WW Recipe of the Day: 4-Ingredient Flourless Peanut Butter Cookies
As soon as I saw this recipe for Easiest-Ever Peanut Butter Cookies, in a recent issue of Woman's Day, I knew I had to give them a try.
Easy 4-ingredient Peanut Butter Cookies with 1 PointsPlus
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 1-½ 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.
The Skinny on 4-Ingredient Flourless Peanut Butter Cookies
If you're interested in learning more about how portions have exploded check out The Portion Teller: Smartsize Your Way to Permanent Weight Loss (affiliate link) 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 real 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.
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.
How Many Calories/WW Points in these litte 4-Ingredient Peanut Butter Cookies?
According to my calculations, each cookie has about 33 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
1 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Peanut Butter Cookie Baking Tips
I used a tiny little ice cream scoop (affiliate link) 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.
If you like these easiest-ever 4-ingredient peanut butter cookies, be sure to check out some of my other easy, healthy Weight Watchers friendly cookie recipes including Coconut Almond Butter Cookies, Easy No-Bake Peanut Butter Cookie Dough Balls, 4-Ingredient No-Bake "Brownies", No-Bake Peanut Butter Chocolate Oatmeal Cookies, Skinny S'mores Cookies and Easy Orangesicle Cookie Mix Cookies
If you've made these Peanut Butter Button Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy 4-Ingredient Peanut Butter Button Cookies Recipe
Ingredients
- 1 cup peanut butter (creamy or chunky)
- ¾ cup packed light brown sugar
- 1 large egg
- ¾ teaspoon baking soda
Instructions
- Position an oven rack in the center of your oven and then preheat the oven to 350F degrees. Line 2 baking sheets with parchment paper or silicone liners.
- In a large bowl, beat the peanut butter, brown sugar, egg, and baking soda together with an electric mixer (affiliate link) on medium, until well blended.
- Drop level teaspoons of dough onto the prepared baking sheets, spacing them about 1-½ inches apart. (This is a small amount since you want enough for 60 cookies.)
- Bake until the cookies are puffed and starting to lightly brown around the edges, 8 to 10 minutes.
- Remove from the oven and let cool on the baking sheets placed on wire cooling racks (affiliate link) for 5 minutes. Then transfer the cookies directly to the wire racks to cool completely.
Recipe Notes
Source: Woman's Day magazine
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Click for More Lighter Holiday Cookie Recipes
More WW Friendly Peanut Butter Cookie Recipes
- No-Bake Apple Peanut Butter Cookies (EatYourselfSkinny)
- Chocolate Drizzled Peanut Butter Cookies (DrizzleMeSkinny)
- PB & J Healthy Oatmeal Cookies (SkinnyTaste)
- Peanut Butter Oatmeal Cookies (LaaLoosh)
- Grain-Gree No-Bake Peanut Butter Cookies (DashingDish)
- 3-Ingredient Almond Butter Cookies (SkinnyTaste)
- Chocolate Peanut Butter Chip Banana Cookies (DrizzleMeSkinny)
Search for More Easy Healthy Cookie Recipes
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Darice
I just made these cookies and they are definitely super easy and quick to make. The no flour keeps for a cleaner kitchen too! But since I have an egg allergy, I had to substitute the egg with 1/4 cup of unsweetened apple sauce. I also substituted the brown sugar with Lakanto Monkfruit Sweetener to reduce points even more. I made my cookies larger because I would end up eating several small ones anyways. There's something pleasing about holding a large cookie in my hand while reading a good book or something. I had to keep my cookies in the oven longer since my portion sizes were bigger. The cookies came out so delicious and it satisfied my craving for peanut butter cookies. Thank you for sharing this great recipe.
Tina
How many points?
Lissette
Delicious, I did not get 60 cookies, it was more like 53
Miranda
Hi, thanks for the recipe. They are very good! ??
Summer
I only got 24 cookies.... this was doubling the batch??? What did i do wrong
Martha McKinnon
Hi Summer, you made the cookies bigger! These are teeny, tiny cookies, lol. 🙂
Ren
These are very tasty however very misleading on the weight watchers points. I made them so small and only had 35 cookies. I used a half tablespoon measure which is very small.
Susan
Made them for my daughter who is trying to watch her carb intake. I’m always baking for my son in law and grandkids so I was happy to try this so my daughter could enjoy. They are truly sooo easy AND delicious. I used low fat peanut butter because that’s what I had and they came out great. I thought I made them small, but not small enough because I got 45 from the recipe. I’m making them again today because my 4 grandkids (3 year old twins girls , 5&6 year old boys)ate them ALL in a day and asked “Nonna, can you make us more?” Can’t refuse them....thank goodness it’s so easy. ?
Cathie
Love them!!!!
Lynda Mclaughlin
Delish....yummy real cookies. For those with a peanut allergy, use sunflower, macadamia or almond butter.
Helga Knobl
Absolutely delicious thank you
Helga Knobl
Absolutely delicious thank you made them 1 tsp each and got 44 small perfect to go with our
after noon coffee
Karen O
I came across this recipe while searching for healthy cookies. I made these and they are delicious. I made 17 and counted we pts accordingly. Thanks for sharing.
Sigríður Halldórsdóttir
Hi. Can you give me tips on how to transfer these cookies into small muffins. My son prefer muffins over cookies. He want then soft 🙂
Best regards,
Sigríður Halldórsdóttir.
Ellen
I made these because they were 1 WW pt., not expecting they'd be very good, because really, how could something so easy and with no flour or butter be any good? Happy surprise - they were great! I actually like them better than my old-fashioned peanut butter cookie recipe from my mom. The texture is sandier. Perfect for something sweet without a lot of points. Thank you!
Martha McKinnon
Glad you liked them Ellen!
Faye Evans
My husband is gluten free, and he loves cookies! These are perfect! He likes them so much that my daughter and I have made the recipe using peanut butter, cashew butter, and almond butter. He’s happy when we have all 3 flavors in separate containers. It’s something all 3 of us can enjoy! Thanks for the recipe
Grammy Faye
Cheryl
What kind of peanut butter did ya'll use?
Martha McKinnon
I like Skippy 🙂