These flourless peanut butter cookies are made from 3 ingredients and are SO good. Dirty only ONE bowl and ready in just 15 minutes! Use natural sweetener to make these keto friendly.
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With only 3 ingredients you can make flourless peanut butter cookies. Use this recipe to make easy keto peanut butter cookies too!
Years ago a friend made me these cookies and I couldn't believe there was no flour in them! I started making them for Ben because he loves peanut butter cookies and it was a fast and easy recipe. My kids now love them, too.
Grocery List
As mentioned above, you only need 3 items for these cookies.
Gather these ingredients:
- Peanut butter (1 cup)
- Powdered sugar (1 cup -- sub with natural sweetener for keto version)
- Egg (1 large)
- Vanilla extract (optional)
The vanilla extract (4th item) is optional, but I highly recommend adding it for depth of flavor. You can also try adding chocolate chips or other mix ins for more variations.
Click here for full recipe ingredients and instructions.
How to Make Flourless Peanut Butter Cookies
To make flourless peanut butter cookies, you only need to dirty ONE bowl! Quickly mix the peanut butter, sugar and egg (with the optional vanilla) and scoop dough balls onto the baking sheet.
Use a fork to gently flatten and make a criss-cross pattern on top of each dough ball. Bake for 10 to 12 minutes in a preheated 375°F oven. These flourless cookies turn out soft and chewy!
Keto Peanut Butter Cookies
A few tips to make keto peanut butter cookies:
Peanut Butter: Use a natural peanut butter that includes no added sugars. Your safest with an organic natural peanut butter.
Sweetener: The original recipe uses powdered sugar (which may be substituted also for regular granulated sugar). In order to make these peanut butter cookies keto-friendly, you will substitute the sugar with natural sweetener of your choice. Use less of it, about ½ cup.
Vanilla: If using vanilla extract, read the label to make sure there is no sugar.
Original Blog Post
To preserve my blogging memories, below is my journal entry from when I originally posted this recipe in April 2013:
"It's been a little quiet here in the kitchen lately. I'm 36 weeks pregnant with very little energy, very high emotions and a ton of heartburn. At Wednesday's appointment, my doc said to take it easy because I've already progressed and she'd like the baby to "cook" at least another week before going into labor. Oh boy.
I am definitely taking it easy as far as cooking and baking goes. Nothing new has happened in days in my oven, sink or stove. Just the usual go-to recipes, take-out, and eat-out. Although, I did make a new pie last weekend that was amazing. But, there was no way I could work up the motivation to get my camera and take a photo of it. Plus, it just gives me a reason to make it again very soon.
The other day, Ben was opening pretty much every cabinet and refrigerator door in our kitchen, looking for something to snack on. My grocery shopping trips have been scarce lately, so our pantry is pretty bare-bones. He finally gave up, turned to me and said "Do we have the ingredients to make your Peanut Butter M&M Cookies?" Guess what my loving response was? "Why? You gonna make them?" Nice, Nikki.
So I felt bad and made these very effortless cookies instead.
I didn't get my camera out. I didn't style them all cutesy. You're looking at the Instagram photos from my iPhone.
Ben ate four of them straight in a row."
Other Peanut Butter Cookie Recipes
- Apple Peanut Butter Cookies
- Classic Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Chocolate Peanut Butter Surprise Cookies
Print this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This recipe was originally published in April 2013 and updated September 2020 with improved recipe and photos.
Recipe Card
Flourless Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 cup powdered sugar (Keto: ½ cup natural sweetener)
- 1 egg
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat oven to 375°F. Line large cookie sheet with parchment paper.
- In a large mixing bowl, stir all of the ingredients together with a wooden spoon until combined and smooth. Scoop 1.5 tablespoons of dough balls onto the cookie sheet. (I use my medium sized cookie scoop.) Using a fork, lightly press a criss-cross pattern on top of each dough ball.
- Bake 10 to 12 minutes, until just golden. Remove from the oven and let rest on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Notes for keto cookies:
- Use natural sugar-free peanut butter.
- Instead of 1 cup of sugar, use ½ cup natural keto sweetener.
- Read your vanilla extract label to ensure there is no added sugar. You can omit the vanilla, it's optional but adds flavor.
- Try adding 1 or 2 tablespoons of almond flour for added texture.
- Nutrition information is an estimate only for non-keto recipe.
