Flourless Peanut Butter Cookies

CATEGORIES: Cookies, Gluten Free, Sara

These Flourless Peanut Butter Cookies are incredibly simple to make with only 6 ingredients, and no flour or butter required!  But don’t be fooled by their simplicity- this flourless peanut butter cookie recipe is a major contender for your favorite cookie recipe yet- they turn out with lightly crisp edges and soft centers.  You may want to double this family favorite!

PB Cookies on rack

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Peanut Butter Cookies

Easy (Flourless!) Peanut Butter Cookies


Description

The EASIEST peanut butter cookie recipe turns out soft and flavorful.  Chocolate chips, optional!


Ingredients

1 cup peanut butter (we recommend standard Jiff or Skippy,  not natural style pb)
3/4 cup lightly packed brown sugar
1 large or extra large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon table salt

optional: heaping 1/2 cup chopped chocolate or chocolate chips
(I recommend dark or semi-sweet)

optional: 1/3 cup oats

optional: sugar for rolling


Instructions

Preheat oven to 350 degrees.

Beat peanut butter and brown sugar until smooth.  Add egg, vanilla, baking soda, and salt.  Mix for about a minute.  Shape into balls, and if desired roll in sugar.  Flatten with a criss cross pattern with a fork, or simply flatten with the bottom of a glass.  If you’d like to add Oatmeal Chocolate Chip PB Cookies, add chocolate chips and oats. Bake for 8-9 minutes, don’t over-bake, and let them sit on the baking sheet for a few minutes before transferring to a cooling rack.  Makes 18-20 cookies.


These flourless peanut butter cookies are seriously the easiest, quickest cookies and I almost didn’t want to tell you guys that they were gluten free, or didn’t have any butter or flour, because I know there are people out there who will dismiss this recipe thinking of it simply as a replacement if you can’t have normal cookies.  Not the case.  This is actually just an amazing cookie recipe and it’s simply a fun side note that they don’t have flour or butter.  As proof- I honestly make these more often than any other peanut butter cookie recipe.  It’s a bonus that they’re stinking fast.  It literally takes me maybe 60 seconds to mix the dough.  This is one of our family favorites for our weekly Monday Night Family Nights because I always have the ingredients on hand!

Ingredients for flourless peanut butter cookies

Here we go!  This is all you need, really.

pb cookie ingredients

 

Mix your dough

When your ingredients first come together, the dough is very smooth and loose.  It doesn’t look thick enough to be cookie dough.

Peanut Butter Cookie Dough

The key is to keep mixing!  It will quickly come together and magically change texture- this time into kind of a crumbly texture.  NOTE:  The texture of this dough is different than standard cookie dough, almost oily?  It feels funny but it works. Just go with it.

Peanut Butter Cookie Dough

Optional: Add Chocolate Chips and/or oats

If you’d like to add chocolate chips, which are optional, you’d do that at this point. Again, the texture of this dough is different- the chocolate chips won’t “stick” in there as well.  Just do your best to mix them in.  You can also add oats in there, too!

Chocolate Chips in peanut butter dough

 

 

 

I like to roll balls in sugar and give them a little criss cross, but you could simply put spoonfuls of dough on the sheet and flatten them a little with a bottom of a cup if you’re in a hurry.

peanut butter cookies

 

 

 

 

 

 

 

 

If I add chocolate chips, I usually skip the step with rolling in sugar and criss-crossing and instead I just use a cookie scoop and then lightly flatten the dough balls with my hand or the bottom of a cup.

Bake your cookies

You want to bake them just until the edges are set, and not over bake.  In my oven 8 minutes is just about perfect.

stacked cookies

Let them cool on the cookie sheet for a few minutes so they don’t fall apart on you when you transfer them, and then put them on a cooling rack.

Chocolate Chip Peanut Butter Cookies

If you put them in an airtight container, they’re great the next day, too.

peanut butter cookies

And I love that the basic recipe makes a small batch, about 18 cookies with a standard size scoop.  You can easily double it if you want more.

stacked peanut butter cookies

 

 

 

 

 

Speaking of super-easy cookie recipes, if this one sounds good, you’ll probably also love this Nutella Cookie recipe- with only FOUR ingredients!

4-Ingredient-Nutella-Cookies-from-Our-Best-Bites

126 comments

  1. Oh yeah, baby, these are definitely a “thing.” I’ve been making ’em for years now, and everyone swears they’re the best thing ever. I also roll mine in sugar before flattening, BUT…..I’ve seasoned the sugar with a few shakes of the cinnamon jar…just saying…SNICKERDOOLES!

  2. OH my word aren’t these the greatest!! We make them with pretty much any nut butter I can get my hands on. I can’t make them too often or I am tempted to eat them ALL in one sitting… not a good idea! 🙂

  3. I generally don’t even like peanut butter cookies, but thought about making these for my hubby who likes them. HOWEVER, I decided they will actually be for *me*…well, not all of them, just most of them…when I saw you put chocolate chunks in them. Well played.

  4. i don’t know if someone already said this, but you need to adjust the recipe a little if you use all natural peanut butter. i’ve been using this recipe for years and they always turn out better with jif or skippy rather than Adams natural. no one in our family is gluten free, we just LOVE this recipe!

  5. I’ve successfully made these vegan by substituting a scant 1/8c of unsweetened applesauce for the egg – they need a little extra cooking time, and crumble a little bit more, but are the perfect treat for the non-dairy/no-egg people who love peanut butter in your life.

    1. Yes! I’m writing them up right now. I’m going to post a few installments on The Scoop on Thursdays (started out with my Fit Gear Faves last week) and then a big ol’ post on the front page coming soon 🙂

  6. Do you need good expensive peanut butter for these to work, or does cheap crappy store brand peanut butter also deliver amazing results?

  7. OMG, these look fantastic. Can’t wait to try them. Just a funny (well I think it’s funny) aside. When I was in college my roommates and I had a friend who had a gluten allergy. This was about 10 years ago, before the word was really on the street and there weren’t many gluten-free options. We decided to try to make him some gluten free peanut butter cookies. We used chickpea flour…and the cookies tasted like a mixture of peanut butter and green peas. He was nice and acted like he liked them, but they were the weirdest tasting cookies I’ve ever had. Who knew that leaving the flour out would have made a cookie that was actually edible (and delicious to boot)!

    1. Haha, ew! See, that’s why I worry about associating things with the term “gluten free,” because it sometimes gives the impression there’s something weird in there to replace the flour! Lol

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