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.

5-Ingredient Gluten-Free Peanut Butter Cookies – Ultimate, Irresistible Delight

Name: 5-Ingredient Gluten-Free Peanut Butter Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 cookies
Cuisine: American
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

5-Ingredient Gluten-Free Peanut Butter Cookies – Ultimate, Irresistible Treat

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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.

Author: recipesloop.com
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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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

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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.

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

Find it online: https://www.recipesloop.com/5-ingredient-gluten-free-peanut-butter-cookies/