Really easy gluten-free peanut butter cookie recipe, really simple ingredients, really yummy dough (and finished product!)

Flourless peanut butter cookies (800x600)

This is another recipe I use for making bases for cheesecakes, slices  etc.  Or when I just want a peanut butter cookie.  Or just the dough.  Really, REALLY simple, just have to remember 1-1-1-1 … only problem is if I only need half of the mixture for the base, it’s a little difficult to just use half an egg.  At times like these I just make the whole batch, and usually eat what isn’t required.  Yum!

One variation that I’ve just recently tried is substituting the 1 cup of white sugar for 1/2 cup (90g) of brown sugar.  I also didn’t add the vanilla, but added 1 tsp of baking soda instead (from a combination of other recipes I’d looked at on the internet).  These cookies were SO soft … I think they’ll become my new standard peanut butter cookie recipe for when I want to eat the cookies.  For the base, I think I’ll stick with the white sugar version below!


Flourless peanut butter cookies


  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180C/350F.
  2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined.
  3. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. You can roll these into little balls if you wish. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
  4. Bake until golden around edges, about 10 minutes. Transfer to racks to cool.

Recipe Notes

Adapted from Food Network
Flourless peanut butter cookies

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