Flourless Peanut Butter Cookies


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I am so excited to finally reveal this post!

Flourless Peanut Butter Cookies

 I’ve had this post written for about 3 weeks.

Flourless Peanut Butter Cookies

Since even before my photography trip to Mexico City

And even before I announced that we were moving

And before we moved into our new house this past week.


These cookies are long gone.

Flourless Peanut Butter Cookies

But they are such great little memories.

Flourless Peanut Butter Cookies




Step-by-step photos:

Combine everything in one bowl

Ingredients for Flourless Peanut Butter CookiesLook at all that glorious peanut butter!

Stir to combine

Ingredients for Flourless Peanut Butter Cookies

The dough will be sticky but workable.

It seems like a sticky blob and I thought I was going to have peanut butter everywhere and it would be really hard to work with but all was well.  Something about the oil in the peanut butter plus the sugar seemed to keep the dough from being un-workable or too messy. 

 Flourless Peanut Butter CookiesIf it really does seem too messy, I’d add a tablespoon or two extra of sugar to soak up the sticky + moisture factor.

Roll dough into balls or drop onto a cookie sheet with a spoon.

 Flourless Peanut Butter Cookies

Or, if you want to refrigerate the dough for 15 minutes or so before you roll the balls, great.  But I didn’t bother.

 Flourless Peanut Butter Cookies

Lightly press the tops with a fork.

 Flourless Peanut Butter Cookies

But don’t squeeze the Charmin too much and flatten them into little pancakes.

 Flourless Peanut Butter CookiesI like this picture.  And I like raw dough balls.

Sprinkle with a pinch each of brown and white sugar.

 Flourless Peanut Butter Cookies

Bake and allow to cool.

 Flourless Peanut Butter CookiesI had read on various websites with similar recipes that they don’t really spread much at all.  Mine actually did spread a bit, so keep that in mind.

Impress everyone with how easy these are and how good they taste!


The active prep time on these is about 2 minutes to make the batter and about 8 minutes to roll into balls.

 Flourless Peanut Butter Cookies

So 10 minutes of work


10 minutes to bake


And in 20 minutes you can be chomping away.

 Flourless Peanut Butter Cookies

It’s the simple things in life like cookies that just make me so happy.

 Flourless Peanut Butter Cookies

And bonus to the extremely minimal amount of cleanup and dishes.  One bowl.  Love it.

The taste is full of peanut butter flavor and full-bodied.

peanut butter

You definitely know you’re eating a peanut butter cookie and not a sugar cookie which is the problem with lots of peanut butter cookies, I find.

Most cookies are not peanut buttery enough for my liking but these are full-bodied peanut butter flavor for all PB fiends like me.


They are rich and satisfying.  Not some little light airy cookie.

I can feel just a little oil from the peanut butter on my lips when I eat them.  <– To me, that’s a turn on.  Means they’re full of good.stuff.  Like 1 cup of PB!

flourless peanut butter cookiesYou can just see by looking at the center of the cookies that they are going to be moist.  I always look at cookie centers to see if they are a touch under-baked and moist looking.

And because of all that PB, they’re not dry.  I despise dry cookies and baked goods.  Not worth my chew. These are anything but dry.

flourless peanut butter cookies


Flourless Peanut Butter Cookies (Gluten Free, with Vegan Option)

3/4 c white sugar

1/4 c brown sugar, packed

1 c peanut butter

1 egg (replace real egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring.  Allow a “jelly” to form after a few minutes and use this as your “egg”)

1/2 tsp vanilla extract

Combine all ingredients in one bowl and stir by hand with a spoon.


Form into 1 inch balls (I rolled mine with my hands but you could just drop them on a cookie sheet with a spoon) and place on cookie sheet (I used parchment-lined for easy cleanup).

Optional: Lightly press each ball with a fork to make criss-cross patterns

Dust each cookie with a pinch of white and brown sugar before baking

Bake at 350F for 10 minutes or until barely browned.  They can go from raw to burned in about 90 seconds so watch them.

Allow to cool well and they may not look very well done after 10 minutes, but that’s ok.  Take them out of the oven anyway and allow them to cool.

