These gooey, flourless air fryer peanut butter cookies have crispy golden edges and are made with just 6 ingredients. An easy gluten-free dessert recipe everyone will love!
Easy flourless air fryer peanut butter cookies
Peanut butter is my favorite food. So naturally, I have a lot of recipes with peanut butter. You have to try these peanut butter almond flour cookies, these 3 ingredient peanut butter oatmeal balls, this peanut butter bread, and these air fryer peanut butter cookies. You will not be disappointed!
I cannot believe these flourless peanut butter cookies are baked in the air fryer. The centers are soft and gooey, while the outside and edges are crispy golden. I love air-frying cookies! It’s honestly my favorite way to make cookies now.
Anyways, this easy recipe calls for six ingredients. The best part is that you don’t need flour, oil, or butter! How cool is that!?
These flourless air fryer peanut butter cookies will surely be your new favorite recipe. Kids and picky eaters will love them! They are a true favorite in our household.
Why you’ll love this gluten-free recipe:
- Gooey & Crispy: Air fryer peanut butter cookies have crispy edges and gooey middles.
- No Flour: They are flourless, meaning you don’t need flour for this cookie recipe!
- 6 Ingredients: You only need 6 ingredients to make them.
- No Butter and No Oil: I love that these cookies don’t call for oil or butter.
- Quick & Easy: The best quick and easy air fryer dessert recipe.
- Kid-Friendly: Kids will love flavor and sweetness.
- Gluten-Free: These gooey cookies are 100% gluten-free since there is no flour.
- Try this air fryer cake or these peanut butter almond flour cookies next!
Ingredients needed & substitutions
These air fryer peanut butter cookies call for six simple baking ingredients: peanut butter, sugar, an egg, baking soda, and vanilla. The best part is that they don’t have oil or butter! Here is a list of everything you need so you are prepared:
- Peanut Butter: Use a creamy peanut butter spread like Jiff, Skippies, or the Whole Foods Brand. I don’t recommend using crunchy or an all-natural brand since they tend to be oily and will make the cookie dough too soft.
- Sugars: you need a combination of light brown sugar and granulated sugar. You can use coconut or dark brown sugar instead of light brown sugar.
- Egg: You only need 1 egg. It helps hold the peanut butter cookies together and adds protein.
- 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!
- Vanilla Extract: A little vanilla goes a long way flavor-wise.
Kitchen tools required
Here is a list of kitchen utensils for making these easy air fryer peanut butter cookies.
- Air fryer
- Parchment paper
- Mixing bowl
- Measuring Tools: 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, and 1 cup.
How to make air fryer peanut butter cookies
These air fryer peanut butter cookies are super easy to bake. They’re golden with crispy edges and soft, gooey middles. Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them. The full recipe and ingredient measurements are in the recipe card’s bottom of this page.
First, whisk all ingredients in a large mixing bowl until a dough is formed. Then, let the dough chill in the refrigerator for at least 30 minutes.
When the cookie dough has about 5 minutes left of chilling, preheat the air fryer to 315°F. Then, carefully place a piece of parchment in the air fryer basket.
Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, evenly space them out in the air fryer basket.
Gently press the cookies into a patty shape using a fork to create a crisscross pattern on the tops of each cookie. Don’t flatten them too much.
Finally, air fry at 315°F for 8 – 10 minutes until puffed, crispy outside, and golden brown. They will be incredibly soft in the center 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.
Expert baking tips for air fryer cookies
- Let the cookie dough chill. This is my #1 trip for air fryer cookies. Let the cookie dough chill for about 30 minutes before air frying so that they don’t spread out too much in the air frying process. If you skip the chill time, the cookies will be thinner, crispier, and spread out more.
- Use creamy peanut butter spread. Don’t use all-natural peanut butter. It’s best to use thicker peanut butter spreads like Skippie’s or Jiff so the cookie dough holds together.
- Space out the cookies in the air fryer. If your air fryer is small, air fry in batches! It is super important that the cookies don’t overlap in the air fryer, or else they will all melt into one huge cookie.
