Flourless Peanut Butter Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Super soft and chewy Flourless Peanut Butter Cookies are the easiest homemade treat! Made with only 3 simple ingredients, these cookies are rich, soft, chewy, and taste just like the inside of a peanut butter cup. They are naturally gluten-free and loaded with peanut butter flavor in every bite!
PIN these 3 Ingredient Peanut Butter Cookies to try later!
Flourless Peanut Butter Cookies
When I first made these Flourless Peanut Butter Cookies, I wasn’t sure how they would taste without any flour or butter in the recipe. But after the very first bite, I couldn’t believe how delicious they were! They’re incredibly soft, chewy, rich, and taste just like the creamy inside of a peanut butter cup.
These are almost too easy to make (my kids can make them) and totally satisfying. I love that they’re made with only 3 ingredients and come together in minutes with hardly any cleanup.
Other flourless cookies to try are Oatmeal Raisin Cookies, Blueberry Oatmeal Cookies, Thin Mint Cookies and Peanut Butter Oatmeal Cookies.
Why You’ll Love This flourless peanut butter cookie Recipe
key ingredients
- Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.
- Sugar: Brown sugar (either dark brown sugar or light brown sugar) are use to add sweetness and helps make chewy cookies. You could also use coconut sugar for a healthier alternative.
- Egg: You’ll need one whole large egg.
how to make flourless peanut butter cookies
Mix ingredients together: Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a large mixing bowl with an electric hand mixer, mix together the peanut butter, brown sugar and egg until dough forms.
Scoop cookies: Using a 1 tablespoon cookie scoop, scoop dough balls and roll in a ball.
Bake and enjoy: Place on prepared cookie sheet and press down on each cookie, making a criss-cross pattern with a fork. Bae for 8-10 minutes or until the edges are firm. Top with flaky sea salt to enhance the flavors (optional). Let cool for a few minutes and then transfer cookies to a wire rack. Enjoy!
variations
- Flourless Peanut Butter Chocolate Chip Cookies: Add in semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, peanut butter chips, chocolate chunks, mini Reese’s Peanut Butter Cups or chopped nuts.
- Make the cookie dough in advance: Leave the cookie dough in the fridge or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
- Use crunchy peanut butter: Swap creamy peanut butter for crunchy peanut butter to add texture and peanut crunch in every bite.
- Drizzle melted chocolate on top: Drizzle melted chocolate over the cooled cookies for a chocolatey twist.
- Stuff with chocolate: Press a mini peanut butter cup or chocolate square into the center before baking for a surprise chocolate filling.
tips
- Sprinkle flaky sea salt: A pinch of flaky sea salt balances the sweetness and makes the peanut butter flavor pop even more.
- Make them festive: Stir in M&M’s, sprinkles, or holiday candies to make these cookies fun for Christmas, Halloween, Valentine’s Day, or birthdays.
- Don’t over-bake: The cookies may look slightly underdone in the center when you remove them from the oven, but they will continue to set as they cool. This keeps them soft and chewy.
- Add vanilla extract: Even a small splash of vanilla gives the cookies a warmer, richer flavor.
can I make these into cookie bars?
Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with more peanut butter chips (optional).
leftovers & storage
Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.
When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.
To-store: Store leftover gluten-free peanut butter cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.
more peanut butter cookies
NEVER MISS A RECIPE
Join thousands of subscribers & get
easy recipes via email for FREE!
Want to be Featured?
If you make this recipe, please let me know how it turned out…
Kathryn’s Kitchen Blog
Easy, simple, and delicious recipes anyone can make. Click the button below so you don’t miss any recipes!
Flourless Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup brown sugar
- 1 whole large egg
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl with an electric hand mixer, mix together the peanut butter, brown sugar and egg until dough forms.
- Using a mini ice cream scoop equivalent to 1 tablespoon, scoop cookie dough balls and roll in a ball.
- Place on prepared baking sheet and press down on each cookie, making a criss-cross pattern with a fork. Bae for 8-10 minutes or until the edges are firm. Let cool for a few minutes and then transfer cookies to a cooling rack. Enjoy!