Yields 18 cookies (mine were a bit thin and farily small.  Reducing to 12-15 thicker/bigger cookies may work even better which I will try next time)

Edited to add January 2013: There is an updated (and even better) version of these cookies Peanut Butter Chocolate Chunk Cookies (gluten-free) – My new favorite Peanut Butter Cookie recipe


Related Recipes:

Edited to add January 2013: There is an updated (and even better) version of these cookies Peanut Butter Chocolate Chunk Cookies (gluten-free) – My new favorite Peanut Butter Cookie recipe

Peanut Butter Chocolate Chunk Cookies stacked with one broken in half

Close up of gooey inside of one Peanut Butter Chocolate Chunk Cookie

If you love peanut butter as much as I do, you may want to check out my Peanut Butter Recipes compilation post

Including 2 Minute Peanut Sauce + Raw Vegan Spring Rolls

Raw Vegan Spring Roll dipped in Peanut Sauce

Raw Vegan Peanut Butter Cups

Raw Vegan Peanut Butter Cup split in half

 No Bake Nutella & Peanut Butter Graham Bars with Chocolate Frosting

No Bake Nutella & Peanut Butter Graham Bars with Chocolate Frosting stacked on white dish


Do you like peanut butter cookies?

I have Raw Vegan Peanut Butter Cookie Dough Balls

Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour (Vegan, GF)

And all the peanut butters recipes and ideas linked in one place.

Yes, I really love peanut butter cookies!

Edited to add January 2013: There is an updated (and even better) version of these cookies Peanut Butter Chocolate Chunk Cookies (gluten-free) – My new favorite Peanut Butter Cookie recipe

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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      By the way did you know that all capital letters on the internet means you’re SCREAMING AT SOMEONE? Just wanted to share that.

      Hope you enjoy these with cookie butter.

  2. This recipe is pretty good :) I baked an extra 5 minutes at 325F because they were too soft. After, I still think they could be a little more crisp, but I will try to crumble them up and use them as an ice cream topping!They do have a nice peanut butter flavor. I also substituted 3/4 cup stevia instead of sugar and it turned out fine.

    Rating: 4
    1. Baking with stevia instead of sugar will definitely change the texture of cookies or any baked good so that is probably why they were too soft for you, just my hunch.

  3. Thank you so much for the GREAT recipe! I have made them a couple times now for my students and everyone loves them. Also wanted to say that I added some chopped chocolate to the second batch and it worked out perfect. Looked at your other recipe but it was going to take extra time that I didn’t have. Oh, and my cookies are not as flat as yours but they still taste yummy! Thanks again! Cook on!

    1. Glad these worked out great for you and the chopped chocolate on the 2nd batch I’m sure made them extra good!

  4. i just made these cookies, and when i took them out of the oven, they were still super soft! i think i did something wrong when making it, because i used the same exact pb you used. ugh, they’re too crumbly now, but i guess i’ll use them as a topping for my oatmeal.

    1. Hmmm, I think maybe they were a little over-baked because they shouldn’t turn crumbly upon cooling. I think maybe next round try 90 seconds or so less in the oven. Sometimes just 1-2 minutes can really have a huge impact on results and finding that sweet spot with your own oven can take some time and practice.

  5. Love flourless cookies. I’m wondering if I can replace the sugars with coconut sugar. Will this work?

  6. Averie, do you have any idea how these would tuen out if I subbed Sugar Twin brown sugar and Splenda granules for the 2 sugars? We are trying to “go low carb” and my sweet tooth is DYING for dessert!!!

    1. I really don’t know because there’s no flour and so not sure how those sugars will interact with the PB…they could make the dough turn super runny OR…they may not. Try it! You have nothing other than a cup of PB and an egg to lose! LMK what happens!

  7. just made these- my entire house is filled with the most delicious PB smell.
    and mmm are these good, so nutty and sweet. the perfect cookie!

