Small Batch Flourless Peanut Butter Cookies
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These small batch flourless peanut butter cookies may be the easiest cookies you’ll ever make! 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.
Few Ingredient Peanut Butter Cookies
- Peanut Butter – I recommend creamy, processed peanut butter like Jif or Skippy. And when I say processed, I mean not natural.
- 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, we do not want the whole egg.
- 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 – A must to balance and enhance all the flavors in the cookies.
Cookie Flavor Enhancements
Now, you could get by with just the 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. The vanilla adds another layer of flavor so the cookies aren’t one-note.
- Cinnamon – Just a little gives the cookies a nice spicy kick.
- Chocolate – Drizzle the tops of the cookies with melted chocolate – Totally optional, but is a delicious addition. Plus, chocolate + peanut butter = yum! Peanut butter cupcakes with chocolate frosting anyone?!
Helpful Tips
- 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.
Try These Easy small batch cookies Next!
Small Batch Flourless Peanut Butter Cookies
Ingredients
- 5 tablespoons granulated sugar
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup peanut butter (creamy or crunchy)
- ¾ teaspoons vanilla extract
- 1 large egg yolk, room temperature
- 2 tablespoons chocolate chips, any kind (optional to drizzle over the top of the cookies)
Instructions
- Preheat the oven to 350o degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, whisk together the sugar, cinnamon, baking soda, and salt.5 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/8 teaspoon salt
- Add the peanut butter, vanilla extract, and egg yolk. Stir (with a fork or wooden spoon) until fully incorporated.1/3 cup peanut butter, 3/4 teaspoons vanilla extract, 1 large egg yolk, room temperature
- Scoop the dough into 6 equal cookies 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!2 tablespoons chocolate chips, any kind
Notes
- Serving Size – This is a small batch recipe that is easily doubled.
- Peanut Butter – I recommend processed peanut butter, like Jif or Skippy. Creamy is my preference, but crunchy will work too! I don’t recommend natural peanut butter because it may be too oily and alter the texture of the cookies.
- Mixing – The cookie dough is thick and sturdy because of the peanut butter. A wooden spoon will make it easier to mix.
- Cookie Scoop – I use a small cookie scoop to portion the dough equally into 6 cookies.
- Bake Time – Keep and eye on the cookies as they bake. They will start to turn a little golden brown around the edges when done. For a crispier cookie, bake for another minute. For a softer cookie, remove at 9 or 10 minutes.
- Storage – Cover and store the cookies at room temperature for up to 5 days. Or placed in a freezer bag and frozen for up to 3 months.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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