Flourless Peanut Butter Cookies
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$1.65 RECIPE / $0.14 EACH

These Flourless Peanut butter cookies are dairy-free.

These flourless peanut butter cookies are perfect for my gluten-free and dairy-free pals, but I enjoy them because they’re so simple to make.

Rich, creamy, and deliciously salty-sweet, these peanut butter cookies are a must-try. And, because they’re so simple to create (no mixer necessary), I’m sure they’d be a fun weekend activity for the kids to do!


Flourless Peanut Butter Cookies
Food: Flourless Peanut Butter Cookies
Source: Julie’s Eats And Treats

Flourless peanut butter cookies have been around for a long time, and the idea is simple: combine peanut butter, egg, and sugar to make a delectable, sweet, and soft cookie.

The peanut butter-like JIF or Peter Pan used in most flourless peanut butter cookies has a fairly firm texture at room temperature.

Because I like natural peanut butter, which is a little runnier, I had to tweak the recipe a little to keep the cookies from crumbling.

I replaced part of the usual sugar in the cookie with powdered sugar to account for the softer, almost liquid-like texture of natural peanut butter.

Powdered sugar provides a fantastic thickening effect that helped these cookies keep their shape despite the softness of the peanut butter.


While I haven’t tried other nut butter in this recipe, I believe they would work as long as they have a texture close to the natural peanut butter. Almond butter and sunflower butter both sound delicious. I’m sure tahini would be interesting! If your nut butter contains additional sugar, you may want to reduce the sugar in the recipe below.

Depending on the viscosity of your nut butter, you may need to increase the amount of powdered sugar to ensure the dough has the right texture.


It would be so much fun to add some mix-ins or toppings to these peanut butter cookies! I had intended to drizzle melted chocolate over my cookies after they had cooled, but I realized I was out too late.

Chocolate chips, almonds, or crumbled pretzels might also be added to the dough.


These dairy-free flourless peanut butter cookies are soft, and creamy, and have just the right amount of saltiness and sweetness.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 12 cookies


  • 1 cup natural peanut butter ($1.10)
  • 3/4 cup granulated sugar ($0.12)
  • 2/3 cup powdered sugar ($0.05)
  • 1 large egg ($0.23)
  • 1/2 tsp vanilla extract ($0.14)
  • 1/2 tsp baking powder ($0.01)


  1. Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all of the ingredients and stir until a cohesive dough forms. It should be strong enough to peel away from the bowl’s sides. If the dough remains too soft, add another tablespoon or two of powdered sugar to stiffen it up.
  2. Make twelve pieces out of the cookie batter. Each piece should be rolled into a ball and then slightly flattened. Place the cookies on a parchment-lined baking sheet and make a cross-hatch design with a fork on top.
  3. In a preheated oven, bake the cookies for 12 minutes. Allow them to cool on the baking sheet for approximately five minutes, or until they’re firm enough to lift with a spatula.
  4. Allow the cookies to cool completely on a wire rack before serving.


  • Serving: 1 cookie
  • Calories: 207 kcal
  • Carbohydrates: 23 g
  • Protein: 6 g
  • Fat: 11 g
  • Sodium: 123 mg
  • Fiber: 1 g


Flourless Peanut Butter Cookies
Food: Flourless Peanut Butter Cookies
Source: Julie’s Eats And Treats
  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In a mixing dish, whisk together one cup of natural peanut butter, 3/4 cup granulated sugar, 2/3 cup powdered sugar, 1 large egg, 1/2 teaspoon vanilla essence, and 1/2 teaspoon baking powder. If the peanut butter isn’t chilled, it will be easier to combine the dough.
  2. Combine all of the ingredients in a mixing bowl until they form a cohesive dough that pulls away from the bowl’s sides.
  3. Divide the dough into twelve equal pieces, roll each into a ball, and slightly flatten each one. At the top of each cookie, make a cross-hatch design with a fork.
  4. To make cleaning quick and easy, I bake the cookies on a parchment-lined baking sheet. Because the cookies may expand somewhat while they bake, make sure you space them out a few inches apart.
  5. Bake for 12 minutes at 350°F in a preheated oven. Allow 5 minutes for the baked cookies to harden up on the baking sheet before transferring them to a wire rack with a spatula (they’ll be quite soft when hot). ‘
  6. Allow to cool completely before storing in an airtight jar at room temperature for up to a week, or freeze for up to 3 months!