  8. I made these today after a morning run and light yoga. Best.Cookies,Ever. I can’t believe I’ve just stumbled upon your website! Veggies, yoga, AND peanut butter recipes? This may be true love at first site! Thank you for the fantastic recipe :)

  9. Love this recipe! I added chocolate chips to it and they were a huge hit with the husband and at the office! I’ll be posting this recipe on my blog (of course giving our credit!) thanks for the amazing recipes!

  10. Just made these with a chia egg, 1/2 tsp baking soda, and a little less sugar. Turned out wonderfully, thank you!

  11. Okay, so I made these today and thought initially that they were a disaster- They barely spread out at all and were still super soft when I took them out of the oven (like you said!). But they cooled and were so moist and flavorful, plus they got rave reviews from my friends!

    A couple alterations though: I cut back on the sugar a tad, used a whole tsp of vanilla, and added in 1 tsp of cocoa powder :) It was nice to have something I could serve for my vegan *and* gluten-free friends,

    1. If you like chocolate and want a vegan cookie that’s similar to these, try these – super chocolaty!

      Glad they worked out for you and yes, not overbaking is key. One reason yours spread less is b/c in such a limited-ingredients recipe, each item, in the ratio and amount called, is very, very critical. Sugar causes cookies to spread while baking AND cocoa powder causes them not to. So you did TWO things that would reduce their spreading ability…but sounds like they still worked! Good! :)

  12. Your cookies look scrumptious! I recently made these, but a lower fat version using better n’ butter for part of the pb in the recipe. I thought it was only my cookies that were super small before baking, but yours look just like mine did! Makes me feel better about my recipe! Thanks for sharing. (: If you’d like to check out my recipe for the lower fat version of flourless pb cookies the link is: http://thesweetprimadonna.com/2012/08/08/skinny-soft-chewy-peanut-butter-cookies-65-calories-per-cookie-vegan-friendly/

  13. Just made these cookies and my whole family loved them!
    They were the hit of our Fathers Day BBQ!

    Great recipe that I will be blogging about and sharing!

    1. Oh I am so happy to hear about that…that they were the hit of the bbq! Love comments like this and love that you had such great results :)

  14. Sorry if someone already asked this… any idea if raw honey would sub for the sugar well? We are off sugar but love the simplicity of this. If you haven’t tried honey, I may need to just try a half-batch and let you know.

    1. The issue is that because of the simplicity, the sugar plays a role to bind the dough and honey is going to be a soupy mess I fear in the oven. You could try it but I have a feeling the cookies will go flat and spread on you. You could trying using brown sugar rather than white if that’s better for your dietary needs…

  15. Just made these cookies…Fantastic! My husband is a Vegan and PB nut so they were a big hit in my family! I have “pinned” several of your recipes and can’t wait to try.

  16. These cookies are fantastic – I chose the vegan option – I have never been a huge fan of peanut butter cookies only because they always tasted more like peanut-flavored cookie – I could always taste the flour in them. I am newly vegan and also working my way toward gluten free – my bf is both already (it’s changed his life) – so I made these for him on his birthday. I didn’t have a lot of time and these were EXACTLY what I was looking for. Simple, sweet, crunchy, chewy, peanut buttery and just REALLY good. He loved them! I’m bringing some into work tonight – not even going to mention they are vegan/GF – people get all freaked out about it.

    The only thing I did a little differently was I used organic white and brown sugar and I rolled and flattened them in the white sugar before baking – I also lowered the temp of the oven to 300 and baked for 12-15 minutes..I was afraid of hard cookies – but not sure it would have mattered.

  17. Averie I am OBSESSED with all your recipes and these cookies look amazing. I love your philosophy on dessert- simplicity rocks! I want your bod and I want your food, but I don’t think I could ever have both together :(

    Anyway quick question, obviously peanut butter and the Vitamix are two staples in your kitchen but I’ve never heard of you making your own peanut (or any nut) butter with the Vitamix…why is that? I have yet to try making homemade peanut butter in my Vita and wanted to hear your opinion before doing so.

