6-ingredients is all that it takes to create these fabulously simple peanut butter cookies.
No, it’s not too good to be true they are just too good to share!
Simple peanut butter cookies will create a frenzy!
The sweet tooth fairy is never far away.
However, in the spirit of staying home and using pantry staples, I’ve whipped up some incredibly tasty and simple peanut butter cookies using minimal ingredients!
What I do know is that these flourless peanut butter cookies ingredients (6 in total) include items that are probably in your pantry.
Even more exciting these flourless peanut butter cookies are gluten-free.
You’ll find that these sweet simple peanut butter cookies are the taste your body was craving answering the sweet call from the tooth fairy, LOL!
Small Batch simpe peanut butter cookies deliver big taste!
6 Ingredient peanut butter cookies are small-batch so you might want to double the recipe.
The crinkles in the cookie, allow the scent of peanut butter and chocolate to permeate throughout the house.
By extension, the effect is deeply aromatic without masking flavors!
Find yourself a glass of milk, a quiet corner, and tote a handful of these tantalizing simple peanut butter cookies along!
You’ve earned this, now it is time to taste and believe how sinfully addictive these cookies are!
Flourless Peanut Butter Cookies with Only 6 Ingredients
Is it even possible to make a cookie without flour?
Simply put, YES!
What I can venture to guess is that these peanut butter cookies are going to be your go-to recipe.
Six ingredients, including brown sugar and eggs, combine together in a vibrant chorus and create a crunchy exterior with a soft interior!
Each flourless peanut butter cookie is packed with flavor and will please the most discerning palate.
Crunchy or Smooth Peanut Butter?
Before you begin your prep for these simple peanut butter cookies, you’ll definitely want to make this tough, but necessary decision.
Crunchy or smooth peanut butter for this recipe?
Honestly, this is a common cookie done uncommonly well because it uses simple ingredients.
Smooth is tasty, but crunchy peanut butter offers a bit of grit.
For those that like a crunch, and the taste of peanuts throughout their sweets, go crunchy.
Did I mention that you can use any brand of peanut butter you want?
Don’t worry that one peanut butter will taste better than another, your cookie won’t know the difference.
In fact, we’ve used peanut butter from 5 different stores and literally could not tell the difference.
My only note on peanut butter is to suggest that in making flourless peanut butter cookies you do NOT use natural peanut butter or powdered peanut butter.
Eggs & Flourless Peanut Butter Cookies
Usually, when I bake, I follow the rule of a room-temperature egg.
For those of you who don’t have time to remember that rule, simply make a warm cup of water, (not boiling) and set the egg in it.
The egg will come to room temperature in about 15 minutes so you can get on your way and prepare this recipe!
Brown eggs, organic eggs, small eggs, large eggs, whatever eggs you have, use them!
Baking trays & tips
Since I was a Chef in my own restaurant I’ve learned a lot of tricks and tips.
One thing I am never without is both parchment paper and Silpats.
I gotta tell you I don’t know why everyone does not use Silpat when baking.
Parchment is my runner-up.
SilPats & Flourless Peanut Butter Cookies
Being honest, silicone baking mats won my vote for this recipe.
The only reason the silicone baking mat won was that it is cut to FIT the pan, and it is easier all the way around for time management!
You can see from the pictures I used both Silpats and parchment paper.
I believe the Silpat more evenly distributed the heat and cooked more uniformly.
Additionally, the cookie did not slide when I tipped the tray nor did they stick.
There are chocolate chips in this batter, and albeit an optional add-in, they can get messy.
Silpat just left no chip behind and had no mess.
Parchment is a life-saver as well. I’m never without it because it saves me time!
First, parchment paper is the liner between the cookie and the tray.
When anything oozes out of the cookie, it hits the paper, not the tray. Therefore, cleanup is so easy.
All I do is throw the parchment away after I am done baking that TYPE Of cookie.
Another reason I love parchment paper is that I don’t experience cracked cookies when moving them from the tray to the cooling rack.
Last, I can layer between cookies with parchment and that keeps them from sticking to each other!
Tips: Baking Flourless Peanut Butter Cookies
Mix all ingredients together at one time.
No worries, this is just one of those recipes you can do that to.
The egg will combine.
In fact, that is the only ingredient you really have to worry about.
I put mine into my stand mixer and let it mix to combine.
Do not over mix, you want your batter to look like mine.
For a regular-sized cookie, (a bit bigger than an Oreo), use a teaspoon-sized rolled ball.
As far as the chocolate chips go, I should have photo’d my batch from a few weeks ago.
I much prefer mini morsels in these cookies, but right now we have regular chocolate chips in the house so I did not venture out, I used what we had!
These cookies will be rolled into a ball, so roll them ahead of time and let them sit in the bowl until you are ready tray by tray.
Finally, if you want larger cookies, use a Tablespoon of batter.
Baking Flourless Peanut Butter Cookies and What To Expect
Your oven needs to be at 350° F.
Every oven is different, mine always take 11 minutes to bake to perfection as pictured.
Preheat your oven always!
First, the balls will bake into a golden brown, and then they will crinkle
So, I am telling you not to get NERVOUS when you bake these.
Generally, I place my batch on the bottom shelf, and at 6 minutes, I move them to the middle shelf and put a new tray on the bottom.
At the 11th minute, I take them out and let them set up for 3-4 minutes.
As they sit, they firm up, and you will see their middles will look soft.
In short, as they sit, they solidify THEN I lift them with a flat spatula right to the cooling tray.
Consequently, the cookie monsters appear when I turn my back and I am always glad I doubled the batch!
Shhh, they don’t know that!
Enjoy and share your images back with me on Pinterest right here! >> ~ Dana XO
Simple 6-ingredient Peanut Butter Cookies
- A cup of Packed Brown Sugar
- 1 C of Peanut Butter creamy, or crunchy
- Egg 1 (room temperature – read post for a shortcut)
- Baking Powder 1 Tsp
- Baking Soda 1 Tsp
- 1/2 C Chocolate Chips
- Preheat oven to 350° F
- Line baking trays with parchment or silicone baking mats.
- Put all ingredients except the chocolate chips into the mixing bowl.
- Mix to combine.
- Fold Chocolate Chips in by hand.
- Using a teaspoon (for smaller) or a tablespoon (for larger) collect batter and place it into the palm of your hand.
- Roll batter into a ball and either set on a tray or back into the mixing bowl if you are out of space.
- Bake each tray for between 11-13 minutes. *Please see the notes below to understand the baking process.
- Once the cookies are both crinkled and browned, remove from oven with a cooking mitt taking care to not get burned by the hot tray.
- Allow cookies to sit for anywhere between 3-4 minutes.
- Then remove cookies to a cooling rack and allow them to set up further before packaging.
- Continue this process until all of the cookies have been baked.
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