My grandma used to make peanut butter cookies all the time when I was a kid. They were soft and chewy and melted in your mouth but, best of all, my Grandma’s peanut butter cookies had a fancy fork pattern on the top. For a while now I have been working on a peanut butter cookie of my own. I have wanted a cookie that was as delicious as my Grandma’s but with perhaps a bit less sugar and flour. (If there is a plate of peanut butter cookies in front of me I’m going to eat the entire thing. At least they should be decent for you, right?) I have made all kinds of peanut butter cookies but, at long last, I have found the perfect one. These peanut butter cookies have no flour and only a bit of sugar and yet they are as soft and chewy as the one’s my Grandma used to make. Oh, and they even have the fancy fork pattern.
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Flour-Less Peanut Butter Cookies Recipe
- Total Time: 20 minutes
- Yield: 24 cookies 1x
Description
These flour-less peanut butter cookies are chewy and flavorful, with a delightful fork pattern on top, reminiscent of Grandma’s classic recipe.
Ingredients
- 1 egg
- 1 cup (240 ml) of peanut butter (smooth or chunky)
- 1 tsp of baking soda
- 1/4 cup (60 ml) of brown sugar
- 1/4 cup (60 ml) of white sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, stir together the peanut butter, brown sugar, and white sugar until well combined and smooth.
- Add the egg and baking soda to the mixture and stir until fully incorporated.
- Roll the dough into walnut-sized balls and place them on a greased or parchment-lined baking sheet, leaving space between each cookie.
- Use a fork to press a crisscross pattern onto the top of each cookie.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For a different texture, try using chunky peanut butter.
- If you prefer a sweeter cookie, increase the sugar slightly.
- The crisscross fork pattern is not just decorative; it helps the cookies bake evenly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6
- Sodium: 95
- Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 3
- Cholesterol: 10
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Frequently Asked Questions
How do cookies hold together with no flour?
The egg acts as the binder in place of flour, while the peanut butter provides body and fat. The baking soda gives just enough lift so the cookies turn out soft and chewy at 350°F (175°C) for 8-10 minutes, matching the texture the author describes from her grandmother’s version. 
Does the fork crisscross pattern serve any purpose beyond looks?
Yes — the notes specifically call out that “the crisscross fork pattern is not just decorative; it helps the cookies bake evenly” by flattening the dough ball so the centre and edges reach the same thickness and bake through at the same rate.
Should I use smooth or chunky peanut butter?
Both work — the ingredient list says “smooth or chunky” and the notes add “for a different texture, try using chunky peanut butter,” which gives you occasional crunchy peanut pieces in an otherwise soft, chewy cookie.
Your cookies are the best. I like not having to use a lot of butter sugar and flour.
They just crumbled i wasnt pleased at all
these are also delicious with nutella :)