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Home » Recipes » Dessert » Cookies » Flourless Peanut Butter Cookies

Jan 15, 2019(updated February 4, 2023)

Flourless Peanut Butter Cookies

4.12 from 70 votes
By Dani Spies
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Delicious flourless peanut butter cookies made with 5 simple ingredients! This easy recipe is gluten, grain and dairy free. And filled with that nostalgic, irresistible peanut butter flavor you know and love. The perfect treat for kiddos and adults!

stacked flourless peanut butter cookies

Peanut butter cookies are a timeless classic. These flavorful cookies never go out of style and are always recognized by the traditional criss-cross pattern. They’re one of my very favorite cookie varieties (so much so that I even make a DIY dog treat version for my pup, lol!) and I wanted to make them a bit healthier than your average peanut butter cookie.

These peanut butter cookies turned out so tasty! In fact, you won’t even miss the flour and butter.

Flourless peanut butter cookies are the perfect guilt-free treat for the holidays, family gatherings or an after school snack. I’m bringing this recipe to you just in time for cookie baking season and it will be a crowd pleasing addition to your Christmas cookie tray! 

peanut butter cookies dipped in chocolate and sprinkled with sea salt

Ingredients Needed:

Because these healthy peanut butter cookies contain no butter or flour, the delicious peanut butter flavor really shines. Plus, they use just 5 key ingredients! Here’s what you’ll need to make them:

  • Natural peanut butter – I used all-natural salted peanut butter. Creamy or chunky will work. If you happen to be allergic to peanut butter, almond butter will also work well.
  • Egg – One egg will add the perfect amount of structure, stability, and richness.
  • Sweetener – I like to use either monkfruit or coconut sugar to sweeten these healthier peanut butter cookies. Feel free to swap with brown sugar or granulated sugar, though, if that’s what you’d like.
  • Vanilla extract – For a boost of delicious flavor!
  • Dark chocolate – I couldn’t resist dipping these cookies into dark chocolate once they were cooled. Feel free to skip this extra step and enjoy the peanut butter cookies as-is, sans the chocolate.
  • Coconut oil – For mixing with the optional dark chocolate.

How to Make Flourless Peanut Butter Cookies:

The best part about these healthy peanut butter cookies is how easy they are to make. You only need one bowl, no mixer or chilling the dough required. You’ll have warm cookies in under 20 minutes!

  1. Prep – Preheat your oven to 350 degrees F and line a rimmed baking sheet with parchment paper, a silicone mat or lightly spray with cooking spray.
  2. Combine ingredients – In a large bowl, stir the peanut butter, egg, monkfruit or coconut sugar and vanilla together until fully combined.
  3. Roll balls of dough – Scoop a heaping tablespoon of dough and roll it to form balls, then flatten into a disc-like cookie shape. Place on a baking sheet and repeat with the remainder of the dough. 
  4. Criss-cross pattern – Using a large fork, flatten cookies slightly, then turn fork in the opposite direction and flatten just slightly again.
  5. Bake – Place cookies in the oven for 10 minutes or until cookies just start to look brown. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
  6. Dark chocolate dip – If you’d like to add the dark chocolate coating to half of the cookies, melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third or half of the cookie in the chocolate and place back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you’ve worked through all of the cookies. Place the baking sheet in the refrigerator for one hour and until the chocolate is set.
how to make flourless peanut butter cookies

Why do peanut butter cookies have a criss-cross pattern?

The crosshatch pattern, made with a fork, on the top of peanut butter cookies is a classic trait of nearly all peanut butter cookies. And isn’t just for looks!

Peanut butter cookie dough doesn’t spread much when baking, so pressing down on the cookie dough helps to flatten the cookies a bit, so they bake up perfectly. As an added plus, you never need to ask which cookies are peanut butter!

It’s very easy to make the criss-cross pattern. Simply, use the tines of a fork to gently press it into the top of the cookie, then repeat and make the fork imprint perpendicular to the first. Easy peasy!

peanut butter cookies with criss-cross pattern

What makes flourless peanut butter cookies healthy?

  • There’s no flour, so these cookies are naturally gluten free and grain free.
  • They are dairy free because there’s no butter needed. However, if you’re adding the dark chocolate, be sure to buy dairy-free chocolate.
  • No need to add oil – the peanut butter keeps these cookies moist with natural oils and healthy fats.
  • For a cookie, they are high in protein, thanks to peanut butter and eggs. Each cookie is filled with 7 grams of protein!

