These Flourless Peanut Butter Cookies may be the easiest small batch cookie recipe! With only a few ingredients needed, you can have crispy peanut butter cookies in 15 minutes. Add a little cinnamon or chocolate drizzle for a fancy kick to these delicious cookies!
Flourless Peanut Butter Cookies
Whenever I can make a baking recipe without flour, I’m a happy camper. Don’t get me wrong, I love baking and I love the science behind baking. But every once in a while, it is great to throw some ingredients in a bowl, bake, and have a perfectly delicious result!
And just how delicious, you ask? Well, the result of these cookies is like a mix of peanut butter cookie and shortbread. They practically melt in your mouth. You can bake them for a minute longer if you prefer a crunchy cookie. Or remove them 1 or 2 minutes early for a softer cookie. I’m a right in the middle cookie lover and found 11 minutes to be ideal.
Are The Cookies Gluten Free
Yes*. Without any flour, that is the first step at being gluten free. Peanut butter is naturally gluten free. The only reason for the asterisk (*) is the cinnamon. I’d read the jar (if you chose to use it). Some manufactures may add flour to ground cinnamon to keep it from getting cakey.
Limited Ingredient Peanut Butter Cookies
Easy, and only a few ingredients?! I’m in. Not to mention it is much more rewarding when the ingredients are already in the pantry.
Peanut Butter – I recommend creamy, processed peanut butter. And when I say processed, I mean not natural. Think of Jif, or even the store brand of creamy peanut butter
This is not to say a natural peanut butter wouldn’t work. However, I have not tested it so I can’t say how it will turn out. I only know that in my experience of baking with peanut butter, natural peanut butter is a little different. The oil separates with natural peanut butter, and getting the jar fully mixed may be difficult. Not to mention, the excess oil can cause issues with your bake.
Granulated Sugar – I’d stick with good old sugar. Since I have not tested other sugars, I can’t say how they will work.
Egg Yolk – This works as the binder for the cookies. And because this is a small batch of cookies, I would not use the whole egg. Too much liquid and the cookies may not turn out.
Flavor Enhancements For The Cookies
Now, you could get by with just the 3 ingredients above. However, I like to add a little something extra to enhance the flavor of the cookies.
- Vanilla Extract – Probably my favorite ingredient to bake with.
- Cinnamon – Just a little gives the cookies a nice spicy hint.
- Baking Soda – This helps the formation of the cookies – they spread a little more. Though I have made them without the baking soda, and they turn out fine.
- Salt – Adding salt to anything enhances the flavors.
More Flavor Options …
- Ground Cardamom
- Ground Ginger
- Allspice (I’m sensing these could turn into awesome fall cookies with these spices … 🙂 )
- Maple Extract
- Orange Zest
- Chocolate Chips
- Mini Marshmallows
I would just recommend, that any additional flavors you add, make sure they don’t contribute to the moisture content.
Tips For Making Flourless Peanut Butter Cookies
- Room temperature peanut butter is key – I don’t know many people that store their peanut butter in the fridge, but if you do, make sure it is at room temperature. It will make mixing 100x easier.
- You can use crunchy peanut butter – I have not tried the recipe with crunchy peanut butter, but I imagine they will be just as delicious!
- I recommend a sturdy mixing spoon, or wooden spoon to mix – Because this is a small batch, using your stand-mixer may not work (everything will get stuck on the bottom). And the batter will come together much faster if you mix it by hand.
- Use a cookie scoop to make the cookie balls – Again, I want this to be an easy recipe. And if you use a 1 tablespoon cookie scoop, you will get 6 even cookies.
- Keep an eye on the cookies while they are baking – They will start to turn a little golden brown around the edges. If you want a crispier cookie, then let them bake for another minute. If you want a softer cookie, remove them at 9 or 10 minutes.
- Drizzle the tops of the cookies with melted chocolate – Totally optional, but could be a fun addition. Plus, chocolate + peanut butter = yum!
More Recipes For Small Batch Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Flourless Chocolate Cookies
- Chewy Chocolate Chip Cookies
- Patriotic Soft Sugar Cookie Sandwiches
- Lemon Shortbread Cookies
Flourless Peanut Butter Cookies
Ingredients
- 5 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon baking soda (optional – helps to rise and spread the cookies)
- 1/8 teaspoon salt (optional)
- 1/3 cup creamy peanut butter
- 3/4 teaspoons vanilla extract (optional)
- 1 large egg yolk
- 2 tablespoons chocolate chips, any kind (to drizzle over the top of the cookies)
Instructions
- Preheat the oven to 350o degrees and adjust the oven rack to the middle position.
- In a small mixing bowl, add the sugar, cinnamon, baking soda, and salt. Stir to combine. Add the peanut butter, vanilla extract, and egg yolk. Stir (with a fork or wooden spoon) until fully incorporated.
- Scoop the dough into 1 tablespoon-sized balls and place on the prepared baking sheet at least 2 inches apart.
- Bake for 11 minutes, or until the edges of the cookies turn slightly golden brown. Cool the cookies on the baking sheet set on a wire rack for 10 minutes. The transfer the cookies to the wire rack to cool completely.
- If using the chocolate drizzle – when ready to serve, melt the chocolate in a microwave-safe bowl for about 45 seconds – stirring halfway through. Drizzle the chocolate over the top of the cookies with a spoon, and enjoy!
RECIPE NOTES
- I recommend processed, creamy peanut butter for baking. Like Jif. Natural peanut butter may work, but you want to be sure it is mixed well since the oil tends to separate in the jar.
- Room temperature peanut butter is key – I don’t know many people that store their peanut butter in the fridge, but if you do, make sure it is at room temperature. It will make mixing 100x easier.
- You can use crunchy peanut butter – I have not tried the recipe with crunchy peanut butter, but I imagine they will be just as delicious!
- I recommend a sturdy mixing spoon, or wooden spoon to mix – Because this is a small batch, using your stand-mixer may not work (everything will get stuck on the bottom). And the batter will come together much faster if you mix it by hand.
- Use a cookie scoop to make the cookie balls – Again, I want this to be an easy recipe. And if you use a 1 tablespoon cookie scoop, you will get 6 even cookies.
- Keep an eye on the cookies while they are baking – They will start to turn a little golden brown around the edges. If you want a crispier cookie, then let them bake for another minute. If you want a softer cookie, remove them at 9 or 10 minutes.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!
We made this just now and they are simply yum. The simplest recipe ever!! We used unsweetened peanut butter and the sweet level was just right for us!
So happy to hear you enjoyed the cookies Malathi! Thank you for visiting the blog!
Would like to know the calorie content.
Hi – I have used the following website to approximate calories in a recipe –
I’ve been making these for year’s, I make several different kinds for the holidays.
Hi Tina – Love the idea of different kinds for the holiday’s – I will have to try that! Thanks for visiting the blog!
Hi Tina – Love the idea of different kinds for the holiday’s – will have to try that! Thanks for visiting the blog!