    Have a great day and thanks for all the inspiration!! xxoo

    1. Peanuts, like all nuts, can be expensive to buy ounce for ounce compared with regular peanut butter and the WORK involved in making it, cleanup, the noise..there are sometimes where although I am cheap and frugal, $2.99 on a jar of storebought PB is wayyyyy money and time ahead :)

  18. Do you think I could mix mini chocolate chips into the dough and bake these? I haven’t tried making these yet, but they look perfect for a GF friend of mine (and easy!)….I may just make them without chocolate :)

  19. These are absolutely gorgeous cookies. I am so glad you chose this recipe so I can make them for myself! :)

  20. those look amazing!! I love the all of the pictures, especially the stacked up ones!
    And I love that you are not afraid to post a recipe with egg in it (:

  21. Averie, great job on the cookies and pictures! It’s been so much fun doing the SRC, trying new recipes and making new friends. I look forward to doing it for many months to come.
    Hope you’re getting settled!

  22. You are not going to believe this — or maybe you will — but I swear I have been daydreaming about soft, chewy, almost fudge-like peanut butter cookies ALL WEEK! I kid you not. And here they are. !! I almost made some the other day but it was too warm. How crazy is that?! Now I can’t make them and blog about them, haha. :( Or maybe I’ll figure something out. You know how I’ve been dabbling with gluten- and grain-free, well, PB cookies are one of the easiest flourless cookies to make, so that’s what got me thinking. I may have to try something anyway! We are always thinking the same way, only you’re like 72 hours ahead of me, LOL.

    Those cookies look PERFECT! I love this recipe AND the pictures are gorgeous. Tell me they all got accepted, because they all deserve to be! :D Ok, just checked your FG gallery and I see them. YAY!

  23. They just seem too simple to be that pretty. I’m totally making them. PB is how we survive in this joint.

  24. Just made these! SOOO yummy. Mine expanded like yours and I got a lot out of it. Thanks so much Averie!!

    1. THAT was FAST! Thanks for the report back and noting the expansion. I’ve since been told if you refrigerate the dough, they won’t expand as much.

  25. Finally, I can comment on your site! Since I was your “secret pal” from SRC, I forced myself not to comment until today. These cookies are so cute. I am sure they didn’t last long. I had a great time checking out your recipes and blog! (I tried your roasted chickpeas as well—yummy!) Thanks for the great caramel sauce recipe which is now in my repertoire. (If anyone wants to see my Secret Recipe Club Post on Averie’s Caramel Sauce, click here: http://eliotseats.com/?p=4496. Glad we could become SRC pals!

    1. Awww, thank you so much for saying hi!!! :)

      I forced myself not to comment on the blog who I was given, too! Like I didnt want to raise any eyebrows…not like it would have, but I was just being overly cautious too :)

      You tried the roasted chickpeas too? Oh those are FAVE of mine. My tummy & beans dont get along all that well but those are…worth it! haha!

      And you did SUCH a great job on the caramel sauce. Don’t be a stranger, ok! :)

  26. I’m not sure why the words “flourless cookies” always sound interesting to me, but they do. I’m just dying to make cookies sans flour. Silly, right? Your cookies look almost too good to be true. I’d eat ’em up in an evening, I’m sure! And I’m absolutely hooked on that natural peanut butter. Don’t you just love how you don’t have to stir it? Mmmm. Thanks for such a beautiful post!

  27. That sounds like a great recipe–so simple! I loved all your step by step photos too, especially the dough balls spaced out on the cookie sheet–that’s an easy one to get wrong, especially if you only have a tiny toaster oven, like I do.

    I’m not a big pb fan but everyone I cook for is, so I’ll most likely try this out. Love the idea of a ‘secret recipe club!’

    Do you really do 3tb flax seeds to 1 tb water for a flax egg? I’ve always seen it as 1tb flax to 3 tb water, and that’s what I’ve always done. But maybe this way gets more gloopy?
    Thanks! :)

  28. I was looking at those thinking “they look soooo good, but I can’t eat ’em.” Then (duh!) I read the flourless part, lol. YOU JUST MADE MY DAY!!! :D Making those babies A.S.A.P.!!

