Get ready to try these 5 Ingredient Peanut Butter Cookies made without Brown Sugar. These gluten-free chewy peanut butter cookies are made from a simple small-batch recipe.
When I make cookies, most of the time, I am making them with my children. So, minimal ingredients are a must! Made with only 5 simple ingredients, this flourless peanut butter cookie recipe is the only one I use!
Looking for another cookie recipe? Try these Roll-Out Butter Cookies with Sprinkles. This recipe is one of my family’s favorite Christmas cookie recipes! We make multiple batches each year during the holidays and they are always a crowd pleaser. Or, try this Sea Salt Chocolate Chip Cookie Pie. One large cookie is cooked in a deep cast iron dish. This ooey, gooey cookie recipe is one that I make every year for my husband’s birthday!
If you need a love combining coffee and peanut butter, try this Peanut Butter Cold Foam! This cold coffee topping is the nutty upgrade you need to your morning cup of joe!
Why You’ll Love This Recipe
- 5 Ingredients. Need I say more?!
- One bowl. No need to make a lot of dirty dishes.
- Easy recipe! This is the perfect recipe to use with little helpers.
- Gluten-free! This recipe is naturally gluten-free so everyone can enjoy them!
Ingredients
- Start with smooth, creamy peanut butter for this recipe. My personal favorite is natural peanut butter from Peanut Butter Co.
- The peanut butter is mixed together with white sugar to create a chewy, sweet cookie.
- An egg and vanilla extract help bind the cookie together and give an extra rich flavor.
- Baking powder is added to create a light and airy cookie.
See the recipe card below for the exact measurements.
Equipment
- Electric hand mixer or stand mixer
- Large bowl
- Parchment paper
- Rimmed baking sheet
- Cookie scoop
Variations
- Add chocolate chunks or chips for a delicious chocolate peanut butter combo!
- Use chunky peanut butter for a crunchy cookie!
Step-by-Step Instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add the peanut butter and the white sugar. Use an electronic mixer to mix together until smooth about 2 minutes.
Step 2: Add the egg and vanilla extract and mix together until combined. Add the baking powder until just combined.
Step 3: Use a cookie scoop to scoop 12 dough balls onto a parchment-lined baking sheet. Use the tines of a fork to gently press down on top of the cookies making a crisscross pattern.
Step 4: Bake for 12-15 minutes until cookies turn golden brown. Let cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Storage
Store any leftover cookies in an airtight container. The cookies will remain fresh for 2-3 days.
To freeze the peanut butter cookie dough, form the cookie dough balls and place on a cookie sheet in the freezer. Let dough balls freeze for about 20 minutes then remove and place in a freezer bag and freeze until ready to use. Let frozen dough balls thaw in the refrigerator before baking.
FAQ
This recipe has been tested with natural peanut butter and processed peanut butter. Both tests had very similar results. Because these cookies are made with minimal ingredients, I like to use natural peanut butter.
These cookies will spread slightly while baking but not significantly. Make sure to space them about an inch apart on the baking sheet.
Flattening the cookies with a fork allows them to bake evenly and have a balanced texture. The criss-cross pattern on top is reminiscent of traditional peanut butter cookies.
These flourless peanut butter cookies are crunchy on the outside and have a chewy inside. These cookies are great to dunk into milk!
Related
Looking for another tasty dessert recipe? Try one of these:
Pairing
Enjoy one of these tasty drinks with your flourless peanut butter cookies:
5 Ingredient Peanut Butter Cookies (No Brown Sugar)
Equipment
- Stand mixer or handheld mixer
- Large Bowl
- Rimmed Baking Sheet
- Parchment Paper
- Cookie Scoop
- Spatula
- Wire rack
Ingredients
- 1 cup Creamy Peanut Butter
- 1 cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Baking Soda
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Add the peanut butter and the white sugar to a large bowl. Mix together at medium speed for 2-3 minutes until the smooth. Add the egg and vanilla extract.
- Stir in the baking powder.
- Use a cookie scoop to scoop round dough balls onto the baking sheet.
- Use a fork to lightly press down on the cookies and create a criss-cross pattern on top.
- Bake for 12-15 minutes until the edges of the cookies become golden brown. Let cool on the sheet for 2 minutes.
- Use a spatula to transfer cookies to cooling rack. Let cool completely.
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