Peanut butter cookies recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Flourless Peanut Butter Cookies, one of the best things you can make with peanut butter. Crunchy outside and moist inside.

Course: Breakfast, Dessert
Servings: 14 cookies
  • 3/4 cup (65g) oats (you can use gluten-free oats)
  • 250 g smooth peanut butter at room temperature
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract (optional)
  • 1/2 ripe banana
  • 2 large eggs
  • 6 Tbsp (125g) brown sugar (I used moscovado)
  • 1/2 cup (80g) dark chocolate in small pieces
  1. Preheat oven to 180ยบ. Meanwhile line a baking tray with parchment paper and grease with a little oil.

  2. Mash 1 banana in the bottom of a large bowl.

  3. In a medium bowl, beat the eggs and vanilla extract for 1 minute. Then add the peanut butter, sugar and the mashed banana. Mix together until well combined.

  4. Stir the dry ingredients (the oats, the cinnamon and the baking soda) together in another bowl.

  5. Add this mixture to the wet ingredients. Stir in the chocolate pieces and mix together with a spoon. The dough should be a bit sticky.

  6. Make 15 balls using 1.5 spoons for each cookie. Place the balls on the baking sheet, make sure you leave at least 2 cm between them because they get bigger in the oven. Gently press down on the cookie dough with the back of a spoon to flatten slightly. To give the same shape to all of them, use a circular mould, you can easily make one yourself by cutting the top off a plastic bottle. You may need to use two trays.

  7. Bake for about 20-23' until the edges and top are golden brown. Remove from the oven, allow to cool down completely on the tray or on a rack. Store them in a airtight container for a week or freeze for a couple months