Peanut Butter Cookies (No Butter)

Aerial photo of someone holding a flourless peanut butter cookie over a cooling rack.

5 from 7 votes

Peanut Butter Cookies (No Butter)

You only need 5 basic ingredients to make these soft and chewy flourless peanut butter cookies. Even with no butter and no flour, they are still one of my favorite peanut butter cookies I've ever made. This is a no chill cookie dough recipe, so they're ready in no time!

Prep Time10

Bake Time11

Total Time21

Recipe Author Lynn April

Servings: 14 cookies

Ingredients

▢ 1 large egg room temperature
▢ ½ teaspoon vanilla extract
▢ 1 cup (220g) crunchy peanut butter¹
▢ ½ cup (100g) firmly packed light brown sugar
▢ 1 teaspoon baking soda

Instructions

Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small prep bowl, whisk the egg and vanilla extract until egg is fully beaten. Set aside.
1 large egg, ½ teaspoon vanilla extract
In a medium size bowl using a spatula, stir together the peanut butter, brown sugar, and baking soda. Taste a small portion of the mixture and decide whether or not you need salt. See notes² for how to proceed with your recipe.
1 cup (220g) crunchy peanut butter1, ½ cup (100g) firmly packed light brown sugar, 1 teaspoon baking soda
Once your peanut butter base is the desired saltiness, add the egg and vanilla extract mixture and stir until it is completely incorporated.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Place no more than 8 cookies per baking sheet, then bake cookies for 10-11 minutes or until edges and tops start to brown. If you prefer crunchier cookies, bake for up to 14 minutes. They will firm up as they sit.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 7 days. Cookies may be frozen, up to 2 months. Unbaked cookie dough balls may be frozen, up to 3 months. Do not thaw and bake from frozen for 11-12 minutes.

Video

Notes

Peanut butter: you may use homemade, natural, or commercial peanut butter, but be careful with more oily consistencies. I find the best texture with traditional peanut butter. If using natural peanut butter (either homemade or peanut butter that is made with just peanuts and salt), be sure any excess oil is stirred in and peanut butter is thick. If it is thin, this recipe won't work well. Almond butter may also be substituted for the peanut butter. You can also use smooth peanut butter, but I like the texture of the crunchy peanut butter.
Taste the dough: I have used so many different kinds of peanut butter to make these cookies, which is why I don't have a blanket amount of salt to add. Some crunchy brands are saltier than others. I advise giving the mixture a taste, then adding ¼ teaspoon of salt if you think it needs some salt. Be sure you're fully mixing it in! Do not exceed ½ teaspoon of added salt.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.