Home » Recipes » Desserts » Cookies » Flourless Peanut Butter Cookies
by Annalise Sandbergon Sep 30, 2018 (updated Aug 28, 2019)
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4.80 from 5 reviews
The easiest 4-ingredient flourless peanut butter cookies!
These cookies are as easy as 1-2-3-4. Peanut butter, sugar, baking soda, and an egg. That’s it! They’re naturally gluten-free, but if I didn’t tell you they were flourless you might not have guessed.
They’re a little crisp and slightly crumbly, super peanut butter-y and completely addictive. Me and the kids bake these flourless peanut butter cookies all the time! It’s a simple enough recipe that they can help me all the way through, and the cookies make the best after-school and play date snack. Kiddos and adults alike just love ’em!
baking tip:What is the best peanut butter for baking?
Which kind of peanut butter is best for baking— crunchy or smooth? Natural or regular? Many recipes will specify, and it’s always best to follow the recipe!
Natural-style peanut butter tends to be thinner at room temperature and the oil and peanut parts sometimes separate and require stirring before use. It’s this oil that can cause cookies and bars to spread and seem a bit greasy. For some recipes natural peanut will work, but I always use regular peanut butter if there’s any doubt. I look for regular peanut butter without any added sugar and salt, but that’s just my preference.
Using crunchy or smooth peanut butter is mostly a matter of preference. Smooth peanut butter is better for cakes and muffins, while either smooth and crunchy will work fine with cookies and bars.
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4.80 from 5 reviews
Flourless Peanut Butter Cookies
Servings: 15 cookies
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Easy 4-ingredient peanut butter cookies!
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Ingredients
- 1 cup peanut butter, crunchy or smooth (270 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda
- 1 large egg
Instructions
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
In a large bowl, combine the peanut butter, sugar, baking soda and egg.
Shape into rounded tablespoons and place on prepared sheet pan. Use the tines of a fork to create a crosshatch pattern.
Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.
Calories: 157kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 156mg, Potassium: 116mg, Fiber: 1g, Sugar: 15g, Vitamin A: 16IU, Calcium: 9mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
This recipe was originally published October 2011.
Cookies
originally published on Sep 30, 2018 (last updated Aug 28, 2019)
18 comments Leave a comment »
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18 comments on “Flourless Peanut Butter Cookies”
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Becki's Whole Life — Reply
I am always so surprised when I see flourless cookies and they really look like there is flour in them. Ok, I am making these – your pictures look so yummy!
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Tara @ Chip Chip Hooray — Reply
Fantastic! I love how easy it is to make these cookies, and they still taste so yummy. 🙂
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Sylvia@peachesanddonuts — Reply
These look delicious! I love peanut butter anything but my hubby doesn't…hmm, wonder if i'll be able to win him over with these divine looking things!
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Alison @ Ingredients, Inc. — Reply
omg I"m in heaven!
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Robyn — Reply
Just made 'em. Added about a cup of unsweetened coconut for extra deliciousness. They're awesome–this recipe is totally a keeper for cool nights when I'm low on time and my pantry's low on ingredients!
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Katy — Reply
Bookmarked! These look great for the weekend.
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Erin @ Cooking on Whim — Reply
Love the simplicity. Perfect for a lazy baking day, in my case! Thanks for the inspiration!
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Maria — Reply
You can't go wrong with flourless PB cookies! The only problem is I eat them all since Josh is allergic:)
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Anonymous — Reply
I like baking like I like my one night stands … Quick , easy and fun (; Thanks for the recipe , these cookies were tasty !
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This is perfect for tonight! I’m roasting a chicken, so I’ll have plenty of time to whip this up and toss them in the oven with the bird. We are peanut butter fans, and we eat and cook gluten free at home. Nothing we need to replace or adapt here! Thanks for such an easy indulgence 🙂
Erika
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Just an update – did make these tonight. My husband told our daughters (with a sly look on his face) that they really wouldn’t like them and they shouldn’t have ANY of them. LOL… 😉
Yes, we’ll be making these again!
Erika
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Annalise — Reply
I’m so glad you enjoyed them, thanks for letting me know!
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Harvy Rae — Reply
I love these cookies! They’re fast, easy, and great for lactose intolerant folks (like my boyfriend, who begs me to make them for him again constantly) Thanks! 🙂
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Gladys Nelson — Reply
I like to eat peanut butter cookies at my leisure period of time.You may visit this website to know how to write unique articles with your recipe’s description.
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Trin — Reply
Yooo don’t use protein peanut butter (like Mayver’s that has peanut flour in the ingredients) they go too crumbly :((
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R — Reply
I’m a college student with not much in the way of baking ingredients, but I was craving a snack at like 11pm. Substituted granulated for powdered stevia and forgot to flatten them. Also didn’t have parchment paper. Still yummy and perfect for a quick snack when your pantry is empty and you don’t want to run to the store. Any small goofs or changes such as the above still result in what is basically just a simple cookie. It’s not going to rock your world but it’s what you expect from four ingredients and that’s good enough for me.
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Lisa S. — Reply
These were so delicious, and so easy. I loved that they weren’t overpoweringly sweet. I used Skippy natural peanut butter. I rolled the cookies in coarse sugar before baking. Brought them to my sister after she had a baby, and they were perfect!
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Sherry — Reply
I used Crunchy Peanut Butter. They came out perfect!
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