These Cloud Cookies are light, fluffy flourless peanut butter cookies made with just 4 ingredients. The best part, they are very healthy, 100 % gluten-free, dairy-free, and low-sugar.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
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In a large mixing bowl, add the egg. Using an electric beater or whisk attachment of a stand mixer, beat the egg on high speed for about 45 seconds until fluffy and slightly bubbly, paler in color.
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Stop beating, add the peanut butter, maple syrup, and baking powder.
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Whisk again on medium-high speed until a sticky batter forms. It should look like a creamy caramel.
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Use a lightly oiled cookie dough scoop to grab 1 tablespoon of dough and release it on the prepared baking sheet, leaving an inch of space between each cookie. I made 9. The cookies spread a lot, give space between each to prevent the cookies from touching each other.
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Bake the cookies for 11-13 minutes at 350°F (180°C) until the edges are golden brown and the top crackles.
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Let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack.
Note 2: You can also use almond butter or sunflower seed butter.
Note 3: Or any other liquid sweetener, like honey, coconut nectar, or sugar-free maple-flavored syrup.
Storage: You can keep these cookies for 3-4 days in an airtight container in the fridge or freeze them for up to 3 months.
Serving: 1 cookieCalories: 108.9 kcal (5%)Carbohydrates: 7.2 g (2%)Fiber: 0.7 g (3%)Net Carbs: 6.5 gProtein: 3.9 g (8%)Fat: 7.9 g (12%)Saturated Fat: 1.6 g (10%)Polyunsaturated Fat: 1.9 gMonounsaturated Fat: 3.8 gTrans Fat: 0.002 gCholesterol: 20.7 mg (7%)Sodium: 140.5 mg (6%)Potassium: 101.1 mg (3%)Sugar: 4.9 g (5%)Vitamin A: 30 IU (1%)Vitamin B12: 0.05 µg (1%)Vitamin D: 0.1 µg (1%)Calcium: 55.4 mg (6%)Iron: 0.4 mg (2%)Magnesium: 26.2 mg (7%)Zinc: 0.5 mg (3%)
Ingredients and Substitutions
You only need 4 simple, wholesome ingredients to make this recipe. Here’s how to pick and swap them.
- Large Egg – This binds the ingredients and, when beaten, contributes to the cookies’ light and fluffy texture. Using a room temperature egg helps it whip up better.
- Baking Powder – This is the leavening agent that gives these cookies their signature puffiness and cloud-like texture.
- Peanut Butter – Natural peanut butter provides the main flavor, richness, and some binding. You can also use almond butter or sunflower seed butter for different flavor profiles.
- Maple Syrup – This liquid sweetener adds moisture and sweetness. Other liquid sweeteners like honey, coconut nectar, or sugar-free maple-flavored syrup can also be used.
How to Make Cloud Cookies
These cookies are really easy to whip up, here’s how in pictures.
Pour the egg into a large bowl and beat it until pale and fluffy.
Add the other ingredients and whisk until it makes a soft batter.
Scoop out the batter and place dough balls on a baking sheet lined with parchment paper.
Bake the cloud cookies for 11-13 minutes at 350°F (180°C).
Carine’s Baking Tips
Let me share a few more tips for perfect cloud cookies.
- Beat Egg Well – Ensure you beat the egg until it becomes fluffy, bubbly, and paler in color. This step is crucial for achieving the light texture of these cookies. The more bubbles, the fluffier they’ll be!
- Room Temp Egg – Using a large egg that has been at room temperature for about 20 minutes can improve its volume when beaten.
- Nut Butter Variety – Use different nut butters to create a variety of cookie flavors each time you bake – I tried peanut butter, almond butter, cashew butter, and sunflower seed butter – all great!
- Chocolate Chip Addition – Stirring in 2-3 tablespoons of mini chocolate chips into the dough adds a lovely peanut butter chocolate flavor combination.
- Space Them Out – These cookies spread quite a bit during baking, so make sure to leave enough space between each one on the baking sheet to prevent them from merging.
- Lightly Oil Scoop – Using a lightly oiled cookie dough scoop can help the sticky batter release easily onto the baking sheet.
- Cool on Sheet First – Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack, as they can be delicate when warm.
More Flourless Cookie Recipes
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!