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
These are great with brown sugar 😉
Not happy, fall apart as soon as you bite into the cookie☹️
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:)
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!!
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.
I live in high altitude, in Colorado. How do I modify this so my cookies aren’t flat?
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
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!
Love hearing that you enjoyed them! Great idea adding the chips!
Can you put other ingredients in the cookie? Like chocolate chips… dried fruit
You could, yes.
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 the cookie) and let them cool as suggested prior to moving them. In the end, I had about 10 cookies. They came out so perfect! A slight crunch on the edges but chewy in the middle!
Thanks for feedback!! So glad they worked out for you!!
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?
I have never had that issue, but refrigerating the dough wont hurt!
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 🙂