The Best Flourless Peanut Butter Cookies — 🥜🧡🍪 Soft, chewy and they’ll be your new fave PB cookies! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!
Table of Contents
No-Flour Peanut Butter Cookies
You can never have too many peanut butter cookie recipes, and these flourless cookies are some of the best!
One bowl, no mixer, and just four main ingredients: peanut butter, sugar, egg, and vanilla.
What sets this recipe apart from many other peanut butter cookie recipes is that there’s no flour and no butter, making them naturally gluten-free and dairy-free. Since there’s no butter and no flour what you’re left with is a cookie that’s full of bold, robust peanut butter flavor.
These simple peanut butter cookies have a lovely chewiness around the edges and are perfectly soft and tender in the middle. Don’t be tempted to overbake them, because they won’t taste nearly as good.
“Oh my!! These are the BEST peanut butter cookies ever!! I will literally need a whole jar of peanut butter just for these cookies! They are so delicious and easy to make! Thanks for this recipe!” — Brenda M.
Ingredients in Flourless Peanut Butter Cookies
To make these peanut butter cookies with no flour, you’ll need:
- Egg – I haven’t tested substituting the egg in this recipe and don’t recommend it.
- Creamy peanut butter – to switch up the flavor of this recipe, use honey roasted peanut butter instead of regular. You want to use Jif, Skippy, or similar rather than natural or homemade peanut butter. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Baking soda
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Flourless Peanut Butter Cookies
Never made flourless cookies before? They’re easy!
Here’s how these flourless, butterless peanut butter cookies are made:
- Whisk all the ingredients in a large mixing bowl until smooth. There’s not need for a stand mixer!
- Use a 2-inch cookie scoop to shape the dough into mounds, place the dough balls on a large plate, cover them with plastic wrap, and chill in the fridge.
- Arrange the peanut butter cookie dough balls on a baking sheet liked with Silpat mats or greased with cooking spray, leaving space between each piece. Flatten the cookies slightly, and use a fork to make a criss-cross pattern if desired.
- Bake at 350F until the edges are set and the tops are barely set. Be careful not to overbake!
- Allow the cookies to cool completely on the baking sheet, and enjoy!
“These are by far the best peanut butter cookies.” — Kelly
Recipe FAQs
No, a no-stir “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work in baked goods.
I personally prefer using creamy peanut butter in my baked goods, but I bet crunchy would work just fine here. If you try this out, leave me a comment letting me know what you thought!
If you wanted to take these PB cookies to the next level, feel free to add chocolate chips, peanut butter chips, butterscotch chips, or chopped nuts. You may add up to 1 cup of mix-ins.
I’ve only made this recipe as written, so I can’t speak to what sugar substitutes you could use. However, a few readers have reported success using Splenda, but having never tested it myself I don’t know if it will yield the same results.
Most likely, but just keep in mind that natural nut butters such as almond butter and cashew butter only sometimes work for me in baked goods. So use your best judgment, and definitely chill the dough still!
The nice thing about this recipe is that it doesn’t make too many cookies, just 11 or 12, which for me is a good thing. The more I have around, the more I’m tempted to devour! However, you can easily double or triple the recipe depending on how many people you need to feed.
Baked flourless, gluten free peanut butter cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Yes, both the flourless cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time.
Yes! You can store unbaked cookie dough in an airtight container in the refrigerator for up to 5 days. Then, just pull it out, and bake as normal whenever a craving strikes.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
The Best Flourless Peanut Butter Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
Ingredients
- 1 large egg
- 1 cup creamy classic-style peanut butter or honey-roasted peanut butter*
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
- Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
- Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- *You want to use Jif, Skippy, or similar rather than natural or homemade peanut butter. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. I use honey-roasted.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Peanut Butter Cookie Recipes:
Peanut Butter Chocolate Chunk Cookies – Super soft, chewy, and no flour, no butter, and no white sugar used!
Big Soft and Chewy Peanut Butter Crinkle Cookies – Super chewy, packed with PB flavor and just made for breaking apart at the crinkly seams!
Easy 4-Ingredient Perfect Peanut Butter Cookies — Soft, chewy, and made with an ingredient you’d never guess! It works and they’re perfect!
