Flourless Peanut Butter Cookies
Cookie magic, coming your way! These Flourless Peanut Butter Cookies contain no butter, no oil, and no flour, AND YET they are the most intensely peanut-buttery, soft, and chewy peanut butter cookies I’ve ever baked.
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Pin It!0Here’s why these flourless cookies will leave you spell bound:
- SO MUCH PEANUT BUTTER. Almost an entire 16-ounce jar! The peanut butter gives the cookies richness and makes them ridiculously soft without the need for flour or any other added fat, such as butter or oil. (Peanut Butter Protein Cookies are another PB-packed, flourless cookie option.)
- One Bowl. Low dishwashing commitment for maximum cookie bliss. (Loving the one-bowl situation? Try my One-Bowl Brownies.)
- No Mixer! A whisk and maybe a rubber spatula are all you need.
- Minimal Ingredients. This recipe calls for just 7 simple ingredients, most of which you already have in your pantry.
5 Star Review
“I was skeptical however these are absolutely delicious!”
— Angie —
How to Make Flourless Peanut Butter Cookies
Like these Peanut Butter Banana Cookies, this healthy dessert recipe will satisfy even the most intense of cookie cravings.
In fact, these peanut butter cookies taste so decadent and utterly peanut-buttery, I forgot I’d left out the butter until I went back and reviewed the recipe for today’s post.
The Ingredients
- Peanut Butter. The signature ingredient that gives these ooey gooey cookies their decadent taste and melt-in-your-mouth texture.
Baking with Peanut Butter
- I recommend classic peanut butter for this recipe and most baking recipes (think Skippy or Jif). Natural style, drippy peanut butters will make the cookies too oily and they will spread too much on the baking pan.
- You can use creamy or crunchy peanut butter, depending upon your preferences. Creamy is our go-to.
- Brown Sugar + Granulated Sugar. A mix of the two gives the cookies a caramely flavor and keeps them from spreading out too much.
- Egg. An essential binder in flourless cookies.
- Baking Soda. To help the cookies rise.
- Salt. An essential ingredient to help sweet recipes pop.
- Chocolate Chips. While these are optional, flourless peanut butter chocolate chip cookies are especially irresistible.
Substitution Tip
You can use up to 1/2 cup of any of your favorite mix-ins. Try peanut butter chips for a double hit of PB or chopped dried cherries or cranberries for a PB&J twist.
- Pure Vanilla Extract. Can you even bake cookies without it?
Tip!
Want to trim down the ingredients even more? You can make flourless peanut butter cookies with 3 ingredients!
- The 3 ingredients you need are peanut butter, eggs, and sugar.
- Make the flourless peanut butter cookies with brown sugar only (add an additional ¼ cup brown sugar in place of the granulated sugar). Omit the other ingredients.
Heads up: If you use only these 3 ingredients, the cookies won’t have the same depth of flavor or identical texture due to the lack of salt, baking soda, granulated sugar, and vanilla, but they will still be yummy.
The Directions
- Place all of the ingredients but the peanut butter and chocolate chips in a mixing bowl.
- Whisk to combine.
- Stir in the peanut butter, followed by any mix-ins (I do some with chocolate chips and some without). Chill the dough for at least 30 minutes.
Tip!
Yes, chilling the flourless cookie dough is mandatory or your cookies will spread too much during baking. For a no-chill option, try these Flourless Peanut Butter Oatmeal Bars.
- Scoop the cookies into balls, then lightly flatten. Bake flourless peanut butter cookies for 7 to 8 minutes. Let cool a few minutes on the sheet, then ENJOY!
Dietary Note
- If you prefer flourless peanut butter cookies vegan, try these Healthy Peanut Butter Oatmeal Cookies. Or, you can go the bar route and make these Chickpea Blondies, which also have a nice peanut butter flavor.
- For another vegan option, try my Vegan Peanut Butter Cookies.
Storage Tips
- To Store. Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To Freeze. Place baked leftover cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw over night in the refrigerator.
Meal Prep Tip
Keep prepared cookie dough in your freezer for cookie “emergencies.”
- Scoop the dough into balls as directed and arrange them on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cookie dough is hard.
- Transfer the cookie dough balls to an airtight freezer-safe storage container or ziptop bag and freeze for up to 3 months.
- Bake directly from frozen, adding a few minutes to the baking time. Fresh cookies on demand!
Serve Peanut Butter Cookies With
Recommended Tools to Make this Recipe
- Cookie Scoop. Easily and evenly portion cookies so they all bake in the same amount of time.
- Silicone Baking Mat. No sticking guaranteed, and it’s reusable.
Perfect Sheet Pans
The special design of these pans’ surface allows for more even baking. Perfect cookies and no burned bottoms!
Did you make this recipe?
Let me know what you thought!
Leave a rating below in the comments and let me know how you liked the recipe.
Flourless peanut butter cookies, you can cast a spell on me any day.
Flourless Peanut Butter Cookies
Ingredients
- 1 large egg
- 2/3 cup brown sugar packed (light or dark)
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup creamy or crunchy peanut butter*
- 1/2 cup dark chocolate chips or peanut butter chips, optional
Instructions
- In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla, baking soda, and salt until combined.
- Whisk in the peanut butter, stirring until the dough is smooth and the peanut butter is completely incorporated into the batter (if at any point the batter is too thick to whisk, switch to a large spoon or rubber spatula).
- Stir in the chocolate chips (if using), until they are evenly distributed.
- Chill the dough for at least 30 minutes or up to 3 days.
- When ready to bake, place a baking sheet in the upper third of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- With a cookie dough scoop or spoon, scoop the dough by heaping tablespoons onto the baking sheet, leaving 1 1/2 inches of space in between (they will spread as they bake). If desired, use a fork to flatten the cookies just slightly (you can press a crisscross pattern in the top if you like, though most of the pattern will disappear when they bake). Place any remaining dough back into the refrigerator and chill between batches.
- Bake until the cookies are starting to crinkle on top and look soft in the centers, about 7 to 8 minutes. Remove the cookies from the oven BEFORE the edges begin to brown even slightly.
- Let the cookies cool on the hot sheet for 2 minutes. Gently slide the parchment paper with the cookies on it off of the pan and onto the rack. Let the cookies cool completely. Repeat with the remaining dough, allowing the cookie sheet to cool between batches. ENJOY!
Notes
- *Do not use a 100% natural-style (“drippy”) peanut butter that separates at room temperature. Classic creamy or crunchy peanut butter like JIF or Skippy work best for these cookies Add tips to store/chill/freeze/bake cookie dough.
- TO STORE. Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- TO FREEZE. Place baked leftover cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw over night in the refrigerator.
Nutrition
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