The Best Flourless Peanut Butter Cookies

I have dozens of peanut butter cookie recipes on my blog. Check out the Related Recipes below for an ode to some favorites.

In my first cookbook there’s another dozen peanut butter cookies. But you can never have too many peanut butter cookies recipes and these are some of the best.

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

I couldn’t stop eating the cookies and they’re a spinoff of Peanut Butter Chocolate Chunk Cookies but made even easier and dare I say better.

One bowl, no mixer, and just four main ingredients: peanut butter, sugar, egg, vanilla. The previous recipe called for creaming the ingredients using a mixer but all you need is a spoon for these cookies.

What sets this recipe apart from many other peanut butter cookie recipes is that there’s no flour and no butter making them naturally gluten-free and dairy-free. Since there’s no butter and no flour what you’re left with is a cookie that’s full of bold, robust peanut butter flavor.

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

They have a lovely chewiness around the edges and are perfectly soft and tender in the middle. Don’t be tempted to overbake them because they won’t taste nearly as good.

The other nice thing about the recipe is that it doesn’t make too many, just 11 or 12 cookies which for me is a good thing. The more I have around, the more I’m tempted to devour. I’ve always loved flourless peanut butter cookies (and flourless peanut butter muffins and cakes) and I fell in love with the concept, all over again.

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

Print Recipe

The Best Flourless Peanut Butter Cookies

One bowl, no mixer, and a few ingredients is all you need for these easy cookies. What sets this recipe apart from many other peanut butter cookie recipes is that there's no butter and no flour making them naturally gluten-free. They're full of bold, robust peanut butter flavor, chewy around the edges, and perfectly soft and tender in the middle. I recommend classic peanut butter like Jif, Skippy, or similar rather than natural or homemade versions to help prevent spreading. Don't overbake or they won't taste nearly as good.

Yield: 11 to 12 medium cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

  • 1 large egg
  • 1 cup creamy classic-style peanut butter or honey-roasted peanut butter (Jif, Skippy, or similar rather than natural or homemade versions. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. I use honey-roasted.)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it's okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
  2. Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  3. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired, and bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don't overbake.
  4. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Peanut Butter Chocolate Chunk Cookies

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52 comments

  1. Wow, these sound so easy, but look so yummy! My favorite kind of recipe ;) My younger sister is obsessed with peanut butter. She died when I showed her this haha.. (She’s forcing me to make them for her now :’) ) Do you think I can fold some peanuts into the dough too?

  2. O my God, these look great and they are FODMAP friendly too. And how come I only find out now you have cookbook all about peanut butter? Checking it out straight away!

    • I don’t think a lot of people know so every time I make something with lots of PB, I always mention my book for newer readers or anyone who didn’t know!

  3. You’re the one who taught me to shape the cookies and put them on cookie sheets before chilling, Averie! It’s so much easier that way. And as a proud owner of your book and someone who can’t stop eating PB cookies (with a gluten-free husband to boot), I’m excited at this riff on the flourless version! Brown sugar must make it SO much better.

  4. Another incredible looking cookie! I think the hardest part of this recipe is waiting for the dough to chill–and not eating it before it gets to the oven. I haven’t baked in a while and could pull these off without a special trip to the store.

    • I hadn’t baked in awhile either (like more than 2-3 days…LOL b/c of all the savory dishes I was making) and I just had a craving for these and…voila!

  5. Wow, these so yummy!

    I actually have all the ingredients right now, so these need to be made today :D

  6. Averie I can see my brother inhaling these cooking in a matter of minutes!! Pinning!

  7. Oh my gosh I LOVE flourless PB cookies! They’re seriously like magic with that ultra-chewy texture, yet being completely butter and flour-less!
    P.S. you are the total peanut butter cookie QUEEN! Can’t even get over how many different varieties of pb cookies you have! I want them all. ;)

    • Yeah and this is just on my site (not my 100+ recipe PB-only cookbook!) and this isn’t even all the PB cookies I have on my site; just a smattering of some faves that came to mind :)

  8. The texture of these cookies looks perfect!!

  9. Peanut butter is my favorite! After I read your post, I scrolled down looking at all the related recipes, and after a few minutes I realized how long the list was! No one’s at a loss of peanut butter cookies on this site!

