Flourless Peanut Butter Cookies

Winter break has finally arrived! Yay! And so, as a mini celebration, I present a cookie recipe. What separates this from the traditional pb cookie? It’s basically edible play dough! My friend and I had so much fun molding our cookies into fun shapes and holiday outlines. I recommend making these with kids. Believe me, they’ll have a blast. My favorite part? Basic ingredients? Yummy? Quick to make? Actually fun to make? It’s hard to decide.

Before anybody says that I am going against my blog’s name, let me explain. Having 1 or 2 cookies now and then is nothing to stress about (especially if they are homemade and made with wholesome ingredients). In fact, eating something sweet now and again is a way to avoid a complete binge (in my case anyway). Second, these cookies contain ingredients that are good for you, thereby making this an edible choice as part of a breakfast, lunch, dinner, snack, or dessert!

Now, I’m not going to lie and say I invented the basis of this recipe (although I wish I had). Rather, I’ve just added my own little tweaks. The original recipe called for 1 cup of sugar, but I thought that was way too sweet. I actually omitted the whole cup and found that it still tasted good (my family can verify this). The peanut butter I used did contain some sugar however, so you might have to add a sweetener if yours does not. The only thing you need to be careful about is moving the cookies after they are done because they can be crumble on you. If you are making these to show other people, I recommend waiting awhile before moving them off the baking pan. I normally just leave the cookies in the pan so everyone can see and then just have them pick the cookies up from there. If you’re not in the mood to make fun shapes, I suggest making a round cookie. These hold up the best.

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies


1 cup peanut butter (organic, if possible)

1 egg

1/4 tsp salt

1/4 tsp vanilla extract

1/4 cup coconut sugar (or less or more)

pinch of stevia

optional: raw cacao powder and/or dark chocolate chips


Line a baking pan with parchment paper and preheat the oven to 350 degrees. Mix the peanut butter, egg, sugar, salt, vanilla extract, chocolate chips, and cocoa powder together (if using) until a doughy mixture is formed. Using your hands, form the dough into any shapes you want. Bake in the oven for 15 minutes. Immediately after taking out of the oven, press the chocolate chips into the cookies (if using you want to make a specific detail). Let the cookies cool IN THE PAN for at least 15 minutes before removing. If you want to have two different colored doughs, either make another dough mixture, or divide the dough in half and add cocoa powder until the desired color is achieved.

Flourless Peanut Butter Cookies


10 responses to this post.

  1. I’m so trying this while they are out of school this week thanks 🙂


  2. Good job 🙂


  3. Posted by biggsis on January 4, 2013 at 7:40 pm

    This is great. We skipped gingerbread men this year because my husband can no longer eat wheat. This will be a great substitute and we’ll just make January shapes instead. Thanks!


  4. I’ve seen this type of peanut butter cookie recipe before, but have never tried them. I’m going to try your version soon! I like the addition of cacao/chocolate. If you want round cookies, do you shape them as you would traditional peanut butter cookies-round ball flattened with a fork to make a criss-cross?

    I see lots of recipes on your blog that I would like to try; thanks for sharing!


    • Great!!!
      You might have to experiment with the fork lines. If you make them before baking, they may be hard to distinguish as the cookie puffs up in the oven. You could try making the lines IMMEDIATELY after they come out of the oven (the cookies are still really soft then).
      Thanks for stopping by and good luck!


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