Simple Peanut Butter Cookies – No Flour

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Written By J.M. Davis

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Peanut Butter Pop In Your Mouth Cookies

Only 4 ingredients make these delicious pop in your mouth Peanut Butter Cookies come to life.

There isn’t any flour or flour substitute in them either.

I use only organic ingredients so I don’t need to worry about GMO’s, pesticides and other added stuff. I also use all natural peanut butter which only contains roasted peanuts and sometimes salt. Yes, you have to stir the peanut butter to mix in the oils. And yes, it can be a bit of a pain in the rear – but well worth it. No extra sugar, oil or anything.  Mix, bake and enjoy.

You can double, triple, or half this recipe without too much trouble.

Peanut Butter Cookie Recipe:
Materials needed:

  • bowl and spoon for mixing
  • oven for baking
  • timer
  • organic peanut butter
  • organic raw sugar
  • Large eggs – organic pasture raised is best
  • Organic Vanilla

Pre-heat oven to 350 degrees


  • 2 cups (16 ounces) Organic Natural Peanut Butter with or without salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon Organic Vanilla
  • About a 1/4 to 1/2 cup of extra sugar to roll your dough into after it is made. DO NOT ADD THIS TO THE MIXTURE

Mix all ingredients into a bowl until smooth. If the mixture seems too dry add a little bit of water. If it seems too moist add a little more peanut butter.

Create teaspoon size balls of dough and roll them into the extra sugar. Place dough balls onto your cooking sheet.  Since these cookies do not rise or spread you can place them fairly close without worrying about the dough balls baking into each other. This means you can bake more cookies at one time. More cookies on one cookie sheet means less time baking. You’ve gotta love that!

You can either flatten the dough balls or leave them round. If you want your cookies flat push the ball flat with a fork, creating a criss-cross design on the dough ball. Cook time is about the same for round or flat.

Bake at 350 degrees for 12 to 15 minutes.
They will not look brown but will feel solid and slightly soft.

Cool on a rack – pop them in your mouth.

The recipe makes about 36 cookies.

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