Flourless Peanut Butter Cookies - a classic cookie made from just 3 ingredients! The recipe is so easy, you will remember it after making it for the first time.
We also love the Soft and Chewy Peanut Butter Cookies and the Peanut Butter Chocolate Chunk Cookies.
Nothing beats a classic cookie, loved by everyone. Especially one that you can whip up in minutes! This peanut butter cookie recipe requires only 3 ingredients and no flour. Everyone needs to know it and enjoy it when a craving for a peanut butter cookie hits. My Chocolate Dipped Peanut Butter Cookies are irresistible too!
These cookies are a family favorite and our kids request them quite often. They love to dip them in chocolate and decorate with sprinkles. So much fun!
Ingredients:
- peanut butter
- egg
- granulated sugar
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Instructions:
- In a mixing bowl, combine one cup of creamy peanut butter, one cup of sugar and one large egg. You can add vanilla extract if desired but we don't find it necessary.
- Mix well until the dough is smooth.
- Scoop onto a baking sheet, gently flatten in a criss-cross pattern with a fork.
- Bake until dry.
Variations:
- eggless: substitute flex egg for the large egg to make them vegan
- crunchy: use crunchy peanut butter or a mix of both
- low-carb: use Stevia In The Raw Bakers Bag
More peanut butter cookies recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Flourless Peanut Butter Cookies
A classic cookie made from just 3 ingredients! The recipe is so easy, you will remember it after making it for the first time.
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat oven to 350 degrees F.
- Line a large cookie baking sheet with parchment paper or silicone baking mat. Set aside.
- Place all ingredients in a large mixing bowl and mix with an electric mixer for 2 minutes.
- Scoop the dough with a medium size (1 and ½ tablespoon) cookie scoop, roll in your hands into balls and place on prepared cookie sheet. Space them about 2" apart. Gently press down with a fork.
- Bake cookies for 10 to 12 minutes.
- Let cool on the sheet for 5 minutes, then transfer onto a cooling rack to cool completely.
Video
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 83mg | Potassium: 115mg | Fiber: 1g | Sugar: 14g | Vitamin A: 15IU | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Leave a comment with rating below!
Sandy says
Made these yummy easy peanut butter cookies. Made a double bactch, because last time I made them a single batch lasted one day. Hoping to have some left over to freeze.
Anna says
Love that! They are really that good! Thank you, Sandy!
Diane says
Thanks for the recipe. I think you could half the sugar and still get great results, as they were too sweet for me. But love the simple recipe and that they’re gluten free!!
Anna says
Thank you, Diane!
Sue says
I absolutely love these cookies! I've been making these since I was in my mid twenties. I'm 60 and they are still at the top of my list of my all time favorites! The only thing I do differently, is I reserve a bit of the sugar to sprinkle on top when I make the criss cross pattern. I love the crunchy, sparkly sugar on top.
Clara Acker says
Would subbing the sugar for brown sugar help with the crumbly texture? or maybe half and half. Since the molasses could keep some moisture in. Can't wait to make them, with some Reeses Pieces in them. Yum! '
Anna says
Hi Clara! Check out this recipe using brown sugar: https://www.crunchycreamysweet.com/chocolate-dipped-peanut-butter-cookies-recipe/
Jessica says
Other than being a little crumbly they are great cookies. Made them and the family devoured them.
Anna says
Thank you, Jessica! It is normal for these cookies to be crunchy/crumbly. I am glad you and your family like them!
Elsiejay says
Okay, you got me. I love them. In our family -- the family secret is coming, so wait for it -- we add cinnamon to the sugar on top of peanut butter cookies. These are really really good. Mine were a bit too liquidy so I added a couple tablespoons of peanut butter powder to them, and they were a hit. Thanks
Anna says
Hi Elsiejay! Thank you so much for trying my recipe and for sharing the family secret! Wow! I need to try that for sure. Cinnamon sounds like a perfect addition. Thank you!!
Luisa McMullen says
I did the this recipe but I found they would break easily after baking. If I add another egg, would that stop it from crumbling.
Anna says
Hi Luisa! If the cookies are breaking, then you need to let them cool longer. They should not be crumbling. Another egg will change the recipe and result. I hope this helps!
Luisa McMullen says
Thanks for your reply. I'll try cooling it longer.
Luisa
Anna says
Great! Let me know if that helps, Luisa!