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.
Another great perk of these cookies? I mean, other than the fact that they only take four ingredients? (Because, you guys, I still can’t get over that fact. It’s like magic.)
My second favorite thing is that these cookies is that they only take one bowl to mix together. No need to sift dry ingredients first or to chill the dough for this baking project. It will save you from extra dishes and from figuring out how you’ll ever make room in your refrigerator for a big bowl of dough.
So if your kitchen always tends to look like a flour bomb went off whenever you handle dry ingredients like mine does (fist-bump!) then this is certainly a cookie recipe you can tackle.
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. 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.
Notes & tips for these flourless peanut butter cookies
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats or 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
4 Ingredient Peanut Butter 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. Cookies can be stored in a sealed container on the counter for up to 4 days.
Easy and fast recipe. I couldn’t resist a freshly baked one either!
these are the best peanut butter cookies they even compete with my moms homemade recipe she was the best cook ever.
Worst cookies ever!
Can someone tell me if it 98 calories per cookie?
Yum, these look so good! I’ve also seen this recipe with brown sugar, instead of white, so I was wondering if you’ve tried both ways? I can’t decide which to use!
How much of everything? Why didn’t you put in the amount of each ingredient?
There’s amounts listed
We used powdered sugar instead of white sugar, plus I like to add caramel extract for a sweet twist! Thanks !
Made these with Jiff Natural. They appear quite oily and the dough was pretty crumbly. Had a hard time baking them. Haven’t sampled them yet.
I’m sorry I just baked these and I dont like them at all…VERY SWEET! Like gag me sweet!
*NOTE TO SELF*
TRY RECIPES B4 MAKING A TRIPLE BATCH TO SHARE!
Sorry, I just made these cookies and I didn’t like them. They were oily and sweet.
Wow! I can’t say how excellent these are! AND easy!!!
By the time I finish this review, they’ll be all gone! Thank you!
I’d like to update that not only were these a hit – my husband brought a few to work and now I have requests for dozens of them! I can’t understand why people said they were oily – unless they used natural peanut butter which has alot of oil in it. “Too sweet” is a personal preference – Its not a big deal to cut the sugar back.
I love them and thank you for posting this delicious recipe
I wanted these cookies to work out. They turned into a greasy mess that tasted and looked awful! I’ll be going back to Betty Crocker!