These flourless peanut butter cookies are a dream come true for anyone craving a quick, indulgent treat. With just a handful of ingredients, they bake up in 10 minutes, delivering a perfect balance of chewy centers and crisp edges. The rich, nutty flavor of peanut butter shines through, complemented by a hint of sweetness that’s irresistible. Plus, they’re naturally gluten-free, making them a crowd-pleaser for all.
Each bite is a symphony of textures—soft, slightly crumbly, and utterly satisfying. At just 136 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether you’re whipping them up for a last-minute dessert or a midday snack, these cookies are sure to become a go-to favorite.
What You’ll Need
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar (firmly packed)
- ½ teaspoon baking soda (optional but recommended)
- ¼ teaspoon salt
- 1 cup (280 g) creamy peanut butter (natural or regular both work)
- 1 large egg
- 1 teaspoon vanilla extract (optional but adds flavor)
- Additional granulated sugar (for sprinkling)
How to Make Them
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper (or use an ungreased sheet if you don’t have parchment).
- In a medium bowl, whisk together the granulated sugar, brown sugar, baking soda, and salt until well combined.
- Add the peanut butter, egg, and vanilla extract. Stir until the mixture is completely smooth and uniform.
- Using a 1 ½-Tablespoon scoop, drop dough onto the prepared baking sheet. Leave space between each cookie.
- Sprinkle the tops lightly with additional granulated sugar. Gently press down with your fingers to slightly flatten the cookies.
- Bake in the preheated oven for 10 minutes, or until the edges are just beginning to turn a light golden brown. Do not over-bake or the cookies will be dry.
- Allow the cookies to cool completely on the baking sheet. They will be too fragile to move while warm.
Storage and Reheating Tips
Store your flourless peanut butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop a cookie in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 3-5 minutes.
Recipe Variations to Try
Switch things up by adding ½ cup of chocolate chips or chopped nuts to the dough for extra texture. For a fun twist, drizzle melted chocolate over the cooled cookies or sandwich them with a dollop of jam. If you prefer a crunchier cookie, swap the creamy peanut butter for chunky peanut butter.
Time-Saving Tips for Busy Bakers
Use a cookie scoop to portion the dough quickly and evenly. If you’re in a rush, skip the sugar sprinkle step—they’ll still taste delicious! You can also prepare the dough ahead of time, shape it into balls, and refrigerate for up to 24 hours before baking.
Common Questions Answered
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily.
Can I make these vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Why are my cookies crumbly?
They may have been over-baked—stick to the 10-minute baking time for soft, chewy cookies.
Equipment Guidance for Perfect Cookies
For best results, use a parchment-lined baking sheet to prevent sticking and ensure even baking. A medium-sized cookie scoop (1 ½ tablespoons) makes portioning easy and consistent. If you don’t have a scoop, a tablespoon measure works just fine!
Flourless Peanut Butter Cookies
Ingredients
- ½ cup granulated sugar
- ½ cup light or dark brown sugar firmly packed
- ½ teaspoon baking soda recommended but optional
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract recommended but optional
- Additional granulated sugar for sprinkling
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper (if you don’t have parchment paper, just drop cookies directly onto an ungreased cookie sheet).
- In a medium-sized bowl, whisk together sugars, baking soda, and salt until combined.
- Add peanut butter, egg, and vanilla extract and stir until completely combined.
- Drop by 1 ½-Tablespoon-sized scoop onto prepared baking sheet. Sprinkle lightly with additional sugar and then lightly press down with your fingers to slightly flatten.
- Transfer to 350F/175C preheated oven and bake for 10 minutes or until edges are just beginning to turn a light golden brown.
- Allow cookies to cool completely on the cookie sheet as they will be too fragile to move when warm. Do not over-bake these cookies or they will be dry and crumbly.