Flourless Peanut Butter Cookies
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Flourless Peanut Butter Cookies
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Flourless peanut butter cookies are soft, chewy and use NO butter or flour! Loads of peanut butter make these healthy cookies taste decadent.
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Ingredients
- 1 large egg
- ⅔ cup brown sugar packed (light or dark)
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup creamy or crunchy peanut butter*
- ½ cup dark chocolate chips or peanut butter chips, optional
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Instructions
- In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla, baking soda, and salt until combined.
- Whisk in the peanut butter, stirring until the dough is smooth and the peanut butter is completely incorporated into the batter (if at any point the batter is too thick to whisk, switch to a large spoon or rubber spatula).
- Stir in the chocolate chips (if using), until they are evenly distributed.
- Chill the dough for at least 30 minutes or up to 3 days.
- When ready to bake, place a baking sheet in the upper third of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- With a cookie dough scoop or spoon, scoop the dough by heaping tablespoons onto the baking sheet, leaving 1 1/2 inches of space in between (they will spread as they bake). If desired, use a fork to flatten the cookies just slightly (you can press a crisscross pattern in the top if you like, though most of the pattern will disappear when they bake). Place any remaining dough back into the refrigerator and chill between batches.
- Bake until the cookies are starting to crinkle on top and look soft in the centers, about 7 to 8 minutes. Remove the cookies from the oven BEFORE the edges begin to brown even slightly.
- Let the cookies cool on the hot sheet for 2 minutes. Gently slide the parchment paper with the cookies on it off of the pan and onto the rack. Let the cookies cool completely. Repeat with the remaining dough, allowing the cookie sheet to cool between batches. ENJOY!
Notes
- *Do not use a 100% natural-style ("drippy") peanut butter that separates at room temperature. Classic creamy or crunchy peanut butter like JIF or Skippy work best for these cookies Add tips to store/chill/freeze/bake cookie dough.
- TO STORE. Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- TO FREEZE. Place baked leftover cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw over night in the refrigerator.
Nutrition Information
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Serving
1cookie (with chocolate chips)
Calories
147kcal
(7%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
10mg
(3%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
15IU
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1cookie (with chocolate chips) | |
| Calories | 147kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 15IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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