Back to Flourless Peanut Butter Cookies

Print Options


Card Sizes

Flourless Peanut Butter Cookies Recipe

Flourless Peanut Butter Cookies Recipe

When my mother (who's now a great-grandmother) gave me this recipe about 15 years ago, I was skeptical, because it calls for only three ingredients and no flour. But since then I've never had a failure, and I make them all the time!
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings


  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup creamy peanut butter


  • 1. In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
  • 2. Bake at 350° for 18 minutes. Remove to a wire rack to cool. Yield: 2 dozen.

Nutritional Facts

2 each: 197 calories, 11g fat (2g saturated fat), 18mg cholesterol, 105mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 6g protein.

Reviews for Flourless Peanut Butter Cookies

Sort By :

Average Rating
KimberlyRL User ID: 4851499 247744
Reviewed May. 1, 2016

"My daughter has a gluten allergy, this is a great option for her!"

Skelig User ID: 8834042 247056
Reviewed Apr. 13, 2016

"I made these with 1/2 c. Truvia baking Mix instead of sugar. I also added a tsp. baking soda and the texture was better."

Michelle5472 User ID: 6503098 237348
Reviewed Nov. 14, 2015

"These were okay, but not as good as regular pb cookie recipes. Crumbled easy and had a grainy taste. I'm sticking with tried and true recipe. Amazing though it only took 3 ingredients. Would make in a pinch. Always have those ingredients on hand."

graphiki User ID: 7349987 220195
Reviewed Feb. 10, 2015

"I was really skeptical about only 3 ingredients but they're good! I also used brown sugar and cut it down to half a cup and put one chocolate chip on top."

mamaknowsbest User ID: 5826120 216159
Reviewed Dec. 28, 2014

"Great recipe for new little "bakers" to help prepare! No worries about over mixing and dough is ready in minures. We roll these in sugar before placing on cookie sheet lined with Silpat. Cookies do not spread. bake for only about 10 minutes in our oven. Easiest cookie recipe you will find!"

goshorn User ID: 7298541 215126
Reviewed Dec. 17, 2014

"very good couldn't believe the really peanut butter taste with no flour will make again"

Alliandre User ID: 6395086 47575
Reviewed Feb. 22, 2014

"Very easy to make, and extremely delicious!!! Took to a party, and there were only four left over, and I left them there, as well. So very yummy!!!"

dutchcook1949 User ID: 1986190 21051
Reviewed Dec. 4, 2013

"This recipe is so simple, yet so good! The peanut taste really comes through. I normally use chunky peanut butter and just roll them into balls between my palms. They never last long around my house!"

beefbabe User ID: 5851198 47574
Reviewed Nov. 22, 2013

"We have been using this exact recipe in my family for as long as I can remember! I thought it was our little secret until I married and found that this was also my husband's Granny's go to peanut butter cookie recipe. These cookies never fail!!!"

debseif User ID: 5168821 15188
Reviewed Aug. 27, 2013

"I thought this recipe was great. Instead of rolling the dough into balls, I used a small cookie scoop. Worked good with the sticky dough. Will definitely be making these again and again!"

tbrown505 User ID: 7124419 74516
Reviewed Feb. 7, 2013

"I use this resipe always in a pinch. So easy and fast. Can't believe how I used to make them with tons of ingredients."

kerrynjames User ID: 5662698 46149
Reviewed Jan. 2, 2013

"I was looking for a gluten-free cookie recipe to make for a friend. This worked well and the cookies are tasty for being so simple. One thing that really helped was to chill the dough before rolling it into cookies... it made it less sticky and much more manageable. Also, I'd probably only cook them for about 11 minutes.

Thanks for the recipe!"

MY REVIEW User ID: 1786652 44975
Reviewed Dec. 21, 2012

"I made them with extra chunky peanut butter and they were hard to roll, but they turned out okay. Need to let them cool on the sheet or they will crumble when you lift them off. think I will make them with half creamy next time or reg crunchy. I have some cousins who are gluten free so this looked like an easy recipe. for larger amount 2 eggs 2 cups PB and 2 cups sugar works also."

khupp1231 User ID: 6988191 202149
Reviewed Nov. 21, 2012

"I made these for my father who is a diabetic. He can't get enough of them. In order to keep the dough from sticking to my hands, I very lightly dusted the dough with a touch of powdered sugar."

