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    You are here: Home / Desserts / Cookies / Flourless Peanut Butter Cookies

    Flourless Peanut Butter Cookies

    April 13, 2020 By Sam 61 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    cookies on baking sheet

    These Flourless Peanut Butter Cookies are so simple to make! Made in just one bowl with no flour and no butter, ready in 15 minutes! Despite their limited ingredient list, these cookies are incredibly soft, chewy, and full of flavor! Try them and I’m sure you’ll be a fan, too!

    flourless peanut butter cookies on a silpat lined baking sheet

    You guys know I’m not a gluten-free blogger. Not even close. Nor am I a butter-free blogger… I can’t remember the last thing that I made without butter.

    And yet, this butter-free, flour-free flourless peanut butter cookie recipe is not just one of the best gluten-free cookie recipes I’ve tried, it’s just hands down one of the best cookies. Period.

    It holds its own against some of my favorites like my chocolate chip cookies and butter cookies. When I make cookies in this house, I usually give away most of them so that I don’t eat all of them myself. Zach and my sister protested when I tried to give these away. Again, this was over a flour-free, butter-free cookie. Who would’ve thought?

    This recipe was inspired by a 3-ingredient version that’s been making the rounds across the internet for years, but it took me until now to finally try it for myself. Of course I’ve made some modifications, but if you only have peanut butter, an egg, and sugar in your pantry you can make these at home (I’ll include notes on how below).

    Flourless peanut butter cookie ingredients
    Ingredients (and 3 of them are optional!)

    What You Need

    I get that right now ingredients can be scarce (check out my Crazy Cake for a basic pantry-staple cake recipe) and none of us are about to make an extra grocery trip to the store to pick up a pound of butter or a bag of flour that we’re heart-breakingly out of. So today’s recipe has you covered with staple pantry ingredients (and half of them can be omitted or substituted).

    You need:

    • Peanut butter. This ingredient you can’t substitute or omit. My preference is creamy but I believe crunchy would work just fine. I have not tried this recipe with natural peanut butter, but since that type can be finicky I can’t recommend it with this recipe.
    • Sugar. I use a mix of granulated and light or dark brown sugar. If you don’t have brown sugar, substitute it with more granulated, and vice versa. So long as you use a total of 1 cup (200 grams) of sugar, you’ll be good to go.
    • Egg. Again, this can not be omitted nor do I know of a working substitute. A large or extra large egg will work best.
    • Vanilla extract. If you don’t have it, leave it out, but I love the depth of flavor it adds.
    • Salt. Again, this can be omitted, but if you have it use it for better flavor.
    • Baking soda. I like using baking soda because it encourages the cookies to spread, subtly adds to their flavor, and gives the cookies a pretty, crinkly appearance. If you don’t have it, leave it out. Since the cookies won’t spread as much without it, be sure to gently flatten the cookie dough balls with your fingers or with the tines of a fork before baking.

    Some of these ingredients are my personal preferred additions, but as you can see the cookies can ultimately be made with just 3 ingredients: peanut butter, sugar, and an egg (so please don’t ask me how to substitute any of those!).

    Cookie dough balls on a baking sheet being flattened with clean fingers

    flourless peanut butter cookies on a silpat lined baking sheet

    I was going to include a “Tips” section here but this recipe is really so simple and straightforward I really don’t have any. There’s no mixer needed (though you can use one if you prefer), no tricks, nothing fancy required.

    I do want to note that I have a classic peanut butter cookie recipe on the site. If you have all of the ingredients and the time to make them, that one will always be my favorite recipe, but this one is a very satisfactory runner-up in a pinch.

    two cookies, one with a bite out of it

    OK, hopefully I’ve convinced you that these flourless peanut butter cookies are every bit as tasty as the flour-filled and butter-laden ones that you’re used to. If I can get behind them, I think anyone can 😉

    Enjoy!

