Flourless Peanut Butter Cookies

"This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by pearlb photo by pearlb
photo by angpetersj photo by angpetersj
photo by Elana D. photo by Elana D.
photo by danielleariana photo by danielleariana
Ready In:
24 cookies




  • Preheat oven to 350* and grease cookie sheets.
  • Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
  • Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
  • Roll 1 teaspoon of dough into a ball and place on cookie sheet.
  • Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
  • Bake until puffed and a golden pale, about 10 minutes.
  • Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
  • May be kept in air tight container at room temperature for 5 days.
  • Makes about 2 dozen cookies.

Questions & Replies

  1. What kind of peanut butter is anyone using for this recipe?
  2. Can I use allulose or coconut palm sugar instead of cane sugar?
  3. Can I use agave instead of sugar??


  1. alright. nj "newbie" here. known for my devotion for peanut butter, could not keep this recipe in my cookbook for too long without giving it a try. first - that silly cross pattern with the fork tip: continually rinse off your fork with warm water ever 2 cookies or so, or it will stick and lose that wonderful pattern in a mush of pulled up dough second - i made my cookies enormous (i only rolled 18). tip: trust me, the WILL expand. they don't look like it, but they do. make real spoonfuls, not shovelfuls. third - if you are crazy and want enormous cookies, reduce the oven to 300. tip: plan an activity to do, these will take longer to cook. the smell of peanut butter will taunt you. if you don't keep yourself busy you will be glaring at the oven for 15+ minutes trying to cook them faster with your soul, and it didn't work for me. fourth - good news! tip: the cookies will harden when out of the oven, so you can be slightly impatient and take them out a little early to maintain a soft chewy cookie! yay! (maybe the soul glare worked?) fifth - additions i agree with other reviews, these cookies would rock even more with other goodies in them like peanut butter chips or oatmeal - i'm going to try that next!
  2. these are yummy! crispy light and different. i used chunky reduced fat peanut butter and with the advice of my grandma, added 1/2 cup of oatmeal. i made the cookies much bigger and ended up with a little over 2 dozen.
  3. These are the easiest cookies I have ever made! I made them for my Mom, and since she is on a restricted sugar diet...I used 1/2 cup of sugar instead of a full cup. They came out great!
  4. I just HAD to try these after reading all of the reviews. I will admit, I was a bit skeptical about this recipe, but they were great! Sooo easy, and they have such a nice light texture. I only got about 30 cookies from this recipe. This is a keeper for sure!! Thanks! ~Manda
  5. OMG--Thanks Bev!----- I had left over almond butter from my xmas baking and was looking for an easy way to use it. This was the ticket. I had to add a couple tablespoons of almond oil to get it to the consistancy of smooth peanut butter ( suppose melted butter might have tasted better). They are FANTASTIC. I put a whole almond in the center of some of the cookies for a really nice treat. There's a monster living under my kitchen cabinets that eats 10-20% of my cookie dough every time I make cookies -- I never get the right quantity!


  1. Switched out sugar for brown sugar Added about a tablespoon vanilla
  2. I subbed Almond Butter for the peanut butter - excellent easy recipe. I used parchment instead of greasing my sheet also. I will be making these again. (and again and again... LOL) I would give more stars if it would allow for them.
  3. I was a bit worried at first because my dough was really oily. But at the end, it turned out pretty good. This is probably my most fave recipe so far.
  4. Had no eggs, so I made it vegan! You could use applesauce (I used a scant quarter cup of apple butter with some water to make the full quarter cup. No issues in flavor or texture from the substitution!
  5. I added tsp. of vanilla, and 1/2 cup of oatmeal. This was the bomb, truly loved these gluten free cookies, I had to bake for 13 to 15 minutes. So worth it!


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