5-Ingredient Gluten-Free Peanut Butter Cookies are the kind of dessert you can count on when time is tight but cravings hit hard. Soft in the center, crispy at the edges, and packed with chocolatey peanut butter goodness, they’re naturally flourless and a dream come true for gluten-free baking. These cookies come together fast, using pantry staples you probably already have.
In this article, we’ll walk you through how to make this foolproof recipe, offer smart baking tips, and share the story behind why these cookies are always on repeat in my kitchen. Plus, we’ll answer popular questions like whether flour-free cookies can hold their shape and why fewer ingredients often make better cookies. Ready to bake something easy and satisfying? Let’s get into it.
Table of Contents
Table of Contents
Why I Love These 5-Ingredient Gluten-Free Peanut Butter Cookies
A Kitchen Memory That Keeps Baking
Back when I was juggling college finals and living off canned soup and granola bars, a friend introduced me to a magical peanut butter cookie recipe. Just five ingredients. No flour. No hassle. One bite, and I was sold.
Years later, I’ve adapted that same recipe into my go-to 5-Ingredient Gluten-Free Peanut Butter Cookies. It’s the kind of recipe that doesn’t require a pantry overhaul or fancy tools. Just a bowl, a spoon, and your favorite jar of peanut butter. The smell alone—sweet, warm, nutty—brings me back to those early days of falling in love with cooking.
Now, it’s a staple at my home, especially when I want something fast and foolproof. The best part? You don’t need to compromise on texture or taste. These cookies have that crispy edge and soft center everyone hopes for in a cookie. And being gluten-free makes them a great option for parties, especially when you’re unsure of guests’ dietary needs.
When I posted a similar easy recipe like the 5-Ingredient Cookie Dough Bark last fall, it quickly became a reader favorite. If you’re into quick treats that don’t skimp on flavor, you’ll love these peanut butter cookies.
And if you’re sipping on something warm while they bake, I highly recommend pairing them with a few coffee cookies for a full-flavored dessert board.
These cookies are more than a quick recipe—they’re part of a story I love to share, one cookie at a time.
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5-Ingredient Gluten-Free Peanut Butter Cookies – Ultimate, Irresistible Treat
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These chewy, soft 5-Ingredient Gluten-Free Peanut Butter Cookies are quick to make and naturally flourless. Packed with chocolate and peanut butter flavor, they’re perfect for any occasion.
Ingredients
Ingredients:
1 1/2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 3/4 cup creamy peanut butter (one 16-ounce jar)
1/2 cup semi-sweet chocolate chips
Instructions
Instructions:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, mix brown sugar, eggs, and vanilla until smooth.
Add peanut butter and mix until fully incorporated.
Stir in chocolate chips, cover dough, and refrigerate for 30 minutes.
Scoop dough into 12 balls, freeze for 15 minutes.
Bake for 15 minutes or until edges are lightly browned.
Cool on the baking sheet for 5–10 minutes before transferring to a rack.
Notes
Notes:
Store in an airtight container for up to 1 week.
Freeze dough balls for up to 3 months for quick baking later.
Use smooth peanut butter for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
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How to Make 5-Ingredient Gluten-Free Peanut Butter Cookies
Step-by-Step for Foolproof Cookies Every Time
Making 5-Ingredient Gluten-Free Peanut Butter Cookies couldn’t be simpler. Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. In a large bowl, mix 1½ cups packed light brown sugar, 2 eggs, and 1 tablespoon vanilla extract. Stir until smooth and the sugar isn’t gritty.
Next, add one full 16-ounce jar (1¾ cups) of creamy peanut butter. Mix until the dough forms. Stir in ½ cup of semi-sweet chocolate chips for that rich, melty finish. Cover and refrigerate the dough for at least 30 minutes—this step keeps the cookies from spreading too much.
Scoop the dough into 12 even balls using an ice cream scoop or spoon, place them on a baking sheet, and freeze them for 15 minutes. Space them out two inches apart before baking. Bake for 15 minutes, rotating trays at the 10-minute mark if needed.
Let them cool on the tray for 5–10 minutes before moving to a rack. These 5-Ingredient Gluten-Free Peanut Butter Cookies firm up as they cool but stay soft inside. They store beautifully in an airtight container for up to a week—or you can freeze the dough for up to three months.
