Today I’m going to give you a recipe for one of my favorite flour-free, five-ingredient cookies. In the early 1970s my mom, who is a fantastic baker, was diagnosed with a wheat allergy. Ironically, we lived in wheat country—wheat fields to the doorstep. At that time, alternative flours were rare. We had pea flour (makes really bad cookies), corn flour (really grainy cookies) and not much else in the grocery stores in Moscow, Idaho. We focused on candy after her diagnosis, but every now and again we’d find a recipe for cookies that didn’t call for flour. These cookies are delicate, but delicious. Here’s the recipe:
Flour-free Peanut Butter Cookies
1 cup creamy peanut butter (you can use chunky if you want)
1/2 cup sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon vanilla
Chocolate chips are optional
Preheat oven to 350 F. Mix the peanut butter and sugar. Add the egg, salt and vanilla. That’s it. You’re done, unless you want to add chocolate chips. I just wing that.
I put parchment paper on the cookie sheets, then form 1 tablespoon size balls and place them a couple
inches apart. Use a fork to crisscross the cookies.
Bake for 10 minutes–no longer. You do not want to overbake. Let them cool completely on a rack before trying to handle them.
If you want, you can melt chocolate chips and frost the cookies, or just eat them as they are.
Pictured below are three varieties: chocolate chip peanut butter, chocolate frosted peanut butter and plain peanut butter.
Again, these are delicate, but delicious. I hope you try them. They’d be perfect to make with kids and grandkids.
Enjoy!
Jeannie Watt raises cattle in Montana and loves all things western. When she's not writing, Jeannie enjoys sewing, making mosaic mirrors, riding her horses and buying hay. Lots and lots of hay.
These cookies sound delicious and very easy to make. Kids should love them.
I think kids will have a blast with these, Judy.
These cookies seem easy enough will have to try them.
It only takes a few minutes to make them. Exactly the amount of time I usually have to spare, lol.
Delicious. I’ve made them before.
We don’t because of any issue with flour, I just thought it sounded interesting to make cookies with no flour.
And these turn out so well without flour.
Peanut butter cookies are my favorite, Jeannie! And mixed with chocolate sounds delicious! Thanks for sharing the recipe!
You’re very welcome, Karen. 🙂
Thanks. I shall try these as I am gluten free. What a bummer!!
I know from my mom’s struggles what a bummer it can be, Debby. But discovering the problem with gluten sure made my mom feel better.
My daughter had a recipe similar to this in a kid’s cookbook she had when she was around eight or nine years old. She made them & they were really good! They were kind of a go-to cookie for her to make until she got a little older & tackled the job of making “real” cookies, then she became quite a cookie-maker!! 🙂
That’s so cool, Lori!
I love peanut butter!! And, how easy these would be to make!!
They really are, Trudy.
They look yummy.
They are!
My husband would love these!
They’re a favorite at our house.
Good morning , Thank you for sharing your cookie recipe, they sound delicious and easy to make. Have a great day and a great week.
Thank you, Alicia!
Jeannie…Are chocolate chips really optional haha… With an allergy yes, otherwise probably not. 🙂
I really like it when you authors share recipes with us.
You’re right, Rachel—the chocolate chips are not really optional. 😉
Thank you for sharing this recipe. I’m definitely going to have to try it.
It’s a fun bake.
Thank you very much for the recipe!
You are very welcome, Billye!
Yummy Thank you for the recipe ! Have a Blessed Day!
Thank you, Sarah!
Thank you for sharing the recipe. My husband loves peanut butter. I will definitely have to try these. We are a divided family, he likes chunky and I like creamy peanut butter. I’ll have to try the recipe with each type. I will have to make some for our daughter. She does gluten free, so these should work.
I’m so glad you can use the recipe, Patricia.
They look delicious. Thank you so much for sharing the recipe. God bless you.
You’re very welcome, Debbie!
Your version uses half the sugar of the recipe I’ve used before. It’s supposed to be known for simplicity of ingredients: 1 cup peanut butter, 1 cup sugar, 1 egg. Less is definitely more in this case; thanks for sharing.