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Cookie magic, coming your way! These Flourless Peanut Butter Cookies contain no butter, no oil, and no flour, AND YET they are the most intensely peanut-buttery, soft, and chewy peanut butter cookies I’ve ever baked.

Flourless Peanut Butter Cookies with Chocolate Chips on a cookie rack

Here’s why these flourless cookies will leave you spell bound:

  • SO MUCH PEANUT BUTTER. Almost an entire 16-ounce jar! The peanut butter gives the cookies richness and makes them ridiculously soft without the need for flour or any other added fat, such as butter or oil. (Peanut Butter Protein Cookies are another PB-packed, flourless cookie option.)
  • One Bowl. Low dishwashing commitment for maximum cookie bliss. (Loving the one-bowl situation? Try my One-Bowl Brownies.)
  • No Mixer! A whisk and maybe a rubber spatula are all you need.
  • Minimal Ingredients. This recipe calls for just 7 simple ingredients, most of which you already have in your pantry.
Flourless peanut butter cookies on a plate with chocolate chips

5 Star Review

“I was skeptical however these are absolutely delicious!”

— Angie —

How to Make Flourless Peanut Butter Cookies

Like these Peanut Butter Banana Cookies, this healthy dessert recipe will satisfy even the most intense of cookie cravings.

In fact, these peanut butter cookies taste so decadent and utterly peanut-buttery, I forgot I’d left out the butter until I went back and reviewed the recipe for today’s post.

The Ingredients

  • Peanut Butter. The signature ingredient that gives these ooey gooey cookies their decadent taste and melt-in-your-mouth texture, as Chocolate Peanut Butter Cookies also proves.

Baking with Peanut Butter

  • I recommend classic peanut butter for this recipe and most baking recipes (think Skippy or Jif). Natural style, drippy peanut butters will make the cookies too oily and they will spread too much on the baking pan.
  • You can use creamy or crunchy peanut butter, depending upon your preferences. Creamy is our go-to.
  • Brown Sugar + Granulated Sugar. A mix of the two gives the cookies a caramely flavor and keeps them from spreading out too much.
  • Egg. An essential binder in flourless cookies.
  • Baking Soda. To help the cookies rise.
  • Salt. An essential ingredient to help sweet recipes pop.
  • Chocolate Chips. While these are optional, flourless peanut butter chocolate chip cookies are especially irresistible.

Substitution Tip

You can use up to 1/2 cup of any of your favorite mix-ins. Try peanut butter chips for a double hit of PB or chopped dried cherries or cranberries for a PB&J twist.

  • Pure Vanilla Extract. Can you even bake cookies without it?


Want to trim down the ingredients even more? You can make flourless peanut butter cookies with 3 ingredients!

  • The 3 ingredients you need are peanut butter, eggs, and sugar.
  • Make the flourless peanut butter cookies with brown sugar only (add an additional ¼ cup brown sugar in place of the granulated sugar). Omit the other ingredients.

Heads up: If you use only these 3 ingredients, the cookies won’t have the same depth of flavor or identical texture due to the lack of salt, baking soda, granulated sugar, and vanilla, but they will still be yummy.

The Directions

sugar, egg, and other flourless peanut butter cookie ingredients in a mixing bowl
  1. Place all of the ingredients but the peanut butter and chocolate chips in a mixing bowl.
ingredients for peanut butter cookies in a bowl
  1. Whisk to combine.
mixing bowl with batter for flourless peanut butter cookies
  1. Stir in the peanut butter, followed by any mix-ins (I do some with chocolate chips and some without). Chill the dough for at least 30 minutes.


Yes, chilling the flourless cookie dough is mandatory or your cookies will spread too much during baking. For a no-chill option, try these Flourless Peanut Butter Oatmeal Bars.

flourless peanut butter cookies on a baking sheet
  1. Scoop the cookies into balls, then lightly flatten. Bake flourless peanut butter cookies for 7 to 8 minutes. Let cool a few minutes on the sheet, then ENJOY!

Dietary Note

Storage Tips

  • To Store. Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • To Freeze. Place baked leftover cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw over night in the refrigerator.

Meal Prep Tip

Keep prepared cookie dough in your freezer for cookie “emergencies.”

  1. Scoop the dough into balls as directed and arrange them on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cookie dough is hard.
  2. Transfer the cookie dough balls to an airtight freezer-safe storage container or ziptop bag and freeze for up to 3 months.
  3. Bake directly from frozen, adding a few minutes to the baking time. Fresh cookies on demand!

