter cookies and only needed 13 mins baking time. The bottoms did brown but have a very slight burnt flavor. I recommend using old fashioned peanut butter only for this recipe. I’ll taste again tomorrow and maybe the flavors will have married and the peanut butter flavor will come through.

  6. Chunky or smooth peanut butter? Wanted to check before I tried making them in case you knew chunky pb wouldn’t work out. Thanks!

  7. Thanks for the tip!
    I have to say, these are sooooo close to actually being healthy!
    What would u reccomend instead of the sugar? As sweetener? Splenda perhaps?
    Im a fitness freak but i love doing the not so healthy into healthy snacks 🙂

    1. You could try the Splenda baking blend – that’s pretty much cut for cut the equivalent of sugar. I hope you enjoy them!

  8. Love this recipe. I have been doing the 3 ingredient version for years. It was my first recipe I would bake for my now husband back in the day.

  9. Memories!!! My mom used to make these all of the time (without the vanilla, but I love that addition). I’d completely forgotten about them. Thank you for reminding me to make the simple and delicious cookies!!

  10. Just 4 ingredients and it looks so awesome. These cookies are a must-try. Thanks for sharing this simple yet delicious recipe!

  11. I’m going to have to make these with the kids tomorrow! They sound delicious and I love that they are flourless!

  12. WOW! These look so good and are so simple to make! I’ll have to whip up a batch for my GF nephews this weekend!

  13. Fascinated by the fact that these are flourless – and coming from you I know they will be delicious!!

  14. I’ve tried a flourless pb cookie before, but I don’t think it followed this 1:1:1:1 rule, and it was only so so. Now I’m definitely going to have to try these out to compare!

  15. Yes please! Since Girl Scout cookie season ended, I’ve been cookie-less and it’s down right depressing. I need these!

  16. Ohmygosh, why have I never put vanilla in my PB cookies? I use the same recipe but never vanilla before. LOVE this idea!

  17. I can imagine how yummy this peanut butter cookies.. easy and quick recipe is always on my list to make . thx for sharing Sabrina.