Flourless Peanut Butter Cookies

Flourless peanut butter cookies are crisp on the outside, chewy on the inside, and filled with peanut butter flavor. The dough is made without flour and requires no chilling time - cookies are ready in less than 30 minutes.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Servings cookies

Calories 126kcal

Author Heather

Equipment

Ingredients

1 cup smooth peanut butter
½ cup granulated sugar
¼ cup brown sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. (I do not recommend using a greased baking sheet for this recipe - the cookies will spread too much.)
In a large bowl, cream together the peanut butter, sugars, egg, and vanilla extract until combined. Add baking soda and salt and mix until combined.
Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Press a fork into the balls, creating a crosshatch pattern. (optionally, sprinkle granulated sugar or salt on top before baking)
Bake for 10-11 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.

Nutrition