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.

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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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Sarah
Sarah

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
Ann McCarthy

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?

Teri
Teri

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
Jill Harmer

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

Jessica
Jessica

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
Rosa

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

Marina

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
Madeline

Good Recipe

Jordi
Jordi

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
Sarah

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.

Melanie
Melanie

Mine fell apart :((( whyyyyy? Lol.

Maddy

I have to say I am obsessed!! Thank you for the amazing recipe! It’s so quick and easy, as someone who is gluten free it can be hard to find good cookie recipes. I memorized it after my first time on your page. Since then I’ve baked 4 batches of these cookies, my husband loves them! 🙂

Thanks again!

carol
carol

Mine too! Used 1/2 crunchy organic butter and 1/2 creamy regular. Really didn’t work.

Chris
Chris

Been looking for a flour-less peanut butter cookie recipe for a long time. Tried so many & they flop! I want peanut butter WABAM flavour ! I found it here in this soft sweet cookie

Patti
Patti

Absolutely amazing! I didn’t have regular white sugar so I used light brown sugar. and reduced it to 3/4 cup. Still a bit too sweet for me and 1/2 cup of sugar would have been perfect. They are a perfect consistency and so delicious! Next time I will add chopped peanuts to them.

JoyLynn Jeppson
JoyLynn Jeppson

I’ve made these cookies with both Adam’s Natural PB and with raw almond butter. For both of these different kinds, I’ve used only 1/2 cup sugar. I have had rave reviews for each kind! I’ve experimented a little with the recipe. I’ve added a little cocoa powder and a little coconut oil (to add moisture for the cocoa powder). Those are also really good (think peanut butter cups!). Sorry I can’t give you proportions — I often times cook by feel. Someone else asked if you can put in chocolate chips and Shelly suggested using mini chips. She’s right! I’ve… Read more »

Mary

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.

Patti Widmann
Patti Widmann

can I put chocolate chips in these and how much?

Belinda

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.

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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