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
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup peanut butter (creamy or crunchy)
- 3/4 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
RECIPE 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.
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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 desserts - all homemade, all simple, and all for you! Click here to learn more about me!