Flourless Peanut Butter Cookies Recipe

I absolutely love sharing this Flourless Peanut Butter Cookies Recipe with anyone looking for a treat that feels indulgent yet is surprisingly wholesome. These cookies pack such a rich peanut butter flavor, complemented by a hint of honey sweetness, all without a speck of flour. They come together effortlessly, which makes them my go-to snack when I want something quick but satisfying — plus, they’re naturally gluten-free and high in protein. Trust me, once you try these, you’ll see why they’ve become one of my all-time favorites.

Why You’ll Love This Flourless Peanut Butter Cookies Recipe

What really draws me to this recipe is the incredible depth of peanut butter flavor you get in every bite. The combination of creamy peanut butter and peanut butter powder gives these cookies a texture and richness that feels indulgent but balanced by just the right amount of honey for sweetness. They’re chewy, slightly crumbly on the edges, and if you choose to dip them in dark chocolate like I do, that extra layer of richness takes them to another level altogether.

Beyond taste, the ease of preparation makes these cookies a joy to bake. I can whip up a batch from start to finish in under 40 minutes, which includes the chilling time, and I don’t have to fuss with messy flour or complicated equipment. These cookies are perfect for any occasion — whether I’m bringing something special to a holiday gathering, packing a protein-packed snack in my kids’ lunchboxes, or just craving a comforting homemade treat after a long day. The simplicity and versatility truly make this Flourless Peanut Butter Cookies Recipe stand out in my baking rotation.

Ingredients You’ll Need

The beauty of this recipe is how just a few simple, wholesome ingredients come together to create something so satisfying. Each one plays a crucial role in the texture, flavor, and overall success of the cookies.

• 1 cup crunchy or creamy peanut butter: This is the star ingredient, providing both moisture and that unmistakable peanut butter punch. I love using natural peanut butter for the best flavor and texture.
• 2 tbsp honey: Adds a gentle, natural sweetness that balances the salty peanut butter without overpowering it.
• 1 large egg: Helps bind the ingredients together, ensuring the right structure for these flourless cookies.
• 1 tsp vanilla extract: Enhances the flavor depth and brings a subtle warmth to the cookies.
• 1/2 cup peanut butter powder: This ingredient thickens the dough and intensifies the peanut butter taste without extra fat.
• For dipping – 1/2 cup chopped dark chocolate: I recommend using at least 70% cocoa for a rich bitterness that pairs beautifully with the sweet peanut cookies.
• 1 tsp coconut oil: This helps the chocolate melt smoothly and harden with a shiny finish.
• Flaky sea salt (optional): Just a sprinkle on top adds a sophisticated contrast and elevates the overall flavor profile.

Directions

Step 1: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: In a medium mixing bowl, combine your peanut butter, honey, egg, and vanilla extract. Stir well until the mixture is smooth and fully incorporated.

Step 3: Add the peanut butter powder to the bowl and mix thoroughly. The dough will become thick and slightly stiff, which is exactly what you want for scoopable cookie dough.

Step 4: Using a tablespoon-sized scoop or your hands, form the dough into balls. Place them evenly spaced on the prepared baking sheet. With a fork, gently press down on each ball to flatten it slightly and create the signature peanut butter cookie pattern. Shape them as you prefer because they won’t spread much while baking.

Step 5: Bake the cookies for 8 to 10 minutes. They should be lightly golden around the edges but still soft when you pull them from the oven. Let them cool completely on the baking sheet before dipping.

Step 6: For the chocolate dip, place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth.

Step 7: Dip one side of each cooled cookie into the melted chocolate, then place them back on the parchment-lined baking sheet. Allow the chocolate to set completely before sprinkling with flaky sea salt if you like. Let your cookies rest until the chocolate is firm, then enjoy!

Servings and Timing

This recipe makes about 15 cookies, which is perfect for sharing or for enjoying as a protein-packed treat over several days. The prep time is a quick 10 minutes, followed by about 10 minutes for baking. Then, you’ll want to allow roughly 20 minutes for the cookies to cool and the chocolate to set before serving. Altogether, you’re looking at about 40 minutes from start to finish, which is fantastic for a homemade favorite that doesn’t require a lot of patience or fuss.

