Flourless Peanut Butter Cookies


This post may contain affiliate links.

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!

Get the latest recipes via email!

Leave a Comment

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.




      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.

    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!