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I’m super lucky that my husband is so thoughtful. EVERY time that he is on his way home from somewhere- work, an errand, what have you- he will ask me if there is anything that I need picked up. I do the majority of grocery shopping for our house, but I will give credit where credit is due- he is frequently in groceries for me. Once when he was in Sam’s Club, I asked him to pick me up a bag of flour. It was December (aka “Cookie Season”) and I figured that I might as well get a larger bag, having no clue that Sam’s Club carried a 25lb bag of flour. I thought maybe 5 or 10lbs max. Nope, there it was on my counter, in all of its 25lb glory. But let me get to the point of this story. You don’t need flour for these Flourless Peanut Butter Cookies.

Haha! Okay, so I digressed a bit. But, seriously, a 25lb bag of flour? I was so mad at him. Mostly because I wondered how in the hell I was going to pour it without spilling it everywhere. But you wanna know something funny? Being the baker that I am, I used up the bag of flour a LOT quicker than I had thought and ended up adding that 25lb bag of flour to my routine grocery list. I love the freedom of being able to bake bread or cookies whenever I want.

But, let’s fast forward to today, into the middle of the chaos that is COVID-19. I’ve heard more than once that there are flour shortages all over. First, it started with bread, and now I think people are buying flour to make bread… that’s an assumption, I really don’t know. So I wanted to provide you with a delicious cookie recipe that is easy, has a short list of ingredients, is flourless, and is totally delicious. These Flourless Peanut Butter Cookies check all of those boxes. And let’s face it- we all deserve a cookie these days!

Let me show you how I made these Flourless Peanut Butter Cookies 👇🏻

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Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a medium mixing bowl, add 1 cup creamy peanut butter (not an oily natural brand, use Jif or something similar), 1/4 cup light brown sugar, 3/4 cup granulated sugar, 1 egg, and 1 tbsp pure vanilla extract.

Using a hand mixer, beat the ingredients on medium speed for 1 minute.

Then use a silicone spatula to scrape the bowl and mound the dough back into the middle.

Using a cookie scoop (I used a tablespoon-sized one), scoop out the dough and roll into a ball in your hands. Space the dough balls 1-2 inches apart on the baking sheet.

Using 2 fingers, gently press down on the cookie dough balls. You could also use a fork to do this if you prefer the more traditional fork-tong look. The cookies will not spread as much as regular cookies (remember, there’s no butter in this recipe).

Bake in the oven For 8-10 minutes until the cookies are slightly golden brown. You don’t want to over bake these cookies! It’s okay if they look slightly underdone. After immediately removing from the oven, sprinkle the tops of the cookies with a little extra sugar (optional).

Let them sit on the hot baking sheet for 5-10 minutes to firm up. Then remove to a cooling rack to finish cooling.

Store in an air-tight container at room temperature for up to 5 days (they won’t last that long 😉).

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.