Flourless AND dairy-free peanut butter cookies, I should say. These cookies are a great option for my gluten-free and dairy-free friends, but I love them just because they’re just so incredibly easy. These peanut butter cookies are rich, soft, and perfectly salty-sweet. And because they’re so easy to make (no mixer required), I bet they’d be a fun weekend project to make with the kids!
What’s in Flourless Peanut Butter Cookies?
Flourless peanut butter cookies have been around for a while and the concept is simple: peanut butter + egg + sugar bakes into a tasty, sweet, and soft cookie. Most flourless peanut butter cookies use peanut butter-like JIF or Peter Pan, which has a fairly solid texture at room temperature. I prefer natural peanut butter, which is a little runnier, so I had to adjust the formula a bit to help the cookies keep their shape.
To account for the softer, almost liquid-like, texture of natural peanut butter, I substituted some of the regular sugar in the cookie for powdered sugar. Powdered sugar has an incredible thickening property that worked perfectly for helping these cookies hold their shape despite the soft peanut butter.
Can I Use Other Nut and Seed Butters?
While I haven’t tried other nut butters in this recipe, I would expect them to work so long as they have a similar texture to the natural peanut butter used here. Almond butter sounds great, as does sunflower butter. I bet tahini might even be interesting! Just keep in mind that if your nut butter has added sugar, you may want to reduce the sugar in the recipe below.
You may also need to adjust the amount of powdered sugar depending on the viscosity of your nut butter to make sure the dough has the correct texture.
What Else Can I Add?
These peanut butter cookies would be so fun to add some mix-ins or toppings! I originally planned to drizzle a little melted chocolate over my cookies (after they’re cooled), but realized too late that I was out. You could also mix in some chocolate chips, nuts, or crushed pretzels into the dough.
Flourless Peanut Butter Cookies
Servings 12 cookiesIngredients
- 1 cup natural peanut butter ($1.10)
- 3/4 cup granulated sugar ($0.12)
- 2/3 cup powdered sugar ($0.05)
- 1 large egg ($0.23)
- 1/2 tsp vanilla extract ($0.14)
- 1/2 tsp baking powder ($0.01)
Instructions
- Preheat the oven to 350ºF. Add all of the ingredients to a bowl and stir until it forms a cohesive dough. It should be firm enough to pull away from the sides of the bowl. If the dough is still too soft, add a tablespoon or two more of powdered sugar to further firm up the dough.
- Divide the cookie dough into twelve pieces. Roll each piece into a ball then flatten it slightly. Place the cookies on a parchment-lined baking sheet and then use a fork to create a corss hatch pattern on the top of the cookie.
- Bake the cookies for 12 minutes in the preheated oven. After baking, allow them to cool for about five minutes on the baking sheet, or until they're firm enough to lift with a spatula.
- Transfer the cookies to a wire rack to cool completely, then serve and enjoy.
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How to Make Flourless Peanut Butter Cookies – Step by Step Photos
Preheat the oven to 350ºF. Add one cup natural peanut butter, ¾ cup granulated sugar, ⅔ cup powdered sugar, 1 large egg, ½ teaspoon vanilla extract, and ½ teaspoon baking powder to a bowl. The dough will be easier to mix together if the peanut butter is not chilled.
Mix these ingredients together until they form a cohesive dough that is firm enough to pull away from the sides of the bowl.
Divide the dough into twelve pieces, roll each one into a ball, then flatten slightly. Use a fork to make a cross hatch pattern in the top of each cookie.
I like to bake the cookies on a parchment-lined baking sheet to make cleanup super fast and easy. Make sure to space the cookies a couple of inches apart, as they will grow a bit as they bake!
Bake the cookies in a preheated 350ºF oven for 12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes so they can firm up before using a spatula to transfer to a wire rack (they’ll be super soft when hot).
After allowing the cookies to cool completely, store in an air-tight container at room temperature for about a week, or they can be frozen for a few months!
Insanely good! Who knew I could make such great cookies with stuff I just had in the cabinet? So easy to make and the taste is unmatched!
I use this recipe, adjusted for regular peanut butter, for my yearly batch of peanut butter blossoms, and they are wonderful.
Excellent! I used Bradley’s sugar portions (2/3 c granulated, 1/3 c powdered) instead of the original recipe in order to reduce the sugar a little. This required me to add a little bit of Bob’s GF 1-to-1 baking mix (mostly eyeballed it, like 2-3 T) in order to get the dough firm enough to roll into balls. I am happy with the results!
Wow, just WOW! I made a couple small modifications to your recipe.
1 cup Super Chunky Teddy Natural Peanut Butter
2/3 cup Granulated Sugar
1/3 cup Confectioners Sugar
1 egg
1/2 tsp baking soda
1 tablespoon Chocolate Peanut Butter Powder
Absolutely delicious!
Can these be made with Coconut or almond flour to make them keto (also using sugar substitute like Swerve)?
Unfortunately, I haven’t tried that, so I’m not sure. Coconut flour and almond flour have very different properties than all-purpose flour, so it’s quite possible that it would considerably affect the texture and flavor.
There isn’t any flour in this recipe so that should be fine and sugar substitutes also work here.
Are you kidding? 3/4 cup of granulated sugar and 2/3 cup powdered sugar. OMG
It’s a cookie.
Bruh, it’s a cookie, not a granola bar.
@mc JKS (just keep scrolling)🙄 Anyway I made these and they’re amazing!!
You can make so many recipes with leftovers, thanks for the ideas.
These cookies are tasty. You can omit the baking soda and powder sugar to create a good PB cookie, too.
These are seriously the best peanut butter cookies I have ever had! They are so soft and creamy. Cooking them for the recommended amount of time makes them a perfect consistency. I have recommended this recipe to family and coworkers. If you make a batch of these, prepare for them to be gone in one night!
I’ve made these 2x and they were great each time! They’re my new go-to cookie recipe if I need a last-minute dessert. Very quick and easy!
So good!! My husband could not believe they were flourless. I have a family full of peanut butter fans so these were quickly devoured. And so fast to make!
My ingredient weights, for Teddy Smooth Peanut Butter:
PB 256g
Granulated Sugar 150g
Powdered Sugar 95g (2/3cup + 2tbsp – needed the extra tbsp to get the consistency right).
Yum! These are the best natural peanut butter cookies I’ve made so far. I reduced the regular sugar to 2/3 cup and then rolled the dough balls in sugar before placing on the pan to mark with the fork. I also used a whole 16 oz jar of natural peanut butter for convenience. The rest was as written. Thanks for the great recipe!
I don’t have natural peanut butter and you don’t give a recipe that uses regular peanut butter. How much regular peanut butter should be used?
Most flourless peanut butter cookies that I’ve seen that use regular peanut butter use 1 cup PB and 1 cup granulated sugar (instead of the granulated/powdered sugar that I used). If you Google “flourless peanut butter cookies” you’ll find several recipes to follow that use regular peanut butter. :)
Longtime first, first-time commenter – for everyone else whose natural peanut butter doesn’t contain salt, wanted to pass on my experience. I made these cookies as written + 1/4 cup chocolate chips, 1/4 cup (+1 tbsp) crushed pretzel sticks, and 1/4 tsp salt, and baked them for one extra minute since they were a little bulkier as a result. They turned out quite nicely but I’d probably use even more crumbled pretzels the next time! This suggests to me that you’d probably want to shoot for around ~1/2 tsp salt if you’re making it without these additions.