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
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
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
A classic cookie made from just 3 ingredients! The recipe is so easy, you will remember it after making it for the first time.
Course: cookies
Cuisine: American
Keyword: 3-ingredient peanut butter cookies, flourless peanut butter cookies
Servings: 15 cookies
Calories: 156 kcal
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 1/2 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.
Recipe Video
Nutrition Facts
Flourless Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 156 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 83mg4%
Potassium 115mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 15IU0%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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!
Mackenzie says
Would this recipe work using brown sugar ? We don’t have granulated at the moment but we do have brown sugar ?
Anna says
Hi Mackenzie! Yep, you can use brown sugar. Check out this recipe: https://www.crunchycreamysweet.com/chocolate-dipped-peanut-butter-cookies-recipe/
Brea says
I made these cookies many of times, I really like the taste. It is hard to find a good gluten free recipe. One thing I ran into was every time I made these the cookies would fall apart after I cooked them. Any ideas to fix this?
Susanna says
Yum! So quick and easy that my five year old made it with limited supervision. And had everything I needed in the house. Thanks !!
Anna@CrunchyCreamySweet says
Hi Susanna! Yay! I am so happy to know your little one made the cookies! Thank you so much!!
Liliana says
It’s the best I’ve ever had! I made mine with organic crunchy peanut butter and it was chewy and soft inside, with bits of peanuts for crunch. Loved them!
Anna@CrunchyCreamySweet says
Yay! That’s wonderful! Thank you so much, Liliana!
Pamela says
Totally going to make these with the kiddos this weekend!
caitlin Bird says
couldn’t be any easier to make!
Kaylynn says
Thank you for your video, but I was wondering what the measurements are because I couldn’t seem to find them listed anywhere.
Anna@CrunchyCreamySweet says
Hi Kaylynn! The whole recipe is in the recipe box, right after the photo collage.
Kathy says
Hi! I am gluten and dairy allergic. I have been making these wirh crunchy PB for years! I use half the sugar & use them for my breakfast protein. 😊 Oh, I also roll them in sugar & put the fork marks on them.
My question is: my friend has a granddaughter that is allergic to peanuts. There is something called ‘Wowbutter’. Could she use that?
Kathy
Fran says
In Canada we have a Bulk Food store that carries Sunbutter. It’s made from sunflower seeds. Tastes great and has a good texture. We cook with it as a substitute all the time.
Anna@CrunchyCreamySweet says
Thank you so much for sharing, Fran!
Bethany says
Hello, what could I substitute the egg for as I’m vegan? I would normally use banana but would it work for these?
Anna@CrunchyCreamySweet says
Hi Bethany! I have not tested this recipe with bananas but I would love to try that. Sorry I am no help. Let me know if you try it!
Donna says
I made mine with 1/2 the sugar and a flax egg- yummy!
Anna@CrunchyCreamySweet says
Thank you for sharing, Donna! That is very helpful!
Jennifer Cid says
These look so delicious and I’m definitely gonna try them out!! But I was wondering At what temperature should I bake them at.
Sarah says
Has anyone tried using all natural peanut butter?
Kelly says
Can Lakanto Monkfruit Sweetner be used in place of the sugar?
Thank you
Anna@CrunchyCreamySweet says
Hi Kelly! I do not have any experience baking with Lakanto Monkfruit Sweetener so I can’t say how it will affect the cookies. So sorry!
Lisa Gibson says
I just made them with monk fruit sweetener. It worked. The texture is just a little fluffier.
Anna@CrunchyCreamySweet says
Thank you so much for letting me know, Lisa! That’s wonderful!
Celia says
Hi, can i use the vanilla extract instead of the sugar? Just make them healthier? Idk if its too necesary?
Anna@CrunchyCreamySweet says
Hi Celia! I do not recommend using vanilla in place of the sugar. Since these cookies are practically half sugar, it will be hard to make them healthier. You can try my recipe using Stevia In The Raw Bakers Bag. Here is the link: https://www.crunchycreamysweet.com/flourless-peanut-butter-oatmeal-cookies-recipe/
Tanja Merkle says
I’m going to have to try this and give them as a welcome to the community gift at my apartment building,
Anna@CrunchyCreamySweet says
I absolutely love this idea, Tanja! That is so sweet of you!
Brandy says
We make these often as they are a family favorite as well! We like to sprinkle just a bit of sugar on the fork marks for a fancier look. The kids would be in heaven with dipping them in chocolate and adding sprinkles!
Anna@CrunchyCreamySweet says
Hi Brandy! That sounds great! Love the sugar tip!
Britt says
These cookies look SO delicious! I’m not even sure if I would be able to share them with anyone after I finished baking them. LOL Your recipe can have me in and out of the kitchen so quickly. Love it!
Leslie-Anne says
I love peanut butter cookies and I love flourless nut butter cookies almost more than anything! That silicone mat you have with the cookie rounds printed on it is awesome – I’ve never seen them before, but I’m going to have to find one!
Julia says
You are right, it’s such a classic recipe. I think the first time I made peanut butter cookies I used the same proportions. I was making them in a shape of “witches fingers” for Halloween when I was at university and I totally did not expect them to work and they totally did.
Is it weird that I find your photograph of raw/unbaked cookies really appetizing?
Tracy Koslicki says
Oh these just look perfectly moist and chewy! And adding the dipped chocolate? NOW you’re talkin! Nothing beats chocolate and peanut butter together!
Amy says
These cookies look soooo yummy! I love the classic fork tine pattern decorating the tops and how easy these are to make! My kids always love helping with simple recipes like this!
