Flourless Peanut Butter Cookies (Printable Version)

Quick, chewy peanut butter treats with simple ingredients for a soft, gluten-free delight.

# The Ingredients You'll Need:

→ Cookie Dough

01 - 1 cup creamy peanut butter (unsweetened or lightly sweetened)
02 - 1 cup granulated sugar
03 - 1 large egg

# Step-by-Step Instructions:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine peanut butter, sugar, and egg in a medium bowl, stirring until smooth and fully blended.
03 - Scoop tablespoon-sized portions of dough, roll into balls, and space them 2 inches apart on the baking sheet.
04 - Gently flatten each dough ball with a fork, creating a crisscross pattern on the surface.
05 - Bake for 9 to 11 minutes until edges are set and tops begin to crack.
06 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Additional Tips::

01 -
  • Three ingredients you probably already have sitting in your pantry right now.
  • No mixer, no chill time, no fuss—just stir and bake.
  • They taste like the peanut butter cookies you grew up with, but somehow richer.
  • Naturally gluten-free without any weird substitutes or compromise on texture.
02 -
  • These cookies look underbaked when you pull them out, but they set as they cool—don't overbake or they'll turn crumbly and dry.
  • If your peanut butter is the natural kind with oil on top, stir it really well before measuring or the dough won't come together right.
  • Let them cool completely before stacking or storing, or they'll stick together in the container.
03 -
  • Use a cookie scoop to keep them all the same size so they bake evenly—no burnt edges and raw centers.
  • If the dough feels too sticky to roll, wet your hands slightly or chill the dough for 10 minutes before shaping.
  • Don't flatten them too much with the fork or they'll bake up hard instead of chewy.
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