These Flourless Peanut Butter Cookies will be loved by everyone and gobbled up in no time! They’re oven baked to chewy perfection and only require 6 simple ingredients to make!
You’re going to love these super simpler, 6 ingredient Peanut Butter Cookies made with no flour! They’re soft, chewy, delicious and make the perfect breakfast, snack or dessert. They’re so easy to throw together and you probably already have all 6 ingredients in your pantry right now! So, what are you waiting for? Let’s make some Flourless Peanut Butter Cookies the whole family will enjoy!
Every time I make or eat something that has Peanut Butter in it (including licking it right off the spoon), the boyfriend allllways points out that I apparently never used to be a Peanut Butter person. Which, to his credit, I guess isn’t totally false. I don’t know what it is lately though, hand me a jar of Peanut Butter these days, and I’ve got no problem finding ways to sneak it into certain things when that mid-week craving strikes. Including whipping up and devouring an entire batch of these Peanut Butter Cookies (flourless). Or at least trying to… before the boyfriend gets a hold of them.
This is the ultimate cookie. It’s soft and chewy, thick and pillowy. It has the right amount of sweetness in every bite. The flaky sea salt touch at the end reeeeally sends these Peanut Butter Cookies right over the top. And they’re flourless! That’s right…no flour at all.
THE 6 INGREDIENTS YOU’LL NEED TO MAKE THESE PEANUT BUTTER COOKIES FLOURLESS
That’s right. Nothing fancy to see here. Just 6 basic ingredients to make the most perfect Flourless Peanut Butter Cookies Evvvah. Let’s get into them in a little bit more detail down below:
- Peanut Butter: Guys. Listen to me please. If there’s one thing you ever hear me say, LET IT BE THIS: Please, I beg of you, to check your ingredients. On everything you buy. Make it a habit. Ingrain it into your brain. Read the ingredient lists. Say it with me now…READ THE INGREDIENT LABELS ON EVERYTHING YOU BUY. Whenever I discuss Peanut Butter, I think of this horrifying time I was visiting my parents. Helping myself to everything in their cupboards, as any good daughter does, I come across their over-sized jar of Peanut Butter. Ugh. I don’t even want to think of it. Or think of why a jar of Peanut Butter would have ingredients other than peanuts. Especially if those ingredients are modified palm oil and corn syrup solids. Yeah, don’t ask. Instead, just get good quality natural Peanut Butter made from only peanuts. End of story. Now that we have that out of the way, you can choose to use either crunchy or smooth depending on what texture you want your cookies to have.
- Honey: Exhibit A and one of the many reasons why we don’t need to use Peanut Butter that already has added Sugars. If you want to use naturally sweetened peanut butter (I’ve seen and enjoyed some brands that are made from only peanuts but with added natural ingredients like honey or sea salt) that’s okay. But we add them as separate ingredients in this recipe so it’s really not necessary. You may need to adjust the amount of honey and salt if your peanut butter already has those things. The honey balances out the thickness of the Peanut Butter and adds an irresistible sweetness to the cookie.
- Baking Soda: Our cookie batter is dense and heavy. The Baking Soda will combat that and allow them to rise beautifully as they bake in the oven. It’s what ultimately gives us that soft and chewy texture everyone loves in a good cookie.
- Egg: Adds leavening and flavour and helps to thin out the thickness of the batter. Also acts as the binder for these Flourless Peanut Butter Cookies.
- Vanilla Extract: Really brings the cookie together by enhancing all the other flavours.
- Salt: Goes perfectly with the other ingredients and really helps to balance everything out. We use fine sea salt for the actual cookie and flaky sea salt to sprinkle on the tops when finishing. That’s the chef’s kiss and hammers in that sweet and salty combo….don’t skip it 😉
HOW TO MAKE PEANUT BUTTER COOKIES WITHOUT FLOUR (KEY TIPS)
- Don’t use an electric mixture to combine the ingredients. Instead use a rubber spatula and stir repeatedly until fully combined. The electric mixture would fluff up the batter too much and we want to keep it dense so it’s easily manageable and stays together while baking.
- Use a cookie scoop, an ice cream scoop or a tablespoon to measure out your cookies every time. It really doesn’t matter what you use to do this, as long as your cookies are the exact same size. You want them to bake evenly and be done at the same time. I got 6 cookies using an ice cream scoop but you may get more or less depending how you decide to measure yours.
