The best Flourless Peanut Butter Cookies you’ve ever tried. No flour substitutes, simply NO flour. The best part: they are also 3-ingredient cookies. Add some dark chocolate chips for extra flavor.
First I should start with a disclaimer. I’ve made these cookies about 10 times and not one single time have two batches come out the same way. I have no idea why.
The temperature of the ingredients? The oiliness of the peanut butter? The grind of the coconut sugar? The size and wateriness of the egg? I simply cannot tell.
However, they have tasted amazing every.single.time! The only difference is in shape really. Even the consistency once baked is fairly similar. Some batches come out thick and some spread out a ton and come out all flat (like in the photo).
Make sure you leave a lot of space between the cookies on your baking sheet. You never know how much they will spread out.
How to make Flourless Peanut Butter Cookies Healthy?
In one sentence: by keeping it simple. Add as little ingredients as possible and avoid processed ingredients. These Flourless Peanut Butter Cookies contain only 3 ingredients and an optional 4th.
Psst….check out my 2-Ingredient Almond Cookies, if 3 ingredients are too much, hehe.
The peanut butter is simply peanuts, no other ingredient, no salt, no sugar, no emulsifier, no preservative, JUST peanuts.
The sweetener is coconut sugar, which is hardly processed and the raising agent and glue is: an egg. That’s it. The chocolate chips I used are 70% dark and thus contain only a minimal amount of sugar.
Is Coconut Sugar good for you?
Coconut sugar is sugar and sugar is not good for you. Fullstop…BUT it’s GI (glycemic index) is lower than the regular refined sugar and what I like best about it is that only 2 natural processes are needed to produce it.
Liquid sap is collected from a cut made into the flower of the coconut palm and then this sap is placed under heat so its water evaporates and leaves coconut sugar.
This is a processed food I am comfortable to consume every once in a while. It might not be completely healthy but it definitely. DEFINITELY isn’t as unhealthy as refined sugar.
Are Flourless Peanut Butter Cookies Gluten-Free?
YES! They are completely gluten-free and not only that. They are naturally gluten-free. There is no need for a gluten-free “replacement” of flour.
They simply don’t contain ANY flour at all. If you are in need of a gluten-free peanut butter cookie you just found the best on the world wide web.
Are Flourless Peanut Butter Cookies Dairy-Free?
YES! Again, naturally dairy-free. No need for substitutions of dairy. The recipe doesn’t call for any butter, milk or cream at all and thus the cookies are dairy-free peanut butter cookies.
I recommend to only make one batch and to only bake to share with a friend or two. These are addictive and you won’t stop eating until they are all gone. So you better share. Remember: sharing is sexy and keeps you in sexy shape, ha!
If you have ever wondered how to make Healthy Flourless Peanut Butter Cookies from scratch in 20 minutes flat, I can show you in a video that lasts less than a minute. It is by far the simplest recipe you will ever know. No need to go buy any store-bought cookies anymore when the sweets cravings hit you like a hammer :)
Flourless Peanut Butter Cookies
- 1/2 cup unsweetened and unsalted smooth peanut butter - (only ingredient: peanuts)
- 1/3 cup coconut sugar
- 1 egg
- chocolate chips - (optional)
- Preheat oven to 350F (180C).
- Add peanut butter, coconut sugar and egg into food processor (sorry, highly doubt a blender will do the job, a big bowl, your hands, perseverance and muscle might do the trick though).
- Turn on and let mix until the food processor can hardly handle it anymore.
- Freeze the dough for 10 minutes.
- Line a baking tray with parchment paper.
- Roll the dough into cherry-sized balls with your hands and place on lined baking tray leaving a lot of space between each ball because the cookies will spread out.
- Once your dough is out or your tray is full, press balls down a bit with your fingers
- If using chocolate chips, place a couple chocolate chips on top of each cookie and press them into the dough a little.
- Bake for 8-10 minutes or until golden.
- Take out of the oven and let cool for at least 10 minutes without touching them (otherwise they might brake).
Hi lorena pls can u let me know if I can freeze them
Hi Nadia, I’ve never tried, so I can’t say for certain. I’m sorry.
Language question: Please, can you tell me if I have to put it in the fridge or in the (deep) freezer to cool down?
Hi Tanja, I have one of those freezers that are on top of the fridge, not the ones that are inside the fridge so they are a bit colder than the fridge freezers but not as cold as the deep freezers that you open from the top. It doesn’t really matter in this case though. You could also put the dough in the regular fridge for an hours. The point is to get the dough to be cold enough to not be sticky anymore.
Could I replace the coconut sugar with maple syrup? If so, what quantity should I use?
