Recipe for One Flourless Peanut Butter Cookie


Recipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking Classy

Two weeks ago I posted a recipe for a single chocolate chip cookie. It has quickly become one of my favorite recipes (like I’ve probably made it 5 times since then) because it’s incredibly easy yet it yields amazing results. It begins with a few basic ingredients (I always keep on hand), a bowl and a spoon, and it ends as a soft, chewy chocolate chip cookie. Since I’ve been so obsessed I decided to create a peanut butter version.  This one is flourless, yet it’s so soft and deliciously chewy. Better yet, it’s only THREE ingredients! Can’t beat that, right? I don’t know if it gets any easier than this.

If you are wondering why the powdered sugar, the first attempt at this recipe I used granulated sugar and there was a faint grittiness, so I thought either try out superfine sugar or powdered sugar. But since the vast majority of us don’t keep superfine sugar on hand (I usually just make mine in the food processor) I decided to go with the powdered sugar and it worked wonderfully. I think the cornstarch in the powdered sugar even offers a little chew to this perfectly peanut buttery cookie.

After making four of these already I know this is going to be my new obsession. You may just find it to be yours too!


Recipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking Classy

Recipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking Classy

Recipe for One Flourless Peanut Butter Cookie

Recipe for One Flourless Peanut Butter Cookie


  • 1/4 cup creamy peanut butter (not natural or homemade)
  • 1/4 cup powdered sugar
  • 1 Tbsp whisked egg*


  • Preheat oven to 350 degrees. In a bowl, using a fork, stir together all ingredients until well blended and batter begins to dry slightly (the more you stir the drier it will become, you just want it dry enough to be able to hold a shape and form a ball). Shape into a ball then transfer to a Silpat or parchment paper lined baking sheet. Using the palm of your hand, flatten ball slightly, then using the fork gently press downward to make criss cross patterns over entire cookie (it should be about 3 1/2-inches across). Bake in preheated oven 12 - 15 minutes. Cool slightly then enjoy.
  • *To get this, crack egg into a small bowl, whisk to blend then measure out 1 Tbsp. Reserve remainder in refrigerator for another use.
  • Recipe Source: Cooking Classy

Recipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking ClassyRecipe for One Peanut Butter Cookie! Flourless and only 3 ingredients! | Cooking Classy


  • Laura (Tutti Dolci): This is the absolute perfect cookie, love that you made a PB version! July 4, 2014 at 2:05pm Reply

  • Kayle (The Cooking Actress): gorgeous, peanut butteryyyyy and only 1 so I have enforced self control! :P July 4, 2014 at 2:57pm Reply

  • Averie @ Averie Cooks: Love that this is single-serve, love that it’s only 3 ingredients, and love that there’s PB involved! My fave :) And yes regarding the fine grittiness in a recipe this small – you totally DO notice it. When I make safe-to-eat raw PB dough cookie dough balls in a small batch (no egg) I always notice the sugar grit. Love your work-around! Pinned of course! July 4, 2014 at 3:06pm Reply

  • Medeja: I love this recipe! Few ingredients only! July 5, 2014 at 1:33am Reply

  • connie: In the recipe why is it best not to use natural peanut butter? July 5, 2014 at 6:34am Reply

    • Jaclyn: Because it has a different consistency than the regular store bought stuff. July 5, 2014 at 10:59am Reply

  • laura redburn: i’m loving peanut butter so much at the moment, so i’ll definitely be making one (or a couple) of these! July 5, 2014 at 9:51am Reply

  • Sammi @Sammi Sunshine: I just love this so much! July 5, 2014 at 10:48am Reply

  • Amanda @ Diary of a Semi-Health Nut: Oh man I might go make this right now! Love single serving recipes and adding powdered sugar is genius! July 5, 2014 at 1:43pm Reply

  • Amry: Thank you Jaclyn for is simple and tasty recipe! I didn’t have regular peanut butter and used 1/2 natural peanut butter and 1/2 homemade almond butter. The batter was a little “wet”, but the cookie came out perfectly crisp on the edges yet soft and chewy in the middle. July 5, 2014 at 10:44pm Reply

    • Jaclyn: Ooh yun I like the addition of almond butter, I’m going to have to try that! I’m glad you liked it Amry! July 6, 2014 at 8:55am Reply

  • Sandy: Was super excited to see this recipe. I found my first try to be missing something. So I made it again and added a pinch of salt and just a few drops of vanilla and it was perfect. I have just taken two more out of the oven and two of the one big chocolate chip cookies out of the oven. They will be part of my son’s birthday gift today. Still crossing my fingers to see an oatmeal sometime soon. Thank you for having the most trusted blog I cook from. :) July 6, 2014 at 6:44am Reply

