4 Ingredient Peanut butter Cookies (Gluten-Free!)

You won't believe how easy these rich, chewy 4 ingredient peanut butter cookies are. They're naturally gluten-free and ready in just minutes!

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Why You'll Love 4 Ingredient Peanut Butter Cookies

This recipe is so incredibly simple. It's fantastic if you need a really easy cookie recipe (hello, Christmas baking with kids!).

You will get a huge dose of peanut butter flavor in each bite of these cookies. They're super rich and cakey too - no hard, flat peanut butter cookies here. You'll get just a little bit of a crunch on the outside, with a warm and fluffy inside. Serve these warm - they're to die for with a big glass of milk.

These peanut butter cookies are also naturally gluten-free!

Ingredients & Variations

(See recipe card at the bottom of the post for ingredient measurements.)

• peanut butter - I prefer using creamy peanut butter in this recipe, making for a super smooth cookie. But, if you want to add a little bit of a crunch, substitute crunchy peanut butter. You can also use natural peanut butter if you'd like (just make sure to stir well before adding to the recipe).
• powdered sugar - using powdered/confectioner's sugar in place of granulated sugar will give this recipe a super smooth, chewy texture. If you'd prefer, you can use ¼ cup maple syrup or molasses as a sweetener instead.
• egg - The egg helps hold the cookie together while baking and gives the dough a little bit of lightness; with the egg, your cookie won't be so flat. Want to make these cookies vegan? Skip the egg - the cookies won't rise as much, but they will be extra rich!
• vanilla extract - This is just to take that flavor to the next level! The vanilla extract really brings out the sweetness of the sugar and the richness of the peanut butter.

Recipe Additions

If you'd like, you can add about ½ cup of any of the following to give your cookies different textures & flavors.

• chocolate chips
• crushed toffee pieces
• oatmeal (quick oats)
• shredded coconut

Another yummy idea is to sprinkle just a little bit of sea salt on the top of each cookie. The sweet/salty flavor combo is perfect in this recipe.

Love peanut-buttery goodness? Give my Fluffernutter Cookies and Peanut Butter Waffles a try, too! 🥜

How to Make Gluten-Free Peanut Butter Cookies

Step 1: Make peanut butter cookie dough.

In a large bowl, using a hand mixer, combine the peanut butter, powdered sugar, vanilla extract, and egg. Beat mixture until smooth.

Step 2: Spoon onto a baking sheet.

Remove about a 2-tablespoon portion of cookie dough mixture and place on a silicone mat-lined sheet pan. Cookies should be spaced about 2" apart.

Note: Parchment paper can be used in place of a silicone baking mat.

Step 3: Bake cookies.

Bake cookies at 350 degrees for 10-12 minutes, until tops and edges of cookies start to brown. Allow cookies to cool for 5-10 minutes on the baking sheet before gently moving to a wire rack.

Leftovers & Storage

No need to refrigerate these cookies after baking - they're just fine stored in an airtight container at room temperature. I recommend enjoying these within 4-5 days of baking (past that point, they tend to get stale).

Can I freeze these cookies?

Yes, this is the perfect cookie to freeze! Place in a freezer bag (with as much air as possible removed) and store in the freezer for up to 6 months after baking. When you're ready to serve them, just thaw and enjoy.

More Expert Tips & Tricks

• When cookies are removed from the oven, it might look like they haven't formed well. Let them cool for 5-10 minutes on the baking sheet; they should become firm while cooling.
• This recipe yields only about 8 cookies. If needed, you can easily double or even triple the recipe.