The BEST flourless air fryer peanut butter cookies made in one bowl with just 3 ingredients! They’re gluten free and have no refined sugar.
Nothing beats the sweet and slightly salty flavours of a peanut butter cookie. This easy recipe requires just three key ingredients, and you don’t need any flour, oil, or butter. How amazing is that? So they’re naturally gluten free and also refined sugar free. These flourless air fryer peanut butter cookies will surely be your new favourite recipe.
The centres are soft, while the outside and edges are crispy golden. These air fryer cookies taste like peanut butter since the predominant flavour comes from peanut butter. Personally, I've developed a fondness for air-frying cookies – it's undoubtedly my preferred method for baking them now.
Ingredients you’ll need
These air fryer peanut butter cookies only require 3 key ingredients and no oil or butter!
- Peanut butter: Use a creamy natural peanut butter with added salt. Make sure to stir it well first so the oil is combined.
- Coconut sugar: or use half cane sugar and half brown sugar if you prefer!
- Egg: You only need 1 egg. It helps hold the peanut butter cookies together and adds protein.
- Vanilla extract: a splash of this is key for flavour with cookies.
- Baking Soda: To help these gooey cookies rise without giving them a cakey texture. Baking soda is not the same as baking powder, so do not use baking powder
- Add-ins: Feel free to add peanuts or mini chocolate chips to your cookies before cooking. You can also dip them in melted chocolate once cooked
Complete list of ingredients and amounts is located on the recipe card below.
How to make air fryer peanut butter cookies
First, combine all ingredients together in a large mixing bowl until a dough is formed.
Using a cooking scooper, portion out about 1.5 tablespoons of dough for each cookie. Gently press the cookies into a patty shape by using a fork on the tops of each cookie. Don’t flatten them too much.
Then, evenly space them out in the air fryer basket and air fry at 150°C/ F for 8 – 10 minutes until puffed, crispy on the outside, and golden brown. They will be soft in the centre and golden on the outside when they are finished baking.
Let them cool in the air fryer basket for 5 – 10 minutes before transferring them to a wire rack to finish cooling completely. They are very gooey in the middle if they don’t cool.
How to know when cookies are done
The cookies will slightly firm up, and if you insert a toothpick into the centre should come out clean.
Every air fryer varies in cooking, so keep an eye on your peanut butter cookies. They can go from fully baked to over-cooked quickly.
Tips for success:
- Proper spacing in the air fryer. If your air fryer is small, bake in batches to prevent cookies from overlapping and melting together.
- Don’t overbake. Overbaked air fryer cookies turn dry, and their edges can burn.
- Allow 5-minute cooling. These cookies are delicate after air frying and need to cool in the basket for 5 – 10 minutes to set.
- Check your baking soda. Expired or older than six months baking soda results in crumbly cookies. Note the opening date on the container to avoid this.
How to store
Store leftover air fryer cookies in an airtight container or ziplock bag at room temperature for up to 5 days.
For longer storage, fully cool the cookies before transferring them to a freezer-safe bag or container lined with parchment paper. Place them in a single layer to prevent breakage. Cookies will keep well for up to 2 months. Thaw at room temperature when ready to eat.
Recipe FAQ
Air fry in batches to prevent cookies from merging into one large cookie.
You can use brown sugar, regular white or granulated monk fruit sweetener too keep them sugar free.
Over-mixing or insufficient fat (like butter) can lead to crumbly dough. This recipe uses peanut butter for fat.
Yes, these flourless air fryer peanut butter cookies are 100% gluten-free.
Cookie dough lasts up to 4 days when properly stored in the refrigerator, covered with plastic wrap or wrapped directly in it.
More cookie recipes
Healthy Carrot Chocolate Chip Cookies
Sweet Potato Oatmeal Raisin Cookies (Gluten-Free)
Strawberry Jam Thumbprint Cookies
If you try this air fryer peanut butter cookies recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintAir Fryer Peanut Butter Cookies
- Yield: 20 cookies 1x
Description
The BEST flourless air fryer peanut cookies made in one bowl with just 3 ingredients! They're gluten and have no refined sugar.
Ingredients
- 1 large egg
- 1 cup creamy peanut butter
- ⅓ cup coconut sugar*
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- Pinch of salt
- Optional- peanuts or chocolate chips
Instructions
- First, combine all ingredients together in a large mixing bowl until a dough is formed.
- Using a cooking scooper, portion out about 1.5 tablespoons of dough for each cookie. Gently press the cookies into a patty shape by using a fork on the tops of each cookie. Don’t flatten them too much.
- Then, evenly space them out in the air fryer basket and air fry at 150°C/ F for 8 – 10 minutes until puffed, crispy on the outside, and golden brown. They will be soft in the centre and golden on the outside when they are finished baking.
- Let them cool in the air fryer basket for 5 – 10 minutes before transferring them to a wire rack to finish cooling completely. They are very gooey in the middle if they don’t cool.
Notes
- Store leftover air fryer cookies in an airtight container or ziplock bag at room temperature for up to 5 days.
- To freeze: Fully cool the cookies before transferring them to a freezer-safe bag or container lined with parchment paper. Place them in a single layer to prevent breakage. Cookies will keep well for up to 2 months. Thaw at room temperature when ready to eat.
- Coconut sugar can be replaced with white sugar or granulated monk fruit.*
- Category: Dessert
- Method: Air fry
- Cuisine: American
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