  29. um could those cookies BE any easier to make?! I think not! they look so good and rich and delicious!

    best thing I ate this weekend was this aamzing whole wheat wrap with roasted veggies, fresh mozz and grilled chicken from this swanky little hotel at boston while sitting outside overlooking the water! it was just perfect!

  30. Making. These. NOW. I wonder how they would be with almond butter and a bit of almond extract? Maybe they would taste like Italian almond cookies… and I’m a sucker for anything almond or marzipan-like!

    1. they may but AB is considerably runnier than PB… just be warned they may not be as cookie like and much more spread-ey I am thinking…

      1. good point… this might call for some experimentation :)

  31. Oh my gosh! These looks amazing! I am so making them- I jusy have to wait for my maple sugar from iherb. I believe maple suger will taste fantsic with the PB! I love how moist they look! And 1 cup of PB? You cant fail with that ;)

  32. I’ve always wondered about flourless PB cookies but I’ve never given them a try. Can’t wait to try this version – they look delicious!

    1. thanks girlie and I saw your comment on Eliot Eats blog about my caramel rum sauce that was adapted into a bourbon sauce..hope you try a version soon :)

  33. I love peanut butter anything…especially cookies. Peanut butter cookies dipped in chocolate ain’t too bad, either!

  34. That recipe club sounds SO cool!!!! And I want…no NEED…these cookies. Holy cow they look amazing!

  35. Is a serving size 7 cookies? Because that’s how many I think I could eat in one sitting. Yep. Easily.

    1. Totally!! :)

      I was just checking tasteologie to see if they accepted these…nothing yet….Foodgawker said yes already though :)

      But did see YOUR latest creation on there! YUM!

    2. and as I just hit send on that comment, I just went back, and T.O. took the cookies :) Good. haha!

  36. Very interesting on the secret recipe club, how fun. The cookies look great, my hubby would probably be all over them. And great dessert recipe inspiration.

    1. Sure, and raw almond butter cups.
    2. Not yet, but it sounds like fun.
    3. Probably the tempeh pizza and saw Harry Potter, not too exciting since I was on call – blah.

  37. That stack of cookies looks so inviting! Love this community builder. Fun to meet so many new bloggers :)

    1. I have YOU to thank for this…would have never found out without seeing it on your blog.

      See you at 1p tomorrow :)

  38. I love the photography, and of course, the cookies in the pictures :-P For me, peanut butter cookies are borderline dangerous, especially the flourless kind! I have to be careful not to make too big of a batch, or else i’ll probably eat them all!

  39. I love peanut butter and those look delicious! Thanks for sharing a quick and easy recipe. Yum!

  40. I cannot WAIT to make these! They look amazing!! I too love a moist center…it’s the only way. The best thing I did this weekend was a birthday dinner with my husband and then laying by the pool all day Sunday! Yay!

  41. These are so pretty—I love the look of flourless cookies…they have that chewy appearance!
    PB cookies might be my fave, and I really haven’t made them lately only because of wanting them to be flourless (and not knowing which recipe to try)!

    My weekend was so low key…work and food and working out. I made a cauliflower pizza crust (grain-free) that turned out awesome…

  42. I wanted to thank you for your blog. I have been reading your blog on and off for a few months now. I just found a few links from some of your posts in the past few days, and they were very honest and thought-provoking. I really admire your fearlessness and courage to put yourself out there the way you do, despite the negative comments you may receive as a result. Your strength is encouraging. Imagine if all women were equally fearless? It gives me hope. Thank you for the energy you put into this blog. And thank you for posting on your bad days, as well as the good.

    1. Thank you for the wonderful comment, Pauline!

      I am so touched when I get comments like yours…inspires me to keep going, keep sharing, keep on keeping on. So thank you :)

  43. I can understand why the cookies are gone, they look fantastic! Love that you provided a vegan option. My brother’s girlfriend would love these. :)

  44. YUM! Those look amazing. Peanut butter cookies should basically be soft, chewy cookies that are chock-full of peanut buttery flavor. That’s all that’s needed!! Delicious.

  45. I’ve read a couple posts this morning for the secret recipe club and again thought “I should do that”… if only I had the time!! :D it always looks like fun!