Danerlea User ID: 875081 20847
Reviewed Sep. 16, 2012

"Although these cookies tasted ok I much prefer other PB cookie recipes that I have."

shellym2 User ID: 2212697 15187
Reviewed May. 6, 2012

"Made it the first time as directed. Too sweet for me, so next time made it with c 1/2 cup sugar and 1/2 tsp vanilla, oh and used crunchy peanut butter. Baked at 350 for 13 min. perfect."

mthorton2006 User ID: 6316240 19210
Reviewed Jan. 18, 2012

"I was really skeptical about making cookies without flour. I decided to try it and they are surprisingly good.. I mean really good. They are soft, smooth and chewy without the grainy texture. I don't know how you would criss-cross them with a fork as the dough is really sticky and hard to work with. I just plopped tablespoons full of dough onto the sheet. I baked them @ 350 for 14 minutes. I tried doing it as the other reviews stated (375 for 8 minutes or so) and my bottoms burned and the middle was not done.Perfect at 350 for 1 minutes. You'll just have to experiment to see what works best for you. They are really good though and deserve a try."

kealiegrimm User ID: 5240677 46148
Reviewed Jan. 11, 2012

"I did what was suggested by someone and preheated my oven to 375. I cooked my cookies for 8 minutes. They were so good!! Soft and chewy. Will deff be making this again. My kids loved them and so easy!!"

katie7287 User ID: 6148175 42617
Reviewed Oct. 29, 2011

"I decided to try these by reading others comments. My husband LOVES these cookies! He said it was the best pb cookies ever. He can't stop eating them! I only cooked mine for about 8 mins with my oven and my batch made about 14 cookies. I think I am going to have to make another batch!"

yayheaven User ID: 5071068 47573
Reviewed May. 1, 2011

"I added 2Tbsp sour cream, and substituted splenda for sugar. These cookies had no adhesion and flaked and crumbled and I'm not sure if it was that they were undercooked? After reading others reviews to cook it for just over 10 minutes, I tried this myself and the cookies came out undercooked. I will try it again cooking them longer, and hopefully be able to gauge when they are really done. I have no idea how to tell what they will look like when they are ready! The taste of them is fine. Will probably be better when cooked all the way through."

weluvckg User ID: 5417584 19209
Reviewed Feb. 19, 2011

"We have used this recipe for a couple of years. Since we love peanut butter, and really like the flavor; which is very peanut buttery. I have used natural peanut butter with good results. I only bake them for 8 minutes, but bake them at 375. They are not hard. (To keep soft cookies from hardening in the container, put in 1/2 a slice of bread. Sounds weird, but works.)"

CooksToRelax User ID: 5515169 45479
Reviewed Jan. 15, 2011

"Just made these for my grandkids. They are good, but I found the dough very sticky and difficult to work with. Once we got by that they baked in 10 minutes. Next time I will try adding a little flour. Good if you are short on ingrediants and time."

euge1 User ID: 3773156 18898
Reviewed Nov. 11, 2010

"great recipe i used the sour cream like the other lady suggested but the choc chips made them tooo time will try just the way the recipe says"

tinker159357 User ID: 4276839 45478
Reviewed Oct. 3, 2010

"Baked for 15 min instead. easy recipe if in a hurry."

marabug User ID: 3298291 44973
Reviewed Oct. 2, 2010

"Very simple and quick, for something different I used 3/4 cup peanutbutter and 1/4 cup Nuttella hazelnut spread for a little chocolate flavor. Great to make with kids!!"

ronayne User ID: 2783099 21042
Reviewed Apr. 29, 2010

"After reading the reviews about these cookies I made them today. My oven runs hot so I set temperature at approx. 335 degrees. ALSO: Baked them for 7 minutes. They came out perfectly with these adjustments which is why I rated them excellent. After cooling they are very crispy. Honestly though I wasn't crazy about the taste but if you're gluten free they're not bad."

gablerfive User ID: 1415093 20846
Reviewed Mar. 12, 2010

"Great cookie!! Taste great and easy to make...only 3 ingredients. The whole family enjoyed them. I like the fact that this cookie has 6grams of protein per serving."

CherylShumaker User ID: 2231606 17498
Reviewed Feb. 1, 2010

"This recipe was good - nice, easy gluten-free recipe. I made them again and added 2 TBSP of sour cream and 1 cup semi-sweet chocolate chips and they make a very moist, chewy cookie!"

leslieoden User ID: 3875655 19205
Reviewed Jan. 2, 2010

"This simple recipe makes about 20 yummy cookies. 18 minutes is too long to bake them, though. 12 minutes was perfect in my oven. Kids loved 'em!"

Fatnan User ID: 1558457 74507
Reviewed Dec. 14, 2009

"I've already rated this and stated that my daughter use to make these cookies in her teens. Just a note when baking them, 10 minutes is the limit. If you go longer, they'll burn. When cooled they'll be crunchy. To soften them up place in microwave about 10 to 15 seconds per cookie."

denverjensen User ID: 3485466 42616
Reviewed Sep. 11, 2009

"Good, but I cooked for 16 minutes at 350 and they got burnt on the bottom!"

Loading Image