Reese’s Pieces Cookies – Peanut butter lovers’ will go nuts for these super soft cookies loaded with Reese’s Pieces and chocolate!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose! Easy, no-mixer recipe, and always a hit!
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!
Peanut Butter Blossoms— These peanut butter blossoms feature soft and chewy peanut butter cookies topped with a Hershey’s chocolate kiss. A classic Christmas cookie recipe!
Originally published June 5, 2015 and republished July 8, 2022 with updated text.
Hi,
May I know how much is 1 cup of peanut butter? As in how many gram for this recipe?
Not sure since I measure in cups but there are online calculators that will tell you instantly.
Have you ever frozen these cookies after they’ve baked?
Yes; they freeze well, as most cookies do.
Any reason I couldn’t put them in the oven half frozen so they are a little thicker so I can add a Hershey’s Kiss on top fresh from the oven? Any suggestions?
I freeze cookie dough all the time and when I want to bake, I do put it in half-frozen because I normally don’t plan ahead well enough so I think you’d be fine.
I make different cookies for my husband every week, this is one of the best cookies I have ever made that were a perfect combination of crispy and soft and chewy. I pressed a Hershey’s kiss into the middle of each ball of dough before I refrigerated the cookies.
Thanks for trying the recipe and glad it came out great for you! And what a compliment that these are some of the best cookies you’ve ever made, and you bake cookies every week!
I absolutely LOVE these!! Only one thing….they were quite salty, so next time I will cut the amount of salt in half or even more than that…
Glad you loved them! All peanut butters vary in saltiness levels – actually very greatly I’ve found from brand to brand! So perhaps your brand was just saltier than mine. And salt varies in the saltiness of it from brand to brand and type to type (table, kosher, Maldon, etc.), as does personal preference for salt. So scale back as you see fit.
My son cannot have refined sugar. Any suggestions for substitutions, such as coconut palm sugar?
I haven’t tried with any other sugar so can’t speak for sure. Feel free to experiment and see what happens. Good luck!
I’ve used Splenda and it’s great…
I made these cookies earlier today. I let them chill for 3 hours. I used Jif and followed the recipe exactly (mixing in my mixer). I baked these for 8 minutes. They came out … perfectly and are so delicious. A nice crunch on the outside and a gooey explosion of flavor on the inside. My husband and father in law are even impressed. A great recipe to keep!
Thanks for trying the recipe and I’m glad it came out great for you!
So I used natural peanut butter because all other pb usually has soy in it and I bf a baby who is intolerant. I added around 1 teaspoon of cornstarch to these cookies and they turned out thick and gooey, so good!
Thanks for trying the recipe and I’m glad it came out great for you with the natural PB and cornstarch!
I have been Making these cookies for years …. They are a definite family favorite! Only I use about 2/3 cup sugar so they are not so sweet, and sometimes add chocolate chips :)
Do you have nutrition information for these cookies? They look great!
No but if you see item #4 here it may help https://https://www.averiecooks.com/faq/
Thanks for the delicious and easy recipe! I subbed in Xylitol to make these sugar-free, which of course changed the texture and required that I double the baking time, but they are still super yummy and gooey. I’m on a low carb diet and these are just the perfect treat!
Thanks for trying the recipe and I’m glad it came out great for you even with xylitol! Wow, that is impressive! Good for you for experimenting and figuring out how to increase baking time, etc. so that you can stick with your low carb diet!
wow these look so yummy! Can’t wait to try them out! :)
HOORAY for extra pb delishness!
They sure do look like the best!! They look chewy and fudgy which is the best way for cookies to be!
They are sooooo good that I eat the whole batch myself in 2 days :) No shame.
These look great! I like it. Thank you.
These look great! I am going to experiment, though, and try it w/ natural. I just don’t want all the hydrogenated oils in my cookies :) I’ll post what the results are!
Like I said in the recipe and if you read the comments on the post I linked that these are a spinoff of, *sometimes* natural works. Other times it’s a complete runny flop. You just never know and I would have to recommend something and then have a person writing in screaming at me that they wasted their time and ingredients, etc…so I always cover myself!