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The Best Flourless Peanut Butter Cookies
4.5 from 543 votes

The Best Flourless Peanut Butter Cookies

These flourless peanut butter cookies bring together peanut butter, sugars, egg, vanilla, baking soda, and salt into a simple dough chilled before baking. The cookies bake to a soft edge with a tender center and retain a slight chewiness thanks to chilling the dough. Using classic creamy peanut butter ensures consistency and flavor. The cookies can be stored at room temperature or frozen, with unbaked dough keepable up to five days refrigerated for convenient baking in batches.

Prep Time
5 mins
Cook Time
8 mins
Chill Time
3 hrs
Total Time
3 hrs 13 mins
Servings: 12 cookies
Calories: 216 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 216

% 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.