5 Ingredient Flourless Peanut Butter Cookies

If you are a peanut butter lover, you will love these soft and chewy flourless cookies dipped in dark chocolate. They are loaded with peanut buttery flavor, contain no flour, and are naturally sweetened! SO easy to make and absolutely addicting. 

Flourless peanut butter cookies dipped in dark chocolate laying on white parchment paper.

This recipe has been named the best peanut butter cookies by many of my readers. If you are a PB lover like myself, these are a must-try. Super easy, only 5 ingredient, and just 20 minutes to make these flourless peanut butter cookies.

These cookies contain no flour, are naturally sweetened with coconut sugar, and are so addicting. Enjoy this recipe for any time of the year or as a healthier holiday cookie!

The 5 Ingredients You’ll Need + Substitution tips 

  • Peanut butter: use creamy peanut butter – if natural make sure your measurement doesn’t consist of a ton of natural oils. Swap for almond butter if preferred. 
  • Coconut sugar: This sugar is amazing as a natural sweetener. If you don’t have coconut sugar replace with brown sugar. 
  • Vanilla extract: this is a must for all baking recipes – you can only swap this with fresh vanilla bean. 
  • Egg: I recommend organic pasture-raised eggs. 
  • Chocolate: use dark chocolate for dairy free or semi-sweet if preferred. 

How to Make Flourless Peanut Butter Cookies – Step by Step

  • Mix all of cookie ingredients together in a bowl until combined.
  • Measure about 2 tbsp of cookie dough and roll into a smooth dough ball – lay on cookie sheet with parchment paper.
  • Press dough balls with fork in a criss-cross position pattern.
  • Bake for 8 minutes. Let cool completely and dip half of cookie in melted chocolate – lay on parchment paper and let cool.

How to Make These Flourless Peanut Butter Cookies - Step by Step

How do you make flourless peanut butter cookies chewy?

This recipe is perfect if you are looking for a soft and chewy peanut butter cookie. How to make cookies chewy is the proper measurement of peanut butter, sugar, and properly baking the cookies/not over-baking. To make them extra chewy, refrigerate your cookies after baking for a more fudge-y texture.

Extra Baking Tips 

  • Make vegan: if needed swap the egg for 3 tablespoons of pumpkin puree. 
  • How to store cookies: place cookies in an airtight container or ziplock bag and store in refrigerator for up to 5 days. 
  • Freeze cookies: these cookies are freezer friendly and can be frozen in an airtight container/ziplock freezer bag for 1 to 2 months. 
  • Don’t have peanut butter? You can swap peanut butter for cashew butter or almond butter.
  • Sweeteners: I baked these flourless peanut butter cookies with coconut sugar which is a natural – unrefined sugar. But you can also use brown sugar or white sugar instead.

More Flourless Cookies Recipes

Close up of a flourless peanut butter cookie dipped in dark chocolate on white parchment paper.

 

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Close up of a flourless peanut butter cookie dipped in dark chocolate on white parchment paper.

5 Ingredient Flourless Peanut Butter Cookies

5 from 5 votes

If you are a peanut butter lover, you will love these soft and chewy flourless cookies. They are loaded with peanut buttery flavor, contain no flour, and are naturally sweetened! SO easy to make and absolutely addicting. 

Servings 10 cookies
Prep Time: 10 mins
Cook Time: 8 mins
Cooling Time: 5 mins
Total Time: 18 mins

Course: Dessert
Cuisine: American
Tags: easy cookie recipe, flourless cookies, gluten free cookies, peanut butter cookies
Freezer Friendly: Yes
Calories: 215 kcal

Ingredients

  • 1 cup creamy peanut butter
  • 2/3 cup sugar (can use white, brown sugar, or coconut sugar)
  • 1 tsp vanilla
  • 1 egg
  • 1 cup dark chocolate, melted

Instructions

  1. Preheat oven to 350F. Mix peanut butter, sugar, and vanilla in electric mixer. Add egg in and mix on low until it is incorporated.

  2. Roll dough into 1.5 inch thick dough balls and place on a greased cookie sheet or parchment paper cookie sheet. Use a fork to press down cookie into a criss-cross pattern. Make sure cookies are 2 inches apart. Bake for 8 minutes and let cool completely. 

  3. Melt dark chocolate in microwave - heat 30 seconds at a time, stirring in between to avoid burning. Dip half of peanut butter cookies in dark chocolate, place cookie on parchment paper and let chocolate set. 

  4. Store cookies in sealed container or ziplock bag in refrigerator/freezer.

Notes

Tips

  • Make vegan: if needed swap the egg for 3 tablespoons of pumpkin puree. 
  • How to store cookies: place cookies in an airtight container or ziplock bag and store in refrigerator for up to 5 days. 
  • Freeze cookies: these cookies are freezer friendly and can be frozen in an airtight container/ziplock freezer bag for 1 to 2 months. 
  • Don't have peanut butter? You can swap peanut butter for cashew butter or almond butter.
  • Sweeteners: I baked these flourless peanut butter cookies with coconut sugar which is a natural - unrefined sugar. But you can also use brown sugar or white sugar instead.
  •  
Nutrition Facts
5 Ingredient Flourless Peanut Butter Cookies
Amount Per Serving
Calories 215 Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Saturated Fat 3.8g19%
Sodium 109mg5%
Potassium 171mg5%
Carbohydrates 19.7g7%
Sugar 17g19%
Protein 6.4g13%
Calcium 10mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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