Tips to Get Perfect Texture Every Time
A few tips can take your 5-Ingredient Gluten-Free Peanut Butter Cookies from good to incredible. Use creamy peanut butter—not natural—for better structure. Chilling the dough is key. Freezing right before baking helps control spread and gives you soft centers and chewy edges.
Want more fun dessert ideas with minimal ingredients? Try our Snickerdoodle Banana Bread or the fan-favorite Ultimate Crumble Cookie. Both bring flavor without fuss—just like these cookies.
Smart Swaps for 5-Ingredient Gluten-Free Peanut Butter Cookies
Substitutions That Still Keep It Simple
One of the best parts about 5-Ingredient Gluten-Free Peanut Butter Cookies is how flexible they are. While the original recipe uses creamy peanut butter, you can swap in almond butter or sunflower seed butter if you need a nut-free version. Just make sure the substitute is smooth and not overly oily.
For a deeper, richer taste, try dark brown sugar instead of light. It brings more molasses flavor, which pairs beautifully with peanut butter. You can also toss in chopped nuts, mini marshmallows, or shredded coconut to give these cookies extra texture and flair.
Egg allergy? Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). It won’t be quite as fluffy but still holds up well. The core idea remains—you still get a rich, satisfying cookie without losing that gluten-free goodness.
And if you want to mix things up for the holidays, try adding a dash of cinnamon or using white chocolate chips. These little twists keep your 5-Ingredient Gluten-Free Peanut Butter Cookies exciting without making them complicated.
Custom Touches That Add Personality
When you’re craving something truly personal, there’s always room to tweak. Drizzle melted chocolate on top or sprinkle with flaky sea salt right after baking. Want them even softer? Bake for just 13 minutes instead of 15.
Sometimes I’ll shape the dough into smaller bite-sized cookies for a party tray, next to treats like our Banana Bread Cake Mix bars or 3-Ingredient Biscuits. That trio disappears in no time.
No matter the variation, these 5-Ingredient Gluten-Free Peanut Butter Cookies stay true to their promise: simple, gluten-free, and loaded with peanut butter goodness.
Storing and Troubleshooting 5-Ingredient Gluten-Free Peanut Butter Cookies
Make-Ahead and Freezer-Friendly Tips
These 5-Ingredient Gluten-Free Peanut Butter Cookies are ideal for baking ahead. You can prepare the dough and keep it in the fridge for up to five days before baking. Just scoop, freeze briefly, and bake when ready.
To store baked cookies, let them cool completely and place them in an airtight container. They’ll stay fresh at room temperature for up to one week. Want them longer? Freeze them in layers with parchment paper between. They’ll keep well for three months and still taste like they were baked that morning.
I often double the batch and keep extra dough in the freezer—perfect when I need a fast dessert or a little sweet bite after dinner. And if you’re planning a cookie platter, these pair wonderfully with buttery classics like Puff Pastry Desserts or the dreamy Christmas Custard Pie.
Conclusion
5-Ingredient Gluten-Free Peanut Butter Cookies aren’t just easy—they’re a game changer. With no flour, minimal cleanup, and all the chewy peanut buttery goodness you crave, this recipe is a keeper. Whether you’re baking for someone with dietary needs or just want a quick dessert that doesn’t sacrifice flavor, these cookies are the answer.
They’re soft in the center, crisp around the edges, and ready in under 30 minutes. From freezer-friendly dough to countless custom twists, this recipe is built for real life—fast, delicious, and satisfying.
Now that you’ve got the recipe, it’s your turn. Preheat that oven and get baking!
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How to make peanut butter cookies with 5 ingredients?
Combine brown sugar, eggs, vanilla, peanut butter, and chocolate chips. Chill the dough, scoop into balls, freeze briefly, then bake at 350°F for 15 minutes. That’s it!
What happens when you use gluten-free flour in cookies?
These cookies skip flour altogether, but when used, gluten-free flour can affect texture—often making cookies more delicate or crumbly if not balanced with other ingredients.
Can peanut butter cookies be made without flour?
Yes! That’s the beauty of this recipe. The peanut butter itself gives structure, moisture, and richness, replacing the need for flour entirely.
Why are my 3 ingredient peanut butter cookies falling apart?
Lack of chill time or not enough binding agents like egg can lead to crumbling. This 5-ingredient version avoids that by balancing sugar and egg perfectly.