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Peanut butter cookies on a plate.

Air Fryer Peanut Butter Cookies

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  • Author: Caitlin Rule
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Air fry
  • Cuisine: American


The BEST flourless air fryer peanut cookies made in one bowl with just 3 ingredients! They’re gluten and have no refined sugar.


  • 1 large egg
  • 1 cup creamy peanut butter
  • 1/3 cup coconut sugar*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Optional- peanuts or chocolate chips


  1. First, combine all ingredients together in a large mixing bowl until a dough is formed. 
  2. 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.
  3. 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.
  4. 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.


  • 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.*