This peanut butter cookie without flour is fantastic. Even kids enjoy making it because it is so simple.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups peanut butter
- 2 cups white sugar
- 2 eggs
- 2 teaspoons baking soda
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 140 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Incredibly delicious and easy!! Bake them as follows and they will come out soft and yummy!! Key is not to bake very long…maybe 4 mins and then let them finish baking on the hot cookie sheet on the cooling rack to finish up otherwise they will be crumbly and dry.
I signed up for this just to review these cookies! We are obsessed. Besides the cookies coming out amazing it’s just such an easy recipe. I would give it more stars if I could
Terribly disappointed! While the flavor was good, these cookies completely crumbled when cooled. If feel like the lack of flour contributed to this. They were incredibly greasy which I expected with the amount of peanut butter, but while removing from cookie sheets, to cooling racks, they just fell apart. I let them cool completely, and the cooled cookies just crumble in your hands. So disappointed!
I used 1 cup white sugar and 1 cup brown sugar and kept everything else the same. They were delicious! I will definitely be making these again. Everyone enjoyed them.
Best recipe ever; I’ve used it for 50 years !! This is nearly the same recipe my mom found in 50s or 60s in Woman’s Day or Family Circle, but no baking powder or soda. The trick to dryness is to not overbake. Use with chocolate kisses or morsels for Christmas.
I used crunchy peanutbutter and everybody loved them!
As a diabetic, I changed the 2 cups of sugar to 2 cups of truvia, and they were amazing. I had tried with splenda, but the splenda does not mix as well because it is not granulated. I am thinking of reducing the truvia to 1 1/2 cups next time I make them, I think they will still be fantastic!
WAAAAY too sweet!
they are amazing changed nothing
These are the most awesome peanut buttery yummy cookies ever. However, I’m in a small apartment with a tiny kitchen. Do you think I could make these as a bar cookie and how long would I bake them for?
This was awesome and so easy! I have always made peanut butter cookies the traditional way with flour and baking powder, but this recipe doesn’t call for either one. I was skeptical but gave it a try and they were just wonderful. I did make two changes: 1. instead of two cups of white sugar, I used one white and one brown sugar. 2. instead of one teaspoon of vanilla, I used one tablespoon but only because we like the taste of vanilla. I will make this recipe over and over again as I have a husband that loves his cookies! So glad I found this recipe! Thank you!
Really tasty, but they are a little on the dry side.
I don’t understand all the bad reviews,I had zero issues. These cookies were delicious!! My kids scarfed the first batch down before the second batch even came out of the oven Lol and I ate WAY more than I should have. Thanks for the recipe I’ll definitely be making these again.
Family just loved these cookies!
yum
Wow !!!! easy and good. No flour was something I didn’t think would work. WRONG…… Try it and you may think a different way about backing cookies.
Absolutely easy and hassle free recipe! They are so taaty
I used to have a recipe for flourless peanut butter cookies that I loved that called for 1 of everything: 1 cup, 1 tsp. Looking for something similar, this seemed to be the closest (doubled). I read several recipes and reviews on this site and ultimately put it together like this: 1 (18 oz) jar of chunky peanut butter. 1 cup brown sugar, 1/2 cup white sugar, 1 1-2 tsp vanilla, 1 tsp baking soda, 2 eggs, I meant to add some salt and forgot. I used parchment paper and flattened the cookies with a fork into the crisscross pattern which I think helped keep the baking time at 8 min. The cookies were good but something was off. Maybe more peanut butter (I didn’t measure out the 18 oz jar but I’m guessing it wasn’t quite 2 cups); maybe more sugar (again my original recipe was 1 cup PB to 1 cup sugar). I’ll probably try to go back to a version closer to that.
Far too sweet. Probably should have chosen a different recipe. However, if you are keen to try one without flour as I was decrease the amount of sugar, more salt, use unsweetened peanut butter, don’t exceed 8 minutes cook time. Definitely let cool on baking sheet. These won’t be disappearing quickly…FYI tried twice to upload a photo but it wants me to adjust pixels and I don’t feel like it.
Excellent I added 1 TBSP melted butter Taste was great, not dry at all!
I’ve made this recipe so many times best cookies ever