- Don’t overbake. If you overbake the cookies in the air fryer, they will be dry, and the edges will burn.
- Let the cookies cool for 5 minutes. These cookies are soft after air frying and will fall apart if you pick them, so it is important to let them cool in the air fryer basket for 5 – 10 minutes.
- Check the expiration date of your baking soda. If your baking soda expires or has been open for over six months, your cookies will crumble. To avoid this problem, I always write the date I opened a new container on the box.
Why is my cookie dough crumbly?
Cookie dough can become crumbly for a few reasons. Here are the top fours and their solutions:
- Overmixing the cookie dough: Mix the cookie dough until it is just combined, some dry spots are okay. Just finish the mixing with your hands or a spatula.
- Not adding enough fat (e.g., butter): Don’t skip out on the butter, oil, or nut butter called for in the recipe.
- Adding too much flour: I highly recommend using a measuring scale for the highest accuracy. You can also spoon and level the flour but don’t scoop it directly out of the bag.
- Lack of moisture (aka wet ingredients): Make sure you are adding the proper amount of eggs, milk, butter, or oil. Cookies need the perfect dry-to-wet ingredient ratio to be soft and gooey.
In this recipe, we use peanut butter as the fat. Make sure you use peanut butter spread like Jif or Skippy.
Taste and texture of the cookies:
Taste: These air fryer cookies taste like peanut butter since the primary flavor comes from peanut butter.
Texture: Once air-fried, the cookies are golden and crispy on the outside and warm and gooey on the inside. They are NOT crumbly or dry.
Frequently Asked Questions
What brand of peanut butter should I use?
It’s best to use classic creamy peanut butter and not the natural type for making these cookies. Try your grocery store’s name-brand version, Jif or Skippy.
Are they gluten-free?
Yes, these flourless air fryer peanut butter cookies are 100% gluten-free.
What if my air fryer basket is too small to fit all the cookies?
Then you’ll need to air fry in batches! It is super important that the cookies don’t overlap in the air fryer, or else they will all melt into one huge cookie and not cook properly.
Why do you need to chill the cookie dough?
It’s essential to let the cookie dough chill for about 30 minutes before air frying. If you skip this step, the cookies are thinner, crispier, and spread out more. I like thicker cookies, so I recommend chilling the dough.
Can I use all-natural peanut butter?
No, using a thicker peanut butter spread like Skippy’s, Jif, or your favorite brand would be best.
Can you bake cookies in the air fryer?
Absolutely! You can bake cookies in the air fryer at 315°F for 8 – 10 minutes.
What’s the best temperature to bake cookies in the air fryer?
For best results, bake cookies in the air fryer at 315°F for 8 – 10 minutes.
How to store and freeze air fryer peanut butter cookies:
Storing: For best results, store leftover air fryer cookies in an airtight container at room temperature for up to 5 days.
Freezing: Transfer the cooled cookies to an airtight container or freezer bag with parchment paper between layers to prevent sticking, and store for up to 3 months.
If you love this recipe, try these air fryer desserts next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Air Fryer Peanut Butter Cookies
- 1 cup creamy peanut butter spread, (like Jiff, Skippies, or the Whole Foods Brand
- ¼ cup light brown sugar
- 3 tbsp granulated sugar
- 1 large egg
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- Whisk all ingredients together in a large mixing bowl until a dough is formed.
- Let dough chill for at least 30 minutes in the refrigerator.
- When the cookie dough has about 5 minutes left of chilling, preheat the air fryer to 315°F.
- Then, carefully place a piece of parchment in the air fryer basket.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, evenly space them out in the air fryer basket.
- Gently press the cookies into a patty shape by using a fork to create a crisscross pattern on the tops of each cookie. Don’t flatten them too much.
- Air fry at 315°F for 8 – 10 minutes until puffed, crispy on the outside, and golden brown. They will be incredibly soft in the center when they are finished baking. Let them cool for 5 – 10 minutes in the air fryer basket before transferring them to a wire rack to finish cooling completely. They are very gooey in the middle if they don’t cool.
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