Chewy with a slight crunch, these 4-Ingredient Flourless Peanut Butter Cookies have even more peanut butter flavor than classic peanut butter cookies. One bite and you’ll be hooked!
All the Flavor, None of the Flour!
I love adding another amazing flourless cookie recipe to my baking arsenal. These 4-Ingredient Flourless Peanut Butter Cookies are chewy, dense, a little crisp on the inside and so, SO peanut butter-y. If you’re searching for a gluten-free peanut butter cookie, this one is about as simple and delicious as it gets. Four ingredients. That’s it. Easy Peasy. And not only are these cookies so simple, they are completely grain free — no wheat, no oats, no specialty gluten-free flours. Just peanut butter, sugar, vanilla extract and a large egg and you’re on your way to chewy, rich peanut butter cookies. Really, the only downside is you might have to make a second batch.
Wondering if you can substitute natural peanut butter for processed peanut butter? I’d say, yes, but with a few caveats. First, the texture of natural peanut butter is a bit on the runny side. Keep your natural peanut butter chilled as long as possible before adding it to your batter, and be sure to stir it really well before measuring. Secondly, if your natural peanut butter is unsalted, you might need to adjust the amount of salt in your baking. It’s certainly unsweetened, so the end product may not be as sweet as you expect, either. You’ll want to adjust the amount of sugar according to your tastes.
How to Make 4-Ingredient Flourless Peanut Butter Cookies
Preheat oven to 350°F. Then line a large cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.
In a medium mixing bowl, beat together the peanut butter, 1 cup sugar, egg and vanilla on medium speed until well combined.
Place 2 tablespoons sugar in a small bowl. Roll the dough into 1-tablespoon sized balls and then roll each ball in the sugar until completed coated. Place the coated balls of cookie dough a few inches apart on the prepared baking sheet.
Use a long fork to flatten each cookie dough ball slightly, then turn the fork going the opposite direction and flatten just slightly again. This will create the classic criss-cross pattern on the peanut butter cookies as they bake.
Bake for 8‐10 minutes, rotating cookie sheet halfway through the baking time. Let rest on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
More Easy & Delicious Flourless Recipes
The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these healthier alternatives are sure to become family favorites.
More Peanut Butter Treats You’ll Go Nuts For
Cool and creamy peanut butter filling in a buttery graham cracker crust, this No-Bake Peanut Butter Pie is divinely delicious! It’s a special treat that’s as easy to make as it is fun to eat. My 3-Ingredient Peanut Butter Honey Oat Bars are the perfect healthy snack. They’re so easy to bake and you probably always have the ingredients on hand! The irresistible combo of chocolate and peanut butter does it again in this Peanut Butter Chocolate Chip Banana Bread. It’s next level delicious!
If you make these 4-Ingredient Flourless Peanut Butter Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
4-Ingredient Flourless Peanut Butter Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 30 cookies
Description
Chewy with a slight crunch, these 4-Ingredient Flourless Peanut Butter Cookies have even more peanut butter flavor than classic peanut butter cookies. One bite and you’ll be hooked!
Ingredients
- 1 cup peanut butter
- 1 cup sugar, plus 2 tablespoons for coating
- 1 large egg
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.
- In a medium mixing bowl, beat together the peanut butter, 1 cup sugar, egg and vanilla on medium speed until well combined.
- Place 2 tablespoons sugar in a small bowl. Roll the dough into 1-tablespoon sized balls and then roll each ball in the sugar until completed coated. Place the coated balls of cookie dough a few inches apart on the prepared baking sheet.
- Use a long fork to flatten each cookie dough ball slightly, then turn the fork going the opposite direction and flatten just slightly again. This will create the classic criss-cross pattern on the peanut butter cookies as they bake.
- Bake for 8‐10 minutes, rotating cookie sheet halfway through the baking time. Let rest on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
*Store in an airtight container at room temperature for up to 5 days.
Made these peanut butter cookies on Saturday x they were delicious, everyone loved them. Will have to make more for my grandkids as well. The only thing I did different was add a tablespoon of cold water a little at a time as they were very dry and crumbly, it worked a treat. Thankyou for the recipe it’s my favourite now.
Hi, Allison! So happy to hear you enjoyed them! Yes – brands of peanut butter can be a little different when it comes to texture/moisture. I’m glad it worked for you!
I made the 4 ingredient peanut butter cookies tonight. I followed the recipe as written with the exception of the creamy peanut butter. I only had crunchy peanut butter. As I was forming the dough into balls, the dough appeared very greasy. Also, once baked, the cookies were TOO sweet. I don’t know if the crunchy peanut butter was the problem. I threw the cookies away. Thank you for the recipe .
Hi Catalina! What brand of peanut butter did you use? I don’t think the difference of using crunchy peanut butter should have been the issue. Was the peanut butter greasy? Do you think you over measured the sugar? How was the texture when they were baked? They’re certainly supposed to be sweet cookies so it just might not be the recipe for you.
Can you use coconut sugar instead?
Hi! Yes, coconut sugar is usually a great substitute for granulated sugar. You might want to grind it into smaller granules first to get the same texture, but otherwise, they should still bake up tasting great. Enjoy!
Love these delicious more heathy cookies