Presenting the ultimate 5-Ingredient Peanut Butter Cookie recipe featuring uncomplicated pantry staples and no flour, butter, or oil! These soft and chewy cookies, packed with a robust peanut butter flavor, make for the ideal gluten-free sweet indulgence.
Table of Contents
Attention peanut butter enthusiasts! You’re going to adore these incredibly easy yet scrumptious traditional peanut butter cookies! Whether you’re after a quick snack, a last-minute dessert, or a gluten-free option, this classic recipe comes together in less than 20 minutes. The highlight? Only 5 straightforward ingredients are needed. I assure you, these peanut butter cookies will win over the entire family!
Why You’ll Adore These
- Quick and easy – only five ingredients from your pantry and one bowl are required to whip up these delightful cookies. Ready in under 20 minutes.
- Healthier twist – these cookies contain no flour, butter, or oil and are naturally sweetened with cane sugar.
- Soft and chewy – enjoy a delightful texture and the rich flavor of peanut butter in every bite of these soft cookies.
- Naturally gluten-free – with no flour, these cookies are a fantastic choice for anyone with gluten sensitivities.
Ingredients Needed
- peanut butter – opt for creamy natural peanut butter free of added sugar. Be sure to stir it well before use. Regular creamy peanut butter like Jif or Skippy, chunky peanut butter, almond butter, or any nut butter can also work.
- egg – you will require 1 large egg to bind all the ingredients.
- baking soda – this leavening agent adds that desired chewy texture. Baking powder is an alternative option.
- cane sugar – this naturally sweetens the cookies without refined sugar. Coconut sugar, brown sugar, or any granulated sugar can also be substituted.
- vanilla – use one teaspoon of vanilla extract to elevate the flavor of these cookies.
You can easily simplify this recipe further by creating 3-ingredient peanut butter cookies! All you need are peanut butter, egg, and sugar; however, the baking soda is crucial for achieving that chewy texture, and the vanilla adds an extra layer of flavor!
How to Prepare Peanut Butter Cookies
- Combine ingredients. In a large bowl, mix one cup of peanut butter, egg, baking soda, cane sugar, and vanilla. With a hand mixer on medium speed or a stand mixer with the paddle attachment, blend the ingredients thoroughly until fully integrated. The mixture will be thick and sticky.
- Form cookies. Take approximately 1 tablespoon of the dough (a small cookie scoop works well) and roll it into balls. Arrange them on prepared baking sheets lined with parchment paper, leaving sufficient space between each cookie. Use a fork to gently create a crisscross impression on each ball, slightly flattening them. I prefer to smooth the edges using my fingers.
- Bake. Pop them in the oven and bake for 10 to 13 minutes, or until the edges turn golden brown and the centers remain soft. The cookies will firm up as they cool.
- Cool and savor. Allow them to cool on the cookie sheet for roughly 5 minutes, then carefully transfer the baked cookies to a wire rack to cool completely.
Advice and Alternatives
- Peanut butter – creamy or crunchy peanut butter both work beautifully, but note that natural peanut butter may result in a slightly looser dough, so make sure it’s well-stirred for optimal results.
- Sweetener – I recommend using granulated sugar in these cookies such as cane sugar, coconut sugar, white sugar, or brown sugar. Honey or maple syrup will alter the texture.
- Vegan option – for a vegan version, substitute the egg with a flax egg composed of 1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes.
- Criss-cross design – the traditional fork crisscross design helps slightly flatten the cookies for even baking. Since they lack flour, they don’t spread out much on their own, which makes the fork marks essential for achieving the right texture.
- Avoid overbaking – we desire a chewy cookie that remains soft in the center with firm edges, so be cautious not to overcook them. The cookies will continue to set as they cool.
- Get creative – feel free to incorporate fun additions like chocolate chips (akin to peanut butter blossoms), peanut butter chips, chopped peanuts or other nuts, a sprinkle of flaky sea salt, or even a drizzle of melted chocolate.
Preparation and Storage
To Store: These homemade peanut butter cookies can be kept at room temperature in a sealed, airtight container or wrapped in plastic for up to 5 days. Storing them in the refrigerator can offer a firmer texture and prolong their freshness.
To Freeze: For extended storage, these cookies can be frozen for up to 3 months. When you’re ready to indulge, transfer the frozen cookies to the fridge overnight to thaw, or allow them to thaw completely at room temperature.
Freeze cookie dough: I prefer to prepare the peanut butter cookie dough, roll it into balls, and freeze on a baking sheet. Afterward, transfer the frozen dough balls to a freezer bag; when it’s time to bake, let them thaw slightly, then bake as indicated.
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Additional Cookie Recipes to Try
More Peanut Butter Creations
I hope you all enjoy this finest Peanut Butter Cookie recipe! If you find them as delightful as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to mention me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your tasty renditions!
Preheat your oven to 350 degrees F.
- Combine ingredients. In a medium bowl, mix together peanut butter, egg, baking soda, cane sugar, and vanilla. Using either a hand mixer or a whisk, blend all the ingredients thoroughly until combined. The dough will be thick and sticky.
- Form cookies. Scoop about 1 tablespoon of the dough (a small cookie scoop is handy) and roll into balls. Arrange them on the lined baking sheet, spacing them appropriately. Use a fork to gently press down on each ball, creating a crisscross design while slightly flattening them. I also prefer to refine the edges with my fingers.
Bake. Place the cookies in the oven and bake for 10 to 13 minutes, or until the edges are set and the centers remain soft. They will harden as they cool.
Cool and enjoy. Allow them to rest on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 4.5g | Protein: 3.9g | Fat: 7.4g | Saturated Fat: 1.2g | Cholesterol: 10.3mg | Fiber: 1.3g | Sugar: 2.3g
Nutrition information is automatically calculated, so should only be used as an approximation.