Simple 5-Ingredient Peanut Butter Cookies Recipe

Discover the ultimate 5-Ingredient Peanut Butter Cookies recipe crafted with easy pantry staples and without any flour, butter, or oil! These soft, chewy cookies boast a rich peanut butter taste, making them the ideal gluten-free indulgence.

Attention all peanut butter enthusiasts! You’re going to adore these incredibly straightforward yet scrumptious classic peanut butter cookies! Whether you’re in need of a quick snack, a last-minute dessert, or a gluten-free delight, this timeless peanut butter cookie recipe can be prepared in less than 20 minutes. The highlight is that only 5 simple ingredients are necessary. These peanut butter cookies are guaranteed to be a family favorite!

Why You’ll Adore These

• Fast and easy – it takes just 5 pantry staples and a single bowl to whip up these delightful peanut butter cookies. Ready in under 20 minutes.
• Healthier version – these cookies contain no flour, butter, or oil and are sweetened naturally with cane sugar.
• Soft and chewy – enjoy the perfect texture and rich peanut butter taste in every bite of these soft cookies.
• Naturally gluten-free – as these cookies are free of flour, they’re an excellent choice for those with gluten sensitivities.

Ingredients Required

• peanut butter – I opted for creamy natural peanut butter without added sugar. Make sure to stir it well before use. You may also use regular creamy peanut butter such as Jif or Skippy, chunky peanut butter, almond butter, or any other nut butter.
• egg – you will need 1 large egg for this recipe to help bind all the ingredients.
• baking soda – serves as a leavening agent to give these cookies their chewy texture. Baking powder can also be utilized.
• cane sugar – this naturally sweetens the cookies without refined sugar. Alternatives include coconut sugar, brown sugar, or any granulated sugar.
• vanilla – one teaspoon of vanilla extract is necessary to amplify the flavor of these cookies.

Steps to Create Peanut Butter Cookies

1. Combine ingredients. In a large bowl, mix together one cup of peanut butter, egg, baking soda, cane sugar, and vanilla. Using a hand mixer on medium speed or a stand mixer with the paddle attachment, blend all ingredients thoroughly until smooth. The peanut butter mixture will be thick and sticky.
2. Form cookies. Take about 1 tablespoon of the dough (a small cookie scoop works well) and roll it into a ball. Place the balls on a prepared baking sheet lined with parchment paper, ensuring space exists between each cookie. Use a fork to gently create a crisscross pattern on each ball, slightly flattening them. You may also smooth the edges with your finger.
3. Bake. Bake the cookies in the oven for 10 to 13 minutes, or until the edges are golden brown and the centers remain soft. The cookies will firm up as they cool.
4. Cool and enjoy. Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Suggestions and Alternatives

• Peanut butter – both creamy and crunchy peanut butter work beautifully, though natural peanut butter might make the dough a bit looser, so ensure to stir it well for optimal results.
• Sweetener – I recommend using granulated sugar in these cookies, like cane sugar, coconut sugar, white sugar, or brown sugar. Using honey or maple syrup will alter the cookies’ texture.
• Vegan option – substitute the egg with a flax egg, made from 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, set aside for 5 minutes.
• Crisscross design – the classic fork crisscross design slightly flattens the cookies for even baking. Since these cookies lack flour, they don’t spread out much on their own, making the fork marks essential for achieving the right texture.
• Avoid over-baking – aim for a chewy cookie that’s slightly soft in the middle while having set edges, so refrain from overcooking. The cookies will solidify further as they cool.
• Customize – feel free to include fun additions like chocolate chips (similar 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 will remain fresh at room temperature for up to 5 days when stored in an airtight container or wrapped in plastic. Alternatively, store in the refrigerator for a firmer texture and longer shelf life.

To Freeze: For extended storage, these cookies can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, move the frozen cookies to the fridge to thaw overnight or let them defrost at room temperature.

Freeze cookie dough: I prefer making the peanut butter cookie dough, rolling it into balls, and freezing them on a baking sheet. Afterward, transfer the frozen cookie dough balls into a freezer bag, and when you’re set to bake, let them thaw slightly, then bake as instructed.

Additional Cookie Recipes to Try

More Peanut Butter Dishes

I hope you relish the BEST Peanut Butter Cookie recipe! If you enjoy them as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your tasty recreations!