Flourless Peanut Butter Cookies
This post may contain affiliate links. Read my full disclosure policy. Packed with unapologetically bold peanut butter flavor and topped with a touch of sea salt, these flourless peanut butter cookies come together effortlessly and taste like a dream. Bonus – they’re naturally gluten- and dairy-free. This rich, chewy flourless peanut butter cookie recipe from Ovenly is a marvel with just five ingredients! With quick prep and pantry staples, the cookies bake up perfectly puffy and taste just like the inside of a Reese’s peanut butter cup. I honestly don’t know how the magic happens, but I promise you’ll be a fan! Not only are they a decadent option for those on restricted diets, but they’re also proof that you don’t need complicated techniques to make something amazing. “This peanut butter cookie recipe is so good – delicious and packed with peanut butter flavor! I would eat the whole tray if it were socially acceptable.” What You’ll Need To Make Flourless Peanut Butter Cookies Light Brown Sugar: Adds sweetness and helps create a chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets. Large Eggs: Bind the ingredients together and provide structure. Vanilla Extract: Enhances the cookies’ flavor with sweet, aromatic notes. Creamy Peanut Butter: The primary ingredient, providing flavor and richness. For best results, use a smooth and creamy commercial peanut butter, like Skippy or Jif. (I do not recommend chunky or all-natural peanut butter.) Sea Salt Flakes: Tops off the cookies with a contrasting flavor and really enhances the overall taste. Jump to the printable recipe for precise measurements Light Brown Sugar: Adds sweetness and helps create a chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets. Large Eggs: Bind the ingredients together and provide structure. Vanilla Extract: Enhances the cookies’ flavor with sweet, aromatic notes. Creamy Peanut Butter: The primary ingredient, providing flavor and richness. For best results, use a smooth and creamy commercial peanut butter, like Skippy or Jif. (I do not recommend chunky or all-natural peanut butter.) Sea Salt Flakes: Tops off the cookies with a contrasting flavor and really enhances the overall taste. Jump to the printable recipe for precise measurements Step-By-Step Instructions Preheat the oven to 350°F and line two baking sheets with parchment paper. Combine the light brown sugar, eggs, and vanilla in a large bowl and whisk until well combined. Add the peanut butter and mix with a rubber spatula until well combined and the dough is very thick. It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir). Scoop the dough into 3-tablespoon mounds onto the prepared sheets, or roll into generous golf ball-sized rounds by hand. Sprinkle each with a pinch of sea salt, then chill the trays in the freezer for 15 minutes or the fridge for 45 minutes. (Note: If you bake cookies often, consider buying a few different-sized cookie scoops. That way, your dough balls will be exactly the same size and bake evenly.) Bake the cookies for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for several days. Additionally, the cookie dough can be frozen for up to 3 months. You May Also Like RecipeComments (149)Add Comment Recipe Comments (149) Add Comment Ingredients 1¾ cups (packed) light brown sugar 2 large eggs ½ teaspoon vanilla extract 1¾ cups creamy peanut butter, preferably Skippy (see note) Coarse-grained sea salt, for sprinkling 1¾ cups (packed) light brown sugar 2 large eggs ½ teaspoon vanilla extract 1¾ cups creamy peanut butter, preferably Skippy (see note) Coarse-grained sea salt, for sprinkling Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line two 13x18-inch baking sheets with parchment paper. In a large bowl, vigorously whisk together the light brown sugar, eggs, and vanilla until combined. Add the peanut butter and mix with a rubber spatula until well combined and the dough is very thick. It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir). (Note: Do not use an electric mixer for this process, as it can cause the peanut butter to separate.) Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don't have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.) Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes. Bake the first pan for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies. The cookies will keep in an airtight container at room temperature for several days. Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.) Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, sprinkle with salt (and press lightly so it adheres), let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Preheat the oven to 350°F and set an oven rack in the middle position. Line two 13x18-inch baking sheets with parchment paper. In a large bowl, vigorously whisk together the light brown sugar, eggs, and vanilla until combined. Add the peanut butter and mix with a rubber spatula until well combined and the dough is very thick. It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir). (Note: Do not use an electric mixer for this process, as it can cause the peanut butter to separate.) Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don't have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.) Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes. Bake the first pan for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies. The cookies will keep in an airtight container at room temperature for several days. Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.) Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, sprinkle with salt (and press lightly so it adheres), let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Per serving (17 servings) Serving size: 1 cookie Calories: 253 Fat: 14 g Saturated fat: 3 g Carbohydrates: 28 g Sugar: 25 g Fiber: 1 g Protein: 7 g Sodium: 128 mg Cholesterol: 22 mg Per serving (17 servings) Serving size: 1 cookie Calories: 253 Fat: 14 g Saturated fat: 3 g Carbohydrates: 28 g Sugar: 25 g Fiber: 1 g Protein: 7 g Sodium: 128 mg Cholesterol: 22 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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