These Flourless Peanut Cookies are made with five simple pantry staples and prepped and in the oven in less than ten minutes. Quick, easy, and delicious with authentic peanut butter flavor is the name of the game here. Family and friends just love these chewy cookies that are pretty much effortless.
If your family is anything like mine, then they consider peanut butter a food group. I mean, really, who wouldn’t? These cookies, Peanut Butter Pie, Peanut Butter Oatmeal Chocolate Chip Cookies, and Peanut Butter Banana Bread are just a few of our favorites.
How do you make Flourless Peanut Butter Cookies?
Start by creaming the peanut butter and sugar until smooth in a large bowl with an electric mixer. Then add the vanilla, baking soda, and egg. Now mix on medium speed until incorporated. Use a 1 1/2 tablespoon cookie scoop to evenly proportion the dough. Then roll the cookie dough into balls and place the cookie dough balls on parchment-covered baking sheets. Using a fork, make a classic criss-cross pattern. Bake in a preheated oven for 8-9 minutes. Finally, let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool.
Recipe notes and helpful tips
- These cookies are very soft so let them cool on the baking sheet for 10-15 minutes before moving them to cookie cooling racks.
- Use a good old-fashioned creamy peanut butter like Peter Pan or Jiffy. Do not use the all-natural peanut butter that separates.
- Do not overbake these cookies. These are best not browned too much, so they remain soft.
- Feel free to skip the crisscross pattern and simply roll into balls and press lightly with the palm of your hand.
- For a change of pace, stir in 1 cup of semisweet chocolate chips but skip the crisscross pattern.
- Store in an airtight container after fully cooling for up to 4 days or in the refrigerator for up to a week.
Are these cookies gluten-free?
Yes, these are gluten-free peanut butter cookies. Make sure that you choose a gluten-free peanut butter and gluten-free baking soda. Most brands of both of those ingredients are gluten-free. They are also dairy-free.
How do these cookies taste?
The texture is different than that of a flour cookie. The peanut butter and the sugar are prominent tastes, and the texture is a little grittier. That being said, they are still very tasty and much lower in carbs and fat than cookies made with butter and flour. My husband and daughter just adore them because they are quite tasty.
Other cookie recipes to try!
Double Chocolate Chip Cookies
Flourless Peanut Butter Cookie Recipe
Ingredients
- 1 cup creamy peanut butter see notes
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 large egg room temperature
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
- Using a stand mixer with the paddle attachment or a handheld mixer, beat the peanut butter and sugar until smooth. Add the vanilla, baking soda, and egg. Mix on medium speed until incorporated.
- Roll the dough into 1-1 1/4 inch balls. Place the dough balls onto the prepared baking sheets with at least 2 inches between the cookies. Using a fork, make a classic crisscross pattern. Bake for 8-9 minutes or until very lightly browned.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a cookie cooling rack.
Notes
- These cookies are very soft so let them cool on the baking sheet for 10-15 minutes before moving them to cookie cooling racks.
- Use a good old-fashioned creamy peanut butter like Peter Pan or Jiffy. Do not use the all-natural peanut butter that separates.
- Do not overbake these cookies. These are best not browned too much, so they remain soft.
- Feel free to skip the crisscross pattern and roll into balls and press lightly with the palm of your hand.
- For a change of pace, stir in 1 cup of semisweet chocolate chips but skip the crisscross pattern.
- Store in an airtight container after fully cooling for up to 4 days or in the refrigerator for up to a week.
Nutrition
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Dale
Can you make with sugar substitute? Thanks!
Beth Pierce
I am not sure as I have not tried. Perhaps one of the readers will now the answer to this!
Richard
The cookies look delicious. I make my own peanut butter at home. Would fresh peanut butter not work for this recipe ?
Beth Pierce
I think you could make them with homemade peanut butter. What do you use in your peanut butter? Is it just pureed peanuts?
Kristen
These are just so simple and easy to make and they still taste so good. I had to say I only made 12 to my family since I ate six myself before.
Samantha
I’m always so happy to discover flourless treats (for my GF kiddo) that my whole family loves, and these certainly fit the bill! So peanut buttery and SO easy to make! Thank you for a great recipe that will be put on repeat around here. 🙂
Valentina
These flourless peanut butter cookies are so soft and chewy! LOVE how easy these cookies are to make!
Eden
You don’t even miss the flour in this recipe! They are gooey and amazing and so good. We loved them!
LAUREN KELLY
My kids loved these cookies. I dipped them in melted chocolate too!
Jessica Formicola
My family loves peanut butter cookies, so when I came across this flourless version I knew I needed to try it! They were super moist and I loved that they only required 5 ingredients!
Andrea Thueson
There is nothing better than a good peanut butter cookie, and these cookies were amazing! My kiddos are begging me to make them again!
Tavo
The cookies were delicious! a real treat!
Dannii
You had me at peanut butter! Even better that they are flourless.