    I LOVE peanut butter cookies, especially the flourless, they are SO quick to make! yours look great, as do the photos! nice job!

  46. I LOVE flourless peanut butter cookies. They are so easy and so delicious! These look perfect!

  47. These are the best looking PB cookies, I have seen and this recipe is one, I plan to make. Glad you selected it. I love your other peanut butter recipes, as well.

    1. well thank you!

      and i just peeked at your site and the red pepper and mango salsa looks great. I actually just linked a version of that salsa that I make in my post immediately preceding this one! :)

  48. OH GOSH. Do not even get me started on peanut butter cookies. But I have to say, my favorite of all time are my High-Protein Pb chocolate chunk cookies….they are made with beans…I know, I know, you don’t like bean desserts-But they are SO DARN GOOD!

  49. Wow! You joined another online club? Where do you find the time?
    Definitely going to be making these cookies. My husband is a HUGE fan of PB cookies, but I don’t make them often due to the gluten factor.

    Secret exchange: every year at Christmas we do a Secret Santa within my side of the family. Lots of creative gifts have resulted from this. I find it easier to find / make more meaningful gifts for one person instead of all 12 of us ;)

    1. Well, I’m going to bake and make things ANYWAY..may as well have a little fun with it :)

  50. I loooooove flourless peanut butter cookies. They’re one of my faves. Looks great!

  51. These look so chewy and delicious! I love that all of the ingredients are things that I pretty much always have on hand. I’ll definitely be making these sometime!

  52. Wow Averie those look delicious!! I will definitely make them (after my wedding in 10 months lol). I’m trying to shed a few unwanted pounds for my dress ;)

    I noticed that you’ve been using eggs and some dairy and I was curious to know if you’re moving more towards vegetarian eating than vegan? Of course I have no issue with it I’m just curious :) I think either way your food looks and is amazing! These remind me of you chocolate chip peanut butter caramel cookies (mouth full of words there!), I loved those!

    1. Yes and I’ve posted about it a few times in the recent past….I do bake with the occasional egg. My monthly egg consumption may be at…one, maybe two, eggs total per month in terms of what I consume.

      But that takes me out of the vegan realm and makes me vegetarian. Which I am fine with. Just doing what works for me now, evolving as life and desires evolves.

  53. Oh my goodness!! Those cookies look FANTASTIC (not just because you have amazing photography skills) they look so yummy!
    I must make those ASAP!
    Thanks for sharing all your delicious recipes, Averie!

  54. It’s so cool how this simple recipe can withstand so many variations – awesome! Love your version, and will have to try it next time:)

  55. I LOVE peanut butter cookies! I make similar no-flour cookies all the time, sometimes I add mix-ins like orange zest and white chocolate, or dark chocolate chips, chocolate powder, and espresso salt. All good!

  56. I added the vanilla when I made the flourless PB cookies too! I have made so many adaptations of these and they always turn out differently. Never tried the Bbrown sugar addition though.

    They probably spread more because you didn’t refridgerate the dough. I read a book on science of baking that said that if you want them to spread, to put them into the preheated oven at room temp. If you want them REALLY flat, warm the dough or the pan a bit first, and if you want them puffy, add cold cookies to a non-preheated oven.

    I love science and baking!

    1. ok that is a great tip!

      I will probably refrigerate the dough in the future b/c generally I do like puffier cookies rather than flatter ones and yes the dough was WARM

      I made them on a really warm day in my old house and I remember thinking, I can’t believe I am turning the oven on….

      The warm dough –> spreading
      Totally makes sense. Thank you!

  57. PB cookie is one of my fave cookie flavors. Yum. And they look so beautiful on those plates. Perfect!

  58. Okay, I HAVE to try this recipe. I can’t believe how puffy the cookies without flour. The flavor sounds unbelievably good and I know my family would go crazy for these.

  59. Even before I read that you liked that picture with the fork and light criss-cross pressings on the cookies I was going to compliment you for it. The pattern, and simplicity, and LIGHT are all captivating to me. Awesome recipe, I’ve made similar ones before and they are simply always a huge huge hit, yummm!

