Save I was skeptical the first time someone told me you could make cookies with just peanut butter, sugar, and an egg. No flour? It sounded like kitchen magic or a recipe doomed to fail. But one rainy afternoon, out of both curiosity and desperation (I had run out of flour), I gave it a shot. The dough came together in under two minutes, and when those cookies emerged from the oven with crackled tops and chewy centers, I was a believer.
I made these for my niece once during a sleepover, and she couldn't believe how simple they were. We sat at the kitchen counter, rolling dough balls and pressing fork patterns into each one like we were stamping tiny waffles. She ate three warm from the oven, declared herself a chef, and asked if we could make them again for breakfast. I didn't say yes, but I didn't say no either.
Ingredients
- Creamy peanut butter: The star of the show, providing all the structure, flavor, and chew. I prefer unsweetened or lightly sweetened brands so the sugar level stays balanced, and natural peanut butter works beautifully if you stir it well first.
- Granulated sugar: Sweetens the cookies and helps them spread just enough to get those crisp edges. Swapping in brown sugar gives a deeper, almost caramel-like flavor that I love on cozy evenings.
- Large egg: Acts as the binder that holds everything together. Room temperature eggs blend more smoothly into the dough, though I've used cold ones in a pinch and they still worked.
Instructions
- Prep the oven and pan:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup almost nonexistent.
- Mix the dough:
- In a medium bowl, stir together the peanut butter, sugar, and egg until smooth and completely combined. It should look glossy and thick, almost like frosting.
- Shape the cookies:
- Scoop tablespoon-sized portions and roll them into balls with your hands. Place them on the baking sheet about two inches apart, they'll spread just a little.
- Make the pattern:
- Press each ball gently with a fork to flatten, then press again in the opposite direction to create that classic crisscross. It's not just for looks, it helps them bake evenly.
- Bake until set:
- Slide the sheet into the oven and bake for 9 to 11 minutes, until the edges are firm and the tops start to crack. They'll look soft but will firm up as they cool.
- Cool in stages:
- Let the cookies rest on the baking sheet for five minutes, then transfer them to a wire rack. This two-step cooling keeps them from falling apart while they're still fragile.
Save There's something quietly satisfying about making cookies that don't require measuring flour or creaming butter. I've brought these to potlucks, packed them in school lunches, and eaten them standing at the counter with a glass of cold milk. They're humble, reliable, and always gone faster than I expect.
Flavor Variations
A pinch of flaky sea salt sprinkled on top before baking adds a sweet-salty contrast that feels almost gourmet. If you want a hint of warmth, a splash of vanilla extract or a dash of cinnamon folded into the dough works beautifully. For chocolate lovers, pressing a chocolate chip or two into each cookie before baking turns them into something a little more indulgent.
Storage and Freshness
These cookies stay soft and chewy for up to five days in an airtight container at room temperature. I've also frozen the baked cookies in a zip-top bag for up to three months, and they thaw perfectly in about twenty minutes. If you want to freeze the dough instead, roll it into balls, freeze them on a tray, then bake straight from frozen, adding an extra minute or two to the oven time.
Serving Suggestions
These cookies are perfect on their own, but they also shine alongside a scoop of vanilla ice cream or a drizzle of melted dark chocolate. I've served them with coffee in the morning (no judgment), tucked them into lunchboxes, and even crumbled one over yogurt for breakfast.
- Pair with a cold glass of almond or oat milk for a dairy-free treat.
- Serve warm with a dollop of whipped cream for an easy dessert.
- Pack them in tins as edible gifts, they travel well and always impress.
Save Sometimes the simplest recipes are the ones that stick with you. These cookies have earned their place in my regular rotation, and I hope they find a spot in yours too.
Kitchen Help
- → What makes these cookies flourless?
They rely solely on peanut butter as the base, eliminating traditional flour for a gluten-free option.
- → How can I add extra flavor?
Incorporate a pinch of sea salt, vanilla extract, or press chocolate chips into each dough ball before baking.
- → What texture should I expect?
Soft and chewy immediately after baking, firming up slightly as they cool on a wire rack.
- → Is peanut butter type important?
Lightly sweetened or unsweetened creamy peanut butter works best for balanced sweetness and texture.
- → Can these be made dairy-free?
Yes, the ingredients used are naturally dairy-free making them suitable for such diets.