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Home » By Meal » Dessert

Published: May 17, 2023

Air Fryer Peanut Butter Cookies

5 from 2 votes
Jump to Recipe Pin Print
flourless air fryer peanut butter cookies
flourless air fryer peanut butter cookies
flourless air fryer peanut butter cookies
flourless air fryer peanut butter cookies
flourless air fryer peanut butter cookies

The best flourless air fryer peanut butter cookies have gooey centers and crispy golden edges. They’re easy to make with just 6 ingredients!

gooey air fryer peanut butter cookies

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 recipe:

  • Air fryer peanut butter cookies have crispy edges and gooey middles.
  • They are flourless, meaning you don’t need flour for this cookie recipe!
  • You only need 6 ingredients to make them.
  • No oil and no butter in these cookies!
  • The best air fryer dessert recipe.
  • Kids will love them.
  • They are super easy to make.
  • They are gluten-free.
  • Try this air fryer cake next!
stack of flourless air fryer peanut butter cookies

The taste and texture

These air fryer cookies taste like peanut butter since the primary flavor comes from peanut butter.

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.

bite shot of a gooey air fryer peanut butter cookie

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. If needed, 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.
all ingredients in small bowls with labels

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.

Step 1:

First, whisk all ingredients together in a large mixing bowl until a dough is formed. Then, let the dough chill in the refrigerator for at least 30 minutes.

flourless peanut butter cookie dough in a mixing bowl

Step 2:

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.

Step 3:

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.

peanut butter cookie dough balls in an air fryer basket

Step 4:

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.

Step 5:

Finally, 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 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.

peanut butter cookie dough unbaked in an air fryer basket
peanut butter cookies baked in an air fryer basket

Expert baking tips for air fryer cookies

  1. 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.
  2. 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.
  3. 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.
  4. Don’t overbake. If you overbake the cookies in the air fryer, they will be dry, and the edges will burn.
  5. 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.
  6. Check the expiration date of your baking soda. If your baking soda is expired or has been open for more than six months, your cookies will crumble. To avoid this problem, I always write the date I opened a new container on the box.
air fryer peanut butter cookies

Frequently Asked Questions

What if my air fryer basket is too small to bake all the cookies?

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.

Why does the cookie dough need to chill before baking?

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 for these cookies?

No, it would be best if you used a thicker peanut butter spread like Skippie’s, Jiff, or your favorite brand.

Can coconut sugar replace brown sugar?

Yes, you can use coconut sugar instead of brown sugar.

Why is my cookie dough crumbly?

Crumbly cookie dough results from overmixing or not adding enough fat (ex: butter). In this recipe, we use peanut butter as the fat.

Are these peanut butter cookies gluten-free?

Yes, these flourless air fryer peanut butter cookies are 100% gluten-free.

How long can you keep cookie dough in the fridge?

Cookie dough can last for up to 4 days if stored properly in the refrigerator. Make sure to cover the bowl with plastic wrap or wrap the cookie dough directly in plastic wrap.

How long can you keep cookie dough in the freezer?

Cookie dough can last for up to 2 months if stored properly in the freezer. Make sure to wrap the cookie dough directly in plastic wrap before freezing. Let it thaw in the fridge overnight before baking.

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.

What’s the best way to store cookies?

For best results, store leftover air fryer cookies in an airtight container at room temperature for up to 5 days.

air fried peanut butter cookie without butter or flour

If you love this recipe, try these air fryer desserts next!

  • Air Fryer Cake
  • Air Fryer S’mores
  • Air Fryer Cinnamon Rolls
  • Air Fryer Apples
  • Air Fryer Pears

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!

flourless air fryer peanut butter cookies

Air Fryer Peanut Butter Cookies

The best flourless air fryer peanut butter cookies have gooey centers and crispy golden edges. They're easy to make with just 6 ingredients!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 32 minutes mins
Cook Time 8 minutes mins
Total Time 40 minutes mins
Serving 10 cookies

Ingredients
 

  • 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

Instructions

  • 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.
    side by side on how to air fry peanut butter cookies
  • Enjoy!

Notes

Let the cookie dough chill. This is my #1 trip for air fryer cookies. It’s essential to 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. The cookies will be thinner, crispier, and spread out more if you skip the chill time.
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.
Light Brown Sugar: You can use dark brown or coconut sugar instead.
Freezing Cookie Dough: Cookie dough can last for up to 2 months if stored properly in the freezer. Make sure to wrap the cookie dough directly in plastic wrap before freezing. Let it thaw in the fridge overnight before baking.
Storing: For best results, store leftover air fryer cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 194kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 232mg | Potassium: 160mg | Fiber: 1g | Sugar: 11g | Vitamin A: 27IU | Calcium: 20mg | Iron: 1mg
Course Dessert
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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Tati, founder and creator of Healthful Blondie

I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

More about me →

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