    More Recipes You May Enjoy

    • Peanut Butter Muffins
    • Peanut Butter Blossoms
    • Peanut Brittle
    • Oatmeal Cookies

    Are you more of a visual learner? Check out my YouTube channel where I show you exactly how I make this recipe step-by-step in my own kitchen.

    flourless peanut butter cookies on silpat

    Flourless Peanut Butter Cookies

    These Flourless Peanut Butter Cookies are unbelievably simple to make! Made in just one bowl with no flour and no butter, ready in 15 minutes! Despite their limited ingredient list, these cookies are incredibly soft, chewy, and full of flavor! Be sure to check out the how-to VIDEO!
    4.95 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 18 cookies
    Calories: 136kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup granulated sugar (100g)
    • ½ cup light or dark brown sugar¹ firmly packed (100g)
    • ½ teaspoon baking soda² recommended but optional
    • ¼ teaspoon salt
    • 1 cup creamy peanut butter³ (280g)
    • 1 large egg
    • 1 teaspoon vanilla extract recommended but optional
    • Additional granulated sugar for sprinkling

    Recommended Equipment

    • Mixing bowl
    • Cookie sheet
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and line a cookie sheet with parchment paper (if you don’t have parchment paper, just drop cookies directly onto an ungreased cookie sheet).
    • In a medium-sized bowl, whisk together sugars, baking soda, and salt until combined.
    • Add peanut butter, egg, and vanilla extract and stir until completely combined.
    • Drop by 1 ½-Tablespoon-sized scoop onto prepared baking sheet. Sprinkle lightly with additional sugar and then lightly press down with your fingers to slightly flatten.
    • Transfer to 350F/175C preheated oven and bake for 10 minutes or until edges are just beginning to turn a light golden brown.
    • Allow cookies to cool completely on the cookie sheet as they will be too fragile to move when warm. Do not over-bake these cookies or they will be dry and crumbly.

    Notes

    ¹You may substitute this with ½ cup of granulated sugar (for a total of 1 cup/200g) of granulated sugar if you don’t have brown sugar.
    ²I prefer these cookies with the baking soda, it gives them the crackly tops and helps them to spread. However, if you don’t have it you can leave it out. Just lightly sprinkle your cookie dough with additional granulated sugar and then flatten with the tines of a fork in a criss-cross pattern before baking to help encourage the cookies to spread.
    ³I have only tested this recipe with traditional peanut butter, I believe crunchy peanut butter would work just fine but I have not tested it with “natural” peanut butter where the oil separates.

    Nutrition

    Serving: 1cookie | Calories: 136kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 134mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 13IU | Calcium: 13mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Blair

      September 29, 2022 at 7:46 am

      5 stars
      I only used 1/2 c granulated sugar and left out the baking soda. I crisscrossed them with a fork. These are so delicious!!

      Reply
      • Emily @ Sugar Spun Run

        September 29, 2022 at 9:25 am

        We’re glad they still turned out for you, Blair! Enjoy 😊

        Reply
    2. satya

      April 18, 2021 at 6:42 pm

      5 stars
      these cookies are amazing!

      Reply
    3. Jennifer Michalec

      March 15, 2021 at 10:54 am

      Are these cookies considered gluten free?

      Reply
      • Sam

        March 15, 2021 at 3:54 pm

        Yes they are. 🙂

        Reply
        • Jennifer

          March 15, 2021 at 3:59 pm

          Thank you!
          I get Alot of request for gluten free cookies and figured yours would be amazing

        • Sam

          March 15, 2021 at 4:07 pm

          I hope everyone loves them. I would double check all of your ingredients before telling everyone they are gluten free just to be sure. 🙂

    4. Patricia

      March 03, 2021 at 12:14 pm

      im out of baking soda and was really hoping to find something i could bake, THANK YOU!

      Reply
      • Sam

        March 03, 2021 at 10:12 pm

        I hope you love them! 🙂

        Reply
    5. Linda

      January 23, 2021 at 10:59 pm

      Made these with coconut sugar (about 3/4 c), natural (no stir) pb. Added 2 T or so of black strap molasses. Added about 2 T coconut flour. Rolled in coconut sugar and pressed with tines of fork. Turned out wonderfully!!! Doesn’t look much like the original recipe but the recipe was a great start!!! Thank you for sharing your talents!

