Flourless Peanut Butter Cookies

These tasty peanut butter cookies are perfect for tight grocery budgets. With a few simple pantry ingredients you can whip up some tasty, fluffy cookies for your family to enjoy this Easter season!

Super fluffy cookies

Guys, I’m not going to lie. These past few weeks approaching Easter have not been easy for my family. I’m guessing it hasn’t be smooth sailing for your family either. Like most of the world we are in lockdown right now in Northern California. Several of my friends are sick with Covid-19. The economy is shaky. It’s been rough.

As a mom there is no time to complain! It’s my responsibility to put on a happy face and provide a semi-regular Easter for my family this year, despite current events. Food shortages have made it difficult though. I mean, how can a person bake Easter cookies without flour and eggs? Peanut butter and flaxseed, that’s how!

You heard me. With six simple ingredients you can whip up some tasty, fluffy cookies for your family in less than 30 minutes. The flaxseed and water acts as the perfect egg substitute. If you have access to fresh eggs you can always substitute 2 eggs for the flaxseed and water in this recipe. You’re welcome. Happy Easter!

(This makes 36 cookies)


  • 2 cups Skippy peanut butter
  • 1/2 cup sugar
  • 1 T vanilla extract
  • 2 T flaxseed
  • 6 T water
  • salt for sprinkling


Set your oven to 350 degrees. Place oven rack in middle of oven.

In a small bowl, combine the flaxseed and water and let sit for 7 minutes, stirring twice.

In a larger mixing bowl combine the flaxseed mixture, peanut butter, vanilla and sugar until mixed. If your peanut butter does not have any sugar in it, increase the sugar to 1 cup.

Spoon 1 tablespoon of the batter onto lined cookie sheets, 1 inch apart. If you’re able to you can try to shape them like eggs. I just spread them into circles. Sprinkle a VERY SMALL amount of salt on top of each cookie.

Flatten as much as possible

Bake for 10-15 minutes, or until edges turn brown. Start checking at 10 minutes. Allow to cool completely before moving from baking sheet.

Let me know how you liked the cookies in the comments section below! Happy Easter everyone!

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