These easy, one‑bowl flourless peanut butter cookies are dairy‑free and gluten‑free, quick to make, and irresistibly soft. With just six ingredients and about 20 minutes from start to finish, you’ll have a batch of tender peanut butter cookies everyone will enjoy.
This recipe has been waiting in my back pocket for a while because it’s simple and reliably delicious—my favorite peanut butter cookie: one bowl, 20 minutes. Lately, with many people baking more at home, a six‑ingredient, flourless, dairy‑free peanut butter cookie has been especially welcome.
Whether you need a gluten‑free or dairy‑free treat or you just want a fast, satisfying cookie, this recipe works. I’ve shared these with friends who need allergen‑friendly options and they always go over well. And honestly, even if you usually bake with flour, you’ll love how soft and flavorful these turn out.
Natural, Homemade, or Big‑Brand Peanut Butter
The type of peanut butter you use affects texture, so here are quick tips for success.
- Big brand – Jif, Skippy, and similar smooth commercial peanut butters work fine. Some are sweetened, which will make a sweeter cookie—often a welcome result.
- Natural – Natural peanut butter separates; make sure to stir the oil back in thoroughly before measuring. Reincorporated oil ensures the dough holds together and the cookies bake correctly.
- Homemade – Homemade nut butter will also work. If you add oil while making it, mix thoroughly so the peanut butter isn’t too thin; overly oily peanut butter can make runny dough and flat cookies.
Six Ingredients That Make a Better Cookie
There are three‑ingredient flourless cookie recipes, but this version uses six ingredients because the balance yields a softer, more flavorful cookie. The extra ingredients improve texture and flavor so these feel like an indulgent peanut butter cookie, not a kitchen hack.
- Peanut butter – use your preferred variety (see tips above).
- White sugar – granulated sugar; reserve about 1 tablespoon to dip the fork in before pressing the cookies.
- Brown sugar – 1/4 cup packed for moisture and deeper flavor.
- Vanilla – 1 teaspoon for aroma and balance.
- Egg – 1 large egg to bind the dough and give structure.
- Baking soda – a small amount for a gentle lift.
Note on salt: I like a pinch of salt in sweets, but many peanut butters already contain salt. If your peanut butter is unsalted or you prefer a touch more savory contrast, add a pinch with the vanilla.
How to Make One‑Bowl Peanut Butter Cookies
One bowl and a mixer (hand or stand) are all you need. Mix, shape, press, and bake—easy and fast.
- Preheat the oven to 350°F. Line a baking sheet or use it unlined if you prefer a little browning.
- In a large bowl, beat the peanut butter with both sugars until smooth and combined, about 1–2 minutes.
- Add the egg and beat until incorporated.
- Stir in the baking soda and vanilla (plus a pinch of salt if using). Mix until the dough can be pressed together and holds its shape.
- Roll the dough into one‑inch balls and place them about two inches apart on the baking sheet.
- Pour a tablespoon of white sugar into a small bowl, dip a fork in the sugar, and press each cookie to create the classic cross‑hatch pattern. Sprinkle a little extra sugar on top if desired.
- Bake 8–10 minutes, until the tops no longer look wet. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a rack to cool completely.
- Store in an airtight container for up to four days.
Pro tip: Pressing with a fork creates a rustic edge. If you prefer perfectly round cookies, flatten each ball with your palm before making the fork pattern.
FAQs
Yes. Freeze the formed cookies after pressing with the fork on a parchment‑lined sheet. Once solid, transfer to a freezer bag. Bake from frozen at 350°F for about 12–15 minutes.
Yes—almond butter and other thick nut butters work well. Adjust if the consistency is much thinner or thicker than peanut butter.
Flourless peanut butter cookies are dense; flattening them helps them bake evenly. The fork pattern is traditional and decorative, but simply pressing them flat will achieve the same baking result.
Yes—doubling works well and is convenient for larger households or gatherings.
A liquid egg substitute (pasteurized) that mimics one large egg has worked in tests. Flax egg hasn’t yielded consistent results in my trials, but you can experiment to find what works for your preference.
Eat & Enjoy!
These flourless peanut butter cookies are likely to become a go‑to. The recipe yields about 18 cookies and they disappear quickly in a small household. I hope you enjoy them—happy baking!
If you liked this cookie recipe, you may also enjoy…
- 3 Ingredient Shortbread cookies
- Raspberry White Chocolate shortbread cookies
- Flourless Chocolate Cookies
- Flourless No Bake Oatmeal Butterscotch Cookies
- Gluten Free Almond Cookies
- Crisco Sugar Cookies
Flourless Peanut Butter Cookies
Mikayla M.
Pin Recipe
Ingredients
- 9 ounces smooth peanut butter* (about 1 cup)
- 3 1/2 ounces white sugar (1/2 cup, plus 1 tbsp for sprinkling)
- 1 1/2 ounces brown sugar (1/4 cup, packed)
- 1 large egg
- 3/4 tsp baking soda
- 1 tsp vanilla
- pinch salt optional
Instructions
-
Preheat oven to 350°F and prepare a baking sheet.
-
In a large bowl, beat peanut butter with both sugars until combined.
-
Add the egg and mix until fully incorporated.
-
Stir in baking soda, vanilla, and salt if using. Mix until the dough holds together when pressed.
-
Form one‑inch balls and place two inches apart on the baking sheet.
-
Dip a fork in the reserved sugar and press down on each cookie to make a cross‑hatch pattern. Sprinkle extra sugar if desired.
-
Bake 8–10 minutes, then let cookies sit on the sheet for 5 minutes before transferring to a cooling rack.
-
Store cooled cookies in an airtight container for up to 4 days.
Notes
*Most peanut butters contain salt. If yours is salt‑free or you prefer more contrast, add a pinch of salt with the vanilla.
Nutrition
Calories: 118 kcal
Carbohydrates: 11 g
Protein: 4 g
Fat: 7 g
Sugar: 9 g