Graceful Little Honey Bee

Easy 4-Ingredient Peanut Butter Cookies | Gluten-Free | Flourless

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Try these Easy Peanut Butter Cookies that only require four simple ingredients for a delicious gluten-free treat!
Peanut Butter Cookies sitting on a white plate.

4-Ingredient Peanut Butter Cookies

I love a quick and easy dessert recipe like these Peanut Butter Cookies. They’re not only delicious, but they’re pretty much no-fail. Anyone can make them, including kids. They’re just that easy.

They only require four simple ingredients and they’re gluten-free! (As long as you use gluten-free peanut butter).

If you’re more of a chocolate fan, then be sure to check out my recipe for Peanut Butter Chocolate Chip Cookies. Happy baking friends!

How to Make Peanut Butter Cookies

Preheat oven to 350.

Cream peanut butter and sugar until fluffy.

Add egg and vanilla. Beat well.

Spoon onto baking sheet and press with fork.

Peanut Butter Cookie dough on a cookie sheet.

Bake for 12-14 minutes.

Wait until they’re completely cool to move them or they will crumble. Enjoy!

Peanut Butter Cookies piled on a white plate with a red towel in the background.

Want more quick and easy dessert recipes? Here are a few of our favorites:

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This recipe was originally posted in October of 2011. It has been updated for your conveinience.

Peanut Butter Cookies piled on a white plate with a red towel in the background.
Print Recipe

Easy Peanut Butter Cookies

Peanut Butter Cookies made with four simple ingredients.
Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cookies
Servings: 12
Calories: 197kcal

Ingredients

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 350.
  • Cream peanut butter and sugar until fluffy.
  • Add egg and vanilla. Beat well.
  • Spoon onto baking sheet and press with fork.
  • Bake for 12-14 minutes.
  • Wait until they're completely cool to move them or they will crumble.

Nutrition

Calories: 197kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 145mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Calcium: 11mg | Iron: 1mg

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  3. Cheryl says

    When I was buying jumbo eggs I found these cookies to have a better texture with more egg. So use less peanut butter and sugar per regular large egg. Taking it further, I always use less sugar in baking once I have tried the recipe. And I often add a couple TB oat or WW flour (I grind the old fashioned oats in a mini-food processor and keep it on hand to add to many items). Then add some mini chocolate chips to the cookie dough. Let set a few minutes to firm up enough to make into balls. Excellent cookie that was rated best by a 90+ year old when I was trying to find the ideal peanut butter cookie. (I use chunky PB too).
    Reply

  4. Terri Broviak says

    I have been using this recipe for years, they are the best peanut butter cookies ever. They are great for people that can't have gluten.
    Reply

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