The Best Flourless Peanut Butter Cookies
I have dozens of peanut butter cookie recipes on my blog. Check out the Related Recipes below for an ode to some favorites.
In my first cookbook there’s another dozen peanut butter cookies. But you can never have too many peanut butter cookies recipes and these are some of the best.
I couldn’t stop eating the cookies and they’re a spinoff of Peanut Butter Chocolate Chunk Cookies but made even easier and dare I say better.MY OTHER RECIPES
One bowl, no mixer, and just four main ingredients: peanut butter, sugar, egg, vanilla. The previous recipe called for creaming the ingredients using a mixer but all you need is a spoon for these cookies.
What sets this recipe apart from many other peanut butter cookie recipes is that there’s no flour and no butter making them naturally gluten-free and dairy-free. Since there’s no butter and no flour what you’re left with is a cookie that’s full of bold, robust peanut butter flavor.
They have a lovely chewiness around the edges and are perfectly soft and tender in the middle. Don’t be tempted to overbake them because they won’t taste nearly as good.
The other nice thing about the recipe is that it doesn’t make too many, just 11 or 12 cookies which for me is a good thing. The more I have around, the more I’m tempted to devour. I’ve always loved flourless peanut butter cookies (and flourless peanut butter muffins and cakes) and I fell in love with the concept, all over again.
The Best Flourless Peanut Butter Cookies
One bowl, no mixer, and a few ingredients is all you need for these easy cookies. What sets this recipe apart from many other peanut butter cookie recipes is that there’s no butter and no flour making them naturally gluten-free. They’re full of bold, robust peanut butter flavor, chewy around the edges, and perfectly soft and tender in the middle. I recommend classic peanut butter like Jif, Skippy, or similar rather than natural or homemade versions to help prevent spreading. Don’t overbake or they won’t taste nearly as good.
- 1 large egg
- 1 cup creamy classic-style peanut butter or honey-roasted peanut butter (Jif, Skippy, or similar rather than natural or homemade versions. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. I use honey-roasted.)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- 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, and 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. 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.
Adapted from Peanut Butter Chocolate Chunk Cookies
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My cookbook is all about peanut butter! Peanut Butter Comfort contains 100+ peanut butter recipes!
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