How to Serve This Flourless Peanut Butter Cookies Recipe

When it comes to serving these cookies, I love presenting them on a rustic wooden board with a little bowl of extra melted dark chocolate for dipping. It makes for a fun, interactive snack that’s great for parties or casual get-togethers. You could also plate them neatly in rows on a pretty dessert platter and garnish with a tiny sprinkle of flaky sea salt or chopped peanuts for an elegant touch.

They pair beautifully with warm drinks like a creamy latte or a mug of hot chocolate. For a healthier option, I enjoy serving them with a glass of cold almond milk or a refreshing iced green tea. If I’m making these treats for a family gathering, I often lay them out alongside fresh fruit and cheese for a balanced snack platter everyone can enjoy.

These cookies are best served at room temperature or slightly chilled. The chocolate dip becomes firmer when cold, which I adore for a satisfying snap with each bite. If the cookies have been refrigerated, I usually let them sit out for a few minutes before serving to soften slightly and let all those peanut buttery flavors shine.

Variations

I love how versatile this Flourless Peanut Butter Cookies Recipe is. For a vegan twist, swap the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, set for 5 minutes). You could also try using maple syrup instead of honey to keep it fully plant-based. For those avoiding peanut butter, almond or cashew butter work beautifully too — just expect a slightly different flavor profile.

If you want to mix up the flavor, adding a pinch of cinnamon or a drop of almond extract gives a lovely warm spice note that pairs well with the peanut butter. For a crunch upgrade, fold in some chopped peanuts or even a handful of dark chocolate chips right into the dough before baking. You could even try baking these on a silicone mat if you want a slightly softer bottom texture rather than crisp edges.

For a completely different cooking method, I’ve had good results when cooking these cookies in an air fryer at 325°F for about 6-8 minutes. It gives them a chewy center and slightly crunchy exterior, perfect if you want to skip heating the whole oven.

Storage and Reheating

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to four days. These cookies hold their shape and texture nicely without becoming too dry. For longer storage, placing parchment paper between layers helps prevent them from sticking together, especially if they have the chocolate dip.

Freezing

These flourless peanut butter cookies freeze wonderfully. I recommend freezing them on a baking sheet first until solid, then transferring them to a freezer-safe container or zip-top bag. They can be stored frozen for up to three months. When you’re ready to enjoy, simply thaw them at room temperature for about 30 minutes.

Reheating

Since these cookies are best enjoyed at room temperature or slightly chilled, I don’t typically reheat them. However, if you prefer a warm cookie, popping one in the microwave for 10 seconds softens it nicely without melting the chocolate too much. Avoid reheating too long, which can dry them out or cause the chocolate to become grainy.

FAQs

Can I use natural peanut butter for this recipe?

Yes! Natural peanut butter works great, but because it tends to be oilier and less stabilized, the dough may be a little softer. You might want to chill the dough for a short time before scooping, or add a tiny bit more peanut butter powder to firm it up.

Is peanut butter powder necessary?

The peanut butter powder helps to thicken the dough and intensify the peanut flavor without adding extra fat. If you don’t have it, you can experiment with a bit of almond flour or omit it, but the cookies may be softer and less defined in flavor.

Can I make these cookies nut-free?

Since peanut butter is the main flavor, it’s tricky, but you could try substituting sunflower seed butter and sunflower seed flour instead to accommodate nut allergies. The texture might change slightly, but it’s a good option if you’re looking for something similar.

How do I know when the cookies are done baking?

The cookies should have slightly golden edges and seem set but still soft in the center when you remove them from the oven. They will firm up more as they cool, so be careful not to overbake to avoid dryness.

Can I skip the chocolate dip?

Absolutely! The cookies are delicious on their own with just the peanut butter and honey base. The chocolate dip is an optional indulgence that adds richness and a gourmet feel, but skipping it keeps the recipe simpler and lower in sugar.

Conclusion

I truly hope you give this Flourless Peanut Butter Cookies Recipe a try. It’s one of those gems I go back to again and again when I want something tasty, easy, and a little bit healthy. Whether you’re craving a quick snack, baking for friends, or just wanting to treat yourself, these cookies will never let you down. Happy baking!

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