  60. This secret recipe clubs sounds like so much fun!
    Lovee pb cookies! I’ve never tried making flourless cookies. Perhaps I should give it a go :)

  61. I like your adaptation — the recipe I’ve made is 1 cup sugar + 1 egg + 1 cup PB, but I love the taste of brown sugar so good call on adding that and some vanilla. Yum.

    I agree, if I want a PB cookie it better taste like a PB cookie!

    My favorite cookies are the peanut butter blossoms — especially when the kiss on top is super melty and gooey.

  62. omg, I so want on of these cookies right now!! I loooooooooooooooooooooooove pb and these cookies seem to be absolutely devine and are so simple!
    Beautiful shots, I love the dishes you used for the cookies.
    best thing I did over the weekend: I attended a street festival in Mulhouse, France, and it was fantastic!

  63. Gorgeous pictures! I’m surprised they did spread that much, I’ve never made a pb cookie that has changed shape whatsoever in the oven!

  64. We used to make pretty much these exact cookies ALL the time growing up and they’re the BEST!

  65. These are amazing. No butter and no flour and such an easy prep and they look incredible to boot!!!! You are a genuis!

  66. These look great! This is day 1 of my gluten free experiment and I am so so excited to see that I Can still Have a new baking project: )

  67. Oh man, peanut butter is my favorite food, and moist cookies are the only way to go. Definitely trying these!! I can’t wait til I’m grown up to participate in the recipe exchange!

  68. Yayyy! The club is so much fun! I get excited to find out who my new blogger is every month! The cookies look fantastic. I definitely like PB cookies. Weekend on this side was good! Got some things done and spent lots of time with family and friends. Went on a date night (possibly our last before peanut??). It was good stuff!

  69. Your cookies are beautiful- love that they are naturally gluten-free. Ps your trip to Mexico with Penny looks like it was amazing…very jealous over here!

  70. Peanut butter cookies are my favorite!! And how easy are these. Thanks for the tip on how to turn flax into “egg” I had no idea!

    It’s great to meet you too on Instagram! I just joined about a week and ago and boy am I hooked :)

    1. Oh yes, I am wayyyyy hooked on IG too. It’s my new addiction. Never really got that into Twittter but IG, I could spend all day. :)

  71. I love peanut butter cookies and I LOVE this recipe… so simple, and sounds so good! Peanut butter cookies were the one cookie my mom never made when I was younger (no idea why), so it was always such a treat when I got to have one at my grandma’s place, a friend’s, or out somewhere.

    My dad’s side of the family used to do a sort of Secret Santa for Christmas, where we’d all pick a name from a hat, and the whole family (like 30 of us), would all go into town and buy gifts. We’d get back to my grandparent’s house, wrap the gifts, eat dinner, then exchange them. It was actually really fun since the people participating obviously knew you pretty well!

  72. you definitely were intriguing me last night with this recipe and now I know why! Can’t wait to make the, seriously!

    1. yes we were under STRICT orders not to post early!! or late! she runs a tight ship :)

  73. Amazing- they look so rich, chewy and moist! And the photos are gorgeous, Averie! :)

    My mom used to host a cookie exchange every Christmas, where everyone brings a few dozen cookies to share and copies of the recipes, and then people make their own mixed boxes of cookies and pick the recipes they’d like to try. So fun!

  74. what a fantastic post! so good on so many levels. Your blog has very quickly become one of my very favorites :-)

    and this made me LOL:
    “…but usually I get back something like a headband with blue stars and yellow moons on it. Not that it’s not lovely and all, but you know”.

    haha, totally been there! too funny

  75. Are you feeling okay? I see you’ve used the word “moist” not once, but twice! haha, just playing ;)

    The cookies look great – and I love this Secret Recipe Club! I love a fun challenge and am thinking I need to apply, myself!!

    PB Cookies…you know, strangely, they’re not ones I’ve had very often! I think choco-chip was more prevalent growing up, so even into my adult-hood (lol) I haven’t made them often. Or…at all. Needs to change ;)

    1. I figured I just needed to get over it b/c it is the perfect word for so many things, even if it does make me shudder a bit :)