• chef janet

Flourless Peanut Butter Cookies

Updated: Apr 25

You might have seen this very same recipe floating around the web and did not believe that peanut butter cookies could be that simple. Gluten-free, flourless, grain-free and only four ingredients? Yes, really it is possible to make peanut butter cookies that a dairy-free, gluten-free person like me can eat!

I have used natural and regular peanut butter, no-stir peanut butter, crunchy and creamy and the recipe still works. The cookies are much more delicate if you use peanut butter with palm oil (this is added to make it a "no-stir" peanut butter). If you use natural be sure you stir it well to be sure that the oil is evenly distributed. I find that a butter knife works best for this chore.

Most of the recipes for these peanut butter cookies call for white sugar but I use light brown sugar. I love the hint of molasses it adds. If you prefer white sugar you can substitute it in the same amount and they will still be yummy.

It is best though to use unsweetened peanut butter. Top these peanut butter cookies with chocolate kisses or some chocolate chunks and well . . . you know what I mean.

Be very careful not to over-bake these cookies. They should not be brown around the edges. I stick pretty closely to the 8 minute baking time but every oven is different. As soon as the cookies look set and a little puffy, take them out! Be patient, you will want to eat them right away but they are very delicate when warm, so let them cool completely.


1 c unsweetened peanut butter

1 c light brown sugar

1 large egg + 1 yolk if using natural peanut butter

1 egg if using no-stir PB

1 tsp baking soda

1/4 c sugar (optional)

mini chocolate chips or chocolate kisses (optional)

  1. Pre-heat the oven to 350°F

  2. Cream the peanut butter and sugar together in a small mixing bowl. This means mix them together until it is a uniform mixture. Either by hand or with an electric mixer is okay.

  3. Beat the egg and add it to the creamed mixture. If doing this by hand, you will have to use some muscle to really get it combined.

  4. Add the baking soda. Again, work those arm muscles!

  5. Roll the dough into walnut sized balls and place on a cookie sheet. Then roll them in white sugar (optional). This will give them a pretty sparkle when baked.

  6. You can leave them in this shape or gently flatten them using a fork to make that familiar peanut butter cookie criss-cross pattern. I like to make a little indent on the top and fill it with mini chocolate chips or a chocolate kiss.

  7. Bake for 8-10 minutes. Don't be tempted to over bake them. They should not brown at the edges. As soon as the have puffed up and look set, take them out!

  8. These peanut butter cookies are very delicate straight out of the oven (especially if you use no-stir peanut butter) so cool them on the pan for 10 minutes before moving them to a wire rack to finish cooling.


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