  10. Flour-less peanut butter recipes rock. They come in handy for gluten-free snacks. I have a similar recipe which is tasty, but this looks good to me because of the gooey-ness of the cookies.

  11. We love your peanut butter cookbook! Never too much pb!

  12. Oh my gosh you sound like me except with mac and cheese recipes! I have like 5 other ideas I want to put on there still but I’m afraid I’m being ridiculous!

  13. That middle!!!! Making just so I can experience that chewy peanut buttery deliciousness! 

  14. This has to be the perfect peanut butter cookie recipe!! One bowl, no mixer, and doesn’t make an enormous amount (so I don’t eat them all haha!) Can’t wait to give them a try, pinned :)

  15. These look amazing!! Perfect texture and all. I wish I could sink my teeth into one now! You make the best peanut butter stuff.

  16. Flourless makes them healthy right??  That’s what I’ll tell myself, so I can eat more of them :)!

  17. These look great!  I am going to experiment, though, and try it w/ natural.  I just don’t want all the hydrogenated oils in my cookies :)  I’ll post what the results are!

    • Like I said in the recipe and if you read the comments on the post I linked that these are a spinoff of, *sometimes* natural works. Other times it’s a complete runny flop. You just never know and I would have to recommend something and then have a person writing in screaming at me that they wasted their time and ingredients, etc…so I always cover myself!

  18. These look great! I like it. Thank you.

  19. They sure do look like the best!! They look chewy and fudgy which is the best way for cookies to be!

  20. HOORAY for extra pb delishness!

  21. wow these look so yummy! Can’t wait to try them out! :)

  22. Thanks for the delicious and easy recipe! I subbed in Xylitol to make these sugar-free, which of course changed the texture and required that I double the baking time, but they are still super yummy and gooey. I’m on a low carb diet and these are just the perfect treat!

    • Thanks for trying the recipe and I’m glad it came out great for you even with xylitol! Wow, that is impressive! Good for you for experimenting and figuring out how to increase baking time, etc. so that you can stick with your low carb diet!

  23. Do you have nutrition information for these cookies? They look great!

  24. I have been Making these cookies for years …. They are a definite family favorite! Only I use about 2/3 cup sugar so they are not so sweet, and sometimes add chocolate chips :)

  25. So I used natural peanut butter because all other pb usually has soy in it and I bf a baby who is intolerant. I added around 1 teaspoon of cornstarch to these cookies and they turned out thick and gooey, so good!

  26. I made these cookies earlier today. I let them chill for 3 hours. I used Jif and followed the recipe exactly (mixing in my mixer). I baked these for 8 minutes. They came out … perfectly and are so delicious.  A nice crunch on the outside and a gooey explosion of flavor on the inside. My husband and father in law are even impressed. A great recipe to keep!

  27. My son cannot have refined sugar. Any suggestions for substitutions, such as coconut palm sugar?

  28. I absolutely LOVE these!!  Only one thing….they were quite salty, so next time I will cut the amount of salt in half or even more than that…

    • Glad you loved them! All peanut butters vary in saltiness levels – actually very greatly I’ve found from brand to brand! So perhaps your brand was just saltier than mine. And salt varies in the saltiness of it from brand to brand and type to type (table, kosher, Maldon, etc.), as does personal preference for salt. So scale back as you see fit.

  29. I make different cookies  for my husband every week, this is one of the best cookies I have ever made that were a perfect combination of crispy and soft and chewy. I pressed a Hershey’s kiss into the middle of each ball of dough before I refrigerated the cookies. 

    • Thanks for trying the recipe and glad it came out great for you! And what a compliment that these are some of the best cookies you’ve ever made, and you bake cookies every week!

  30. Any reason I  couldn’t put them in the oven half frozen so they are a little thicker so I can add a Hershey’s Kiss on top fresh from the oven?  Any suggestions?

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