Flourless Peanut Butter Cookies
Flourless peanut butter cookies only contain a few ingredients and are incredibly easy to make. The cookies have a soft and chewy texture with crisp edges and contain no flour. This flourless peanut butter cookie recipe is gluten-free, dairy-free, and mixer-free!
Flourless Peanut Butter Cookies
No flour? No problem! These flourless peanut butter cookies are totally clutch—rich, chewy, and packed with more peanut butter than you can imagine. With just a few ingredients and zero fuss, they’re the cookie recipe to pull out when you need a cookie like yesterday. Throw on your favorite mix tape, grab that jar of PB, and let’s bake something that’s like, totally radical and dangerously delicious.
Why You Will Love This Recipe
- Easy to make – I seriously can’t think of an easier cookie recipe. The dough comes together in just a few minutes.
- No mixer required – All you need is a bowl and a spoon to make the cookie dough.
- Simple ingredients – Just a few simple ingredients from your fridge and pantry and you’ve got cookies!
- Gluten and dairy free – No flour, butter, or milk in this recipe, so it is sensitive to several food allergies.
- Insane peanut butter flavor – Because the cookies are made of mostly peanut butter, the peanut butter flavor is out of this world!
Ingredients for Peanut Butter Cookies
- Peanut butter – Use regular creamy peanut butter for the best results. I don’t recommend using natural peanut butter for this recipe. Go with a classic Jif, Skippy, or your favorite brand of peanut butter.
- Granulated sugar – For sweetness.
- Egg – Large egg, room temperature.
- Vanilla extract – Pure vanilla extract.
- Baking powder – A bit of baking powder helps the cookies puff up.
- Salt – Enhances the peanut butter flavor.
How to Make Flourless Peanut Butter Cookies
- Make the cookie dough: In a medium bowl, stir together the peanut butter, granulated sugar, egg, vanilla extract, baking powder, and salt until well combined and smooth.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking pan. Chill the cookie dough for 20 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Roll the cookie dough balls in additional granulated sugar. Place on the prepared baking sheet pans and use a fork to create a criss cross pattern. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Expert Cookie Baking Tips
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
Frequently Asked Questions
For this recipe, you don’t have to chill the cookie dough. However, I find that chilling the cookie dough balls for 20 minutes makes them easier to roll in the granulated sugar and helps control the spreading when the cookies are baking.
Yes! If you would like, you could add up to 1/2 cup of milk, white, semisweet, or dark chocolate chips to the recipe to make peanut butter chocolate chip cookies.
Yes! This recipe only makes 10 cookies, but doubling the recipe is super easy. Click on the “2X” button on the recipe card for the correct measurements.
Other Recipes You Will Love
- Peanut butter cookies
- Sugar cookies
- Chocolate chip cookies
- Monster cookies
- Double chocolate chip cookies
If you try out these flourless peanut butter cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
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Flourless Peanut Butter Cookies
Equipment
Ingredients
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) granulated sugar plus more for rolling the cookies
- 1 (1) large egg room temperature
- ½ tsp (0.5 tsp) vanilla extract
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
Instructions
- In a medium mixing bowl, add the creamy peanut butter, granulated sugar, egg, vanilla extract, baking powder, and salt. Mix the ingredients until they are well combined, smooth, and a soft cookie dough forms.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for 20 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- If desired, gently roll the chilled cookie dough balls in a few tablespoons of granulated sugar. The cookie dough will be soft. Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Use the back of a fork to create a hashtag pattern in the top of the cookies.
- Bake the cookies for about 12 to 13 minutes until the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
My husband turned me onto natural peanut butter many years ago, and I can’t even eat regular peanut butter now. With that being said, these cookies made with natural peanut butter are absolutely delicious!
Hi Alisa! That’s good to know! I will have to give it a try with natural peanut butter!
Love these cookies easy to make taste amazing and have to say they never last go quick.
So glad you enjoy the cookies! Thanks for trying the recipe!