Flourless peanut butter cookies are soft, tender, and filled with rich peanut butter flavor! Perfect for any peanut butter lover. These cookies are gluten-free and require no chilling time before baking - ready in less than 30 minutes!
Preheat oven to 350 degrees Fahrenheit. 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, add peanut butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamed and fluffy, about a minute. Add egg, vanilla, baking soda, and salt, mixing until well combined, about a minute.
Scoop dough using a medium cookie 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.
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 (your cookies will be very tender straight from the oven and are much easier to handle when cooled).
Baked cookies will keep for 5 days in a sealed container at room temperature. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough will keep 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.
I do not recommend using natural/homemade peanut butter for this recipe (the type that separates as it sits). Your dough will turn out dry and the cookies will not hold together well.