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 Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: 20 cookies 1x
  • Category Category: Cookies
  • Method Method: Baking
  • Cuisine 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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Diane
October 16, 2020 3:23 pm

Not happy, fall apart as soon as you bite into the cookie☹️

Lindsay Coonan
August 31, 2020 8:15 am

Super quick and delicious! I put them on a piece of parchment and cooked them in my air fryer for 6 minutes at 350. I was to lazy to preheat my oven:)

Janet T.
July 24, 2020 5:01 pm

Thanks Shelly, this is a great recipe! Used Laura Scudder’s natural crunchy peanut butter. So easy and quick, but best of all, SO delicious!!

Jenene Hinson
July 21, 2020 12:20 pm

What modifications need to be made to bake these in high altitudes? I live in Colorado and when I baked these, they were super flat.

Jenene Hinson
July 20, 2020 9:09 pm

I live in high altitude, in Colorado. How do I modify this so my cookies aren’t flat?

Dea Brayden
August 14, 2020 2:00 pm
Reply to  Jenene Hinson

I live in the Denver area and just made these – as one reviewer suggested with 1/2 the sugar, and then I rolled them in some sugar, because why not! I had crunchy Jif on hand. Mmmm. They were not flat. Perfect. Careful not to overcook. Thanks for this recipe, Shelly! Making them again today and adding in mini choc. chips

Cookie Momster
June 20, 2020 8:49 pm

OMG! These are the BEST peanut butter cookies ever! Made them just as the recipe states and they are perfect. Made a second batch and added 1/2 c. chocolate chips too! Sooo good!Thanks!

Louise
May 29, 2020 11:20 am

Can you put other ingredients in the cookie? Like chocolate chips… dried fruit

Sarah
May 9, 2020 9:37 pm

Hi There! I made this recipe with all natural peanut butter and they came out great with some minor changes! I did use the 1 cup of all natural peanut butter, but I tried to scoop out some that was somewhat less oily (ie- from the bottom of the tub). I used only a 1/2 cup of sugar and mixed the ingredients as stated above. I then rolled and molded each cookie into a ball and rolled each ball into white sugar for a coating. I baked for 10 minutes (about 2-3 minutes after they split at the top of… Read more »

Ann McCarthy
May 5, 2020 1:11 pm

These are great for my gluten free daughter. I’ve made twice, and each time dough was too soft to roll in a ball, so had to spoon out and no fork criss-cross. I will use half the sugar next time. Should I refrigerate the dough before making balls?

Lindsay Coonan
August 31, 2020 8:18 am
Reply to  Ann McCarthy

I found that when I mixed the batter by hand it was a bit thin. When I used the beater it thickened right up. Just thought I would share in case you had mixed by hand as well 🙂

Teri
April 9, 2020 12:50 pm

Love these! Ive tried many recipes and they always fall apart. These stick together and taste great. I used 2 different natural peanut butters (because I had so many jars open) and monk fruit sugar. I used a little less sugar, as well. Delish!!!!!

Jill Harmer
March 30, 2020 7:55 pm

Hi!! I want to make this recipe, but don’t have any parchment paper at the moment…any suggestions?

Jessica
April 19, 2020 12:58 am
Reply to  Jill Harmer

I just oiled my pan with canola oil and wiped the excess with a paper towel. Used a spatula to remove cookies after they cooled. Came out perfectly intact and delicious!

Rosa
March 28, 2020 6:09 pm

I made these today with Reese peanut butter chips and it was delicious!!!

February 27, 2020 7:25 pm

These are delicious! I made a few tweaks though. I used only 1/2 cup of sugar because one cup would have been way too much. I used all-natural peanut butter (from freshly ground peanuts, not from a jar), and added chocolate chips. Baked them for 13 minutes and they came out soft and crunchy around the edges. Perfection!

Madeline
February 20, 2020 7:55 pm

Good Recipe

Jordi
December 18, 2019 5:38 pm

Loved this. So simple. Loved having it memorized after baking once. I baked for only 7 minutes and let sit. I learned this trick from a kick-butt soft sugar cookie recipe—take cookies out when they looked baked around the outside but have not yet started to turn brown/golden on the edges. You’ll think, “Surely they’re not done!” But they ARE! Trust it. Just let them sit on the pan in the open air for a bit. This resulted in soft and chewy PB cookies. I don’t like hard PB cookies. 7 min and don’t touch for 3-4 min, then use… Read more »

Sarah
February 7, 2020 11:34 am
Reply to  Jordi

Oh, my goodness! These are so yummy! Store for 3 days? I’m lucky if they last that long! I doubled the recipe and made smaller cookies with my second batch. Next time I’m going to try brown sugar instead of white. Love simple, easy to remember recipes.

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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