Have you ever had a craving to make some homemade cookies and then you start to get all of the ingredients together and realize…you are out of flour.  That happened to me one night but I still really wanted to  make some cookies so I decided to try making flourless cookies instead.  We have all been there when we try to make a new recipe for the first time, it is a big gamble.  It can either result very deliciously or result with you spitting the food into the garbage.  I still went for it and to my surprise they came out soft and delicious.

This recipe would  be a great alternative if you are needing to be on a gluten-free diet or you are making cookies for someone who is on a gluten-free diet.  It is also a great recipe because since there is also no butter needed, it is a great dairy free cookie option as well.

These came out stiff on the outer edges and nice and soft on the inside and middle of the cookie, honestly the softer the cookie the better in my opinion.


1 large egg

1 cup creamy peanut butter (you can try to use natural peanut butter, I plan to but have not yet, so just be aware if you use natural peanut butter the texture and consistency could be altered).  **spray the measuring cup with cooking spray so the peanut butter will just slide out

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1/2 tsp baking soda

1/2 tsp salt

2 tsp vanilla extract


  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, mix all of the ingredients together and stir with a spoon to combine (no mixer required).  It is okay if the dough does not look completely smooth.
  3. You can use a medium cookie scoop or just a spoon to create 2 tablespoon mounds and place them on a large plate.  Cover the plate with plastic wrap and place in the refrigerator for at least 3 hours.  (I have also placed them in the freezer for about 45 minutes to an hour and got extremely similar results).  If you are really efficient you can make the dough ahead of time (a few days ahead of time) and can leave them in the refrigerator for up to 5 days prior to baking them.
  4. Line a baking sheet with parchment, or spray with cooking spray.  Place mounds on the baking sheet spaced around 2 in apart from each other.  Flatten slightly with a fork to make criss cross pattern (I dip my fork in water before using to flatten the cookie or else sometimes the fork likes to stick).
  5. Bake for 8 minutes or until edges are set and tops are barely set (they may seem under done but they will continue to set as they are cooling, be careful not to overcook).
  6. Allow cookies to cool on the baking sheet for around 10 minutes.
  7. **cookies will stay fresh in an airtight container for one week and in the freezer for 6 months.


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