The Best Flourless Peanut Butter Cookies

Name: The Best Flourless Peanut Butter Cookies
Prep time: 5 min
Cook time: 8 min
Total time: 3 h 13 min
Yield: 12 cookies
Ingredients: 1 large egg; 1 cup creamy classic-style peanut butter or honey-roasted peanut butter*; ¾ cup light brown sugar; ¼ cup granulated sugar; 2 teaspoons vanilla extract; ½ teaspoon baking soda; ½ teaspoon salt

User Reviews

4.5

543 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Chill Time
3 hrs
Total Time
3 hrs 13 mins
Servings
12 cookies
Calories
216 kcal
Course
Baked Goods
Cuisine
American

The Best Flourless Peanut Butter Cookies

Jade Rice

Report

🥜🧡🍪 Soft, chewy and they’ll be your new fave PB cookies! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!

Share:

I Made This!

407 people made this

Print

109 people printed this

Save this

325 people saved this

Ingredients

Servings

1 large egg
1 cup creamy classic-style peanut butter or honey-roasted peanut butter*
¾ cup light brown sugar packed
¼ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon salt

Add to Shopping List

Instructions

To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Equipments used:

Notes

*You want to use Jif, Skippy, or similar rather than natural or homemade peanut butter. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. I use honey-roasted.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

Show Details

Serving 1serving Calories 216kcal (11%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Cholesterol 18mg (6%) Sodium 266mg (11%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 216 kcal

% Daily Value*

Serving	1serving
Calories	216kcal	11%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	8g	47%
Cholesterol	18mg	6%
Sodium	266mg	11%
Fiber	1g	4%
Sugar	17g	34%