Easy 4-Ingredient Flourless Peanut Butter Cookies

Easy 4-Ingredient Peanut Butter Cookies

Easy 4-ingredient Peanut Butter Cookies with 1 PointsPlus

As soon as I saw this recipe for Easiest-Ever Peanut Butter Cookies, in the most recent issue of Woman’s Day, I knew I had to give them a try.

What got my attention? Well, first the name – I’m all about easy, so “Easiest Ever” always piques my interest.

These quick and easy flourless cookies, have only 4 ingredients…

Then there was their size – little button-sized cookies with just 33 calories – perfect for Weight Watchers sized sweet treats!

(Actually, when compared to the cookies we ate a few decades ago, they’re normal sized – about 1 to 1-1/2 inches.

It’s just that they look small when compared to the giant cookies, now 3 to 4 times bigger, that  you see everywhere these days.

If you’re interested in learning more about how portions have exploded check out The Portion Teller: Smartsize Your Way to Permanent Weight Loss by Lisa Young. In it she explains how portions are enormous compared to what the government defines as a standard serving size and also when compared to what Americans ate thirty years ago. I found it fascinating.)

Finally, they’re made with peanut butter, one of my favorite foods.

My intuition was right. This is a winning cookie recipe, making a small batch of little normal-size cookies, perfect for sharing or packing in little pre-portioned zipper bags for the freezer.

Peanut Butter Button Cookies

Normal Sized Peanut Butter Cookie That Only Seem Little

They are not too soft, not too sweet, simple and adorable.

I used a tiny little cookie scoop and got 48 cookies, instead of 60, so will make them even smaller next time.

I made half the batch plain and added a few miniature chocolate chips to the remaining half, to give them polka-dots!

Next time I plan on adding a few finely chopped peanuts for added crunch.


Easy 4 Ingredient Peanut Butter Button Cookies
Prep time
Cook time
Total time
Quick and easy 4 ingredient little flourless peanut butter cookies with just 1 PointsPlus each
Recipe type: Cookies
Serves: 60
  • 1 cup peanut butter (creamy or chunky)
  • ¾ cup packed light brown sugar
  • 1 large egg
  • ¾ teaspoon baking soda
  1. Position an oven rack in the center of your oven and then preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
  2. In a large bowl, beat the peanut butter, brown sugar, egg, and baking soda together with an electric mixer on medium until well blended.
  3. Drop level teaspoons of dough onto the prepared baking sheets, spacing them about 1-1/2 inches apart. (This is a little amount since you want enough for 60 cookies)
  4. Bake until the cookies are puffed and starting to lightly brown around the edges, 8 to 10 minutes.
  5. Remove from the oven and let cool on the baking sheets placed on wire cooling racks for 5 minutes. Then transfer the cookies directly to the wire racks to cool completely.
Cook's Notes
Nutritional Estimates Per Serving (1 cookie): 33 calories, 2 g fat, 3 g carbs, o g fiber, 1 g protein and 1 WW PointsPlus value. I used a tiny little ice cream scoop and then flattened the cookie mounds down a bit before baking. I ended up with 48 little cookies and will make them even smaller next time. Next time I will add a small amount of finely chopped peanuts for extra crunch. You could get the same effect by using crunchy peanut butter.

*PointsPlus® for calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked this post and recipe for Easy 4-Ingredient Peanut Butter Cookies, check out these links:

My post and recipe for caramel chocolate mini cookie bars with 2 PointsPlus value
My post and recipe for skinny M&M cookies that everyone loves
A recipe for creamy peanut butter dip that uses chick peas and honey (Weight Watchers)
A recipe for skinny no-bake peanut butter pie (SkinnyTaste)

Related Posts Plugin for WordPress, Blogger...


  1. Mireya @myhealthyeatinghabits says

    Hi Martha,
    I’m not so sure how I’ll like them without the flour, bit I ‘ll make them for my soahem see how he likes them. I don’t understand why people haven’t made the connection about portion control.

  2. Marie says

    These sound delicious and i can’t wait to try them! i was just wondering if you could use PB2 instead and how much you would need to use.

    • says

      Hi Marie,

      I really don’t know about substituting PB2 since I haven’t tried. My concern is that without the fat from regular peanut butter, the cookies would be too dry/crumbly. If you try it and are successful, I’d love to hear!

  3. Emily Bradley says

    Mine just came out of the oven. I tried to make them small, but I still only got 45. Can’t imagine how tiny they’d have to be to get 60. They look good though.

    • says

      Yes, Emily. They are meant to be little cookies! I think it’s always a shock when we start to think of sweet treats as mini snacks especially when compared to all the gargantuan ones you see out at places like Panera and Starbucks and Costco, etc!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: