Best Flourless Peanut Butter Cookies, this recipe takes just one bowl and just a few ingredients and yields a bold, robust peanut butter flavored cookie. As well, this cookie recipe has no butter and no flour making them naturally gluten-free.
This classic peanut butter cookie will melt in your mouth.
I’ve been making this simple peanut butter recipe since I was in high school. It’s my favorite because it’s not as dry and crumbly as most peanut butter cookies (providing you don’t overcook them). They do have a crisp edge, but the center is thick, moist, and soft.
There is one cup of peanut butter in these cookies and no flour. That means they are super peanut-buttery!
When you are mixing the dough, don’t overmix it. Mix until all the ingredients are just combined. The dough is thick and, initially, will be ‘grainy’ from the sugar. However, that sugar will dissolve into the dough so don’t be concerned over it.
Best Flourless Peanut Butter Cookies
I used a 1.5 tablespoon spring release scoop to make the same size cookies. This is important so that they all cook at the same time. Using this measurement, you’ll get about 12 cookies.
Scoop cookies onto the room temperature baking pan. Place dough balls 2-inches apart. You can flatten cookies slightly if you prefer. I did. I sprayed the flat-bottom glass with non-stick spray and flatten them. These cookies don’t spread much.
Bake for 8 minutes or until the edges are set and the tops are barely set. They may appear underbaked but they will firm up as they cool. Don’t overbake or they’ll be really crumbly.
How do I store these cookies?
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. I never bake the entire batch at once. Rather, I bake as many as we want and keep the dough refrigerated.
While you’re here, check out these cookies
This is a basic cookie recipe with just a few simple ingredients that you probably already have in your pantry. It contains no butter, no flour, no mixer and uses just one bowl for easy making.
- 3/4 cup light brown sugar dark can be used
- 1/4 cup granulated sugar
- 1 cup peanut butter creamy or chunky, homemade not recommended, I used Jif. Skippy is also good.
- 1 large egg at room temperature, beaten before adding to mixing bowl
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Please read the post above for detailed tips and tricks.
You can use an electric mixer if preferred.
In a large mixing bowl, add all the ingredients and stir to combine.
The dough is thick and will be 'grainy' from the sugar but that will dissolve into the dough as it chills.
Chill dough 60 minutes before baking.
Scoop cookies onto the room temperature (never hot) baking pan with a 2-inch spring-release scoop. Place dough balls 2-inches apart. You can flatten cookies slightly if you prefer.
Bake for 8 minutes or until the edges are set and the tops are barely set. They may appear underbaked but they will firm up as they cool. Don't overbake.
Cool the cookies on the sheet pan for 5 minutes before removing them to cool completely on a wire rack.