Peanut Butter Cookie Recipe Without Butter

Name: Peanut Butter Cookie Recipe Without Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup creamy peanut butter; 1 cup granulated sugar; 1 large egg

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If you're looking for a classic cookie but don't want to fuss with tons of ingredients, I've got the perfect recipe for you! This Peanut Butter Cookie Recipe Without Butter is a lifesaver for busy days, last-minute guests, or when you're looking for a sweet treat.

Peanut Butter Cookies scattered on a piece of parchment paper.

Do you find that some of the best cookies are from the easiest recipes? Made with just three simple ingredients—peanut butter, white sugar, and an egg—these cookies are soft, chewy, and packed with irresistible peanut butter flavor.

Peanut butter lovers everywhere adore this classic recipe with the fork marks that crisscross on the top.

My favorite peanut butter cookie used to be a recipe with an ingredient list that was a mile long. But, after making these never-fail, butter free peanut butter cookies, this has quickly become my go-to cookie recipe.

Table of Contents

Why You'll Love These Classic Peanut Butter Cookies

Simple Ingredients - Just grab a cup of peanut butter, a cup of sugar, and a large egg—no dry ingredients to measure or sift, and no grocery store run required.
Butter-Free, Flour-Free and Brown Sugar Free - Perfect for anyone looking for a peanut butter cookie recipe without butter or flourless peanut butter cookies.
Quick to Make - With less than 15 minutes of prep and baking time, these soft peanut butter cookies are ready in a flash. The dough for these perfect cookies comes together in less time than it takes to preheat your oven! Like Chocolate Chip Cookie Bars, they make an excellent after-school snack.
Customizable - Add chocolate chips, mini M&M candies, Reese's Pieces, or swap in almond butter, or sprinkle a pinch of salt for a twist.

Peanut Butter Cookies stacked on a serving plate.

What are Butter Free Peanut Butter Cookies Like?

Butterless peanut butter cookies have a dense, chewy texture thanks to the natural oils in peanut butter that provide richness and moisture.

While they may lack the crisp edges and creamy undertones that butter offers, the absence of butter allows the bold, nutty flavor of peanut butter to truly shine.

These cookies deliver a sweet, satisfying taste that puts the peanut butter front and center, making them a perfect treat for peanut butter lovers.

Substitutions

Egg-Free Option - Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). I also love the Egg Replacer by Bob's Red Mill. If you are looking for another delicious egg-free cookie, try my Iced Oatmeal Cookie Recipe.
Nut Butter Swaps - Use almond butter, sunflower seed butter, or cashew butter for a variation. I recommend using creamy peanut butter. For best results, avoid natural peanut butter.

Variations

Peanut Butter Chocolate Chip Cookies: Fold in ½ cup of chocolate chips for a classic twist.
Snickerdoodle Cookies: Roll the cookie dough balls in a mixture of cinnamon and sugar before baking.
Drizzled or Dipped: After cooling, drizzle melted chocolate over the top of the cookies or dip them halfway for a bakery-style finish.

Ingredients

*Please scroll down to the printable recipe card for specific ingredient amounts and the complete recipe.

How To Make These Chewy Peanut Butter Cookies

Step 1. Preheat The Oven. Preheat the oven to 350°F. Line a cookie sheet with parchment paper for easy cleanup.

Step 2. Mix the Dough. In a large bowl, combine the peanut butter, sugar, and egg with a wooden spoon or a rubber spatula until smooth and well-blended.

Step 3. Shape the Cookies. Using a cookie scoop or tablespoon, portion the dough into 1-inch cookie dough balls. Place them on the prepared cookie sheet about 2 inches apart.

Step 4. Create the Crosshatch Pattern. Press the tines of a fork into the top of each dough ball, forming a crisscross pattern.

Step 5. Bake Cookies. Bake for 10-12 minutes, until the edges are lightly golden brown. The top of the cookies should still look slightly soft—this ensures tender cookies.

Step 6. Cool Completely. Let the cookies rest on the sheet for 5 minutes before transferring the cooled cookies to a wire rack.

Storage and Freezing

Store your cookies in an airtight container at room temperature for up to 5 days.

To freeze, place cookies in a single layer on a baking sheet and freeze for 1 hour. Then transfer them to a freezer bag. Frozen cookies can last up to 3 months. Thaw at room temperature before enjoying.

A peanut butter cookie broken to show the inside texture of the cookie.

Natalie's Pro Tip

Avoid overbaking! The cookies should appear slightly soft when you remove them from the oven. They’ll firm up and be chewy cookies after they cool.

I love this adjustable measuring cup for ingredients like peanut butter.

Notes and FAQs

What kind of peanut butter works best?

For the best peanut butter cookies, I recommend creamy peanut butter like Jif or Skippy. Chunky peanut butter changes the soft texture of the cookie.

Are these cookies gluten-free?

This recipe is naturally flourless, making these cookies a great option for gluten-free baking.

What if I want softer cookies?

Avoid overbaking! The cookies should appear slightly soft when you remove them from the oven. They’ll firm up as they cool.

Can I double the recipe?

Yes, double the main ingredients—2 cups of sugar, 2 cups of peanut butter, and 2 large eggs—to make a larger batch.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days. Let it come to room temperature before shaping into cookie balls.

Why did my cookies turn out crumbly?

Using peanut butter that’s too dry or lacking sufficient oils can cause the cookies to be dry. Processed or blended peanut butter often works better for structure, while natural varieties may need to be stirred thoroughly.
Another reason they might be crumbly is that they were overbaked. Without butter, these cookies can dry out more quickly.

How do I keep the cookies moist after baking?

Store them in an airtight container with a slice of bread. The bread will help maintain softness by providing moisture.
Avoid overbaking; pull them out of the oven as soon as the edges are set but the center still looks slightly underdone. They’ll firm up as they cool.
If you’re storing for more than a day, consider wrapping individual cookies in plastic wrap to lock in freshness.