Name: Easy 3 Ingredient Flourless Peanut Butter Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup Creamy Peanut Butter - commercial brand like Jif or Skippy, not natural; 1 cup Granulated Sugar - white sugar; 1 large Egg - room temperature preferred

Jump to Recipe Print Recipe

Mix peanut butter with sugar and an egg, roll into balls, and press with a fork. These naturally gluten-free peanut butter cookies need no flour, no butter, no baking powder. Just three ingredients and 15 minutes between you and soft, chewy cookies with that iconic crisscross pattern and intense peanut butter flavor.

Quick Summary

These flourless peanut butter cookies prove you don’t need flour to make perfect cookies. Creamy peanut butter provides all the structure and fat, sugar adds sweetness and helps with browning, and a single egg binds everything into tender cookies. Perfect for gluten-free needs, pantry baking, or when you’re craving pure peanut butter flavor.

Why This Recipe Works

Peanut butter replaces both flour and butter — its natural oils and proteins create structure without any wheat or additional fat
Minimal ingredients mean maximum peanut butter flavor — nothing competes with or dilutes the rich, nutty taste
Sugar creates the perfect texture balance — just enough sweetness while allowing cookies to crisp on edges and stay soft inside
Single egg provides binding without making cookies cakey — creating the ideal chewy texture

Ingredient Notes

Peanut Butter — Use commercial creamy peanut butter like Jif or Skippy, not natural peanut butter. Natural peanut butter separates and has too much oil, making cookies spread too much and turn greasy. The stabilizers in regular peanut butter help cookies hold their shape. Crunchy peanut butter works if you want extra texture.

Granulated Sugar — White sugar creates classic peanut butter cookies. You can substitute half brown sugar for chewier cookies with deeper flavor, or use all brown sugar for very soft, molasses-rich cookies. Avoid powdered sugar — cookies won’t have the right texture.

Egg — One large egg at room temperature incorporates most smoothly. Cold eggs work but take more stirring. The egg provides moisture and helps cookies rise slightly while baking.

How to Make Flourless Peanut Butter Cookies

Mix the Dough

Combine the peanut butter, sugar, and egg in a medium bowl. Stir vigorously with a wooden spoon or sturdy spatula until the mixture is completely smooth and uniform with no streaks of egg visible. This takes about 1-2 minutes of good stirring. The dough will be thick, sticky, and look like smooth peanut butter fudge.

Shape and Mark

Scoop tablespoon-sized portions and roll between your palms into smooth balls. The dough will be sticky but manageable. If it sticks too much to your hands, lightly oil your palms or dampen them with water.

Place balls on your baking sheet about 2 inches apart. These cookies spread during baking, so give them space. Press each ball with a fork in a crisscross pattern, flattening to about 1/2 inch thick. Dip your fork in sugar between presses if it sticks to the dough.

Bake Until Set

The edges will firm up and the centers will look slightly puffed. The surface should lose its wet sheen and appear matte. These cookies don’t brown dramatically, so look for subtle color change around the edges rather than deep browning. They’ll feel very soft when you first remove them from the oven but firm up significantly as they cool.

Let them rest on the baking sheet for at least 5 minutes. They’re extremely fragile when hot and will fall apart if moved too soon.

Pro Tip

Press a chocolate kiss or peanut butter cup into the center of each cookie immediately after removing from the oven. The residual heat will soften the chocolate slightly while it sets into place. Skip the fork marks if you’re doing this variation — just press the chocolate into smooth dough balls.

Expert Tips

Visual doneness check: Look for set edges with a matte finish rather than wet sheen. The centers should look puffed but not wet. If cookies still look glossy on top, they need more time. Slightly underbaked is better than overbaked — they continue firming as they cool.

Don’t overbake: These cookies can go from perfect to dry very quickly. Pull them when centers still look slightly soft. They’ll firm up to chewy perfection as they cool on the pan.

Sugar matters: Don’t reduce the sugar thinking you’ll make them healthier. Sugar isn’t just sweetness here — it provides structure, moisture, and texture. Less sugar makes cookies dry and crumbly.

Room temperature ingredients mix better: Let the egg sit on the counter for 20 minutes before mixing. Cold eggs are harder to incorporate smoothly into thick peanut butter.

Storage & Freezing

Room temperature: Store in an airtight container for up to 5 days. They stay soft and chewy if sealed properly. Place parchment between layers to prevent sticking.

Freezer: Freeze baked cookies in a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes. You can also freeze unbaked dough balls on a tray, then transfer to a bag once solid. Bake from frozen, adding 1-2 minutes to bake time.

FAQ

Can I use natural peanut butter? Not recommended. Natural peanut butter has too much oil and makes cookies spread into flat, greasy puddles. Stick with commercial brands like Jif, Skippy, or Peter Pan that contain stabilizers.

Why are my cookies crumbly and dry? Overbaking is the most common cause. Pull cookies when centers still look slightly soft. Also check your peanut butter — if it’s very old or separated, it won’t provide enough moisture.

Can I make these with almond butter or other nut butters? Yes, but texture changes slightly. Almond butter makes more delicate cookies. Cashew butter works well. Avoid overly oily or runny nut butters. The consistency should match commercial peanut butter.

Are these really gluten-free? Yes, there’s no flour of any kind. However, check your peanut butter label — some brands process in facilities with wheat. If you have celiac disease, choose certified gluten-free peanut butter.

Can I reduce the sugar? You can reduce to 2/3 cup minimum, but cookies will be denser and less sweet. Don’t go below that or they won’t have the right texture and may fall apart.