Quick 5-Ingredient Peanut Butter Cookies Recipe

The BEST 5-Ingredient Peanut Butter Cookies—made from simple pantry staples with no flour, butter, or oil. Soft and chewy with a deep peanut butter flavor, these naturally gluten-free cookies are quick to make and perfect for a snack or dessert.

If you love peanut butter, these cookies are a must-try. They come together in under 20 minutes using only five ingredients and one bowl, so they’re ideal for busy evenings, last-minute desserts, or a gluten-free treat. The texture is tender and chewy with an unmistakable peanut butter taste that everyone in the family will enjoy.

Why You’ll Love These 5-Ingredient Peanut Butter Cookies

• Fast and simple: Just five pantry ingredients and one bowl—ready in around 15–20 minutes.
• No flour, butter, or oil: These cookies are made without traditional baking flour and rely on peanut butter for structure and flavor.
• Soft and chewy: A chewy center and slightly set edges make these irresistibly satisfying.
• Gluten-free option: Because there’s no flour, they’re suitable for people who need or prefer gluten-free baking.

Ingredients

• 1 cup creamy peanut butter — natural or regular creamy peanut butter both work. If using natural peanut butter, stir it well first. You can also substitute chunky peanut butter, almond butter, or another nut butter.
• 1 large egg — helps bind the cookies together.
• 1 teaspoon baking soda — provides lift and contributes to a chewy texture. Baking powder can be used if needed.
• 2 tablespoons cane sugar — or other granulated sugar such as white, brown, or coconut sugar. Liquid sweeteners like honey or maple syrup will change the texture.
• 1 teaspoon vanilla extract — enhances the overall flavor.

How to Make Peanut Butter Cookies

1. Preheat: Heat your oven to 350°F (175°C).
2. Mix ingredients: In a medium bowl, combine 1 cup peanut butter, 1 egg, 1 teaspoon baking soda, 2 tablespoons sugar, and 1 teaspoon vanilla. Beat with a hand mixer, stand mixer, or a sturdy whisk until smooth. The dough will be thick and slightly sticky.
3. Shape: Scoop about 1 tablespoon of dough and roll into balls. Arrange on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Use a fork to press a crisscross pattern into each ball, slightly flattening the cookies.
4. Bake: Bake for 10–13 minutes, until the edges are golden and the centers are still soft. Avoid overbaking—cookies will firm up as they cool.
5. Cool: Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Tips and Substitutions

• Type of peanut butter: Creamy and crunchy both perform well. Natural peanut butter may yield a slightly looser dough—stir well to incorporate oils.
• Sweeteners: Use granulated sweeteners for best texture. Brown sugar, cane sugar, or coconut sugar are suitable options.
• Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes) to make the cookies vegan.
• Fork pattern: Pressing a fork design flattens the cookies and helps them bake evenly since the dough doesn’t spread much without flour.
• Don’t overbake: Aim for soft centers; the cookies will firm as they cool for the ideal chewy texture.
• Mix-ins: Add chocolate chips, peanut butter chips, chopped peanuts, flaky sea salt, or a light drizzle of melted chocolate to customize the flavor.

Prepping and Storage

To store: Keep cookies in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture and to extend freshness.

To freeze: Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight or at room temperature.

Freeze dough: Shape dough into balls, freeze them on a tray, then transfer frozen dough balls to a freezer bag. When ready to bake, bake from slightly thawed (or add a few minutes to the bake time) until edges are set.

Recipe at a Glance

Ingredients (Full)

• 1 cup creamy peanut butter
• 1 large egg
• 2 tablespoons cane sugar (or other granulated sugar)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions (Full)

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine peanut butter, egg, baking soda, sugar, and vanilla. Mix until fully combined and smooth.
3. Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet and press a crisscross pattern with a fork.
4. Bake 10–13 minutes, until edges are set and centers are slightly soft. Allow to cool on the sheet for 5 minutes before transferring to a rack to cool completely.

Nutrition (Approximate 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 information is an approximation and should be used as a guide.

More Cookie Ideas

• Healthy Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies
• Banana Oatmeal Breakfast Cookies
• Soft Iced Pumpkin Cookies
• Grain-Free Sugar Cookies
• Triple Chocolate Cookies

More Peanut Butter Recipes

• 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 the best 5-ingredient peanut butter cookies—soft, chewy, and packed with peanut butter flavor. If you try them, share your feedback and tag your photos so others can find this easy, delicious recipe.