      Reply
      • Sam

        January 25, 2021 at 9:14 pm

        I am so glad you enjoyed them, Linda! 🙂

        Reply
    6. Larissa Ribeiro

      October 26, 2020 at 4:18 pm

      5 stars
      It´s amazing! Even with Brazillian ingredients, the cookie is delicious!

      Reply
      • Sam

        October 26, 2020 at 9:01 pm

        I’m so glad you enjoyed them so much, Larissa! 🙂

        Reply
    7. Sunshine

      October 18, 2020 at 4:31 pm

      4 stars
      Tried these for the first time. Easy to bake and yummy. I loved all your recipes tried so far. Thanks.keep adding new ones including more breads.

      Reply
      • Sam

        October 18, 2020 at 9:02 pm

        I am so glad you enjoyed the cookies so much! Hopefully you’ll love all of the recipes. 🙂

        Reply
    8. Sam

      September 22, 2020 at 2:10 am

      Will these cookies spread like normal cookies? I will make these soon.

      Reply
      • Sam

        September 23, 2020 at 11:08 am

        Hi Sam! They don’t spread a whole lot which is why you need to press down the cookie dough a little bit before baking. They should turn out looking just like the pictures. 🙂

        Reply
    9. Walter Barbier

      August 26, 2020 at 4:31 pm

      5 stars
      Another hit! My wife thinks I’m turning into a good baker.

      Reply
      • Sam

        August 26, 2020 at 4:43 pm

        I am so glad everyone enjoyed them so much, Walter! 🙂

        Reply
    10. Tilly

      May 23, 2020 at 10:52 am

      5 stars
      Wow these are quick and easy to make and taste amazing. Just definitely make sure you allow time to cool down. Im thinking of trying to make these is little round terrecota dishes so that we can have ice cream on top as a cookie dessert

      Reply
      • Sam

        May 24, 2020 at 6:23 pm

        Yum, that sounds delicious! So glad you enjoyed, Tilly! Thank you for commenting! 🙂

        Reply
    11. Maureen

      May 22, 2020 at 1:58 pm

      Can you substitute the sugar with truvia?

      Reply
      • Sugar Spun Run

        May 22, 2020 at 3:03 pm

        Hi, Maureen! Unfortunately, I am not familiar with using sugar substitutes so I can not provide you with a personal recommendation. Hopefully someone else who has made this recipe with this substitute will chime in. 🙂

        Reply
    12. Gabrielle

      April 30, 2020 at 12:51 pm

      5 stars
      Just made them this afternoon. Easiest cookie I’ve ever made and so delicious! Thanks!

      Reply
      • Sugar Spun Run

        April 30, 2020 at 1:02 pm

        Thank you so much for trying my recipe, Gabrielle! I am so glad that you enjoyed them! 🙂

        Reply
    13. LINDA T

      April 27, 2020 at 11:08 am

      5 stars
      These are simply, the best!

      Thank you!

      Reply
      • Sugar Spun Run

        April 27, 2020 at 12:29 pm

        Thank you so much, Linda! I am so glad that you enjoyed it! 🙂

        Reply
    14. Pavitra

      April 26, 2020 at 11:54 pm

      Made these for the convent today. Half these nuns are gluten free. They loved them! Of course I added a chocolate drizzle on top after the cookies cooled. Awesome recipe! Thank you.

      Reply
      • Sugar Spun Run

        April 27, 2020 at 6:52 am

        I am so glad that everyone loved them, Pavitra! Thank you for trying my recipe and for commenting. 🙂

        Reply
    15. Shirley Tam

      April 21, 2020 at 5:59 pm

      Since the store has not all purpose flour in stock. This is the first time I try to bake the flourless cookies. It’s so good. I did use the natural creamy peanut butter. It’s o.k. though. Except it’s a bit sweet for me. But my son likes it.

      Reply
      • Sam

        April 21, 2020 at 6:35 pm

        I’m so glad to hear your son enjoyed, Shirley! Thank you for commenting!

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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