These Flourless Peanut Butter Cookies are perfectly chewy while packed with that sweet peanut butter cookie flavor! I added a little bit of oatmeal for more texture along with peanut butter chips. These cookies are so good chilled in the refrigerator too.
Flourless Peanut Butter Cookies
I’m so excited for you to try this chewy no flour peanut butter cookies! They are so chewy, but also have perfect buttery crisp edges which makes for a perfect cookie. You need just a few ingredients to make your own batch at home. Be prepared to make these on repeat!
Why You’ll Love This Recipe
- Takes just minutes to prepare the dough.
- There’s no flour in the recipe.
- The added oatmeal and peanut butter chips take them next level delicous!
If you love peanut butter recipes, try my Chocolate Peanut Butter Flourless Cookies too. For daily recipe inspiration follow Picky Palate on Instagram.
What You’ll Need
Here are the ingredients needed to make no flour peanut butter cookies. See the recipe card located at the bottom of the post for full details and instructions.
- Creamy Peanut Butter– I used a honey roasted peanut butter. Not the natural kind.
- Dark Brown Sugar- The dark brown sugar gives an added richness to the cookies. If needed, you can use light brown sugar too.
- Egg– For consistency, I use large eggs for my cooking and baking.
- Vanilla– Use pure vanilla extract for best results.
- Oatmeal– While the oatmeal is optional, I highly recommend it! Adds great texture.
- Salt– I use kosher salt in my cookies. It’s a coarse salt.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Peanut Butter Chips– Find peanut butter chips in the chocolate chips section of the grocery store. You can also substitute with white chips, chocolate and even buterscotch.
How To Make Flourless Peanut Butter Cookies
Let’s discuss each step to make these no flour peanut butter cookies. You’ll be surprised at how delicious and easy they are to make!
Cream Peanut Butter and Brown Sugar. Place creamy peanut butter and brown sugar into a medium sized mixing bowl, stirring until well combined.
Add Egg and Vanilla. Stir in egg and vanilla until dough is formed.
Oatmeal, Salt and Baking Soda. Pour in oatmeal, salt and baking soda, stirring until combined.
Peanut Butter Chips. Add peanut butter chips, stirring until combined.
Scoop Cookie Dough On Baking Sheet. With a medium sized cookie scoop, scoop dough onto a parchment lined baking sheet, placing cookies 2 inches apart. Freeze cookie dough on baking sheet for 15 minutes before baking. You can also chill the dough for a couple hours if you’d rather. I usually just stick the baking sheet with cookie dough in the freezer for 15 minutes, but either option is fine.
Preheat Oven and Bake. While cookie dough is in the freezer, preheat oven to 350 degrees F. Bake cookies for 8-10 minutes. Remove cookies from oven. I like to use a plastic knife around the edges of the hot cookies to reshape if needed. Makes perfect rounds if you’d like. Let cookies sit/cool for 15 minutes before transferring to serving plate.
Recipe Tips For Success
- Use a regular basic creamy peanut butter for best results. I would shy away from natural peanut butters for this recipe.
- Use a plastic knife to shape hot cookies as soon as they come out of the oven. Carefully run the plastic knife around edges to make perfectly round if you’d like.
- Don’t substitute the sugar. I wouldn’t recommend trying sugar free options for this recipe.
Recipe Q&A
Can I Freeze The Cookies?
- Yes, you can freeze the dough and/or cookies in an airtight container in the freezer for up to 3 months. Thaw dough before scooping onto baking sheet. Thaw frozen cookies before eating.
Can I Use Different Nut Butters?
- While I’m sure you can use other nut butters, please note I have not experimented any other butters. Let me know in the comments if you try any!
What Other Add Add-ins Can I Add To The Dough?
- So many options for you! I used peanut butter chips and oatmeal as add-ins for my recipes, but you can also try chopped Oreo Cookies, chocolate chips, chopped peanuts, M&M’s, other chopped candy bars too. 1/2 cup would be great.
How To Serve No Flour Peanut Butter Cookies
Serve cookies at any occasion where cookies are needed where there’s no peanut allergy. They are fantastic for an after school snack, Holiday baking, cookie exchanges and neighbor gifts. An all around great cookie!
Storage Instructions
Airtight Container. Place any leftover cookies in an airtight container or zip top bag for up to 3 days. I prefer my cookies chilled in the refrigerator, but room temperature is fine as well.
Freezing Instructions. Freeze cookie dough or cookies in an airtight container or freezer safe bag for up to 3 months. Thaw dough before baking. Thaw cookies before enjoying.
Try More Cookie Recipes!
- The Best Brown Butter Cookies
- Churro White Chocolate Chip Cookies
- Oreo Stuffed Chocolate Chip Cookies
Flourless Peanut Butter Cookies
Equipment
- Oven
- medium mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- cookie sheet
- parchment paper
- cookie scoop
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1/2 cup oatmeal
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup peanut butter chips
Instructions
- Place creamy peanut butter and brown sugar into a medium sized mixing bowl, stirring until well combined.
- Stir in egg and vanilla until dough is formed.
- Pour in oatmeal, salt and baking powder, stirring until combined.
- Add peanut butter chips, stirring until combined.
- With a medium sized cookie scoop, scoop dough onto a parchment lined baking sheet, placing cookies 2 inches apart. Freeze cookie dough on baking sheet for 15 minutes before baking. You can also chill the dough for a couple hours if you’d rather. I usually just stick the baking sheet with cookie dough in the freezer for 15 minutes, but either option is fine.
- While cookie dough is in the freezer, preheat oven to 350 degrees F. Bake cookies for 8-10 minutes. Remove cookies from oven. I like to use a plastic knife around the edges of the hot cookies to reshape if needed. Makes perfect rounds if you’d like. Let cookies sit/cool for 15 minutes before transferring to serving plate.
Video
Notes
- Use a regular basic creamy peanut butter for best results. I would shy away from natural peanut butters for this recipe.
- Use a plastic knife to shape hot cookies as soon as they come out of the oven. Carefully run the plastic knife around edges to make perfectly round if you’d like.
- Don’t substitute the sugar. I wouldn’t recommend trying sugar free options for this recipe.
Nutrition
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You list baking soda and baking powder. Which is it?
My apologies, it’s baking soda. Will go edit that.
In the instructions it says to mix in baking powder? Recipe calls for baking soda?
Which one is it for sure?
It’s baking soda, my apologies, will go edit.
One place you say baking soda and another you say baking powder. Do you use both or which one is correct?
It’s baking soda, my apologies, will go edit