These simple, one‑bowl flourless peanut butter cookies are dairy‑free, gluten‑free, and ready in about 20 minutes. With only six ingredients you’ll get soft, tender cookies packed with peanut butter flavor—perfect for allergy‑friendly baking or just a quick treat.
Full disclosure: I’ve had this recipe saved for a while because it’s so easy and so good. It’s my go‑to peanut butter cookie—one bowl, minimal fuss, and consistently soft results. In times when pantry staples are appreciated even more, a reliable six‑ingredient, flourless, dairy‑free cookie is a real winner.
This recipe works whether you follow a gluten‑free or dairy‑free diet. I share these with friends who need allergen‑friendly desserts and they always disappear fast. But here’s the honest truth: even if you don’t need to avoid flour or dairy, you’ll still love these cookies. They’re fast, forgiving, and absolutely delicious.
Natural, Homemade, or Big‑Brand Peanut Butter
Peanut butter choice affects texture, so a few tips help ensure successful baking:
- Big brand – Standard commercial peanut butters like Jif or Skippy work well. If they contain added sugar your cookies will be slightly sweeter, which most people enjoy.
- Natural – Natural peanut butter separates and has oil on top. Mix it thoroughly to reincorporate the oil before measuring so the dough isn’t too oily or dry.
- Homemade – Homemade nut butter will work if it isn’t overly thin. If you add extra oil when making it, mix well or the cookies can spread too much.
Six‑Ingredient Peanut Butter Cookies
You might find three‑ingredient versions online, but this six‑ingredient blend produces a superior cookie—soft in the center with a nice texture and balanced sweetness. The ingredients are straightforward and pantry‑friendly:
- Peanut butter – your preferred variety
- White sugar – granulated; you’ll use a bit extra for pressing and sprinkling
- Brown sugar – packed
- Vanilla – adds warmth and depth
- Egg – one large egg (or equivalent liquid egg)
- Baking soda – a small amount for a gentle lift
Salt note: Most peanut butters contain salt. If yours is unsalted or you prefer a touch of salt in sweet treats, add a small pinch with the vanilla.
How to Make One‑Bowl Peanut Butter Cookies
This recipe is truly one bowl—use a hand mixer, stand mixer, or even a sturdy spoon. The dough comes together quickly and you’ll have cookies in the oven within minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet or use it unlined if it’s nonstick.
- In a large bowl, combine the peanut butter and both sugars. Beat until fully combined, about 1–2 minutes.
- Add the egg and mix until incorporated.
- Stir in baking soda and vanilla (and a pinch of salt if using). Mix until a cohesive dough forms. Because there’s no flour, you don’t need to worry about overmixing—just bring the dough together so it holds when pressed.
- Roll dough into roughly one‑inch balls and place on the baking sheet about two inches apart.
- Pour a tablespoon of white sugar into a small bowl. Dip a fork in the sugar and press down on each cookie to make a cross‑hatch pattern. Sprinkle a little extra sugar if you like a bit of crunch on top.
- Bake 8–10 minutes, until the tops no longer look wet. Remove and let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- Store in an airtight container for up to four days.
Pro tip: Pressing the fork into the dough creates the classic peanut‑butter cookie look and helps flatten them so they bake evenly. If you want perfectly round edges, flatten the balls gently with your palm first, then add the fork mark.
FAQ
Yes. Arrange the formed and fork‑pressed cookies on a baking sheet and freeze until solid. Transfer to a freezer bag or container. Bake from frozen at 350°F for about 12–15 minutes.
Yes—almond butter and other thick nut butters work well. Adjust expectations slightly, as flavor and texture will vary by nut butter.
Peanut‑butter cookie dough is dense. Flattening and making the fork pattern ensures the cookies bake through and gives a traditional appearance. You can also simply press them flat if you prefer no pattern.
Yes—doubling works fine and is convenient if you want extra cookies.
This recipe was tested successfully with liquid egg replacements that mimic a real egg. Flax eggs have not worked reliably in my tests, but feel free to experiment.
Eat & Enjoy!
These flourless peanut butter cookies are likely to become your go‑to when you want a fast, comforting treat. The recipe yields about 18 cookies and disappears quickly in a small household. I hope they hit the spot—happy baking!
If you liked this cookie recipe, you may also enjoy…
- 3 Ingredient Shortbread Cookies
- Raspberry White Chocolate Shortbread Cookies
- Flourless Chocolate Cookies
- Flourless No‑Bake Oatmeal Butterscotch Cookies
- Gluten‑Free Almond Cookies
- Crisco Sugar Cookies
Flourless Peanut Butter Cookies
Mikayla M.
Pin Recipe
Ingredients
- 9 ounces smooth peanut butter* 1 cup
- 3 1/2 ounces white sugar 1/2 cup, plus 1 tbsp for sprinkling
- 1 1/2 ounces brown sugar 1/4 cup, packed
- 1 large egg
- 3/4 tsp baking soda
- 1 tsp vanilla
- pinch salt optional, see note*
Instructions
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Preheat your oven to 350°F and get a large baking sheet ready.
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In a large bowl or the bowl of a stand mixer, add the peanut butter and both sugars. Beat until thoroughly combined.
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Add the egg and mix until incorporated.
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Stir in baking soda, vanilla, and salt if using. Mix until the dough comes together and will hold when pressed.
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Form one‑inch balls by rolling dough between your palms. Place on the baking sheet about two inches apart.
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Put the extra tablespoon of white sugar in a small bowl. Dip a fork in the sugar and press down on each cookie to create a cross‑hatch. Sprinkle with extra sugar if desired.
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Bake 8–10 minutes, then remove and let cool on the baking sheet for 5 minutes.
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Transfer to a cooling rack. Once cooled, store in an airtight container for up to four days.
Notes
Most peanut butters include salt. If yours doesn’t or you prefer a slightly salty contrast, add a pinch of salt with the vanilla.
Nutrition
Calories: 118 kcal
Carbohydrates: 11 g
Protein: 4 g
Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 115 mg
Potassium: 99 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 15 IU
Calcium: 10 mg
Iron: 1 mg
Tried this recipe?Let us know how it was!