Kirbie's Cravings

Flourless Peanut Butter Cookies

photo of a plate of Flourless Peanut Butter Cookies

A while ago, I saw a recipe for flourless peanut butter cookies. I was very curious after looking at the recipe because I didn’t think a flourless peanut butter cookie recipe could be made with the ingredients stated.
photo of a stack of three cookies
I previously made three ingredient peanut butter cookies, but they needed flour. These cookies use a few more ingredients, but are really easy to put together. No mixer needed. Just a spoon, a bowl, and a cookie sheet. I actually liked these cookies even better than the previous peanut butter cookie recipe I tried.
close-up photo of a stack of cookies
I could barely tell that there wasn’t any flour used in these. They were quite sturdy and hold together well. They taste of peanut butter and chocolate chips. This may be my favorite peanut butter cookie to date.
photo of a cookie on a mug

If you’re looking for another flourless cookie recipe my Banana Peanut Butter Cookies are easy to make, too. Or, try my Flourless Chewy Chocolate Chip Cookies.

Flourless Peanut Butter Cookies

Servings: 15 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
All you need is a spoon, a bowl, and a cookie sheet to make these flourless peanut butter cookies.


  • 1 cup creamy peanut butter
  • 1 cup packed golden brown sugar
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350ยฐF. Line baking sheets with parchment paper. 
  • Mix everything except chocolate chips in medium bowl until smooth. Stir in chocolate chips. Batter will be very sticky and wet. 
  • Scoop generous 1 tablespoon dough and place onto cookie sheet, space about 2 inches apart. Using moistened hands, shape dough on sheets to form balls.
  • Bake cookies until golden about 10-12 minutes. Cookies will still be very soft and not set. Leave cookies on sheet to cool and set.


Recipe slightly adapted from Epicurious

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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27 comments on “Flourless Peanut Butter Cookies”

  1. Posts like this make me wish I liked peanut butter!

  2. Yum! These look so good! I’ve tried a similar recipe before but they didn’t turn out so nice looking. I’ll have to give your recipe a try ๐Ÿ˜€

  3. I love flourless Peanut Butter Cookies! They are my favorite type of cookie :). Beautiful pictures.

  4. I’ve made a very similar cookie(recipe from Skippy) – just does not have the vanilla – which I am definitely going to try!! I like to make them using mini-chips. I have also added 2 tablespoons of unsweetened cocoa to them and made a double chocolate version!!

  5. These look great for people that cannot eat wheat (or gluten)!

  6. Yum, I love peanut butter! I don’t think I’ve ever tried a flourless cookie. I thought omitting the flour would make it low-carb, but it still has a lot of sugar, so is it gluten free?

    • I’m not sure. I think it is gluten free but I don’t know for sure. I feel like there’s always a lot of exclusions I don’t know about to make something gluten free.

  7. i’ve tried these with 1 cup pb, 1 cup sugar and 1 egg. i’d like to try with your additions. i like making pb chocolate chip!

  8. Would you say fhese are crispy, chewy…. How wouod you describe the texture? I have a very picky boyfriend ๐Ÿ˜›

  9. Perfect. Thank you!

  10. Try making these like a thumbprint cookie with a little spoonful of jam in the middle- PBJ cookies. Amazing.

  11. Made these cookies last week and they went down sooo well. I had made a similar recipe before but they weren’t as tasty as these… thank you!

  12. I just made these! ๐Ÿ™‚ They are very nice.

    Sadly, the first batch came out way over done (edges almost burnt) at 11m. My subsequent batches I made at 8m 15s, and they came out perfect.
    I don’t think it’s a problem with this recipe though. I think it may be that a) my oven runs hot, b) I’m baking smaller cookies, c) my cookie sheet is black, and I’m using parchment paper on top of it.
    Photo here:

  13. I am pre-diabetic and need to significantly reduce the amount of sugar. Do you think these cookies would still hold together if I reduced the sugar to 1/2 Cup ?

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