The Best Flourless Peanut Butter Cookies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
8 mins
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Chill Time
3 hrs
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Total Time
3 hrs 13 mins
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Servings
12 cookies
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Calories
216 kcal
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Course
Baked Goods
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Cuisine
American
The Best Flourless Peanut Butter Cookies
Description
The Best Flourless Peanut Butter Cookies use a straightforward mixture without flour, relying on peanut butter as the base to provide rich, nutty flavor and texture. Combining creamy peanut butter, light brown and granulated sugar, egg, vanilla, baking soda, and salt creates a dough that benefits from chilling before baking to avoid spreading. The sugar absorbs into the dough over time, mellowing the texture and adding subtle sweetness.
The baking process is short and yields cookies with set edges but slightly soft, glossy centers that firm up as they cool. Flattening the dough mounds with a fork creates a classic criss-cross pattern and helps with even baking. The texture is somewhat granular initially due to sugars, transforming smoothly upon baking.
These cookies are convenient for peanut butter lovers wanting a quick treat without flour, suitable for storing at room temperature for about a week or freezing for up to six months. The dough’s ability to chill and keep refrigerated for days allows preparing ahead and baking fresh batches as desired.
Choosing classic peanut butter brands rather than natural types tend to give more reliable results. Honey-roasted varieties add a slight sweetness variation. Baking carefully to avoid overbaking maintains the desired chewy-soft center.
Ingredients
- 1 egg large
- 1 cup peanut butter creamy classic-style or honey-roasted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
- Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
- Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Use classic creamy peanut butter like Jif or Skippy for best texture; natural peanut butters may vary.
- Chill dough for at least 3 hours before baking to prevent spreading and achieve proper thickness.
- Cookies keep airtight at room temperature up to one week or freeze up to six months.
- Unbaked dough stores covered in the refrigerator for up to five days, allowing baking fresh portions as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 216kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 18mg | 6% |
| Sodium | 266mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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