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  • Writer's pictureJamie McDermott

Easy Flourless Peanut Butter Cookies

Did I hear someone say cookies in 5 minutes? Seriously friends, I think you can get the dough ready in about 3! Now that is my kind of baking.

They are soft and chewy, and oh so satisfying! I feel really good about giving these to my kids at any time of day - they are high in protein (nut butter), healthy fats (nut butter and chia seeds), and fiber (acacia fiber and chia seeds).

A winning combination in my book as you know :)

Also, we have been using erythritol with excellent results. I love the grainy, sugar like texture - I feel it is very suitable for many recipes, especially baked goods.

Here is an excellent article on erythritol if you are interested in learning more about this sugar alternative.

These cookies are adaptable to any diet - keto (sub the sugar), vegan (sub the egg), gluten free, you name it. Which is why I love these kinds of recipes. This blog is meant to be flexible - I want everyone, regardless of eating style, to find something of value here.

Please let me know if you made these and how they came out! Have a wonderful rest of the week! xo

Flourless Peanut Butter Cookies

Makes 1.5 dozen cookies


1 cup peanut butter (or any other nut butter)

1 egg (or chia or flax egg)

⅓ cup sugar or sugar substitute (I recommend erythritol)

1 tsp chia seeds

2 Tbsp acacia fiber 


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.  

  2. Combine all ingredients in a large mixing bowl.  Using an electric mixer, blend on medium low until dough is smooth.  

  3. Using a tablespoon, scoop out dough and form into balls; place on parchment about 1 inch apart.  Use a fork to gently press down on each cookie.  

  4. Bake for 10 minutes until edges are starting to brown.  Let cool completely on a wire rack - cookies will firm once they are cooled.  

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