The BEST 5-Ingredient Peanut Butter Cookies — made with simple pantry staples and without any flour, butter, or oil. These soft, chewy cookies deliver intense peanut butter flavor and are naturally gluten-free, quick to prepare, and perfect as a snack or last-minute dessert.
If you love peanut butter, these cookies are for you. Made with only five ingredients and one bowl, they come together in minutes and bake quickly. They’re soft in the center, slightly crisp at the edges, and have a rich peanut butter taste that appeals to the whole family. This recipe is ideal when you want a gluten-free cookie without fuss.
Why You’ll Love These
- Fast and easy: Only five pantry ingredients and one bowl — ready in under 20 minutes from start to finish.
- No flour, butter, or oil: A simpler ingredient list that keeps the recipe lighter and naturally gluten-free.
- Soft, chewy texture: Baking soda and the peanut butter base produce a tender, chewy cookie with great flavor.
- Flexible: Works with different nut butters and sweeteners, and adapts easily for vegan swaps.
Ingredients You’ll Need
- 1 cup creamy peanut butter — natural or regular creamy peanut butter will both work. Stir natural peanut butter well before measuring. You can also use crunchy peanut butter, almond butter, or another nut butter.
- 1 large egg — binds the dough and helps the cookies set.
- 1 teaspoon baking soda — gives a slight lift and contributes to the chewy texture. Baking powder can be used as an alternative.
- 2 tablespoons granulated sugar — cane sugar, white sugar, coconut sugar, or brown sugar all work. Avoid liquid sweeteners like honey or maple syrup unless you adjust other ingredients and baking time.
- 1 teaspoon vanilla extract — enhances and rounds the flavor.
Tip: You can simplify further to a 3-ingredient version (peanut butter, egg, and sugar), but the baking soda improves chewiness and the vanilla adds extra flavor depth.
How to Make Peanut Butter Cookies
- Preheat the oven: Set the oven to 350°F (175°C).
- Mix the dough: In a medium bowl, combine the peanut butter, egg, baking soda, sugar, and vanilla. Mix well with a whisk, hand mixer, or stand mixer until fully combined. The dough will be thick and sticky.
- Shape the cookies: Scoop roughly 1 tablespoon portions and roll into balls. Place them on a baking sheet lined with parchment paper, leaving space between cookies. Use a fork to press a crisscross pattern on each ball to flatten slightly.
- Bake: Bake for 10–13 minutes, or until the edges are set and the centers still feel soft. Avoid overbaking; cookies will firm up as they cool.
- Cool and serve: Allow cookies to cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Tips and Substitutions
- Peanut butter: Creamy or crunchy both work. Natural peanut butter can make dough slightly looser — stir well before measuring.
- Sweeteners: Use granulated-style sugars for best texture. Brown sugar or coconut sugar work; liquid sweeteners will change texture and may require baking adjustments.
- Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes).
- Fork pattern: The crisscross fork marks help flatten cookies for even baking since these cookies don’t spread much without flour.
- Don’t overbake: Aim for set edges and soft centers to preserve chewiness. Cookies will firm as they cool.
- Add-ins: Stir in chocolate chips, peanut butter chips, chopped nuts, or top with flaky sea salt or a drizzle of melted chocolate for variety.
Prepping and Storage
Store at room temperature: Keep cookies in an airtight container for up to 5 days.
Refrigerate: For a firmer texture and longer shelf life, store in the fridge.
Freeze: Cookies freeze well for up to 3 months. Thaw in the refrigerator overnight or on the counter at room temperature.
Freeze dough: Roll dough into balls and freeze on a baking sheet. Transfer frozen dough balls to a freezer-safe bag. Thaw slightly before baking and then bake as directed.
Recipe Snapshot
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yields: about 18 cookies
Nutrition (approx. per cookie)
Calories: 94 kcal | Carbohydrates: 4.5 g | Protein: 3.9 g | Fat: 7.4 g | Saturated Fat: 1.2 g | Cholesterol: 10.3 mg | Fiber: 1.3 g | Sugar: 2.3 g
Nutrition is an estimate and should be used as a guideline only.
More Cookie Ideas
- Healthy Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Banana Oatmeal Breakfast Cookies
- Iced Pumpkin Cookies
- Grain-Free Sugar Cookies
- Triple Chocolate Cookies
More Peanut Butter Favorites
- Peanut Butter Protein Bars
- Peanut Butter Oatmeal Cookies
- Peanut Butter Banana Overnight Oats
- No-Bake Peanut Butter Energy Balls
- No-Bake Peanut Butter Trail Mix Balls
Enjoy these easy, chewy peanut butter cookies! If you try the recipe, a quick rating or comment is always appreciated — it helps others find this simple, delicious treat.