Flourless Peanut Butter Cookies

Today I’m sharing my favorite Peanut Butter Cookie recipe, given to me by my mother-in-law.  There is no flour needed so you get a really great peanut butter taste with this recipe!  

I’ve had people tell me this is the best peanut butter cookie they’ve ever had, and received offers to make a living baking tubs of them. ๐Ÿ™‚  I always make these at Christmas time and throughout the year too!  I hope you enjoy these as much as we do!  They are so easy to make.  ๐Ÿ™‚

Flour-less Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 tsp. baking soda

Mix egg and sugar together.  Stir in peanut butter and baking soda.  Let the batter sit for about 5 minutes. (It helps them to not be as crumbly after they are baked.)  Roll the dough into balls the size of your preference.  Use a fork to make a crisscross pattern on top of the dough.  Bake 350 degrees for 8-10 minutes.  We like our cookies soft and not the least crunchy, so I remove the cookies when they first start to crack open and let them sit on the cookie sheet until they’re easier to remove from the pan.

Do you have a favorite peanut butter cookie recipe?

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  1. says

    I’m currently going gluten free as well (it has greatly enhanced my energy!) and was sad thinking about missing out on cookies this time of year. I had forgotten that you can do PB cookies this way. Thanks for the reminder! I’ll try them out soon =)

  2. says

    I found your blog via a comment you left on “Our Simple Country Life” Your blog is really delightful, and I’m a journey of eating real food now. IT’s really amazing. Love and hugs from the ocean shores of Monterey, Heather ๐Ÿ™‚

  3. says

    I’ve been thinking more about making these cookies, but I was wondering if you’ve ever made these (or other cookies) with honey instead of sugar. I’ve been using honey for just about everything, but don’t want to waist a good cookie batch by trying it if it won’t work….

  4. says

    Amy – here’s a suggestion from myrecipes.com for substituting honey. I don’t know how well it would turn out with this recipe since there’s not much liquid to reduce. Let me know how it turns out if you try it!
    “To use honey in place of 1 cup of sugar, use 2 tablespoons less honey, add 1/4 teaspoon of baking soda and reduce another liquid in the recipe by 3 tablespoons. The flavor and texture will not be quite the same, but you may like your new version better than the original recipe! Start with a mild flavored honey, and be aware that because of its viscous nature, honey will make your baked goods more moist and dense.”

  5. says

    Ok, so the honey doesn’t work AT ALL =) It just turned into liquid peanut butter. For fun I baked it anyways (poured it into a baking dish) and it puffed up a bit, but wasn’t anything good.

    Today I tried it with sunflower seed butter (cooking a meal for a family that has gluten, dairy, and peanut, among other allergies) and that worked perfectly!

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