Flourless Peanut Butter Cookies

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These flourless peanut butter cookies are moist, chewy and delicious. They are made with a handful of whole-some ingredients and come together within 30 minutes!

I don’t know about you, but peanut butter is by far my favorite nut butter. Growing up, I used to eat peanut butter by the spoonfuls! Probably not the most healthy habit that I developed over the years, but I just couldn’t resist.

These peanut butter cookies are flourless and only made with a few simple ingredients like peanut butter, egg, vanilla, coconut sugar and baking powder, to help them rise. Because they are flourless, you can really taste the creaminess of the peanut butter. These cookies are melt in your mouth delicious!

I dipped them in chocolate because, well, peanut butter and chocolate is just the best combo ever! However, these cookies taste great as is.

Ingredients needed to make flourless peanut butter cookies

All natural running Peanut Butter. I always pick up a jar of salted peanut butter at Trader Joe’s.

Egg- Vital Farms eggs are my favorite. I always know that I am getting a quality egg when I purchase Vital Farm. It could just be me, but I can really taste the difference!

Coconut sugar- However, you can sub any other sugar that you’d like. For example, white sugar, monk fruit sweetener etc.

Vanilla- This is optional, but if you have it, add it! Vanilla always adds such an amazing flavor to any baked good.

Baking Powder- a little goes a long way. Just a Tsp and it will help these cookies rise!

Dark Chocolate- optional but always encouraged! I like Lily’s Sweets Dark chocolate. It has no added sugar and is sweetened with stevia!

How to make flourless peanut butter cookies

From start to finish, you will have these delicious flourless peanut butter cookies ready to eat in under 30 minutes! You’ll just need a few kitchen tools and a few ingredients and you’ll be on your way!

Tools needed

  • Large bowl
  • Whisk
  • Spatula
  • Measuring Cups
  • Fork

Once you have your tools ready you can preheat your oven to 350F and prepare your baking sheet by lining it with parchment paper or a silicon mat! I prefer to use a silicon mat, I personally feel like I get a better cookie, however parchment paper works just as good!

To start, simply add all your ingredients to a large bowl and whisk until well incorporated. Your whisk may get clogged with the mixture, once this happens go ahead and switch to a spatula and continue mixing until your batter starts to form.

Using a cookie scoop, scoop batter onto your prepared baking sheet in row. These will spread only slightly during baking so it’s best to line them up in rows of 4 and a columns of 3 to have 12 total cookies! If you don’t have a cookie scoop, you can use 1 Tbsp.

One you have your batter on the baking sheet, take a fork and press slightly down on the cookies in opposite directions to create that famous peanut butter cookie mark.

Bake in the oven at 350F for 10-12 minutes depending on how crispy you want your cookie. I think 11 minutes is perfect. Crispy on the outside but chewy and creamy on the inside.

Allow the cookies to cool completely before moving to a cooling rack. If desired, melt some chocolate and dip half of the cookie in it. Place on parchment paper so it does not stick!

How to store flourless peanut butter cookies

Peanut butter cookies are best kept in an air tight container at either room temperature or in the fridge for up to 4 days! However, I don’t think they will last that long!

Flourless Peanut Butter Cookies

Course: DessertCuisine: American


Prep time


Cooking time




  • 1 cup runny peanut butter

  • 3/4 cup coconut sugar

  • 1 egg

  • 1/2 tsp vanilla

  • 1 tsp baking powder


  • Preheat oven to 350F and prepare baking sheet by lining it with silicon baking mat or parchment paper.
  • In a large bowl, combine peanut butter, coconut sugar, egg, vanilla and baking powder and whisk until just combined.
  • Switch to a spatula and mix until dough starts to form.
  • Using a cookie scoop, scoop cookie dough onto baking sheet. Press down in opposite directions with a fork.
  • Bake for 10-12 minutes.
  • Allow to cool completely before moving them to a cooling rack.
  • Melt dark chocolate and dip half of the cookie into it. Place on parchment paper and set in the freezer to harden for 10 minutes.
  • Enjoy!


  • Cookies best kept in an airtight container at room temperature or fridge for up to 4 days.
  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
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One Comment

  1. I thought sweets were over for me then I found your site and made these gluten-free cookies and they are more then delicious. We make them at least twice a week sometimes more. Scones are up next!!!!


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