Flourless peanut butter cookies on a plate with chocolate chips

Serve Peanut Butter Cookies With

  • Cookie Scoop. Easily and evenly portion cookies so they all bake in the same amount of time.
  • Silicone Baking Mat. No sticking guaranteed, and it’s reusable.

Flourless peanut butter cookies, you can cast a spell on me any day.

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Flourless Peanut Butter Cookies

5 from 3 votes
Flourless peanut butter cookies are soft, chewy and use NO butter or flour! Loads of peanut butter make these healthy cookies taste decadent.

Prep: 10 minutes
Cook: 8 minutes
Total: 50 minutes

Servings: 16 cookies



  • In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla, baking soda, and salt until combined.
  • Whisk in the peanut butter, stirring until the dough is smooth and the peanut butter is completely incorporated into the batter (if at any point the batter is too thick to whisk, switch to a large spoon or rubber spatula).
  • Stir in the chocolate chips (if using), until they are evenly distributed.
  • Chill the dough for at least 30 minutes or up to 3 days.
  • When ready to bake, place a baking sheet in the upper third of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • With a cookie dough scoop or spoon, scoop the dough by heaping tablespoons onto the baking sheet, leaving 1 1/2 inches of space in between (they will spread as they bake). If desired, use a fork to flatten the cookies just slightly (you can press a crisscross pattern in the top if you like, though most of the pattern will disappear when they bake). Place any remaining dough back into the refrigerator and chill between batches.
  • Bake until the cookies are starting to crinkle on top and look soft in the centers, about 7 to 8 minutes. Remove the cookies from the oven BEFORE the edges begin to brown even slightly.
  • Let the cookies cool on the hot sheet for 2 minutes. Gently slide the parchment paper with the cookies on it off of the pan and onto the rack. Let the cookies cool completely. Repeat with the remaining dough, allowing the cookie sheet to cool between batches. ENJOY!



  • *Do not use a 100% natural-style (“drippy”) peanut butter that separates at room temperature. Classic creamy or crunchy peanut butter like JIF or Skippy work best for these cookies Add tips to store/chill/freeze/bake cookie dough.
  • TO STORE. Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • TO FREEZE. Place baked leftover cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw over night in the refrigerator.


Serving: 1cookie (with chocolate chips)Calories: 147kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 10mgPotassium: 121mgFiber: 1gSugar: 14gVitamin A: 15IUCalcium: 16mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Peanut butter cookies that I don’t need to feel guilty about when I eat a dozen of them in one sitting (because that happens, every. single. time.)? I LOVE YOU. :)

    1. Steph, if we ever get together over a plate of PB cookies, we’re going to need a double batch, because it sounds like we take a similar PB cookie approach!

  2. Erin, I am about to make these cookies, I think I will try to add oat bran and wheat germ, maybe honey, I will work with them, but first I will use your recipe. Erin, I don’t understand why people need to say things that are not edifying. It is okay to not like a recipe, but why post, “I think I will stop following you”, I want you to know I appreciate you and your recipes. Truthfully they are healthier than the Peanut Butter cookies I have made. Thank you for sharing. I just recently started eating healthier and I am 52yrs old. Changing things slowly to me allows me to still enjoy the taste. Please add more, and may you be blessed.

    1. Thank you so much for trying this recipe and for your kind words. It’s so encouraging to read comments like these, and I hope you enjoy the cookies very much. Have a wonderful day!

  3. sorry just saw this now will be making this soon i never had flourless peanut butter cookies before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    1. Hi Linda, I’ve only tested the recipe as written so you if try a different sweetener you would be experimenting. Let me know how it goes!

  4. These are So quick to make and I bet you already have all the ingredients! Will definitely become a staple for my sweet tooth.5 stars

  5. Hi Erin. Made this recipe and I’m at the refrigeration stage. Unfortunately as I was reading through the comments I noticed 2 replies you made to GAH & Monica about an error that should have read 2 tablespoons but I can’t see their original posts and you didn’t mention which ingredient it was. That was way back in 2014 and your reply mentioned fixing the error but I don’t see any ingredients that call for 2 tablespoons. If it’s an ingredient I can amend before baking I would like to do that. Please advise. Thank you for all you do!

    1. Hi Andrew! The recipe has been updated and fixed since then, so everything is correct in the version you’re using. I hope you enjoy them!

  6. I made these for a visitor to my home who is gluten free. EVERYONE loved them and they didn’t last long. Already have two more batches in the refrigerator to bake tomorrow. Great recipe! Cookies freeze really well too!5 stars