Flourless Peanut Butter Cookies
Four-ingredient peanut butter cookies with no flour and no sugar. Chewy, deeply peanutty, and ready in under 20 minutes with pantry staples you already have.
Four ingredients, zero flour
This is the recipe you make when the craving hits and you have nothing special in the house. No almond flour, no coconut flour, no long list; just peanut butter, an egg, sweetener, and vanilla come together into a genuinely great cookie.
Because there is no flour to hydrate, the dough is ready the moment it is mixed. Use a natural peanut butter with nothing but peanuts and salt for the cleanest flavor, and give the cookies the classic fork-tine crosshatch so they bake evenly.
- Use drippy natural peanut butter, well stirred
- Do not skip the crosshatch; it helps them cook through
- Let them cool fully before lifting or they crumble
Is your meal keto?
Paste any meal and get the total net carbs, a clear verdict, and low-carb swaps in seconds.
Ingredients
- 1 cup natural peanut butter, well stirred (net carbs →)
- 1/2 cup granulated erythritol or allulose (net carbs →)
- 1 large egg (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 1/4 teaspoon salt (omit if peanut butter is salted) (net carbs →)
- 1/4 teaspoon baking soda (optional, for lift) (net carbs →)
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment.
- 2In a bowl, stir together the peanut butter, sweetener, egg, vanilla, salt, and baking soda until a thick, uniform dough forms.
- 3Roll the dough into 12 balls and space them evenly on the baking sheet.
- 4Press each ball flat with a fork, then again crosswise to make the classic crosshatch pattern.
- 5Bake for 10 to 12 minutes until the edges are set and lightly golden.
- 6Let the cookies cool completely on the sheet before moving them, as they are fragile while warm.
Nutrition (per serving)
Recipe FAQ
Can I use another nut butter?
Yes. Almond butter and sunflower seed butter both work with a one-to-one swap. Sunflower butter can turn slightly green as it cools due to a harmless reaction with baking soda; leave the baking soda out to avoid it.
My dough is too oily. What happened?
Natural peanut butter separates, so the oil pooling on top must be stirred back in fully before measuring. If the dough is still very loose, chill it for 15 minutes before rolling.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.