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Flourless Peanut Butter Cookies - a classic cookie made from just 3 ingredients! The recipe is so easy, you will remember it after making it for the first time.
We also love the Soft and Chewy Peanut Butter Cookies and the Peanut Butter Chocolate Chunk Cookies.
Nothing beats a classic cookie, loved by everyone. Especially one that you can whip up in minutes! This peanut butter cookie recipe requires only 3 ingredients and no flour. Everyone needs to know it and enjoy it when a craving for a peanut butter cookie hits. My Chocolate Dipped Peanut Butter Cookies are irresistible too!
These cookies are a family favorite and our kids request them quite often. They love to dip them in chocolate and decorate with sprinkles. So much fun!
Ingredients:
- peanut butter
- egg
- granulated sugar
Instructions:
- In a mixing bowl, combine one cup of creamy peanut butter, one cup of sugar and one large egg. You can add vanilla extract if desired but we don't find it necessary.
- Mix well until the dough is smooth.
- Scoop onto a baking sheet, gently flatten in a criss-cross pattern with a fork.
- Bakeuntil dry.
Variations:
- eggless: substitute flex egg for the large egg to make them vegan
- crunchy: use crunchy peanut butter or a mix of both
- low-carb: use Stevia In The Raw Bakers Bag
More peanut butter cookies recipes:
- Flourless Peanut Butter Oatmeal Cookies
- Soft and Chewy Peanut Butter Cookies
- Peanut Butter Chocolate Chunk Cookies
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Flourless Peanut Butter Cookies
Author: Anna
A classic cookie made from just 3 ingredients! The recipe is so easy, you will remember it after making it for the first time.
5 from 24 votes
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Servings 15 cookies
Calories 156 kcal
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
Preheat oven to 350 degrees F.
Line a large cookie baking sheet with parchment paper or silicone baking mat. Set aside.
Place all ingredients in a large mixing bowl and mix with an electric mixer for 2 minutes.
Scoop the dough with a medium size (1 and ½ tablespoon) cookie scoop, roll in your hands into balls and place on prepared cookie sheet. Space them about 2" apart. Gently press down with a fork.
Bake cookies for 10 to 12 minutes.
Let cool on the sheet for 5 minutes, then transfer onto a cooling rack to cool completely.
Video
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 83mg | Potassium: 115mg | Fiber: 1g | Sugar: 14g | Vitamin A: 15IU | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Leave a comment with rating below!
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Reader Interactions
Comments
Sandy says
Made these yummy easy peanut butter cookies. Made a double bactch, because last time I made them a single batch lasted one day. Hoping to have some left over to freeze.Reply
Anna says
Love that! They are really that good! Thank you, Sandy!
Diane says
Thanks for the recipe. I think you could half the sugar and still get great results, as they were too sweet for me. But love the simple recipe and that they’re gluten free!!
Reply
Anna says
Thank you, Diane!
Reply
Sue says
I absolutely love these cookies! I've been making these since I was in my mid twenties. I'm 60 and they are still at the top of my list of my all time favorites! The only thing I do differently, is I reserve a bit of the sugar to sprinkle on top when I make the criss cross pattern. I love the crunchy, sparkly sugar on top.Reply
Clara Acker says
Would subbing the sugar for brown sugar help with the crumbly texture? or maybe half and half. Since the molasses could keep some moisture in. Can't wait to make them, with some Reeses Pieces in them. Yum! '
Reply
Anna says
Hi Clara! Check out this recipe using brown sugar: https://www.crunchycreamysweet.com/chocolate-dipped-peanut-butter-cookies-recipe/
Reply
Jessica says
Other than being a little crumbly they are great cookies. Made them and the family devoured them.
Reply
Anna says
Thank you, Jessica! It is normal for these cookies to be crunchy/crumbly. I am glad you and your family like them!
Reply
Elsiejay says
Okay, you got me. I love them. In our family -- the family secret is coming, so wait for it -- we add cinnamon to the sugar on top of peanut butter cookies. These are really really good. Mine were a bit too liquidy so I added a couple tablespoons of peanut butter powder to them, and they were a hit. ThanksReply
Anna says
Hi Elsiejay! Thank you so much for trying my recipe and for sharing the family secret! Wow! I need to try that for sure. Cinnamon sounds like a perfect addition. Thank you!!
Reply
Luisa McMullen says
I did the this recipe but I found they would break easily after baking. If I add another egg, would that stop it from crumbling.
Reply
Anna says
Hi Luisa! If the cookies are breaking, then you need to let them cool longer. They should not be crumbling. Another egg will change the recipe and result. I hope this helps!
Reply
Luisa McMullen says
Thanks for your reply. I'll try cooling it longer.
LuisaAnna says
Great! Let me know if that helps, Luisa!
Did you make this recipe? Let me know!
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