These peanut butter cloud cookies are so soft, fluffy, and light. They are like eating a cloud. The cookies need only 4 ingredients and don’t require any flour, dairy, butter or oil.
A stack of Peanut Butter Cloud Cookies

These cookies are so fun to eat. They bake up like puffy little clouds and have such a soft and fluffy texture. The texture is similar to a soft and airy cake.

Ingredients

  • Peanut butter
  • Eggs
  • Baking Powder
  • Sugar

Peanut butter: These cookies are made with natural peanut butter with no added oils. Make sure there are no added oils in your peanut butter, otherwise the cookies will not turn out right.

Eggs: Eggs are whipped until they turn thick and pale yellow. This helps to create the airy, light structure for these cookies.

Baking powder: Baking powder is used to help the cookies rise. I recommend using aluminum free baking powder because this recipe uses a large amount of baking powder.

Sugar: Granulated white sugar is used to sweeten the cookies.

How to Make Peanut Butter Cloud Cookies

  • The eggs and sugar are first beaten for a few minutes until the mixture is thick and pale yellow.
  • Add the peanut butter and baking powder and mix on low speed until just combined.
  • Scoop the cookie batter using a 1.5 tablespoon cookie scoop and release onto your prepared baking sheet.
  • Bake cookies for about 11-13 minutes or until edges are set and cookies are puffed up.

A close up of a Peanut Butter Cloud Cookie

Texture

The cookies have a very fluffy, soft cake-like texture, but with a crumb that is lighter and airier than regular cake. The cookies are also a little chewy and melt in your mouth as you eat them as a result of the peanut butter. The cookies are lightly sweetened.
A bite taken from a Peanut Butter Cloud Cookie

Expert Tips

  • These cookies are best consumed soon after they are done baking. They do tend to get more dry and crumbly when stored. If you are storing them, I recommend briefly reheating them before eating.
  • The cookies are only lightly sweet. If you prefer sweeter cookies, you can add chocolate chips to the batter.
  • Be careful when adding in the peanut butter and baking powder. Mix on lowest speed and only until just combined. You don’t want to deflate too much of the air in the batter that was created from beating the eggs, otherwise your cookies will not puff up.

An overhead shot of Peanut Butter Cloud Cookies

More Cloud Recipes

5 from 2 votes

4 Ingredient Peanut Butter Cloud Cookies

These 4-ingredient Peanut Butter Cloud Cookies are light, airy, and packed with delicious peanut butter flavor. With no flour, dairy, butter or oil and naturally gluten-free, they have a soft center that makes you feel like you are eating a cloud.
Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
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Ingredients

  • 2 large eggs
  • 1/3 cup (66 g) granulated white sugar
  • 1 cup (256 g) unsweetened natural peanut butter with no added oils
  • 1 tbsp (9 g) aluminum-free baking powder

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • Add the eggs to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are starting to form bubbles on the surface, about 1 minute.
  • With the machine still running, slowly add the sugar until all of it is added. Increase speed to high and continue to beat until mixture is thick and pale yellow in color, about 2 minutes.
  • Add the peanut butter and baking powder, then mix on lowest speed (stir speed if your mixer has it) until just combined. Be careful to not overmix. You want to keep as much of the air created by the eggs as possible. You should only need to mix for several seconds on the lowest speed until you have a uniform batter that looks like a thick peanut butter paste.
  • Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet, spacing the cookies about 1.5 inches apart.
  • Bake for 11–13 minutes, or until the cookies are puffed and set around the edges. They will still be soft in the center.
  • Let cookies cool on the baking sheet before removing and serving. Cookies taste best soon after they are baked. The cookies do tend to get a little drier and more crumbly the longer you store them. Uneaten cookies should be stored in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer. I also recommend briefly reheating any leftover cookies before eating them.

Notes

  • I recommend using aluminum-free baking powder because this recipe does use a large amount of baking powder and using aluminum-free will help ensure there is no potential metallic aftertaste.
  • I used Whole Foods 365 aluminum free baking powder.* Some other brands that making aluminum free baking powder are Argo and Bob's Red Mill.
  • You can also add chocolate chips to the batter. If doing so, gently fold them in at the end with a silicone spatula.
  • Make sure to use unsweetened natural peanut butter with no added oils. The recipe will not work if the peanut butter has added oils. I used Kirkland Organic Peanut Butter (Amazon | Costco)*.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 114kcal, Carbohydrates: 8g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 101mg, Fiber: 2g, Sugar: 5g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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