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.
Tried the recipe and the cookies were both crispy and chewy just like the recipe said, however, my family thought the molasses was slightly overpowering in taste even though I had cut back on the 1/4 cup amount to just 2 tablespoons of it.