Listen, if you’re staring into your pantry right now wondering what quick dessert you can whip up without running to the store, stop right there! I have cracked the code on simplicity. I’ve tested every fancy peanut butter cookie variation imaginable—adding oats, mixing in chocolate chips, you name it—but sometimes, you just need the absolute original magic. That’s why these **Flourless Peanut Butter Cookies** are my sanity saver.
Seriously, these are the quickest, hands-down easiest, and blessedly naturally gluten-free cookies you’ll ever see come together. I remember the first time I made these three-ingredient **Flourless Peanut Butter Cookies**; I thought it had to be a mistake! But here we are, years later, and this minimalist recipe beats all the complex ones. It’s pure peanut butter goodness. If you want chewy, satisfying cookies in under 20 minutes total, you need to see my favorite cookie cake next, but first, let’s master this basic hero!
Why You Need These Simple Flourless Peanut Butter Cookies
Honestly, why wouldn’t you make these? They are my go-to for last-minute cravings:
- They are seriously fast—prep time is practically nothing.
- Only three ingredients, which saves grocery trips and stress!
- Naturally gluten-free, so everyone at the party can enjoy them.
- You get that classic, deeply nostalgic peanut butter flavor we all love.
Gathering Ingredients for Perfect Flourless Peanut Butter Cookies
When you only use three things, the quality of those things really shines, trust me! For these amazing **Flourless Peanut Butter Cookies**, you only need peanut butter, sugar, and one egg. That’s it! That’s the whole list. I swear, I used to think there was some hidden powder, but Nope!
Because this recipe is so straightforward, make sure that peanut butter is decent stuff. I know it’s tempting to use whatever is lurking in the back of the cupboard, but the better the butter, the better the cookie crumb. If you want to learn how to boost your general baking game, check out all my best baking tips!
Ingredient Notes and Substitutions for Flourless Peanut Butter Cookies
You have options here, which is fun for such a short list! Creamy peanut butter gives you a super smooth look, but crunchy peanut butter gives you little peanut surprises—I alternate depending on my mood! If you want a little extra depth of flavor that smells like autumn, swapping granulated for dark brown sugar works wonders in these **Flourless Peanut Butter Cookies**.
One last pro tip: make sure your egg isn’t straight from the fridge. Let it warm up on the counter for about 15 minutes. Room temperature ingredients blend so much smoother together, which is crucial when you aren’t using any flour to hide slight mixing errors!
Essential Equipment for Making Flourless Peanut Butter Cookies
You don’t need a fancy stand mixer for these superstars! Keep things simple. You just need one medium mixing bowl, a sturdy baking sheet, and some parchment paper. Grab a dinner fork for the classic look. That’s genuinely all the gear required to make amazing **Flourless Peanut Butter Cookies**.
Step-by-Step Instructions to Bake Flourless Peanut Butter Cookies
Getting these ready takes zero time, honestly. First things first, get your oven going to 350 degrees Fahrenheit, and line one of your baking sheets with parchment paper—this makes cleanup almost nonexistent! While that’s warming up, grab your bowl. Mix the peanut butter, your sugar—whether it’s white or brown—and that single egg. Stir it up until it looks completely uniform. Don’t overthink it; it’ll come together fast!
Next, scoop out your dough into little one-inch balls. You should get about 18 total, which is a perfect small batch. Set them on that prepared sheet. Now, we get to the fun part! Remember that crisscross pattern? That’s how you check for evenness in these **Flourless Peanut Butter Cookies**.
I always suggest visiting my other little peanut butter treat after you master these, but baking time is key here. Pop them in for just 10 to 12 minutes. You want the edges to look set, but the middle should still look a tiny bit soft when you pull them out of the oven.
Achieving the Perfect Crisscross Pattern on Your Flourless Peanut Butter Cookies
Don’t skip the press! Take a fork and gently flatten each dough ball, making that famous crisscross. This isn’t just for looks, though—it helps the center of the **Flourless Peanut Butter Cookies** bake through evenly. Make sure you press firmly enough to flatten them down, but not so hard that the dough cracks apart around the edges. If they start to crack, don’t panic; that just means your peanut butter was a little stiffer!
Baking Time and Cooling Guide for Flourless Peanut Butter Cookies
Okay, timing is everything here because these **Flourless Peanut Butter Cookies** go from perfectly gooey to slightly crisp in a heartbeat! Stick to that 350-degree oven and set a timer for 10 minutes, but watch closely between 10 and 12 minutes. You are looking for solid-looking edges, but I like the center to still look a tiny bit soft when I pull them out. They firm up amazingly once they rest!
Once they’re out, you absolutely must leave them alone on that hot baking sheet for a good five minutes. This is what prevents them from crumbling when you try to move them. After five minutes, gently slide them onto a wire rack to cool completely. When they’ve cooled down, your **Flourless Peanut Butter Cookies** will be perfectly chewy and ready to eat!
