Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies! So much peanut butter packed into one soft cookie!

Flourless Peanut Butter Cookies are for TRUE peanut butter fanatics! There’s so much peanut butter packed into each cookie.

My Flourless Peanut Butter Cookie Recipe is so easy and naturally gluten free!

I’ve heard there are people out there who don’t like peanut butter. Is that a thing? That people don’t LIKE it? I can’t seem to process…

Of course I understand if one has an allergy to peanut butter…that’s a totally different conversation. But to not like the taste? HOWWWW WHYYYY? Obviously, I am firmly on board with peanut butter. Like the totally standard Skippy, or Jif, not the “natural” or (gasp) powdered, or whatever healthy alternative is happening at the moment. No.

Just regular people peanut butter. That doesn’t need to be stirred because gross oil floats on top. Vom.

Also never crunchy. Always creamy forever and forever.

I’m sorry, please don’t send me hate. I’m just passionate about my unhealthy choices. I’ll do me.

Flourless Peanut Butter Cookies! So much peanut butter packed into one soft cookie!

How to bake this Easy Peanut Butter Cookie Recipe

So the thing with this flourless peanut butter cookie recipe…there are only 4 ingredients, so they’re packed with peanut butter flavor. And I will answer your questions ahead of time here:

  • I don’t know if you can make these with natural peanut butter. If you try, report back and let me know.
  • I am sure you can make these with other nut butters. But I haven’t. So I am giving you my best bakers guess.
  • You could certainly make these with Cookie Butter (Biscoff). Then invite me over for a tasting party…k?
  • You can NOT make these with Nutella. It’s a shame.
  • You CAN use crunchy peanut butter. I mean, if you’re into that kind of thing.

Flourless Peanut Butter Cookies! So much peanut butter packed into one soft cookie!

The peanut butter cookie dough is super simple. Again, it’s only four ingredients.

Flourless Peanut Butter Cookies! So much peanut butter packed into one soft cookie!

And of course you have to make the classic criss cross pattern when you’re making peanut butter cookies. Hafta.

When you’re baking these flourless peanut butter cookies on your cookie sheet, be careful not to over-bake. The idea is to keep them soft. The texture of these is tender, and baking them until they are crunchy will make them extra crumbly and not great.

Plus, we all know soft cookie > hard cookie.

Flourless Peanut Butter Cookies! So much peanut butter packed into one soft cookie!

If you love peanut butter, these flourless peanut butter cookies are gonna be your fave. If you don’t, make THESE instead.

And I’m no stranger to a good peanut butter cookie recipe, I’ve got lots here on my site. BUT If you like a soft, chewy peanut butter cookie, I HIGHLY recommend my Perfect Soft Peanut Butter Cookies.

Print

Flourless Peanut Butter Cookies

  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description:

Flourless Peanut Butter Cookies are for TRUE peanut butter fanatics! An easy peanut butter cookie recipe with so much peanut butter packed into each cookie!


Ingredients:

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and sugar on medium speed until combined and creamy. Add in the egg and baking soda, and mix on medium until smooth.
  3. Using a medium (2 tablespoon sized) cookie scoop, portion out the dough and roll into balls. Place the dough balls onto the prepared baking sheet. Use a fork to press the dough down creating a crisscross pattern.
  4. Bake for 9-10 minutes or until the cookies are set at the edges. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes:

Store airtight for up to 3 days.

Keywords:: cookies, peanut butter, peanut butter cookie recipe, easy cookie recipe, quick cookies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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29 Responses
  1. I made this today with my grandson. They were fabulous. My grandson wanted jelly added (you know the PBJ thing). I knew we couldn’t add it to the batter then I remembered see thumbprint cookies. So some had fork prints & some had my grandson’s thumb print filled with jelly. I would never have thought of it but he is imaginative & creative.

  2. I just made the cookies using natural peanut butter. And they were good. However, since my eggs looked small I used 2. Maybe that made a difference.

  3. Katie

    I tried these with natural peanut butter and wanted to report back. The flavor is there but I’m sad to say they are a little dry (probably because of the texture of the peanut butter I used). Anyway, I’m going to try and add a little bit of milk next time to see if that helps. My house is gluten free so now I’m on a mission to perfect this recipe! If all else fails I’ll just buy a good old jar of JIF specifically for these cookies 🙂

  4. Jupiter

    I love this recipe! I’m in high school at the moment, and I bake cookies for my friends’ birthdays. This is definitely a favourite among us!

  5. Martha

    Made a batch tonight. Used Stevie and brown sugar instead of white sugar. And added some mini semisweeet chocolate chips. The texture was amazing. Will definitely add this recipe to my repertoire! Yum.

  6. toni ritchey

    tried this recipe for the first time this evening. i cannot get how good they are and how super easy! this is a keeper recipe for me! thanks!

  7. Bridget

    Since there are only two of us in this house, (and forever watching what we eat, it’s a shame really), can you recommend making the balls and freezing them, and just baking a few at a time? OR in the alternative, freezing the baked cookies? I prefer the former, as there is nothing like the just baked cookie smell!

    1. Shelly

      You can easily make the dough, form the balls and crisscross them. THEN place them on a baking sheet and freeze the whole pan. Once they’re frozen pop them into a large ziptop bag and they will be ready to place on a baking sheet whenever you’d like to bake them! I use this method for all the cookie dough I freeze! You can bake them frozen, or let them thaw out. If you bake them frozen, obviously they will need to go a few more minutes in the oven 🙂

  8. Anna

    I’m baking for a friend with gluten and egg allergies, can I use unsweetened applesauce as a sub? Any other egg substitute suggestions?

    1. Ana

      These are my new favorite cookies!
      So simple and easy to make, yet delicious!
      I love that they are flourless and non non dairy.
      I made double recipe and yielded about 22 cookies. Baked for 10 min. and came just perfect! I was afraid they were going to break, but I left them to cool down, still in the baking tray, a little before passing them to the cooling rack, and that made them stay whole. I used crunchy peanut butter, so the cookie bite was chewy, moist, but with some crunch, without being dry.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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