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.

MY OTHER RECIPES

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!!

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.

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

Only Eats

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56 comments on “The Best Flourless Peanut Butter Cookies”

  1. 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!

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

  3. 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.

  4. 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!

  5. 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?

  6. Have you ever frozen these cookies after they’ve baked?

  7. Hi,
    May I know how much is 1 cup of peanut butter? As in how many gram for this recipe?

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