Flourless Peanut Butter Cookies
User Reviews
5
Flourless Peanut Butter Cookies
Description
Flourless Peanut Butter Cookies use creamy peanut butter, granulated and brown sugar, baking soda, salt, egg, and vanilla extract for flavor and texture. The absence of flour results in a chewy cookie centered around the rich peanut butter taste. Baking soda promotes spreading and crackled tops, while an extra sprinkle of granulated sugar before baking adds texture contrast. After baking about 10 minutes at 350°F, the cookies are allowed to cool on the sheet as they are fragile when warm.
The recipe suggests the baking soda is optional but preferred for texture, and alternatives include using a criss-cross fork pattern if baking soda is omitted. While tested with traditional creamy peanut butter, crunchy peanut butter may also work although natural peanut butter with oil separation was not tested. This recipe provides a straightforward way to enjoy peanut butter cookies without needing flour.
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed, or dark brown sugar
- ½ teaspoon baking soda recommended but optional
- ¼ teaspoon salt
- 1 cup peanut butter creamy
- 1 egg large
- 1 teaspoon vanilla extract recommended but optional
- granulated sugar for sprinkling, additional
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper (if you don’t have parchment paper, just drop cookies directly onto an ungreased cookie sheet).
- In a medium-sized bowl, whisk together sugars, baking soda, and salt until combined.
- Add peanut butter, egg, and vanilla extract and stir until completely combined.
- Drop by 1 ½-Tablespoon-sized scoop onto prepared baking sheet. Sprinkle lightly with additional sugar and then lightly press down with your fingers to slightly flatten.
- Transfer to 350F/175C preheated oven and bake for 10 minutes or until edges are just beginning to turn a light golden brown.
- Allow cookies to cool completely on the cookie sheet as they will be too fragile to move when warm. Do not over-bake these cookies or they will be dry and crumbly.
Notes
- You can replace brown sugar with additional granulated sugar if unavailable.
- Using baking soda helps create crackly tops and encourages spreading, but if omitted, try pressing the dough with a fork in a criss-cross pattern for texture.
- Traditional creamy peanut butter works best; crunchy may work, but natural peanut butter with oil separation has not been tested.
- Cool cookies completely on the baking sheet because they are delicate until set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 134mg | 6% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 13IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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