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
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, then set aside.
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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.
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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.
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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.
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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.
Peanut butter cookies are the best! So classic and comforting. 🙂
Totally agree, Demeter! 😀
Is the nutrition information based on the whole recipe?
I love easy desserts like this – I can’t believe these are only 4 ingredients! Definitely pinning so I can make a batch (or two). 🙂
This is exactly how I make my peanut butter cookies and they are always perfection!
This was the easiest recipe to follow. They turned out perfect. And full of peanut butter flavor. My boyfriend loved them!
I add a half a cup of dark chocolate chips, big hit with the family
Instead of using a cup of sugar you could try using a half a cup or 3/4
Made these hoping they might be nice. But they are too sweet and taste like I’m eating a spoonful of sugar.
Do NOT try with “real” peanut butter (non Jiff Skippy, Peter Pan). Greasy and will not bake properly.
I made these tonight with my grand daughters. Super fun to make with kids. An old friend of mine said they were the best he ever had. Will be making these again!
Needed to make a quick desert I thought these cookies was super easy and very delicious I’m just waiting for my son to come home so that he can help Some
What…I though skippy or jif is real peanut butter…wgo has used Fake butter and did it turn out ???
I have used Jif ex crunchy mixed with creamy and they came out just fine. And i thought they was better than with just creamy..
Tried this recipe. The cookies came out just fine, but the batter was too soft for me to form a proper ball, so I had to stick it in the freezer to stiffen the dough. After the dough hardened a little, I was able to form a ball but upon putting fork on the balls to flatten them and create the patter, the dough softened again. I don’t know if it was just too hot in the kitchen or not I’m not sure. When I took the cookies out of the oven, let them cool and then sampled them, I found them to be a bit too sweet. Next time I prepare these cookies, I’ll wait until it’s cooler and I’ll use less sugar. Other than these issues I had it isn’t a bad recipe. Judging by the 5 star reviews I see, this is another case of to each her own when it comes to recipes.
Since they hold their shape, i patted these out round and flattened them thin and shortened time by a min and they are an absolute winner. I even have a peanut butter hater come to me and express how delicious they are. 🖤 It.
I’m going to try this! Did the cookies turn out crispy?
There’re DELICIOUS😍😍 MY FAMILY LOVE THEM!! ALL THE WAY FROM LAKELAND,FL & WOODBURY,GA
No Flour! No Problem! I couldn’t believe 4 ingredients could taste so good. Texture inside cookie stays soft & firm. Do not spray cookie sheet or roll in sugar(Like I did, Hard Habits😬) Cookies are sweet enough!
There the best i even added chocolate chips in the middle so when you bite into it chocolate comes out
Can I substitute truvia ?
Hey, I tried the recipe and they turned out good the last time I made them. The egg to peanut butter ratio has to be very specific though, I’ve noticed. I’ve tried using a little less egg and a little more, and they turned out not very good. But one egg to one cup of peanut butter seems too be just right. I added cinnamon powder to them and I think they tasted delicious. Thank you!
I use this recipe and just over half way through make a divot add jam. Continue to bake for remaining time.
Ohh my 😏 PB&j cookies does it get any better?
Do you really mix for 8-10 minutes?
I think 8-10 seconds would be more accurate. 😉 Just mix until it all comes together.
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!
I made these…..very easy to make, but WAY TOO SWEET! To me, they tasted nothing like a real peanut butter cookie 👎
I used Jiff natural, and they worked perfectly! If I knew this cookie could be made so easily, I would have made them long ago.
Just made these cookies and they are heavenly! We loved them and so quick and easy I ate 4 large cookies before they cooled. Thank you !
Taste is ok the peanut butter is not super noticeable but my problem was the end result I had to end up making peanut butter balls crumbliest cookies I have ever baked and that’s not to mention how half of the cookie stuck to the parchment paper.
These cookies are seriously disgusting. I used natural PB, so maybe that was my mistake. They were absolutely swimming in a pool of grease and sugar and were a disgusting greasy/granular texture.
I’m usually a pretty good baker, but these did not work for me. They turned out flat, greasy & tasted like I was eating a tablespoon of butter. Not sure what happened? But mine did not turn out.
I was so excited to make these and they did NOT turn out! Everything looked great (mix crumbly) and when I looked in the oven, this is what I saw☹️ I wish I could have included the picture I took ~ I was amazed the amount of great they were swimming in🤷🏻♀️ Used Jif creamy!
These were so greasy and literally just morphed into one soft greasy sheet pan of a cookie
We make ours the same way except use Stevia. Great sugar free and gluten free.🙌
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.
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.
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!!
Can you put these in a pan like cookie bars as well?