BEST FLOURLESS PEANUT BUTTER COOKIES

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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.

Best Flourless Peanut Butter Cookies takes just one bowl and just a few ingredients and has a bold, robust peanut butter flavor.

Best Flourless Peanut Butter Cookies

I’ve been making this simple peanut butter recipe since I was in high school. It’s my favorite cookie 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 this recipe and no flour. That means they are super peanut-buttery! And, that makes me happy. ❤️

For the best peanut butter cookie

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 takes just one bowl and just a few ingredients and has a bold, robust peanut butter flavor.

Flourless Peanut Butter Cookie Recipe

I used a 1.5 tablespoon spring release scoop so that I would have all 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 the 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 a flat-bottom glass with non-stick spray and flatten them. These cookies don’t spread much or flatten much on their own.

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?

Keep the cookies in an airtight container 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. This way we have fresh cookies regularly. We love them warm the best!

Best Flourless Peanut Butter Cookies takes just one bowl and just a few ingredients and has a bold, robust peanut butter flavor.

While you’re here, check out these cookies

Dark Chocolate Brown Sugar Cookies, Gluten-free Peanut Butter Cookies, and Soft Batch Cream Cheese Chocolate Cookie Recipe are three stellar cookie recipes if you’re looking for other cookie recipes. Enjoy!

Best Flourless Peanut Butter Cookies takes just one bowl and just a few ingredients and has a bold, robust peanut butter flavor.

Best Flourless Peanut Butter 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.
Author: Paula
5 from 13 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 12 cookies
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Ingredients

  • 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

Instructions

  • 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.
  • Preheat oven to 350°F. Line a half sheet pan with a silicone mat.
  • 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.

Nutrition

Calories: 203kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 203mg | Potassium: 164mg | Fiber: 1g | Sugar: 20g | Vitamin A: 26IU | Calcium: 23mg | Iron: 1mg
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3 Comments

  1. 5 stars
    Great gluten free, dairy free cookie! Delectable as well as simple and easy to make.

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!