Flourless Peanut Butter Cookies
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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!
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).
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!).
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.
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
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
Equipment
Ingredients
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar¹, firmly packed
- ½ teaspoon baking soda², recommended but optional
- ¼ teaspoon salt
- 1 cup (280 g) creamy peanut butter³
- 1 large egg
- 1 teaspoon vanilla extract, recommended but optional
- Additional granulated sugar, for sprinkling
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.½ cup (100 g) granulated sugar, ½ cup (100 g) light or dark brown sugar¹, ½ teaspoon baking soda², ¼ teaspoon salt
- Add peanut butter, egg, and vanilla extract and stir until completely combined.1 cup (280 g) creamy peanut butter³, 1 large egg, 1 teaspoon vanilla extract
- 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.Additional granulated sugar
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These cookies were so delicious and easy to make . My family just loves them. I was low on flour and it was perfect.
I am so glad you enjoyed the cookies so much, Donna! 🙂
Hey! Do you think we can use Nutella instead of peanut butter?
Hi Victoria! That is a great question and I’m not quite sure of the answer. If you try it I would love to know how it goes. 🙂
Second time making these. They just keep getting better. Everyone loves these. I dare say they are even better the second day……
I am so glad that you enjoyed the cookies, Angelina! Thanks for commenting. Enjoy your second batch! 🙂
These came out absolutely delicious! Kid approved, but what kid would Not approve of any of your delicious recipes. I must have eaten at least 6. I know, I know. I could barely eat dinner when I was thinking of eating my 7th one.
Your comment made me laugh as I can totally relate to this! I am so glad that everyone enjoyed them, April. Thanks for commenting. 🙂
Hi,
What can I use instead of the Egg as i currently don’t have any?
Hi, Ashley! Unfortunately, I can not think of a good egg substitute for this recipe. In other recipes, people have had success substituting 1 egg for 1/4 cup of unsweetened applesauce. Having not tried it myself, I am not sure how it will do. 🙁
Can I substitute the egg for a flax egg?
Hi, Teddie! I have never tried it, so I am not certain how it will do. If you do try it, I’d love to know how it works for you! 🙂
Hi Sam,
I absolutely LOVE your recipes and have tried many of them with great results!! Today, I made these and not only was it the easiest cookie I’ve ever made but the taste and texture is out of this world. I was reluctant at first and careful not to over bake as you mentioned. I actually took them out of the oven at 8-9 minutes since my oven tends to bake hot. So incredibly soft and chewy…my husband ate 6 then went back for 1 more! Thanks for sharing. Your videos and tips are very helpful, as well. Keep up the good work!!
Thank you so much! I am so glad that you and your husband especially (lol) loved these cookies, Marcy! Thank you for commenting. 🙂
These were so quick, and really fabulous! I used Costco’s natural peanut butter – just peanuts and sea salt. They were a bit puffier than yours, but still crinkly and SO tasty!
I am glad that the natural peanut butter worked well with this recipe and you enjoyed the cookies, Barb! Thanks for commenting. 🙂
My hubby’s new favorite cookie! My new favorite website! Win win! Love the simplicity and Appreciate the easy recipe!
Thank you so much! That is wonderful, Emily! I am so glad that he loved them! Thanks for trying my recipe and for commenting. 🙂
Made these with natural almond butter (the kind that separates and almond Butter because I am allergic to peanuts) I didn’t use any baking soda since I didn’t have any left, Also made 15 instead of 18, cooked them for about 13 mins and they turned out perfect!! Will definitely make again but next time with a little less sugar ☺️
I am so glad that they turned out well with almond butter, Tamara! Thank you for sharing. Enjoy! 🙂
These cookies slap so hard. Almost, if not better than your flour peanut butter cookies. So easy to make and delicious! Thank you!
I am so glad that you enjoyed the recipe, Angelina! Thanks for commenting. 🙂
Can confirm worked fine with crunchy peanut butter
Yes, that will be fine, Monica! 🙂
Being bored staying Home, I think I’ll whip up these cookies, for a surprise,
after dinner Treat. Thanks for haring the Recipe.
Pam, from KC
You are welcome, Pam! I hope everyone enjoys them. 🙂
Hi Sam,
During these difficult times when flour is so scarce, I truly appreciate this recipe. Any flour we are able to get is used strictly for bread. When your post came into my email this morning I immediately made the cookies. What can I say? There are not enough adjectives to describe how amazing they taste! Plus they’re so easy to make! Thank you, Sam, for giving us a wonderful, easy and delicious treat. Take care and stay well.
Thank you so much, Ginny! I am so glad that you appreciated the recipe and you enjoyed it. Thanks for commenting and stay safe. 🙂
Would like to learn more susan
I hope that you enjoy the recipe, Susan! Let me know how I can help. 🙂