Flourless Peanut Butter Cookies
User Reviews
4.8
Flourless Peanut Butter Cookies
Description
Flourless Peanut Butter Cookies use just a few core ingredients: all-natural peanut butter, honey, egg, baking soda, salt, and optionally chocolate chips. The lack of flour contributes to a chewy, dense texture with a tender center. The peanut butter provides a nutty, slightly savory base, while the honey adds sweetness and moisture that binds the dough.
The cookies are formed by scooping dollops of dough and flattening them with a fork into a crisscross pattern, ensuring even cooking and a classic cookie appearance. Baking at 350ºF for about 12 minutes yields cookies that spread slightly and develop a light crackled top. While hot, the cookies are soft, so cooling on the baking sheet is important to allow them to firm up. For a chewier, firmer bite, refrigeration or freezing is an option.
This recipe is straightforward and does not require flour, making it suitable for those seeking gluten-free treats, depending on ingredient choices. The optional chocolate chips add a sweet, melty contrast against the peanut base. The cookies store well in an airtight container and can be made ahead for convenient snacking.
Ingredients
- 1 cup peanut butter 268 grams, all-natural
- 1/3 cup honey (116 grams; see notes for swaps)
- 1 large egg (50 grams; or flax egg)
- 1/2 teaspoon baking soda (3 grams)
- 1/2 teaspoon salt 3 grams, sea salt
- 1/2 cup chocolate chips (75 grams; optional)
Instructions
- Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a medium bowl, mix together the peanut butter, honey, egg, baking soda, and salt.
- Use a tablespoon to scoop the dough onto the lined baking sheet, leaving at least 1 inch of space between each cookie.
- Use a fork to flatten the cookie dough, making a criss cross pattern. (These cookies won't flatten on their own.)
- Bake the cookies at 350ºF for 12 minutes, until the cookies have spread and look slightly crack on top. They will still be very soft to the touch while they are hot.
- Let the cookies cool completely on the baking sheet. For a firmer cookie, place them in the fridge or freezer and serve chilled. These cookies can be stored in an airtight container in the fridge for up to a week, or in the freezer for 3 months. Decorate them with melted dark chocolate, if you like, for an extra impressive dessert!
Notes
- Honey can be substituted with 1/2 to 3/4 cup coconut sugar depending on desired sweetness, but maple syrup has not been tested as a replacement.
- Use a flax egg if a vegan version is preferred; expect a softer, gooier center.
- Cooling completely on the baking sheet helps the cookies set properly; chilling them in the fridge or freezer results in a firmer texture.
- Nutrition info is estimated per cookie without chocolate drizzle and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 165mg | 7% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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