These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.

  • Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.

Reviews (14)

255 Ratings
  • 5 star values: 63
  • 4 star values: 83
  • 3 star values: 67
  • 2 star values: 28
  • 1 star values: 14
Rating: 5 stars
These are delicious! Instead of sprinkling with sugar I sprinkle with sea salt
Rating: 5 stars
I made this for the first time and the cookies are delicious and easy to make. The only change I made was to substitute chunky PB for smooth. If you follow the instructions, you can’t miss. I’ll be making these again!
Rating: 4 stars
I added choc. chips to half the batch and they were awesome; both with and without the choc.!
Rating: 5 stars
I added a half a cup of almond flour and a half a cup of peanut butter morsels. I also used chunky peanut butter. They came out awesome! Best pb cookie I've ever eaten!
Rating: 5 stars
These have just become our fav peanut butter cookie recipe. Even my son loves these and he has never cared for peanut butter. For me, the difference between 11 minutes and 12 was huge so, watch your time.
Rating: Unrated
Awesome recipe! No dairy, no gluten. Super yummy. My kids love them. Be sure to space them well on the pan. They puff quite a bit.
Rating: Unrated
This biscuits were delicious, although a little greasy. I used a mix of chunky and smooth peanut butter and the chunky one definitely makes these morsels 100 times better!
Rating: 5 stars
Wow! No flour?! No problem! This recipe cooked up like a dream. Although the batter seems greasy, I assure you that once cooked, it is light and fluffy yet somehow chewy. Very good once cooled. I added a few chocolate chips and wasn't disappointed.
Rating: Unrated
I chose this recipe because it didn't require baking powder (I ran out earlier....) but then I realized it didn't require any flour. I made the recipe as it instructed to but the batter was so greasy looking! I added about 1/4 cup of Bobs Red Mill Gluten Free All Purpose Flour hoping it would absorb some of the mysterious oil / grease. It didn't help. After they came out of the oven I was terrified they would fall apart. I let them cool and WOW!!!!! These are the best Peanut Butter cookies ever!
Rating: Unrated
The most simple and quick cookie recipe ever. I ran out of Peanut Butter, so I used about 1/3 of a cup of Nutella and 2/3 of a cup of Peanut Butter instead. The Nutella overpowers the PB, but they are delicious! Be careful, they expanded into giant cookies in the oven. Boyfriend says these are now his favorites.
Rating: Unrated
I used pistachio butter, egg whites and coconut sugar and am certain stevia or xylitol would work and to sweeten a bit more I added a teaspoon of fruit juice sweetened fig jam - excellent! I served with fresh strawberries and coconut cream...oh, so yummy!
Rating: Unrated
I'm making these and it just doesn't look right. Where's the flour? The dough looks like I might get about 10 cookies. I'm adding flour.
Rating: Unrated
So very easy ... SO VERY GOOD! Thank you for sharing this one....
Rating: Unrated
Thanks for the simple and delish recipe! The cookies mix up in five minutes and I had everything on hand easily! They are just sweet and yummy! Susan Hahaj