These flourless peanut butter cookies only take one bowl and are a breeze to whip up. Their ultra-rich flavor makes them perfect for peanut butter lovers!

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Easy peanut butter cookies 4 ingredients

About 4 Ingredient Peanut Butter Cookies

The only thing better than cookies are easy cookies, and these flourless peanut butter cookies definitely hit that mark.

And, yes, you read that right: there is no flour in these cookies, but I promise you, they taste just as good as a traditional cookie. And if anything, the peanut butter flavor is even more potent with these because of the fewer ingredients. The peanut butter is the star of these cookies and they know it.

So if you’re a peanut butter lover like I am (high-five!) then this is definitely a cookie recipe you need in your arsenal for curing cravings.

Flourless peanut butter cookies

What’s in 4 ingredient peanut butter cookies?

To whip up a batch of these simple cookies, you’ll need the following ingredients:

  • Granulated sugar – Because every respectable cookie needs a little sweetness.
  • Peanut butter – The star of the show! You can use creamy or crunchy peanut butter, but make sure it’s one of the “big brands” (like Skippy, Jiff, etc.). Do not use natural peanut butter.
  • Large egg – Used for baking chemistry and bonding everything together.
  • Vanilla extract – A totally optional ingredient but it adds a nice boost of classic cookie flavor.

Are these cookies gluten-free?

While these flourless 4 ingredient peanut butter cookies can technically be considered gluten-free, not all brands of peanut butter are created equal. From what I’ve read, there are varying opinions of the “trustworthiness” of certain types of peanut butter.

So before serving these cookies to someone you know who lives a gluten-free lifestyle, let them know what brand of peanut butter you used. If you’re baking with them in mind, you could even ask them what brand of peanut butter they use and trust. And, finally, you can also try verifying a brand of your choice with this list: 12 Gluten Free Peanut Butter Brands.

Can you use natural peanut butter?

Due to the limited ingredients in these cookies, no, you should not use natural or homemade peanut butter. These types of peanut butter tend to include more oil (and less sugar) and this can greatly impact the consistency or taste of the baked cookies. In short, you’ll need all the “extra stuff” that comes from brands like Skippy, Jiff, etc for this recipe to come together.

Can you use crunchy peanut butter?

I’ve only made these cookies with creamy peanut butter, but in theory, yes, you can use store-bought crunchy peanut butter (so long as it’s not natural or homemade – see above note).

Gluten free peanut butter cookies

Do you need to chill the dough?

In my personal experience, no, you do not need to chill the dough for this recipe. However, if you have trouble working with the dough (such as the dough will not hold a ball shape) or a previous batch of cookies spread too much while baking, then you you can chill the dough for 20-30 minutes to try to eliminate some of these issues.

Can you make these in advance?

Certainly! Most cookies are great for baking ahead and these 4 ingredient peanut butter cookies are no exception.

To ensure the best presentation, I recommend preparing these cookies no more than 24 hours in advance.

How long do 4 ingredient flourless peanut butter cookies last?

Once prepared, these cookies should last for up to one week in a sealed container. There’s no need to refrigerate the cookies once baked.

Can you freeze these cookies?

If you’d like to always have a batch of these peanut butter cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.

To freeze the raw dough: 

  • Mix all ingredients, then use a cookie scoop to scoop out about one tablespoon of dough and roll it into a ball (the same way you would before baking).
  • Place cookie dough balls on a tray and freeze for at least two hours or until the outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
  • Cookie dough can be stored for up to six months. When ready to bake, arrange the frozen cookie balls on a baking sheet lined with parchment paper, then place the baking sheet to thaw in the refrigerator overnight. Once thawed, coat with sugar and bake as directed.

To freeze the baked cookies:

  • Bake and allow to cool completely.
  • Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
  • Baked cookies can be frozen for up to three months.

Notes & tips for this 4 ingredient peanut butter cookies recipe

  • If you’re doing a lot of baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
  • Plus, some quality baking sheets are a must for a cookie-baking extravaganza!
  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.

More fun cookie recipes

Other peanut butter recipes

How to make easy peanut butter cookies

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), add sugar, peanut butter, egg, and vanilla extract.

Step 2 – Cream everything together on medium-high speed until batter is thick and crumbly.

Step 3 – Use a cookie scoop to scoop out some dough, then roll it between your hands until it forms a ball. Place the cookie ball on a baking sheet lined with parchment paper.

Step 4 – Use a fork to gently press a criss-cross pattern on the top of the cookie. Doing this will also give the cookie a classic flat, round shape, since these cookies won’t change that much while baking.

Step 5 – Bake!

Step 6 – Serve and enjoy!

Recipe Details

Easy peanut butter cookies 4 ingredients
4.49 from 193 votes

4 Ingredient Peanut Butter Cookies

20 minutes prep + 10 minutes cook
98 kcal
Yields: 24 cookies
These flourless peanut butter cookies only take one bowl and are a breeze to whip up. Their ultra-rich flavor makes them perfect for peanut butter lovers!



  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), whip together granulated sugar, peanut butter, egg, and vanilla extract until thoroughly combined, about 8-10 minutes. Batter will be a little crumbly; this is okay.
    1 cup granulated sugar, 1 cup peanut butter, 1 large egg, 1 teaspoon vanilla extract
  • Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on prepared baking sheet. Use a fork to gently press a criss-cross pattern in the dough (see above video for example.) Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet. 
  • Bake cookies for about 10 to 12 minutes or until cookies have dried and are no longer as shiny. Note that cookies will not expand or grow as much while baking; this is okay.
  • Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.


Serving: 1cookie | Calories: 98kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 72mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Cortney I

    Great content! Is there a reason not to use natural peanut butter?

    • Karen

    I did double the batch but did 1 cup sugar and 1 cup brown sugar then added some dark chocolate chips and health toffee chips. Absolutely amazing 😁 thanks for your recipe.

    • Sharon

    Can you use Wholesome brand allulose with same results as sugar?

    • Claudia Almanza

    Great recipe! The only batch that did not turn out perfect was when I deviated from the I made a double batch this weekend, reduced the sugar (a little) and they are PERFECT! I got my PB cookie fix! Thank you for this great recipe!