Flourless Peanut Butter Cookies

The easiest 4-ingredient flourless peanut butter cookies!

These flourless peanut butter cookies require just 4 ingredients!

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! 

These flourless peanut butter cookies require just 4 ingredients!

These flourless peanut butter cookies require just 4 ingredients!

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?

Even though we usually only eat natural-style peanut butter in our house, I always have regular peanut butter on hand for baking. Natural-style peanut butter tends to be thinner at room temperature and the oil and peanut parts sometimes separate and require stirring before use. It’s this oil that can cause cookies and bars to spread and seem a bit greasy. For some recipes natural peanut will work, but I always use regular peanut butter if there’s any doubt. I look for regular peanut butter without any added sugar and salt, but that’s just my preference.

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.

These flourless peanut butter cookies require just 4 ingredients!

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Flourless Peanut Butter Cookies

Easy 4-ingredient peanut butter cookies!


  • 1 cup peanut butter, crunchy or smooth (270 grams)
  • 1 cup granulated sugar (200 grams)
  • 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.


Calories: 157kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 156mg, Potassium: 116mg, Fiber: 1g, Sugar: 15g, Vitamin A: 16IU, Calcium: 9mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

This recipe was originally published October 2011.