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 powdered. Just regular-people peanut butter. That doesn’t need to be stirred because oil floats on top. 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 am who I am.
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.
The peanut butter cookie dough is super simple. Again, it’s only four ingredients.
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.
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
- 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
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 1 Cookie
- Calories: 120
- Sugar: 10.4 g
- Sodium: 112.1 mg
- Fat: 7.2 g
- Carbohydrates: 12.2 g
- Protein: 3.4 g
- Cholesterol: 9.3 mg
I make these all of the time but add a tsp or 2 of vanilla. So good.
nice post
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!
I’ve made this recipe many times. They are just delish!
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!
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 🙂
I used earth balance pb and they came out great. 🙂
Good to know!!
About how many will this make?
Like they’ll last for three days! Haha! Good one!??
Like they’ll last for three days! Haha! Good one!??
I’m baking for a friend with gluten and egg allergies, can I use unsweetened applesauce as a sub? Any other egg substitute suggestions?
You can totally sub applesauce for the egg 🙂
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.
Can Splenda be used to make these cookies?