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
4.47 from 178 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!



  • 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.


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


    • Gena Maxwell
    • 5 stars

    We make ours the same way except use Stevia. Great sugar free and gluten free.🙌

    • Calli
    • 1 star

    These were so greasy and literally just morphed into one soft greasy sheet pan of a cookie

    • Diane

    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!

    • Helen
    • 1 star

    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.

    • MMH
    • 1 star

    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.

      • JP

      Maybe you should have read the directions. It’s clearly stated not to use natural peanut butter.

    • B
    • 3 stars

    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.

    • Connie

    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 !

    • Christine
    • 4 stars

    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.

    • Leeann
    • 1 star

    I made these…..very easy to make, but WAY TOO SWEET! To me, they tasted nothing like a real peanut butter cookie 👎

    • Megan
    • 1 star

    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!

    • Lilli
    • 5 stars

    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!

      • Lilli
      • 5 stars

      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

    • Sheriza

    Sorry, I just made these cookies and I didn’t like them. They were oily and sweet.

    • Debra Taylor-Russell

    I’m sorry I just baked these and I dont like them at all…VERY SWEET! Like gag me sweet!

    • Katie
    • 3 stars

    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.

    • Nessnicole
    • 4 stars

    We used powdered sugar instead of white sugar, plus I like to add caramel extract for a sweet twist! Thanks !

    • Val

    How much of everything? Why didn’t you put in the amount of each ingredient?

      • Naomi

      There’s amounts listed

    • Pam

    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!

      • Gloria J. Nickerson
      • 5 stars

      Pam I use Brown sugar instead of sugar, every time. Yum!
      Not as sweet. Give away as gifts. 💞💞💞

        • Sandra

        I use brown sugar to! They are nice and chewy…

    • Jenny

    Can someone tell me if it 98 calories per cookie?

      • V. Modicue

      Is this 98 cal per cookie?

    • mary

    these are the best peanut butter cookies they even compete with my moms homemade recipe she was the best cook ever.

      • Trinda

      Worst cookies ever!

    • Melissa
    • 5 stars

    Easy and fast recipe. I couldn’t resist a freshly baked one either!