- Line your baking sheet with parchment paper to prevent the cookies from sticking to the pan.
- Leave enough space between cookies on the baking sheet to allow them to expand in the oven.
- Before sending these Flourless Peanut Butter Cookies to the oven, make a criss cross shape on their tops (using a fork), pressing them down a little as they won’t do so on their own as they bake.
- Keep a close eye on your cookies in the last few minutes of baking. My cookies took exactly 12 minutes, however, every oven is different and yours might need a little more or a little less time to bake. Start keeping an eye on them around the 10 minute mark to ensure nothing burns (they could take up to 15 minutes to be done).
- Remember not to open the oven door at all through baking which can lead to uneven cooking. To see if they’re done, use the oven light instead.
- The cookies are done when the tops start to crinkle. It’s hard to tell how the bottoms are doing since we don’t want to open the oven and disturb the baking process. Use your judgements based on the tops of the cookies. They’ll be golden brown, start to crinkle but hold their shape pretty well.
- Allow the cookies to cool for at least 5 minutes on the baking sheet before attempting to touch or move them. They’ll be super soft and delicate once they come out of the oven and might crumble if you try and touch them too soon. After cooling them slightly, you can move them to a wire rack to completely cool before devouring.
FREQUENTLY ASKED QUESTIONS
You can store these cookies in an airtight container on the counter for up to 3 days. Or in the fridge for up to a week.
Yes. Allow the cookies to cool completely, then individually wrap in plastic wrap then put into a Ziploc bag where they will keep in the freezer for up to 2 months. When ready to eat, simple thaw on the counter until they reach room temp. Pop them in an oven or microwave for a few minutes for a special treat!
Alternatively, you can freeze just the prepared unbaked dough to enjoy later. To do this, scoop the dough into balls on a parchment lined baking sheet like you normally would before baking. Do the criss cross pattern with your fork to slightly flatten them out. Flash freeze for about an hour (or until solid enough to handle) then transfer to a ziploc bag where they will last for up to 3 months. When ready to eat (here’s the best part), there is NO NEED to thaw! Just bake from frozen and add a few minutes to the cooking time. FRESH COOKIES ON DEMAND!
With only 6 basic ingredients and no added refined sugars, we can all feel good about devouring a few of these Gluten Free Peanut Butter Cookies. There’s no butters, dairy or oils, either.
RECIPE FOR FLOURLESS PEANUT BUTTER COOKIES
Soft, chewy and delicious with the perfect amount of salty and sweet. What more could you possibly want from a cookie?!
- 1 cup Peanut Butter, crunchy or smooth
- 1/3 cup Honey
- 1 Egg
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 tsp Fine Salt
- Flaky Sea Salt, for garnish (optional but highly recommended)
- Preheat the oven to 350°.
- In a large bowl, add all the ingredients (except the flaky sea salt).
- Using a rubber spatula, mix repeatedly until there are no lumps and everything is well combined. The batter will be thick, dense and heavy.
- Using a cookie scoop, ice cream scoop, tablespoon or some other even way of measuring, scoop your cookies one by one onto a parchment lined baking sheet. Ensure they're all the same size and have at least 1 inch of space between them to expand as they bake.
- Using a fork, make a criss cross pattern in the center and tops of each cookie, pressing them down a bit to flatten (they won't do this on their own in the oven).
- Bake for 10-15 minutes (mine took exactly 12 minutes) until the cookies are golden brown on top and start to crack. Allow to cool for 5 minutes on the baking tray outside of the oven before attempting to move or touch - they'll be super fragile and soft at this point. After 5 minutes, carefully transfer each cookie to a wire rack to cool completely before digging in.
- Sprinkle with flaky sea salt (while still hot) for an irresistible boost of flavour. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 31mgSodium: 617mgCarbohydrates: 25gFiber: 3gSugar: 19gProtein: 11g
Nutrition is only an estimate and calculated using Nutritionix.
IF YOU KNOW SOMEONE WHO LOVES COOKIES, TRY MY COOKIES IN A JAR RECIPE! IT MAKES A GREAT GIFT AND CAN BE CUSTOMIZED TO SUIT ANY OCCASION!
WANT MORE DELICIOUS RECIPES TO SATISFY THAT SWEET TOOTH? THESE ARE SOME OF THE BEST:
BANANA MUFFINS WITH CHOCOLATE CHIPS
LEMON BLUEBERRY POPPY SEED MUFFINS