Flourless Eggless Peanut Butter Cookies

Flourless and eggless? Yes it can be done! I’ve made flourless peanut butter cookies and really liked them.  The recipe is super quick to put together and it’s gluten free. I was looking at the recipe again recently and wondered whether I could make it even healthier by eliminating the egg.

I went to my new favorite baking substitute, nonfat Greek strained yogurt. I mixed it all together and hoped for the best. And was happy with the results. The cookies spread more but they are still delicious.

I also used reduced fat peanut butter to make it even healthier. Each cookie is 196 calories, 9.2 grams of fat, and 23.8 grams of carbohydrates. And it works for people with a gluten intolerance and who are allergic to eggs.

Flourless Eggless Peanut Butter Cookies


1 cup reduced fat creamy peanut butter
1 cup light brown sugar
1 tsp baking soda
1/2 cup nonfat Fage Greek strained yogurt
2/3 cups semisweet chocolate chips


1. Preheat oven to 350°F. Mix everything except chocolate chips in medium bowl until smooth with a large wooden spoon. Stir in chocolate chips. Batter will be very sticky and wet. Line baking sheets with parchment paper. Scoop generous 1 tablespoon dough and place onto cookie sheet, space about 2 inches apart. Using moistened hands, shape dough so that dough are round circles.

2. Bake cookies until golden about 10 minutes. Leave cookies on sheet to cool and set before removing from baking sheets.

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14 comments on “Flourless Eggless Peanut Butter Cookies”

  1. These look great- I love the idea of using Greek yogurt in the recipe!

    • I was happy the cookies stayed together even without the egg. These were yummy and I couldn’t tell they were healthified.

  2. While this is an excellent method for making healthy pb cookies and it looks delicious, Skippy reduced fat peanut butter is probably one of the worst products you could use. It contains all kinds of crap ingredients including hydrogenated oils and corn syrup.

    • I wasnt aware of that. You could use regular peanut butter too. I was just trying to reduce the fat and calories.

  3. I have a child that cannot have wheat or eggs and about 12 other food items. I was wondering if this could be used in making ice cream and if so what changes could I or should I make?

    • Hi Sandra, I’m not quite sure how to answer that. I don’t know what you mean about making it as ice cream. it is possible to make peanut butter ice cream without eggs. You can make it with a noncustard ice cream base which is usually just heavy cream. You can also make one with a frozen banana base and peanut butter which also tastes like a banana peanut butter ice cream.

  4. I mean if I were to use the dough in the ice cream making process, to make cookie dough ice cream, what if any changes would I need to make in order for this to come out ok.

    • Unfortunately, this dough is quite wet and sticky and doesn’t have the texture of normal cookie dough so I do not think it would work for cookie dough ice cream.

  5. would these work if i sweetened them with honey or agave instead of sugar?

  6. actually I have been working on making a pregnacy friendly peanut butter cookie dough for ice cream. if she where to take the yogurt out what she could do is freeze the dough for about an hour and then use a spoon or small ice cream scoop and roll them into balls placing them on a cookie sheet and then refrigerating again for about 30 mins until hardened a little then put them in a zip-lock bag and freezing them for either baking or for chunking up for an ice cream topping 🙂 

  7. Thank you so much for this Amazing Recipie, Honestly these were the best cookies I have ever had, I made a few changes: I cut the ingredients in half-used coconut vanilla sugar, and plain yogurt) very soft and moist in center but I like it like that) I still baked at ten mins too

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