These flourless peanut butter cookies combine smooth peanut butter, eggs, sugar, and baking powder for soft centers and lightly cracked tops. The dough uses four ingredients, comes together in one bowl, and bakes in 10-12 minutes.
Why You'll Love These Flourless Peanut Butter Cookies
- Four-ingredient dough: The short ingredient list keeps the peanut butter at the center of the recipe.
- Soft, chewy centers: Set edges and lightly cracked tops surround a softer middle.
- One-bowl preparation: The complete dough comes together in a single mixing bowl without flour or butter.
- Simple timing cues: The cookies are ready when the edges set and light cracks appear across the tops.
The smell of peanut butter cookies baking always makes my kitchen feel warm and familiar. When I want something homemade without a complicated dough, this is the recipe I return to. My 3 Ingredient Peanut Butter Cookies are even simpler, but this version adds baking powder for extra lift. I also make these when friends or family need a cookie without wheat flour. That simple method keeps them useful whenever I want an uncomplicated homemade cookie.
I like how smooth peanut butter gives these cookies their rich flavor and most of their structure. The centers stay soft and chewy, while the tops develop light cracks as they bake. Whisking the eggs and sugar first creates a smooth base before the peanut butter goes in. The baking powder adds lift, so the flourless dough does not bake into a heavy cookie. My Almond Cookies use a different nut base, offering another flourless texture.
Key Ingredients for Flourless Peanut Butter Cookies
Only four required ingredients go into the dough, so each one has a clear purpose.
- Medium eggs: I whisk the eggs with the sugar until smooth and slightly pale; they bind the flourless dough and add moisture.
- Granulated sugar: For me, granulated sugar balances the rich peanut butter and helps the cookie edges set as they bake.
- Smooth peanut butter: Smooth peanut butter is my choice for a cohesive dough and a strong peanut flavor throughout each cookie.
- Baking powder: I add baking powder to give the dough lift and help the tops develop their lightly cracked appearance.
How to Make Flourless Peanut Butter Cookies
The complete measurements and timings are in the printable recipe card below.
1. Prepare the dough: In a mixing bowl, use a hand mixer to whisk together the eggs and granulated sugar until smooth and slightly pale. Add the peanut butter and baking powder, stirring until the mixture forms a cohesive dough.
2. Portion the cookies: Use a tablespoon to portion out the dough and place them onto the prepared baking sheet; then, space them about 5 cm (2 inches) apart.
3. Bake: Place the baking sheet in the preheated convection/fan oven at 320°F / 160°C and bake for 10-12 minutes, until the edges are set and the tops appear slightly cracked.
4. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Flourless Peanut Butter Cookies
- Follow the mixing order: Whisk the eggs and sugar first, then stir in the peanut butter and baking powder to form the dough evenly.
- Line the baking sheet: Parchment paper helps the delicate warm cookies release cleanly after their initial cooling time.
- Leave enough space: Keep the dough portions approximately 5 cm apart so they have room as they bake.
- Watch the edges and tops: Remove the cookies when the edges are set, and light cracks appear, rather than waiting for deep browning.
Storage
I store the completely cooled cookies in an airtight container at room temperature for up to five days. They stay soft and ready to serve during that time.
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Recipe
Flourless Peanut Butter Cookies
Ingredients
- 2 medium eggs
- 60 g granulated sugar
- 250 g smooth peanut butter - for the best texture
- 1 tablespoon baking powder - for topping
Instructions
- Preheat the convection/fan oven to 160 °C and line a baking sheet with parchment paper.
- Add 2 medium eggs and 60 g granulated sugar to a mixing bowl. Whisk with a hand mixer until smooth and slightly pale.
- Add 250 g smooth peanut butter and 1 tablespoon baking powder. Stir until evenly combined into a cohesive dough.
- Use a tablespoon to divide the dough into 12 equal portions. Arrange them on the prepared baking sheet, leaving approximately 5 cm (2 inches) between each one.
- Sprinkle lightly with sea salt, if using. Bake the flourless peanut butter cookies for 10-12 minutes, until the edges are set and the tops develop light cracks.
- Cool on the baking sheet for 5 minutes. Transfer carefully to a wire rack and cool completely for approximately 55 minutes more.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Delicious flourless peanut butter cookies! Love how simple and rich they are. Perfect gluten-free treat!