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Flourless Peanut Butter Cookies

I would not go so far as to say that these are the ultimate peanut butter cookie, but flavor-wise, these would be very, very close. Though I do enjoy the traditional recipe and the crunchiness of the PBJ version, there is nothing to take away from the peanut butter flavor of these cookies.

The recipe is from and issue of Everyday Food that I have had for ages now, waiting for the perfect opportunity to make them. I originally took note of the recipe because of its simplicity. It’s a good choice for people who do not bake or only have experience baking prepackaged doughs, since there is no risk of doing anything like over-mixing. The single ingredient that might not be in the cupboard of a non-baker is baking soda, and if they don’t have it, they can spend the $0.99 to buy a box.

The cookies are flourless, held together with an egg and sugar. They bake into a tender, crumbly cookie that melts into your mouth but is difficult to eat while driving, on account of the number of crumbs that will end up on your shirt. And, of course, how could you go wrong with chocolate chips? Peanut butter and chocolate are a natural pairing, rich and addictive. The original recipe called for adding some peanuts, as well, but I felt that big pieces of peanut would overwhelm the texture of the cookie and I think that I was right. Once again, I used the Milk Chocolate and Caramel Swirl Chips, but regular chocolate chips are an excellent, more classic choice here. Personally, I would opt for using milk chocolate chips if you can find them, rather than dark chocolate in these.

Flourless Peanut Butter Cookies

(originally from Everyday Food)

1 cup smooth peanut butter (I used a national brand)
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract (optional)
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.
Bake for about 10-13 minutes at 350 F, until golden brown at the edges.
Cool on pan before removing to wire rack to cool completely.
Makes 2 dozen.

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  • Ivonne
    April 1, 2006


    These look fanastic. To be honest as soon as I saw peanut butter and chocolate … I was intrigued!

  • Cathy
    April 1, 2006

    Nic – they look delicious. I’d never guess from the photo that there’s no flour. Can’t wait to try them!

  • Kate
    April 1, 2006

    i approve of all things flourless. can’t wait to try them!

  • ~~my~~
    April 2, 2006

    what’s the diff between a no flour peanut butter cookies vs those w/ flour?

  • pumpkinpie
    April 2, 2006

    I have made a similar recipe from epicurious for years. They are addictive!

  • Renee
    April 2, 2006

    I’m trying these! They’re baking right now!

  • Anonymous
    April 2, 2006

    hi! I randomly came across your site and loved looking at all your awesome photos and recipes. I’d been meaning to try a few for a while, and last night I baked the two-tone peanut butter chocolate star cookies for a party I had. Everyone loved them and I can’t wait to try more recipes. Just wanted to say thanks and that I love your blog!

  • Joe
    April 2, 2006

    PB Cookies are definitely a favorite around here!

  • water
    April 2, 2006

    Can I use walnut instead of peanut?

  • Nic
    April 3, 2006

    my – You’ll just have to try them to find out!

    water – This recipe should work with walnut butter instead of peanut butter, but keep in mind that I used a commercial peanut butt and not a natural one. That difference will affect your results.

  • Molly
    April 4, 2006

    Nic, these look heavenly! And I imagine that the texture is pretty dreamy too. Mmm, mmm!

    Thank you.

  • Anonymous
    April 17, 2006

    Hi, do you have any more flourless cookie and cake recipes. I’m allergic to wheat, this cookie looks fantastic, can’t wait to try!

  • Anonymous
    April 17, 2006

    I’ve been making these since I was a kid, and I’m probably old enough to be your grandmother. I like them best using 2 egg whites instead of the whole egg. You can also use white sugar if you don’t have brown.

  • gina
    July 27, 2007

    … just baked these yesterday and they were great. i ended up using extra chunky peanut butter since it was in the pantry. very delicious. thanks!

  • Hungry Hamster
    October 4, 2007

    These cookies are amazing! My family loves them!

  • Jamie
    January 6, 2008

    I am going to make these tonight. It looks soo easy.

  • Sarah
    June 22, 2008

    How will using natural peanut butter (peanuts and salt) affect the outcome? I don’t like peanut butter with partially hydrogenated oil in it.

  • Jen
    September 19, 2009

    All natural (and crunchy!) works fine.
    –Jen (who made it with Adam’s crunchy)

  • Torie
    April 9, 2012

    These look like exactly what I would like to eat right now! mmmm

  • natasya
    May 3, 2012

    I just baked a batch of this last nite and it was awesome. I love the fact that it has no flour in it. I used chunky PB. Thanks for sharing. I will definitely bake this again and again until the jeans feel tight.

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