I’m a big fan of no-fuss baking, especially when it comes to cookies. This particular cookie I’m sharing with you today is truly remarkable because it uses only four ingredients and also happens to be gluten-free. And chances are good you have all these ingredients you need in your kitchen now: peanut butter, eggs, sugar, and vanilla.
Using either creamy or chunky natural peanut butter, these cookies are crispy on the outside and a little soft on the inside. Yielding only 15 cookies, these are the perfect cookies for setting out on a plate and sharing with friends. It is also one of those recipes you can easily make with your children because it is so simple and quick to whip up a batch.
From our home to yours, enjoy!
Mix the peanut butter, egg, sugar, and vanilla until the dough is mixed. A hand or stand mixer is nice but you can easily mix this dough by using a wooden spoon and some muscle power.
Scooping mounds of dough using a medium cookie scoop will yield perfect shaped cookies every single time. Using the tines of a fork to press the dough down gives each cookie that recognizable, signature peanut butter cookie look.
Voila! Peanut butter cookie perfection!
Recipe: 4 Ingredients Flourless Peanut Butter Cookies
Makes 15 cookies
Ingredients
- 1 cup natural peanut butter, smooth or crunchy
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.
- Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.
- Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.
- Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Hi from France,
I thank you for this recipe. I ‘ll try soon. I don’t know if theses cookies are That I knew
Nice blog.
I love how simple this recipe is. Will have to try with my kids this weekend. Thanks.
I have used this recipe for a little over a year now and it is simple and really good. My kids love them!
I have made this recipe a couple times before. Very yummy! You don’t need all that sugar though. I cut it in 1/2 once and they were just as good. I have also subbed the sugar for xylitol (using only 1/4 cup) and they were also really good (hubby couldn’t tell the difference between the real sugar and sugar substitute).
I just made these cookies, mixing by hand with a wooden spoon, and the dough ended up being incredibly oily. They’re cooling now, so I don’t know how much the taste will be affected, if any, but I was wondering if the oiliness was from hand mixing? Or maybe something else?
Hi Karin,
What type of peanut butter did you use? I personally love SKippy Natural Peanut Butter – it doesn’t’ have excessive oil in it.
Thanks for the simple recipe- love it when a Gluten free treat doesn’t call for some funky or expensive ingredient.
My son is allergic to wheat, gluten, eggs, milk, nuts, strawberries, and tomatoes..I will use an egg substitute and pea-butter and give these a try…they look yummy!
These are the best cookies I’ve used it for about 5 yrs for holliday gifts and treats for the Granny’s and everyone just loves them. Got the recipe from my mother. Grrrreat!
Fantastic, my kids love them!
Can you freeze these cookies?
Yes you can freeze them. Use regular peanut butter, reduced fat does not work with this recipe.
I made these tonight. I have gestational diabetes so I subbed 1/2 cup of agave syrup for the sugar and added about a 1/2 cup of almond meal flour to firm it up after the agave syrup. They were darn good and did not raise my blood sugar. Celebrating that I have added a nice treat to my very boring diet. Thank you!!! My son loved them. He will help me make them next time around.
These were so easy to make. Tried them tonight and loved them. They were very moist and just fell apart in your mouth, just how I like a cookie. Perfect recipe for me. Thanks so much!(:
I was really disappointed with this recipe. After reading the reviews it seemed like a sure thing, so i doubled the recipe. Wow! What a waste of so much peanut butter. I made the recipe as directed except i sub agave and flour as a previous reviewer also did. Not sure what went wrong but something definitely did!