Sandra This chewy, dense Alton Brown Peanut Butter Cookies No Flour recipe is made with creamy peanut butter, two types of sugar, and one egg, ready in just 25 minutes. Watch for the moment the cookies puff up and turn golden brown around the edges, signaling they are perfectly baked. I love how this simple pantry method creates a fudgy texture that rivals any bakery version.
What I Learned Making This
I was initially skeptical that a dough without flour could hold its shape, but the combination of peanut butter and egg provides all the structure you need. One mistake I made early on was trying to move them too fast; because there is no gluten to bind them while hot, they are incredibly fragile straight out of the oven and must set on the pan.
The specific blend of brown and granulated sugar is the secret to getting that signature Alton Brown texture. The brown sugar brings the moisture and chewiness, while the white sugar ensures crisp edges, creating a cookie that is far superior to the standard three-ingredient versions I used to make.
Alton Brown Peanut Butter Cookies No Flour Ingredients
- 1 cup (250g) smooth peanut butter (commercial brands like Skippy or Jif work best)
- 2/3 cup (135g) light brown sugar, packed
- 1/2 cup plus 1 1/2 tablespoons (115g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
How To Make Alton Brown Peanut Butter Cookies No Flour
- Prep Oven: Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Do not use silicone mats, as they can cause these specific cookies to spread too much.
- Cream Mixture: In a large mixing bowl or stand mixer, combine the peanut butter, brown sugar, and granulated sugar. Mix on medium speed for 2 minutes until the sugars are fully incorporated and the mixture looks sandy but cohesive.
- Add Liquids: Add the egg, baking soda, vanilla extract, and salt. Beat on medium-high speed for another minute until the dough becomes smooth, glossy, and slightly stiff.
- Scoop Dough: Use a 1 1/2-tablespoon cookie scoop to portion the dough into 16 mounds. Roll each portion briefly between your palms to form a smooth ball, then space them evenly on the baking sheets (8 per sheet).
- Cross-Hatch: Dip a dinner fork into cold water to prevent sticking. Press down on each ball to flatten it to about 2 1/2 inches wide, making a crisscross pattern with the tines.
- Bake: Bake for 10 minutes, rotating the pans halfway through. The cookies should look puffed and slightly set around the edges but still soft in the center.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. They will deflate slightly and firm up as they cool. Transfer to a wire rack to cool completely.
Recipe Tips
- Skip Natural Peanut Butter: This recipe relies on the stabilizers in standard creamy peanut butter for structure. Natural varieties with separated oil can lead to greasy, flat cookies that spread unpredictably.
- Don’t Rush the Cooling: Since there is no flour, the structural integrity comes entirely from the cooling sugar and egg proteins. If you lift them too early, they will crumble apart.
- Water Your Fork: The dough is sticky due to the high sugar content. Dipping your fork in water (or sugar) before pressing the cross-hatch pattern keeps the design clean and prevents tearing.
What To Serve With Peanut Butter Cookies
A tall glass of cold milk is the traditional pairing, as the creamy dairy cuts through the rich, dense peanut butter texture. For a more indulgent treat, sandwich a scoop of vanilla bean ice cream between two cookies to make a gluten-free ice cream sandwich.
How To Store
Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months; just let them thaw on the counter for 15 minutes before eating.
FAQs
- Can I use crunchy peanut butter? Yes, you can use crunchy peanut butter for added texture, but the cookies may be slightly more crumbly.
- Why are my cookies falling apart? This usually happens if they were moved from the baking sheet too soon or if natural peanut butter was used instead of a commercial stabilizer-added brand.
- Is this recipe completely gluten-free? Yes, there is no flour involved. Just ensure your baking soda and peanut butter are certified gluten-free if you are baking for someone with severe sensitivity.
- Can I freeze the dough? Absolutely. Scoop and flatten the dough balls, freeze them on a tray, and then bag them. Bake from frozen, adding 1-2 extra minutes to the baking time.
Nutrition
- Calories: 145
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 140mg
- Total Carbohydrate: 14g
- Protein: 4g
Try More Recipes:
- Alton Brown Oatmeal Cookies Recipe
- Alton Brown Peanut Butter Cookies Recipe
- Alton Brown Sugar Cookies Recipe
Alton Brown Peanut Butter Cookies No Flour Recipe
Description
A magical 3-ingredient base recipe (plus flavorings) that creates a chewy, intensely peanut-buttery cookie without a single grain of flour.
Ingredients
Instructions
- Preheat oven to 350°F and line sheets with parchment paper.
- Beat peanut butter and sugars on medium speed for 2 minutes.
- Add egg, baking soda, vanilla, and salt; beat until glossy.
- Scoop 16 mounds and roll into balls.
- Place on baking sheet and flatten with a wet fork (cross-hatch).
- Bake for 10 minutes until puffed.
- Cool on the baking sheet for 10 minutes to set.
Notes
- Using commercial peanut butter (like Jif or Skippy) is crucial for this recipe; natural peanut butter is too oily and will cause the cookies to spread into puddles.
- Because there is no flour to provide structure, allowing the cookies to cool on the hot baking sheet for the full 10 minutes is mandatory to prevent them from crumbling when moved.
- Dipping the fork in cold water (rather than sugar) keeps the fork from sticking to the sticky dough without adding extra sweetness or burning sugar on the exterior.
