Simple Five Ingredient (Flour-free) Peanut Butter Cookies

Peanut butter cookie love
Peanut butter cookie love

These peanut butter cookies take about 5 minutes to mix, don’t require a ton of ingredients and happen to be flour-free which means they are gluten-free.  That doesn’t mean there isn’t sugar in there.  Yup.  There sure is.  But there is nothing wrong with peanut butter and sugar having a hug.

Peanut butter cookie happiness
Peanut butter cookie happiness

This recipe is from Smitten Kitchen and you can find it here.  In my search for the perfect peanut butter cookie that isn’t made with a ton of butter or flour, this may be pretty close to happy peanut butter goodness.

Deb Perelman at Smitten Kitchen warns that the recipe results are best with a processed peanut butter like Skippy.  Of course, I don’t have processed peanut butter and I haven’t purchased processed peanut butter in about 10 years.  So, I went with natural peanut butter.  And the cookies weren’t as tall as they might have been, but they still taste great!  I ran into some problems with baking them in that they didn’t crisp up as much as i thought they might on the outside and if I had left them any longer in the oven, they wouldn’t have had burnt bottoms.  No one wants a burnt bottom! Besides, that might be might not so top-end oven.

The only way to know the difference is to make the cookies with processed and with natural peanut butter and have a taste test.  Not a bad idea at all!  I’ll let you know if I manage that some time soon.

In the meantime, here’s the recipe.  Easy-peasy.  Hardest part is whisking thick peanut butter and waiting for the dough to harden up in the freezer.  The cookies took no time to bake!

So here is your RTI:


Freezing the dough will make the cookies hold their shape better.  Using natural peanut butter meant the cookies flattened out a bit but again, still tasted good.

Use a cookie scoop.  The dough happily slides out.


  • Bowl
  • Measuring cups and spoons
  • Whisk
  • Cookie sheet line with parchment paper
  • Cookie scoop


  • 1 3/4 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 tsp vanilla extract
  • 1 3/4 cups smooth peanut butter (or crunchy)
  • coarse grain sea salt to sprinkle on cookies before baking

Here’s the “How to:”

  • Preheat oven to 350F.
  • Whisk the sugar and eggs until combined.
  • Add the vanilla and whisk it in.
  • Add the peanut butter.  You guessed it.  Whisk it in.
  • Place better in freezer for about 15 minutes or longer until it firms up.
  • Use a cookie scoop to scoop dough onto parchment paper lined cookie sheet.
  • Put the cookie sheet into the freezer again to help cookies keep their shape as they bake
  • Pop the cookie sheet into the oven.  Check at 10 minutes and every minute after.  Check the bottoms for doneness.  Cookies will hopefully become golden on top.
  • Let them cool for a bit on the cookie sheet since they are a soft cookie and could fall apart on you if you move them too soon!

These cookies freeze really well!





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