Servings: two and a half dozen cookies serving(s)
Prep time: 10 minutes
Total time: 22 minutes
Cooking time: 12 minutes
PrintThese easy five-ingredient peanut butter cookies are chewy in the middle and crispy on the outside in that irresistible peanut butter cookie way. Gluten-free & flourless.
This is the ultimate quick and easy cookie recipe. It’s the sort of cookie you can mix up in a hurry if you have someone coming over (we’re able to do that now in New Brunswick) or if you just want something sweet right now.
This is a variation of an old recipe from my brother. I simply swapped out some of the sugar for molasses to add more depth to the flavour, and because peanut butter and molasses is such a great combination. (When Erik makes them he adds a little ginger. If you want to go that route try 1/2 tsp. of powdered ginger. Whisk it in with the sugar in step 2.)
Cookie Tips:
- These cookies spread flat as pancakes so give them room on the cookie sheet.
- They work best made with just a tablespoon of dough per cookie.
This cookie is delicious for nibbling on its own but is also good served with a bowl of ice cream. Try them alongside our tasty recipe for Greek Yogurt Chocolate Pudding.
PrintFive-Ingredient Peanut Butter Cookies
These easy five-ingredient peanut butter cookies are chewy in the middle and crispy on the outside in that irresistible peanut butter cookie way. Gluten-free & flourless.
Ingredients
- 3/4 cup sugar
- 1 tsp. baking soda
- 1/4 cup Crosby’s Fancy Molasses
- 1 cup peanut butter
- 1 large egg
Instructions
- Preheat the oven to 350 F & line a baking sheet with parchment paper.
- Whisk together the sugar and baking soda.
- Add remaining ingredients and mix well.
- Drop by tablespoonful on to prepared sheet.
- Bake 10-12 minutes, rotating sheet halfway through.
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haven’t made these yet but wonder if flour is missed.
Hi Barbara, They’re actually flourless cookies. They bake up extra flat, a little chewy and delicious.
No flour needed and I used coconut sugar. They spread a good amount and melt in your mouth. I tossed in sliced almonds, chocolate chips and ginger.
My oven tends to run hot so turned the pan @ 5mins and removed it at another 5.
★★★★★
Hi Donna, Thanks for the suggestion to use coconut sugar. Glad you enjoyed the recipe :)
sounds delicious and will try for sure; possibly my friend will as well.
★★★★
Hi Bridget,
I am looking for a recipe that was in your last e book it had rice krispies peanut butter I think, molasses, chocolate chips, maybe maple syrup. It also featured the almond flour cookie. Could you help find the bar recipe for me.
I have the cookie which we absolutely loved and I printed it off but not the bar
Thanks so much
Sue
Hi Sue, I’ll send a couple of recipes to you via email. I think I know the recipe you’re referring to….
HI Bridget, wondering if you know if these will work with natural peanut butter
Hi Pam, I haven’t tried them with natural peanut butter so not sure of the consistency. I suspect that the batter would be thinner and they might flatten out more. If I try them with natural PB I might add 2 Tbsp. ground flax.