Tips for Success When Making Flourless Peanut Butter Cookies
Since we are working with such a minimal framework here, knowing a couple of little secrets makes all the difference! My biggest advice on these **Flourless Peanut Butter Cookies** concerns the dough consistency. If, after mixing, it feels too loose or sticky for rolling, just pop the whole bowl into the fridge for maybe ten minutes. That slight chill makes rolling so much easier!
Also, while they only bake for 10 to 12 minutes, don’t be tempted to press too hard with the fork the second time around if your dough cracks a little near the edge. A small crack is better than one that falls apart! If you ever want something even easier than cookies, you absolutely have to see my recipe for no-bake peanut butter balls.
Finally, and this is essential: remember they look slightly underdone when you take them out! That slight gooeyness is what turns into the perfect texture after cooling. Pulling them out too late guarantees they turn into hard little peanut butter crackers. Trust the process and trust the cooling time for the best **Flourless Peanut Butter Cookies**!
Storage and Reheating Instructions for Flourless Peanut Butter Cookies
These beautiful **Flourless Peanut Butter Cookies** are best eaten the day you make them, but they keep surprisingly well because they don’t have any flour to stale out! Pop any leftovers right into an airtight container. I find they stay soft and wonderfully chewy for about three days at room temperature—no need to refrigerate!
If they get a little too hard after a few days, don’t toss them! Just pop one on a microwave-safe plate for about 8 to 10 seconds. That quick little warm-up softens them right back up. Watch them closely, though, or you’ll end up with melted peanut butter soup instead of a cookie!
Frequently Asked Questions About Flourless Peanut Butter Cookies
I get so many letters asking about texture and ratios when people try these simple **Flourless Peanut Butter Cookies** for the first time. It’s okay if your first batch looked a little different than mine—we can troubleshoot!
Can I use natural, runny peanut butter in these Flourless Peanut Butter Cookies?
This is a great question! Yes, you absolutely can use the kind of natural peanut butter where the oil separates at the top. I’ve done it plenty of times when I’m feeling adventurous. Just know that if your peanut butter is running thin, your dough will be much softer and stickier than a traditional, thicker conventional brand.
If you notice your dough is too loose to roll into neat balls after mixing, stop! Don’t bake it quite yet. Pop the bowl into the fridge for 15 or 20 minutes until it firms up enough to handle. You might also need an extra tablespoon of sugar to balance out that extra oil, but start small!
Are these Flourless Peanut Butter Cookies truly gluten-free?
Yes, they are 100% naturally gluten-free cookies! Since the recipe calls for only peanut butter, sugar, and egg, there’s zero wheat, barley, or rye lurking in there. That’s the best part about these **three ingredient cookies**—they’re perfect for friends with sensitivities or anyone looking for a naturally clean treat. If you are looking for other tasty gluten-free options, you might enjoy my peanut butter oatmeal cookies recipe, which relies on oats for structure.
What happens if my cookies are cracking when I press them with the fork?
Oh, don’t let that stress you out! Cracking happens, and it usually means your peanut butter was a little stiff or cold to start. It’s perfectly normal for **Flourless Peanut Butter Cookies**. The crisscross pattern serves an important structural purpose, but if they crack, they still taste heavenly!
If you hate the cracked look, try letting your dough balls sit on the baking sheet for about 5 minutes before you press them. This lets the dough warm up just slightly, making the fork glide through instead of smashing it. That small wait usually gives you a smoother top!
Share Your Experience Making These Flourless Peanut Butter Cookies
I really want to know how they turned out for you! Were they chewy? Did you use crunchy peanut butter? Please take a moment to leave a star rating right below this, and drop a comment telling me your results! If you snapped a photo of your beautiful **Flourless Peanut Butter Cookies**, share it with me over on social channels—I absolutely love seeing your bakes.
If you have any last-minute questions or need any help at all, don’t hesitate to reach out through my contact page! Happy baking, friends!
Print
Simple Flourless Peanut Butter Cookies
- Total Time: 17 min
- Yield: About 18 cookies 1x
- Diet: Gluten Free
Description
A quick recipe for cookies made only with peanut butter, sugar, and an egg.
Ingredients
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, mix the peanut butter, sugar, and egg until fully combined.
- Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
- Use a fork to press down on each cookie ball to create a crisscross pattern.
- Bake for 10 to 12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Use creamy or crunchy peanut butter based on your preference.
- For a richer flavor, you can use brown sugar instead of granulated sugar.
- Prep Time: 5 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 60
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 4
- Cholesterol: 15
Keywords: flourless peanut butter cookies, peanut butter cookies, gluten free cookies, three ingredient cookies