These flourless peanut butter cookies are soft, chewy and big on peanut butter. It’s an easy peanut butter cookie recipe that only requires a few simple ingredients – so you likely have everything in your pantry already. Quick, easy & perfect for true peanut butter lovers!
These easy, flourless peanut butter cookies are extra soft, full of peanut butter, and naturally gluten-free. Perhaps best of all – you only need 5 ingredients to make them and they’re super quick and easy. In fact – I’d wager that they’re the easiest, most delicious peanut butter cookie recipe.
Because these peanut butter cookies are completely flourless – they have this deliciously soft texture. They’re chewy, a little gooey, and stay seriously soft for days. (Although I can’t say they’ll last that long). By removing the flour – you end up with rich peanut butter flavor that gets to shine all on its own. Now – I’m not claiming they’re health food or anything because we’re skipping out on the flour… but they are gluten-free.
How to Make Flourless Peanut Butter Cookies
You’ll also fall in love with how easy these cookies are to make. They come together in about 5 minutes – and all the ingredients are likely things you already have in your cupboard. Late night craving???? Winter storm????? I’ve got you covered.
The ingredients for these flourless peanut butter cookies are easy:
- 1 cup smooth peanut butter
- 1 cup white sugar
- 1 large egg
- 1 teaspoon baking soda
- ½ cup chocolate chips.
Add the peanut butter, white sugar, egg & baking soda to a large bowl and stir together until smooth. You could also use an electric mixer if you prefer, but I find that it isn’t necessary. Then stir in the chocolate chips.
Form the dough into balls about 1 tablespoon in size – I typically get about 20 cookies – and bake on a lined cookie sheet for 7-9 minutes or until the tops look set.
Can you make peanut butter cookies with natural peanut butter? I don’t recommend it because natural peanut butter can be oily. If you decide to try, make sure to stir it a lot first.
Can I use chunky peanut butter instead? Yup – you bet!
Can I make these with almond butter or other kinds of nut butter? I’ve tried these with almond butter and they were delicious. I haven’t tried them with other types of nut butter, but I think they’d be fine as long as the consistency is similar to peanut butter. Just make sure to stir the nut butter a lot before using if it’s the type that can separate.
My peanut butter cookies turned out flat – what happened? My guess would be that either:
- there wasn’t enough sugar
- the egg was too large (ie an extra large egg instead of a large egg)
- the peanut butter started separating (this can happen if you use natural peanut butter)
- or the oven wasn’t hot enough.
To avoid peanut butter cookies getting too flat – pop the cookies in the fridge for 20 minutes before baking.
These flourless peanut butter cookies are ridiculously simple to make and oh so delicious. Whether you need a gluten-free cookie recipe or not – these are deliciously peanut buttery-y and super easy to make. 5 ingredients, no electric mixer, and good-old fashioned peanut butter.
Flourless Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 large egg
- 1 teaspoon baking soda
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350F. Line 2 cookie sheets with parchment or baking mats.
- In a large bowl stir together the peanut butter, sugar, egg & baking soda and evenly combined.
- Stir in the chocolate chips.
- Form into balls about 1 tablespoon in size and place 2 inches apart on the lined cookie sheets.
- Bake for 7-9 minutes or until the tops look set.
Notes
Nutrition
Making these and noticed that you have not said what unit under baking soda….. 3/4?? I am assuming tsp.
Yikes – thanks for the catch! Yes, it’s 3/4 teaspoons of baking soda
Great recipe!!! The results were perfect 🙂
🙂
I was a little unsure if these were going to turn out – but they were perfect! So soft & chewy
Thanks, can’t wait to try this recipe! Why does the total time read at 2 and a half hours though?
Thanks for the catch! Originally, I had recommended chilling the dough before baking – which is why it said the 2.5 hours. But after some more recipe tests and updates, I found it wasn’t necessary to chill the dough. I’ve now updated the recipe 🙂
My little boy has several allergies… wheat, egg, soy, almond, cashew, peas, and more. I haven’t been able to make cookies in over a year because of this. I just found some soy free chocolate chips and wandered on this recipe. Thank you! I subbed the egg out for applesauce, and it works! Pleasant holiday surprise. Thank you!
These cookies came out AMAZING ! 5 star recipe for sure.