    • Jaclyn: Yes I need to post an oatmeal one soon too :)! For simplicity purposes and since they add salt to the peanut butter I just left out the salt and vanilla but thanks for letting me know you liked it better that way, I may try adding a touch myself next time. I’m so happy to hear you trust my blog :)!! July 6, 2014 at 8:54am Reply

    • Jaclyn: I’m hoping next week I can make an oatmeal cookie. Do you like oatmeal chocolate chip or oatmeal raisin? July 9, 2014 at 10:30pm Reply

  • Alyssa {Cake, Crust, and Sugar Dust}: So perfect that you used powdered sugar! This looks like a single serve recipe thats worth making! July 6, 2014 at 7:51am Reply

  • Avra-Sha Faohla: I’ve made 3-ingredient PB cookies before, but I was never overly impressed with them. Swapping the granulated sugar for powdered is brilliant! It really does a lot for this cookie. I liked it! July 6, 2014 at 9:36pm Reply

    • Jaclyn: I’m so glad you liked it Avra-Sha! July 14, 2014 at 10:58pm Reply

  • Archontoula Alexandropoulou: The degrees you mention (350) are Celsius? I live in Greece and my oven goes as far as 300 degrees. July 6, 2014 at 11:37pm Reply

    • Jaclyn: 350 Fahrenheit. All the recipes I have posted are in Fahrenheit for future note :). July 22, 2014 at 10:59pm Reply

  • sally @ sallys baking addiction: I have GOT to try this Jaclyn! I love you even more for this recipe. :) July 7, 2014 at 12:11pm Reply

  • sara: Awesome idea! I need to try this! July 9, 2014 at 2:22pm Reply

  • JJ: My mouth is watering already, and I haven’t even tasted these yet! Peanut-butter cookies make me insane, I’m so addicted to them; and you just made them easy enough for a child of eight to make. Thanks! July 9, 2014 at 8:40pm Reply

  • Renee @ Awesome on $20: Knowing how to make this could be very dangerous. I kind of want to go and make one right now. July 16, 2014 at 4:35pm Reply

  • Faye: I can always count on your recipes! I just made flourless peanut butter cookies last night and the grittiness of it really bugged me. Didn’t think to try powdered sugar! Such a great idea. I’m definitely trying out this recipe! I added honey roasted almonds to mine : ) July 18, 2014 at 7:36am Reply

  • Kate: Mmmm! I am so glad I found this! July 22, 2014 at 11:48pm Reply

  • Liz: I’ve been a long time follower of your site and love it; thanks so much for all your truly great ideas!! Made this today w/Skippy natural crunchy peanut butter, 4T+ powdered sugar, 1/8 t of vanilla, a sprinkle sea salt. Sprinkled top with granulated sugar. It was divine!! Thank you so much!! August 4, 2014 at 10:33am Reply

    • Jaclyn: Thanks for your tips and thanks for following along Liz :)! August 4, 2014 at 4:19pm Reply

  • Brittany: Has anyone tried this with stevia? Would that even work? August 22, 2014 at 5:11am Reply

    • Jaclyn: I don’t think it would work the cookie probably wouldn’t have any structure without the sugar. August 22, 2014 at 10:57am Reply

  • Michelle: Im eating very low calorie, so I’m about to try it with PB2! I’ll let you know how it turns out! August 22, 2014 at 8:59pm Reply

  • Trindessa: That’s a 500+ calorie cookie! August 25, 2014 at 5:29pm Reply

    • Jaclyn: That is why sharing is recommend :). August 26, 2014 at 12:25am Reply

  • Kaitlyn: I just whipped this up and it is sooooo good!!! I also added some chocolate chips to it because sometimes you just need a little chocolate. I was very surprise by how delicious this is! Thanks for the recipe :-) August 25, 2014 at 7:02pm Reply

    • Jaclyn: Great to hear! Thanks Kaitlyn! September 12, 2014 at 3:46pm Reply

  • Julie: I usually have egg substitute in the fridge. Do you think it would be an easy sub? September 17, 2014 at 3:43pm Reply

    • Jaclyn: I think it might work I just can’t say for sure since I haven’t yet tested it. If you diced to please let me know how it turns out. October 21, 2014 at 7:02pm Reply

  • Rosemary: This was a perfect last minute dessert for me and my three little ones. Everyone got a quarter, and it was just right! Thanks! September 21, 2014 at 4:18pm Reply

    • Jaclyn: I wish I had another now! I’m so glad your family enjoyed it Rosemary! September 22, 2014 at 10:13pm Reply

  • Barbie Freddie Bell: Do you think you could triple the recipe and make one big one ? September 29, 2014 at 5:44am Reply

    • Jaclyn: This does make one really big cookie :). You’d probably be fine to triple the recipe though if you wanted to make 3 of them. September 29, 2014 at 9:59am Reply

