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Flourless Peanut Butter Cookies with Only 6 Ingredients

Flourless Peanut Butter Cookies with Only 6 Ingredients

Are you craving sweets? 
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 peanut butter cookies. 
Flourless peanut butter cookies with only 6 ingredients include items that are probably in your pantry. 
Even more exciting these flourless peanut butter cookies are gluten-free. 
You'll find that flourless peanut butter cookies are the sweet your body was craving answering the sweet tooth fairy! 
These 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 permeates 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 flourless peanut butter cookies. 
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 

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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 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? 

What is more, is that you can use 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.  
Print Pin
Course: Recipes
Cuisine: dessert
Prep Time: 7 minutes
Cook Time: 13 minutes
Additional Time: 2 minutes
Total Time: 22 minutes
Servings: 32 cookies
Calories: 84kcal
Author: dana vento


  • 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
    Flourless Peanut Butter Cookies with Only 6 Ingredients
  • 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.
    on tray
  • 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.
    close up of peanut butter cookie
  • 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.
  • Enjoy!



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. 


Serving: 1g | Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 97mg | Fiber: 1g | Sugar: 8g
Tried this recipe?Follow me on Pinterst at @Dana_Vento for more!