Quick 5 Ingredient Peanut Butter Cookies
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These Quick 5 Ingredient Peanut Butter Cookies are easy, crispy, made with few ingredients and dipped in delicious dark chocolate. Flourless and naturally gluten-free!
Whether it’s my easy peanut butter chocolate crunch bars or these 5 ingredient peanut butter cookies, it’s quick to whip up snacks that are perfect for kid’s and adult’s lunch boxes.
Similar to my quick cardamom cookies, they come together in one bowl with 5 simple ingredients that you likely already have in your kitchen.
Consider these a healthier version as they use natural crunchy peanut butter and coconut sugar.
With crispy edges and a soft center, peanut butter cookies have never been as easy as this recipe.
🍪 Why You Will Love This Recipe
- Comes together with 5 ingredients.
- 4-step peanut butter cookies.
- Use natural peanut butter & coconut sugar for healthier peanut butter cookies.
- One bowl and no electric beaters required.
- Bakes in 10 minutes.
- Flourless peanut butter cookies.
- Naturally gluten-free.
- Don’t want the chocolate? Simply omit the chocolate and they become 4 ingredient peanut butter cookies!
You will love how simple these are to make when you need a quick cookie recipe to make for the week.
If you haven’t had success with flourless peanut butter cookies in the past, I feel you.
This is why I created this easy recipe that includes desiccated coconut and an egg to bulk up the batter. This guarantees you success.
If you’re on TikTok, you may have seen many of these easy 5 ingredient peanut butter TikTok cookies. I hope you enjoy my addition of healthy and quick peanut butter cookies 🙂
If you’re interested in more quick and easy cookie recipes, try my Almond Florentines, Peanut Chia Cookies, The Best Chewy Chocolate Chip Cookies, and these delightful Chocolate Meltaway Cookies.
These vanilla melting moments and homemade gingernut cookies are also quick and easy biscuit recipes.
📋 Ingredient Notes & Substitutions
- Natural crunchy peanut butter: I’ve only tested this recipe using natural crunchy peanut butter and not a conventional peanut butter. I recommend you use natural peanut butter that contains only peanuts and salt.
- Coconut sugar: Offer a natural and healthier sugar alternative. I have not tested this recipe using brown sugar or granulated sugar.
- Desiccated coconut: Works best, not a shredded or flaked coconut.
- Egg: Helps to bind all of the ingredients together and keeps the peanut butter cookies in shape after baking.
- Dark chocolate chips: Use dark chocolate chips and not block chocolate. You can also try milk chocolate or white chocolate.
🥣 Step By Step Instructions
Step one: In a large mixing bowl add peanut butter, coconut sugar, desiccated coconut, and the egg. With a wooden spoon, mix until well combined and it forms a soft cookie dough. You may want to use your hands for this step.
Step two: To form the cookies, pick up 1 tablespoon (25g) of dough and roll it into a ball. Flatten the ball out in the palm of your hands into a flat disc. Place on the lined tray and repeat.
Step three: Bake for 10-12 minutes until lightly golden around the edges and the cookies peel away from the baking paper easily.
Step four: Dip cooled cookies halfway into the melted chocolate and place them on the baking tray to set. Enjoy!
💭 Expert Tips
- Natural crunchy peanut butter works best that contains only peanuts and salt, not conventional peanut butter.
- Flattening these cookie balls into a disc is what allows these easy peanut butter cookies to turn crispy.
- The chocolate is an optional addition.
⏲️ Storage Instructions
Store in an airtight container, at room temperature for 1 week.
Freeze cookies by first allowing the dipped chocolate to completely set. Transfer them to a freezer-friendly container with a sheet of parchment paper between layers or alternatively, place them into zip-lock bags. Label with the date and freeze for 2-3 months. Keep in mind the chocolate half will alter in appearance and texture due to the freezing process of chocolate.
Thaw the cookies overnight in the refrigerator or at room temperature for several hours until thawed.
💬 Recipe FAQ’s
This recipe uses natural peanut butter which contains the natural peanut oil as opposed to conventional peanut butter. If you want a healthier peanut cookie recipe, consider using natural peanut butter that contains only peanuts and salt.
Absolutely! Simply swap the crunchy peanut butter for natural creamy peanut butter. I have not tested this recipe using conventional creamy peanut butter. Use natural creamy peanut butter that contains only peanuts and salt for the best results!
I have not tested this recipe without the egg. Include the egg for best results otherwise, it will alter the integrity of the cookies.
Yes. Make the peanut butter cookie dough the day before and simply wrap it tightly in plastic wrap and refrigerate in an airtight container for 24 hours. To bake, leave the dough at room temperature for 30 minutes – 1 hour until the dough is pliable enough to form the cookies.
Yes. Use coconut sugar instead of brown sugar for a healthier and less processed sugar alternative.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Quick 5 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup natural crunchy peanut butter, see notes
- 3/4 cup coconut sugar
- 1 1/2 cup desiccated coconut
- 1 large egg, (approx. 55g-60g each in shell)
- 3/4 cup dark chocolate chips
Instructions
- Preheat the oven to 180ºC (350ºF). Line a large flat baking tray with parchment paper, and set aside.
- In a large mixing bowl add peanut butter, coconut sugar, desiccated coconut, and the egg.
- With a wooden spoon, mix until well combined and it forms a soft cookie dough. You may want to use your hands for this step.
- To form the cookies, pick up 1 tablespoon (25g) of dough and roll it into a ball. Flatten the ball out in the palm of your hands into a flat disc.
- Place on the lined tray and repeat with the remaining dough. Leave a small gap between each cookie.
- Bake for 10-12 minutes until lightly golden around the edges and the cookies peel away from the baking paper easily.
- Cool on tray for 5 minutes before transferring them to a wire rack to cool completely. Keep the baking paper on the tray to use for when you dip them in the chocolate.
- Melt chocolate chips over a double boiler or in the microwave until smooth.
- Dip cooled cookies halfway into the melted chocolate and place them on the baking tray to set. Enjoy!
Notes
Nutrition
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
I’m not familiar with coconut sugar but have seen brown and white coconut sugar in the grocery. Does it matter what type of coconut sugar to use in this recipe ?
Hi Merryl, I haven’t actually seen or used white coconut sugar before, I always use the brown coconut sugar though. I assume the white version would be more refined compared to the brown? Either way, I would believe the white would work the same as the brown. Hope this helps! x
Always delicious! I love these, YUM!
Thanks so much Ashley! They’re certainly yummy!! Chocolate and peanut butter, could it get any better?! xx