Flourless Peanut Butter Cookies Recipe

These flourless peanut butter cookies are a dream come true: chewy, rich, and full of classic peanut butter flavor—with no flour, no butter, and no fuss. They’re naturally gluten-free, use just three ingredients, and are ready to bake in under 20 minutes!

Whether you’re baking with the kids, whipping up a quick sweet treat, or just trying to keep things simple and satisfying, this recipe delivers big cookie energy with minimal ingredients and maximum flavor.

🛒 What You’ll Need

1 cup creamy peanut butter (natural or regular, see tips)
¾ cup granulated sugar (or coconut sugar)
1 large egg

Optional Add-ins:

½ tsp vanilla extract
¼ tsp salt (only if peanut butter is unsalted)
⅓ cup chocolate chips or chopped peanuts

👩‍🍳 Pro Tips for Perfect Peanut Butter Cookies

Use regular peanut butter (like Jif or Skippy) for best texture—natural PB can work but may need extra mixing.
Let them cool fully on the baking sheet—they set as they cool!
Use a fork to make that classic criss-cross pattern before baking.
Chill the dough for 15 minutes if it feels too sticky.
Add chocolate chips or a sprinkle of flaky salt for a next-level twist.

🔄 Substitutions & Variations

No sugar? Use a low-carb sweetener like monk fruit or erythritol for keto-friendly cookies.
No eggs? Sub with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Chunky PB? Go for it if you like crunch!
Chocolate lovers: Add a Hershey’s Kiss after baking for a PB blossom-style cookie.

🔪 Tools You’ll Need

Mixing bowl
Spoon or spatula
Measuring cups
Baking sheet
Parchment paper
Fork

🕒 Make Ahead Tips

Make the dough up to 3 days ahead and refrigerate.
Freeze cookie dough balls and bake straight from frozen—just add 1–2 minutes to bake time.
Baked cookies freeze well for up to 2 months.

🔥 How to Make Flourless Peanut Butter Cookies

1️⃣ Mix the Dough

In a bowl, combine peanut butter, sugar, and egg.
Mix until smooth and well combined. Fold in vanilla or chocolate chips, if using.

2️⃣ Scoop and Flatten

Scoop 1 tbsp of dough and roll into balls.
Place on a parchment-lined baking sheet.
Use a fork to press a criss-cross pattern into each cookie.

3️⃣ Bake

Bake at 350°F (175°C) for 8–10 minutes, until edges are set and centers look puffed.
Let cool on the baking sheet for 10 minutes before moving to a rack.

4️⃣ Cool & Enjoy

Let cookies cool completely for the best chewy texture. Serve with cold milk or a hot cup of coffee!

🧊 Leftovers & Storage

Store in an airtight container at room temp for 3–4 days.
Freeze baked cookies in a zip-top bag for up to 2 months.

🥜 Easy, Chewy, and Irresistible!

With just a few pantry ingredients, these flourless peanut butter cookies are perfect for when the craving strikes and you need cookies fast. They’re gluten-free, protein-packed, and totally satisfying with that melt-in-your-mouth peanut butter goodness.

Tried them? Drop a comment and let me know if you added chocolate chips, sea salt, or kept them classic! 🍪❤️