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

Are these cookies gluten free?

While these cookies can technically be considered gluten free peanut butter cookies, 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. 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

How long do 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 these cookies.

Can you freeze peanut butter cookies?

Yes, you totally can!

Once prepared, store the cookies in a sealed container or freeze bag for up to six months.

Notes & tips for these flourless peanut butter cookies

  • 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
3.95 from 226 votes

4 Ingredient Peanut Butter Cookies

20 mins prep + 10 mins 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!

Ingredients 

Instructions

  • 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.
  • 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.

Nutrition

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




70 comments

    • Rhonda
    • 5 stars

    I discovered this recipe many years ago, probably ten years it feels like, in a Publix publication of their newsletter that included a few recipes each time. These don’t last an hour at my office! You’ll never use flour again when making peanut butter cookies. Sometimes, I’ll drizzle melted high-grade chocolate over them.

    • Maria Vazquez
    • 5 stars

    Very easy, I can always whip up a batch

    • Siyabonga

    Very nice i can try

    • Amy
    • 5 stars

    Thanks for the easy recipe. These are awesome! Made some for me & the kids tonight!

    • Kv

    These were easy and I would make again but use much less sugar. A cup of sugar is too much an overwhelms the pb. It was like eating straight sugar. I would try 1/4 cup at most.

    • Nancy Townsend

    My adult grandson loves these and they are so easy to make cleanup is a breeze. I would recommend them

    • Marthinus Wifey

    Definitely trying this recipe in a few minutes, my 2 year old loves cookies & peanut butter so lets see how it goes.

    • Sharon Selke

    All I had was Jif natural creamy peanut butter. The only change I had to make was to bake them for 20 minutes. I let them sit on the cookie sheet for 5 minutes. Then I let them cool completely on cooling racks. When they were completely cool, they tasted great!

    • Leslie
    • 1 star

    Had a recipe like this years ago and they were so good. This recipe was not! I used fresh ground peanut butter and the cookies leaked a lot of oil and they were way to sweet! I would reduce the sugar by half but I doubt they would even stay together then. Would not recommend

      • Becky

      Too bad you can’t read, she says not to use natural peanut butter you ding dong

    • Georgia
    • 5 stars

    Hi! Was wondering if I could use this recipe with almond butter instead of peanut butter?

    • Hannah

    Can you put these in a pan like cookie bars as well?

    • Isabel Martinez
    • 5 stars

    Easiest recipe ever that resulted in deliciousness! I had to use honey roasted peanut butter & Mexican vanilla plus 1/2 white & 1\2 dark brown sugar since that’s all I had in the house. They came out lightly crispy on the outside & bottom but soft on the inside. It’s like they melt in your mouth. This recipe is a keeper for sure. TY Chrisy!!

    • Margaret
    • 4 stars

    The note about Needing to use a stand mixer is weird— you can easily mix these by hand, it took about 30 seconds with a silicone spatula. I would not use a whisk. Also not sure why you would mix for 8-9 minutes on a stand mixer… they come together so fast. I think some people who had problems were using peanut butter that needs to be stirred. I did not use that kind, and mine turned out well.

    • Lillian

    WHY?! This was the worst baking experience I’ve ever had. The batter was oily, the cookies baked in their own pools of oil, and they tasted like weird peanut butter, sadness, and depressed taffy. Waste of time and materials! DO NOT USE THIS RECIPE.

      • Julie

      Ive been making these cookies for 40 years and have never had a bad batch. Taught my kids to bake starting with this recipe. Can’t imagine what went wrong. I’ve made thousands of them and perfect every time.