Customize Your Peanut Butter Cookies

These flourless peanut butter cookies are fantastic as-is, but sometimes it’s fun to change things up. Here’s some ways to get creative and experiment with your favorite ingredients!

  • Nut butter – Feel free to use any nut butter you’d like. Almond butter is also a great choice. You could even use homemade peanut butter or almond butter!
  • Mix-ins – Have fun with your favorite add-ins like nuts, chocolate chips or a chocolate drizzle! You can also omit the chocolate to keep them strictly peanut butter. 
  • Refined sugar free – To make these cookies refined sugar free, use monkfruit or coconut sugar and omit the dark chocolate coating.
  • Holiday cookies – Drizzle with or dip the cookies into white or dark chocolate and then add holiday sprinkles or colored sugars over the melted chocolate.

Storing & Freezing

  1. To store: Keep these cookies in an airtight container in the fridge for up to about 1 week.
  2. To freeze: Once the cookies are completely cooled, transfer them to an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. When you’re ready to enjoy, thaw at room temperature!
flourless peanut butter cookie with a bite taken out

More Healthy Cookie Recipes

Looking for more delicious cookie recipes that are made healthier? Give our other favs a try:

  • Chocolate Chip Oatmeal Pulp Cookies
  • Double Chocolate Chip Cookies
  • Oatmeal Raisin Cookies
  • Gluten-Free Chocolate Chip Cookies
  • Peanut Butter Banana Oatmeal Cookies

If you make these flourless peanut butter cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

stacked flourless peanut butter cookies
Print Recipe
4.12 from 70 votes

Flourless Peanut Butter Cookies

Delicious flourless peanut butter cookies made with 5 simple ingredients! This easy recipe is gluten, grain, dairy free and filled with that nostalgic, irresistible peanut butter flavor you know and love. The perfect treat for kiddos and adults!
Course: cookies, DESSERT, DIET
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 12 servings
Calories: 189kcal

Ingredients

  • 1 cup all natural peanut butter I used salted
  • 1 egg
  • 1/2 cup monkfruit or coconut sugar
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate
  • 1 teaspoon coconut oil

Instructions

  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, monkfruit or coconut sugar and vanilla) until fully combined.
    stir ingredients for peanut butter cookies in a large mixing bowl
  • Scoop a heaping tablespoon of the dough into your hands and form a ball, then flatten out into a disc-like cookie shape. Place on baking sheet and repeat until you have worked through all of the dough. Using a large fork, flatten cookies slightly then turn fork going in the opposite direction and flatten just slightly again (this will create a criss-cross pattern).
    using a fork to create a criss-cross pattern on a cookie
  • Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown and fragrant. Cool to room temperature.
    peanut butter cookies cooling on a wire rack
  • Melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third of the cookie into the chocolate and then place back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you have worked through all of the cookies. Place the baking sheet in the fridge for one hour or until the chocolate has set up. Enjoy!
    flourless peanut butter cookies dipped in chocolate

Notes

For the sweetener, you can swap in any type of granulated sugar you have or prefer, they all work!
  • Storage: Keep cookies stored in an airtight container in the refrigerator for up to one week.
  • Freezing Instructions: Cookies can be frozen up to 2 months, then thawed overnight in the refrigerator or at room temperature before enjoying.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 23IU | Calcium: 18mg | Iron: 2mg

Cookies, Gluten Free, Low Carb + Keto

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Betty says

    January 15, 2019 at 2:35 pm

    5 stars
    Are the nutrients per serving = to one cookie?

    Reply
    • Dani says

      January 17, 2019 at 10:18 am

      5 stars
      Yes:)

      Reply
    • Deborah says

      December 17, 2021 at 11:36 pm

      5 stars
      I made these for my 8 yr old grandson today and they were delicious and a big hit! I made a double batch and did not add the salt. They are so easy and look so yummie
      too.

      Reply
  2. Carol says

    January 17, 2019 at 11:45 am

    5 stars
    where do the 4.6 grams sugar come from? The erythritol? The chocolate?

    Reply
    • Dani says

      January 27, 2019 at 11:53 am

      5 stars
      The chocolate 🙂

      Reply
  3. Sharon Rubbicco says

    January 18, 2019 at 5:27 am

    5 stars
    Where can I get erythritol?

    Reply
    • Dani says

      January 27, 2019 at 11:51 am

      5 stars
      They have it at whole foods and you can always get it on Amazon 🙂

      Reply
    • Gabby says

      February 28, 2019 at 10:08 am

      5 stars
      Could I use coconut sugar and how much?

