The easiest 4-ingredient flourless peanut butter cookies!
These cookies are as easy as 1-2-3-4. Peanut butter, sugar, baking soda, and an egg. That’s it! They’re naturally gluten-free, but if I didn’t tell you they were flourless you might not have guessed.
They’re a little crisp and slightly crumbly, super peanut butter-y and completely addictive. Me and the kids bake these flourless peanut butter cookies all the time! It’s a simple enough recipe that they can help me all the way through, and the cookies make the best after-school and play date snack. Kiddos and adults alike just love ’em!
baking tip:What is the best peanut butter for baking?
Which kind of peanut butter is best for baking— crunchy or smooth? Natural or regular?
Using crunchy or smooth peanut butter is mostly a matter of preference. Smooth peanut butter is better for cakes and muffins, while either smooth and crunchy will work fine with cookies and bars.
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Flourless Peanut Butter Cookies
- 1 cup (270 grams) peanut butter, crunchy or smooth
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the peanut butter, sugar, baking soda and egg.
- Shape into rounded tablespoons and place on prepared sheet pan. Use the tines of a fork to create a crosshatch pattern.
- Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.
- Note: You can use either natural-style or regular peanut butter for this recipe.
Have you tried this recipe?
This recipe was originally published October 2011.