4-Ingredient Peanut Butter Cookies – Gluten-Free & Delicious
Peanut Butter Cookies are a year-round favorite in my kitchen—because who says cookie season has to end after the holidays? While the glittery tins might be packed away, my freezer is never without a stash of cookie dough ready to bake. These sweet and salty peanut butter cookies are incredibly simple, made with just four ingredients, and they’re naturally gluten-free. They strike the perfect balance between crisp edges and soft centers, making them a go-to recipe you’ll want to keep forever.
No mixer needed. No flour. No butter. Just pure peanut butter perfection. I first discovered this recipe years ago and it’s been in heavy rotation ever since. If you’re looking for a fuss-free cookie that delivers big flavor with minimal effort, these peanut butter cookies are the ultimate baking shortcut.
Ingredients
To make these quick and delicious peanut butter cookies, you’ll only need a few simple pantry staples:
- Peanut butter – Creamy varieties like Jif or Skippy work best for moist, chewy texture. Natural peanut butter can be used, but may create a drier cookie.
- One large egg – Helps bind the dough and give structure to your peanut butter cookies.
- Baking soda – Just a teaspoon activates the rise for a perfectly crisp edge.
- Granulated sugar and brown sugar – A combination of both enhances sweetness and adds depth of flavor.
Optional Add-ins: A pinch of salt, a splash of vanilla extract, or chopped chocolate or peanut butter cups can take your peanut butter cookies to the next level.
That’s it—no flour, no butter, and no fancy equipment needed. These peanut butter cookies are a minimalist dream, perfect for quick baking without compromising flavor.
How to Make Peanut Butter Cookies Dough
Making the dough for these peanut butter cookies couldn’t be easier—no stand mixer necessary. Grab a mixing bowl and a wooden spoon, or use hand beaters if you prefer a little extra speed.
Start by combining the peanut butter, granulated sugar, and brown sugar in a large bowl. Mix until smooth and creamy.
Next, add a room temperature egg and a teaspoon of baking soda. Beat until the dough is fully combined and silky. At this point, your peanut butter cookie dough is ready to bake or chill!
Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine peanut butter, granulated sugar, and brown sugar.
- Add the egg and baking soda. Mix until smooth and fully combined.
- Stir in vanilla and salt if using.
- Roll dough into walnut-sized balls and place them on the baking sheet.
- Use a fork to gently press a criss-cross pattern on top of each cookie.
- Bake for 8–10 minutes, or until edges are lightly golden.
- Bake for 8–10 minutes, or until edges are lightly golden.
Notes
- This peanut butter cookie recipe is naturally gluten-free—no flour required.
- For egg-free version, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp warm water, sit 15 mins).
- Using natural peanut butter may result in a slightly crumblier cookie texture.
Shaping and Preparing Peanut Butter Cookies for Baking
When making peanut butter cookies, expect the dough to be slightly crumbly in texture—but it shouldn’t feel dry. You should be able to easily roll it into small, walnut-sized balls that hold their shape.
Prepare a rimmed baking sheet by lining it with parchment paper. If you’re out of parchment, lightly greasing the pan with a bit of butter works too—just enough to prevent sticking.
For that traditional peanut butter cookie appearance, press a fork gently into the top of each dough ball to create a crisscross pattern. This simple step not only gives these peanut butter cookies their iconic look but also helps them bake evenly.
Can You Freeze Peanut Butter Cookie Dough?
Yes! This easy peanut butter cookie recipe is perfect for freezing. After shaping the dough into balls and pressing the classic criss-cross pattern on top, place them on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, place them directly on a baking sheet and add 2–3 extra minutes to the baking time—no need to thaw!
You can also refrigerate the dough for up to 3 days before baking. It’s a great option for prepping your peanut butter cookies ahead of time while keeping them fresh and flavorful.
Can I Make Peanut Butter Cookies Without an Egg?
Yes, you can make peanut butter cookies without an egg! While an egg provides structure and moisture, especially in a recipe with minimal ingredients, a flax egg is a great alternative for egg-free baking.
To make a flax egg:
Mix 1 tablespoon of ground golden flaxseed with 3 tablespoons of warm water. Let the mixture sit for about 15 minutes to thicken before adding it to your peanut butter cookie dough.
Frequently Asked Questions About Peanut Butter Cookies
1. Can I freeze peanut butter cookie dough?
Yes! Shape the dough into balls, press with a fork, and freeze on a baking sheet. Once frozen, store in a zip-top freezer bag. Bake straight from frozen—just add 2–3 extra minutes to the baking time.
2. How long can I refrigerate the dough before baking?
You can refrigerate the peanut butter cookie dough for up to 3 days. This makes it easy to prep ahead and bake fresh cookies whenever you want.
3. Can I make peanut butter cookies without an egg?
Absolutely! If you’re avoiding eggs, use a flax egg instead. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water, let it sit for 15 minutes, then use as a substitute.
4. Do I have to use creamy peanut butter?
Creamy peanut butter (like Jif or Skippy) works best for moist and chewy cookies. Natural peanut butter can be used, but may result in a drier, more crumbly texture.
5. Are these peanut butter cookies gluten-free?
Yes! This recipe is naturally gluten-free since it contains no flour. Just make sure the peanut butter and other ingredients are certified gluten-free.
6. Why do peanut butter cookies have fork marks?
The criss-cross pattern made with a fork helps flatten the dough for even baking and gives peanut butter cookies their classic, recognizable look.
7. How should I store leftover peanut butter cookies?
Keep baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for longer storage.
