These flourless peanut butter cookies are soft, chewy, and packed with peanut butter flavor. This simple recipe uses just a few pantry staples — quick, easy, and ideal for true peanut butter lovers!
These flourless peanut butter cookies are naturally gluten-free, incredibly soft, and bursting with peanut butter taste. With only five ingredients and minimal hands-on time, they’re one of the easiest and most satisfying cookie recipes you can make. The lack of flour gives them a tender, chewy texture and lets the peanut butter shine.
Because there’s no flour, these cookies stay soft and slightly gooey in the center while developing a light set on top. They’re not meant to be health food — they’re a simple, comforting treat — but they do offer a gluten-free alternative to classic peanut butter cookies.
How to Make Flourless Peanut Butter Cookies
These cookies come together in minutes with ingredients you probably already have. They’re great for late-night cravings or when you need a fast, satisfying bake.
Ingredients:
- 1 cup smooth peanut butter
- 1 cup white sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions (brief):
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, stir together the peanut butter, sugar, egg, and baking soda until smooth. An electric mixer is optional; stirring by hand works well.
- Fold in the chocolate chips.
- Form tablespoon-sized balls of dough (about 20 cookies) and place them about 2 inches apart on the prepared sheets.
- Bake for 7–9 minutes, or until the tops look set. Allow cookies to cool slightly on the sheet — they will firm up as they cool.
Tips and substitutions
- Natural peanut butter: Not recommended unless well-stirred first — natural varieties can be oily and may affect texture.
- Chunky peanut butter: Works fine if you prefer some peanut pieces in the cookie.
- Other nut butters: Almond butter works well; other nut butters should be similar in consistency to peanut butter. Stir any oil-separated nut butter thoroughly before using.
- If cookies turn out flat: Possible causes include too little sugar, an oversized egg, oil separation in the peanut butter, or an oven that’s not hot enough. Chilling the dough for 20 minutes before baking can help prevent spreading.
These flourless peanut butter cookies are simple and delicious. Whether you need a gluten-free option or just want an easy, peanut-butter-forward cookie, this five-ingredient recipe delivers — no mixer required and lots of classic peanut butter flavor.
Flourless Peanut Butter Cookies
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Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
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Preheat the oven to 350°F. Line two cookie sheets with parchment or silicone mats.
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In a large bowl, stir together peanut butter, sugar, egg, and baking soda until evenly combined.
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Stir in the chocolate chips.
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Form tablespoon-sized balls and place them about 2 inches apart on the lined sheets.
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Bake 7–9 minutes or until the tops look set. Let cool slightly before transferring to a wire rack.
Notes
Nutrition
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