  • Jacklyn: Hi Jacklyn, I previously made this cookie and last night my fiancé tried it out. It’s so simple even he can do it. Thank you! November 8, 2014 at 7:00pm Reply

    • Jaclyn: I’m happy to hear that you like the recipe! Thanks for your feedback! November 10, 2014 at 8:30pm Reply

  • Sherry: This is almost exactly like my family recipe. Only difference is that we use granulated sugar. If you like chocolate with it, just put a kiss or Reese’s minis on each cookie after they come out of the oven while they are still warm! January 18, 2015 at 6:19pm Reply

    • Sherry: Oh yeah.. My measurements are a little different too. We use 1cup sugar, 1cup creamy Peanut Butter, and 1large egg. January 18, 2015 at 6:22pm Reply

  • Tia: I am originally from Canada. We have Kraft brand Peanut butter there and a similar recipe has been on the label for years.
    There recipe uses granulated white sugar, like others have mentioned.
    I go one step further and use crunchy peanut butter and if I am feeling really nutty I add sliced almonds. February 19, 2015 at 10:04am Reply

  • Jan: Isn’t this a little high in fat and sugar? 1/4 each sugar and PB? For one cookie?? February 22, 2015 at 2:10pm Reply

    • Jaclyn: In my opinion it’s not too bad if you share with one or two more people. February 23, 2015 at 7:08pm Reply

  • sakhineti: hi jaclyn

    can u suggest something else instead of peanut butter ,as my daughter is allergic to it .
    i tried ur recipie & loved it .

    sakhineti March 13, 2015 at 7:21am Reply

    • Jaclyn: I think another kind of nut butter should work if it’s just peanuts that she’s allergic to. I’m glad you liked the recipe! March 13, 2015 at 3:14pm Reply

  • JJ: Sakhineti: if I may make a suggestion, why not try almond butter? When you use it in a recipe, you can’t taste the difference. March 14, 2015 at 5:25am Reply

  • Cookie Fiend: Did somebody say peanut butter cookies? Bring them on! Just bring on any cookies, all cookies, I care not what kind as long as it’s cookies. I don’t want pie or cake or ice cream or any other kind of dessert, I want cookies. Do you have a recipe for flourless gingersnaps or maybe chocolate cookies? I have a semi relative who likes them best. March 15, 2015 at 8:32pm Reply

  • JJ: Jaclyn, a dear friend of mine from church, Sunny Sellars, is borderline diabetic. Is there a way to adjust this for her? Thanks! God bless you. March 15, 2015 at 8:41pm Reply

    • Jaclyn: I haven’t tried this with any artificial sweetener so I can’t say for sure how it would work. You could probably reduce the sugar a bit though. April 7, 2015 at 10:55pm Reply

  • Kirsten: I made these biscuits but weighed all as I do not have cup measurements, borrowed the measurement cup and here it goes: 150g Peanut Butter (and this was not smooth) (any) 75g Icing sugar and 30g of whisked egg. Quickly mixed it and then in fridge for 45 minutes. Rolled into approx. 12 balls and flatten with hand then make pattern with fork. Bake at gas 7 for 10 mins, leave on baking tray till cool then put on wirerack. These are lovely and my daughter in law can now eat something fab as she cannot eat gluten. Thanks for recipe April 2, 2015 at 7:14am Reply

    • Jaclyn: Thanks for the measurements! Glad it was enjoyed! April 3, 2015 at 10:22am Reply

  • JJ: Jaclyn, I clicked on your recipe for flourless chocolate cookies. (I hope that’s all right, since it was it was meant for “Cookie Fiend”). It does sound interesting, and though I’m not a fan of chocolate cookies, I’m willing to try it. When I do, I’ll let you know how they turn out. April 8, 2015 at 8:28pm Reply

  • Arie: I have made this recipe in the past and loved it! It made a big enough cookie that I could indulge in half and save the second half for the next day :) I just made another cookie but I used half skippy creamy and half skippy chocolate flavored creamy PB! Excited to see how it turns out! Thank you for the fun and easy recipe May 6, 2015 at 7:35pm Reply

    • Jaclyn: I’m happy to hear you’ve enjoyed the recipe Arie! May 6, 2015 at 9:40pm Reply

  • Delaney: I wish I’d never found this recipe because OMG is it yummy and way too easy. Dangerously good! June 25, 2015 at 6:07pm Reply

  • Zelda0890: Awesome cookie, just mine crumbles apart after baking. Anyone else have that problem? What did I do wrong? July 5, 2015 at 11:41am Reply

  • Ryan: I’m not sure why the “grittiness” bothers y’all so much. I like the texture it gives the cookie. October 4, 2015 at 4:23pm Reply

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