These ultra-chewy peanut butter cookies are rolled in cinnamon sugar just before being baked for an extra pop of flavor. Bonus: they’re also gluten-free!
As a kid, I was never a big fan of peanut butter, but as an adult, I find myself craving a good old PB&J at least once a week. On toast. That’s just how I roll. And over the years, I’ve also become a sucker for peanut butter desserts, as proven in recipes like my chocolate chip peanut butter cookies, and salted chocolate peanut butter krispie treats. But what would my blog be without a classic peanut butter cookie recipe? This flourless peanut butter cookie recipe comes from blogger Averie Sunshine of Averie Cooks, and is from her cookbook Peanut Butter Comfort. These peanut butter cookies are something altogether different than any I ever had before—moist, chewy, and beyond decadent. Plus, they’re incredibly simple to make, and they just happen to be flourless! One of the things that set them apart from so many other peanut butter cookie recipes is they’re rolled in cinnamon sugar before they’re baked, which I love. The cinnamon adds a nice warmth and the sugar adds an irresistible crunch. They truly are the best peanut butter cookies.
What’s in These Peanut Butter Cookies
I know peanut butter cookies with no flour seem like an oxymoron, but trust me, this recipe works. And, you might be wondering where’s the salt? But since you’re using salted peanut butter, you don’t need any! Here’s what goes into these addicting flourless peanut butter cookies:
- Creamy peanut butter (like Jif or Skippy. Natural peanut butter is much oilier and can make for a crumbly cookie dough.)
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Baking soda
How to Make These Peanut Butter Cookies
These gluten-free peanut butter cookies couldn’t be any easier. Seriously. All you do is cream together the PB, sugars, egg, vanilla, and baking soda, then pop the mixing bowl into the fridge for an hour. Mix. Add the first six ingredients to a stand mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment. Scrape down the sides of the bowl and then beat for 1 minute more or just until smooth and the ingredients are combined. Chill. Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill. Roll. Roll the chilled cookie dough into balls, and roll them in cinnamon sugar before baking.
Can I Use Natural Peanut Butter?
No, you should use a creamy peanut butter from a brand like Jif or Skippy. Natural peanut butter is much oilier and can make for a crumbly cookie dough.
Do I Have to Chill the Cookie Dough?
Absolutely. If you don’t chill the flourless peanut butter cookie dough, your cookies will spread like crazy in the oven.
Why do You Put Fork Marks in Peanut Butter Cookies?
Making criss-cross patterns on your peanut butter cookies with a fork helps them bake evenly (peanut butter is the central ingredient in these, and it’s dense, so this helps ensure you have cookies with a chewy middle and crispy edges).
3 Tips for Making Flourless Peanut Butter Cookies
- When rolling the cookie dough in cinnamon sugar, Averie recommends doing a double coating to create a thicker layer of cinnamon sugar. This gives the gluten-free peanut butter cookies more texture and lots of cinnamon flavor.
- Averie also recommends baking these chewy peanut butter cookies just until the edges are set. The tops may look a little glossy and underdone, but they’ll firm up as they cool.
- These flourless peanut butter cookies freeze well. Let them cool completely, then seal them inside a freezer bag to enjoy later.
More Easy Cookie Recipes You’ll Love
- Chewy Ginger Cookies
- Oatmeal Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- The Best No Bake Cookies with Coconut
- Milk Bar’s Salted Chocolate Chip Cookies
- Coconut and Lime Frosted Soft Sugar Cookies
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Cinnamon Sugar Flourless Peanut Butter Cookies
- 1 cup creamy peanut butter (not organic)
- ¾ cup granulated sugar
- ¼ cup light brown sugar , packed
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup granulated sugar , for rolling
- 1 ½ teaspoons cinnamon , for rolling
- Add the first six ingredients to a stand mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment. Scrape down the sides of the bowl and then beat for 1 minute more or just until smooth and the ingredients are combined.
- Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill.
- Preheat the oven to 350°F.
- Combine the ¼ cup granulated sugar and cinnamon in a small bowl and stir to combine. Set aside.
- Using a small cookie scoop, form balls and dredge each one through the cinnamon-sugar mixture. Dredge the balls through the mixture twice to create a thicker cinnamon-sugar coating will produce cookies with more texture and a more intense cinnamon sugar flavor.
- Place balls onto a Silpat-lined baking sheet, about 2 inches apart. Flatten the mounts slightly with the tines of a fork, creating a crisscross pattern.
- Bake for 8 to 9 minutes. The bottoms will have set, but the tops may look under-done but they will set up as they cool. Allow cookies to cool on the baking sheets for at least 10 minutes or until they've firmed up.
- It's important to use a creamy peanut butter from a brand like Jif or Skippy. Natural peanut butter is much oilier and can make for a crumbly cookie dough.
- It's also crucial to chill your dough for at least an hour before baking (otherwise the cookies will spread massively).
- Store cookies in an airtight container at room temperature for up to 1 week.
- Reprinted with permission from Averie Sunshine
More Peanut Butter Desserts to Try
- Chocolate Chip Peanut Butter Cookies
- Salted Chocolate Peanut Butter Krispie Treats
- 4-Ingredient Ice Cream Pie with Peanut Butter Krispie Crust
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