Flourless Peanut Butter Cookies are for TRUE peanut butter fanatics! There’s so much peanut butter packed into each cookie.
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.
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.
Print
- 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
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!!!!!
So glad they worked for you!!
Hi!! I want to make this recipe, but don’t have any parchment paper at the moment…any suggestions?
You don’t have to use parchment paper, I just prefer it as I find it aids in baking in the cookies more evenly, and then of course the clean up! But you can make these on a nonstick baking sheet!
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!
Great tip!
I made these today with Reese peanut butter chips and it was delicious!!!
That sounds delicious!
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!
Good Recipe
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 spatula to move to cooling rack to set longer. PERFECT!
So glad you liked them!!
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.
So glad you liked them!!
Mine fell apart :((( whyyyyy? Lol.
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!
ahh!! I love this!!
Mine too! Used 1/2 crunchy organic butter and 1/2 creamy regular. Really didn’t work.
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
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.
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 done it with both mini and regular. The cookies are too delicate for the regular chips–they need the mini or they fall apart.