Hi Jamie, I’m afraid that won’t work. You need a dry sweetener for dry volume.
Try Erythritol or Xylitol instead
Anne mcdermott says
Are these high in protein and what about carbs?im on a protein diet as my body doesn’t break down carbs easily?
Hi Anne, they are high protein and very low carbs. The peanuts have a tiny little bit of carbs and the coconut sugar has an almost insignificant amount of carbs. It’s not completely no carbs but definitely very low carbs.
How long to mix it by hand and how will I know it’s ready?
You just mix it until it’s easy to form. Like play-doh consistency. Don’t worry, you can’t overmix, you can just undermix ;)
Would almond butter work as a replacement for the peanut butter? My son is allergic to both wheat and peanut butter.
Yes! Absolutely! Works exactly the same. Cashew butter, too.
Is there a egg replacement? I’m vegan and would like to avoid the egg? Does it work with linsseed instead of the egg….what’s your opinion? Thank you
Hi Tina, hm, I’m not sure it would work with flax egg. Maybe you could try a mix between this and this (http://greenhealthycooking.com/pumpkin-seed-macaroons/) recipe. Try the Peanut Butter Cookie with flax egg as egg replacement and then form into macarons like the pumpkin seed macarons and bake on low. I can’t guarantee it’ll work though, sorry. I have several vegan desserts that I’ve tried and tested, you can see all my vegan recipes including desserts here: http://greenhealthycooking.com/category/vegan/ (you might like the almond cookies ;)
I had a similar question. I have not yet tried this recipe but I’ve tried others with unsweetened applesauce in place of an egg and they came out wonderfully! No one knew the difference.
In this case I don’t think unsweetened applesauce will work. The egg is needed to keep it all together in this case because it’s just nut butter and sugar.
I just made this recipe without the egg. I had some flax seeds, rolled oats, hemp seeds and chia seeds mixed with a little bit of cashew milk and water in the fridge as leftovers from my breakfast meal. I used a tablespoon as an egg substitute and added it to the food processor with my homemade peanut butter and coconut sugar. The texture turned out amazing. Didn’t need to put the dough in the freezer either. Straight to the baking sheet. #katiascuisine
I’m soooo happy you liked the recipe and made it work with an egg replacement. Good to know it’s possible.
I am making them at the moment :), I’ve doubled the recipe, used regular sugar, because didn’t have the other kind, instead of soda used baking powder, I make my own peanut butter (super easy to make and you know there is no crap added to it) so use that and THE COOKIES ARE AMAZING! So easy, I love how they taste and I love the minim ingredients! I have small cookie sheet, so baking only 5 at a time, because of that I’ve played with cooking time and for me 12 min is ideal, crispy edge and chewy center!!!Thank you for the recipe, THAT’S A KEEPER!!!
Ksenija, I am so so glad they turned out so amazing and that you love them :) Yes, making your own peanut butter is the best if you have a good quality food processor *wish*
I tried them the first time today, and reall liked them, though I need to experiment with the sugar a bit! (I could not find coconut sugar so I used my Xylit but a bit more next time will do the trick!)
I do have a question however, here in Germany we don’t have too much variety in peanut butter… and all have sugar and salt and other stuff in them, could I use fresh blended peanuts? (or put them in a pan until they smell nice and blend and use them?)
Thanks for this recipe!
Hi Bebe, I’m glad you liked them. There is a German brand for clean peanut butter you can buy online. It’s called Rapunzel and can be bought on Amazon. You can also buy coconut sugar there online ;)
Rapunzel food you will also find in organic stores, “Bioladen”.
Sooo delicious and so simple!! Thanks for the great recipe, gonna put it on my menu for next week!
Thank you :)
I made these today. I really like the coconut sugar, it’s a lot lighter and does not have an after taste. When I baked my cookies they came out a bit puffy. Did I not press them thin enough? I think I’ll put more chocolate chips in the next batch. Really good recipe though!
I don’t know. I didn’t press mine down much at all and they spread out well. Is your oven heating correctly? I’m glad you liked them non the less :)
Great recipe! Love a healthier version of peanut butter cookies. Pinned! By the way, nice blog!
This look like a cookie I can make for my secret stash and not feel guilty about!
Alice @ Hip Foodie Mom says
I saw these beautiful cookies on FoodGawker and had to stop over. . love these!!! I am seriously going to bake these today!! and love that I found your blog . .!
Thank you :)
Thalia @ butter and brioche says
Healthy peanut butter cookies? This is definitely a recipe I need to try – I just love how easy they are to make and how little ingredients they require especially.
Let me know how they turned out :)