Amanda says
Peanut butter cookies are one of my true weaknesses. They disappear way too quickly! I absolutely adore those chocolate dipped cookies. How especially gorgeous would they be on a dessert tray?!
Tina says
I had no idea it was this easy. I can remember that in my head, how fun to do with kids. Thanks for sharing your recipe!
Sarah says
My mom used to make peanut butter cookies like this! I haven’t had one in years, but this made me so hungry! I always loved the little fork marks on top 😀
Gloria says
Homemade peanut butter cookies are the BEST…hands down. I know they would be gone in a flash here….especially if the grandkids are here. I would for sure need to make a double (if not triple) batch…just so I could have some!!
Dana says
It’s hard to beat a classic PB cookie. I actually made an attempt at “nut butter” cookies over the holidays and was super disappointed, haha. It just wasn’t the same. These are perfect, with the fork prints and all! I’ll have to try flourless!
Lisa says
I had to wait 20 years to have peanut butter cookies in the house (my daughter was allergic). Now that she’s away in college, the peanut butter jar has happily returned to my cupboard and these cookies will very soon be in my belly. Great, simple recipe!
Tanya Hill says
I made them this past weekend and they were AWESOME ….
These cookies and a glass of cold milk
eugenia says
Hi!
Serving says for 6 people, as in one cookie per person??
Anna@CrunchyCreamySweet says
Hi Eugenia! The recipe makes about 14 cookies so that would be around 2 cookies per serving. It’s just a requirement to fill that out while adding a recipe to a post. It will of course depend on how many cookies the person wants to eat. 😀 Hope that helps!
Clare king says
These,are so easy to make. And they are the best peanut butter cookies I have ever made , n the best part only one bowl,I made a small batch to text them out first. N my son eat them all but saved me one lol,now this week end will be busy baking,is there a sugar cookie recipe
Anna@CrunchyCreamySweet says
Hi Clare! Thank you so much! I am so happy the cookies were such a hit! yay! My sugar cookie recipe will be on my blog next week. Stay tuned!
Sam says
Is this a good recipe for a diabetic?
Kim Slater says
I have made them before with Splenda cup 4 cup. They turned out really well.
Chatel Chase-Jones says
Would this work with coconut sugar or palm sugar?
Traci Strauch says
Made these cookies tonight for a co-worker that has gluten intolerance. When you baked yours, I had an incredible amount of oil that dripped from the batter when scooping them onto the sheet pan. Also when they baked, there was a large amount on the cookie sheet as well. Does that happen to yours as well?? I used the creamy peanut butter like the recipe calls for.
Thanks!!
Anna@CrunchyCreamySweet says
Hi Traci! Is your peanut butter runny? I never have any oil dripping from the dough or appearing on the baking sheet.
Courtney says
What temperature and how long do you cook them for?
Anna@CrunchyCreamySweet says
Hi Courtney! Click the red button to see the printable recipe. Thank you! -Anna
Norma says
Can you use crunchy peanut butter?
Anna@CrunchyCreamySweet says
Hi Norma! I have not tested this recipe with crunchy peanut butter. It has a different consistency so the final result may be different too. Hope this helps! Have a beautiful week! -Anna
Sandra says
There are NO baking time or the degree to set oven.. can you help
Anna@CrunchyCreamySweet says
Hi Sandra! Please, click the red button for a whole printable recipe. Thank you! -Anna
Hannah says
So… when do you mash them down with a fork? I’m assuming after you roll them into a ball and space them out 2″?
Anna@CrunchyCreamySweet says
Hi Hannah! Yep, that’s correct. Happy baking! -Anna
bob says
make these cookies all the time simple and delicious
Anna@CrunchyCreamySweet says
Hi Bob! Yay! That’s fantastic! Thank you so much. Have a beautiful week! -Anna
Amna says
Hi Anna! Came across this recipe on Pinterest and it got me craving for peanut butter cookies especially ones so east to make! My cookies didn’t look like yours because they spread out quite a bit, nonetheless they were a delicious peanut butter cookie ‘quick fix’… thanks for sharing!
Baker Street says
Peanut butter anything and I'm in! Your cookies look fantastic! Thanks for sharing!
Crunchy Creamy Sweet says
Hi Maggie! I know, right?! 🙂 I was so excited when they came out of the oven. 😀 Yum! Happy New Year to you and thank you for visiting my blog!
Maggie says
Hi Anna! These look awesome, I had no idea you could make peanut butter cookies without flour. I love me some PB so I will have to give these a try. Happy New Year!
Crunchy Creamy Sweet says
Ann – I hope you will give those a try. They are incredibly easy to make and soooooo goooood! 😀 Hugs!
Crunchy Creamy Sweet says
Lizzy – Thank you! Hope you will try them 🙂 xo
Crunchy Creamy Sweet says
Serena – don't we all need an easy and relaxing baking project once in a while? 🙂 Thank you! Hugs!
Crunchy Creamy Sweet says
Hi Russell! Thank you and welcome to CCS! 🙂
Ann says
YUM! I love these cookies. I'm a HUGE fan of peanut butter, so anytime there's a delicious cookie like this, I'm IN!
Jackie says
I think “Rustic” is one of my favorite classifications of food! and you're photos are so pretty…Love!
Lizzy Do says
Mmmmmm….I love pb cookies! And this simple recipe is wonderful! Happy New Year, Anna!
SerenaB says
Yum! These look delish! I will have to add them to the to make list! I love the pictures, they turned our great! I hope you have a wonderful New Year filled with lots of blessings!
Russell says
Yum. What a simple, scrumptious looking cookie!