      Reply
      • Dani says

        February 28, 2019 at 11:42 am

        5 stars
        Yes! Just swap it out for the erythritol 🙂

        Reply
  4. Winnie says

    January 20, 2019 at 2:56 pm

    5 stars
    Hi Dani, can I use other sugar than erythritol? I don’t like the taste of it.

    Reply
    • Patti says

      January 22, 2019 at 2:07 pm

      5 stars
      I would like to know the answer to Winnie’s question as well!

      Reply
    • Dani says

      January 27, 2019 at 11:47 am

      5 stars
      Yes! Any granulated sugar will work in its place. It’s a 1:1 swap.

      Reply
  5. Kate says

    April 13, 2019 at 6:46 pm

    5 stars
    I used monkfruit sweetener as a swap…. yummy treat!

    Reply
    • Dani says

      April 16, 2019 at 3:28 pm

      5 stars
      Great idea! Thanks for sharing.

      Reply
  6. Nat says

    June 13, 2019 at 12:57 pm

    5 stars
    Can you substitute almond butter instead of peanut butter

    Reply
    • Dani says

      June 13, 2019 at 1:44 pm

      5 stars
      YES!

      Reply
  7. Rosanne says

    August 5, 2019 at 6:02 pm

    Hi. I am about to make these and I cannot find the temperature to bake them
    At. Help!

    Reply
    • Dani says

      August 6, 2019 at 5:28 am

      Bake them at 350 F 🙂

      Reply
      • Kathryn Feuvrel says

        February 2, 2020 at 9:18 am

        5 stars
        I made the cookies using milk chocolate dipping baking chips I had on hand, with the salt sprinkles, and they tasted just like a brand name Peanut Butter Cup. AMAZING!

        Reply
        • Dani says

          March 10, 2020 at 10:24 am

          Yum! Thanks for the review, Kathryn!

          Reply
  8. Sharon says

    February 11, 2020 at 8:30 am

    Thank you for the answer to the temperature. I couldn’t find it anywhere in the recipe. Could you please tell me if the cookies are soft and dough-like when they are done?

    Reply
    • Sharon Kusterer says

      February 11, 2020 at 11:16 am

      5 stars
      These cookies are delicious! Even my husband liked them. They looked a bit softer when they came out of the oven but they hardened a bit and taste perfect!!! Yum!

      Reply
      • Dani says

        March 10, 2020 at 10:12 am

        Yum Sharon! Glad you could enjoy this with your husband!

        Reply
    • Dani says

      March 10, 2020 at 10:43 am

      Hi Sharon, they are flour-less which will result in a more soft rather than a dough-y texture.

      Reply
  9. ShelkeyRae says

    February 23, 2020 at 11:51 pm

    I do alot of baking with granulated Splenda. Sometimes the sweet is a bit dry with 1:1 splenda instead of sugar. I add some unsweetened applesauce to counteract the dryness.Now i need to cut the sodium in baking too, for my diabetic who now has chronic heart failure w/edema. Have you used any of the non-sodium baking soda or baking powder? Will leaving out added salt affect the leavening actions?

    Reply
    • Dani says

      March 17, 2020 at 12:56 pm

      I honestly have not tried that, but definitely give it a try and let me know how it turns out.

      Reply
  10. Amy Bean says

    December 4, 2021 at 4:50 pm

    5 stars
    Hi, Dani-and thanks so much for the delicious recipe. I just made it for my husband and myself. Hard to believe this treat is gluten-free, flour-free and sugar-free! This will be a wonderful cookie to make for others in our family with dietary restrictions. It was ridiculously easy, and especially yummy because the level of sweetness is well-balanced with the flavors of peanut butter and dark chocolate. I used a 1:1 erythritol brand of sugar substitute purchased at my local grocery store; if they stock it in my small town, you can probably find it anywhere. Thanks again and best wishes~

    Reply
  11. David De George says

    December 22, 2021 at 3:08 pm

    Can a chia egg be used instead of a real egg?

    Reply
  12. Mary says

    January 2, 2022 at 10:53 am

    5 stars
    This peanut butter cookie recipe is a keeper! So simple to make, just a few ingredients and so very good! Thank you. I will make these again. Since I was making them for a friend, I substituted out the egg with an egg replacer and they still turned out great.

    Reply
  13. Yana MIteva says

    April 20, 2022 at 6:58 am

    Hi, how much sugar do you use? Because on the video is 1/3 but on the recipe is 1/2

    Reply

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Hi, I’m Dani.

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