These delicious flourless peanut butter cookies are gluten-free and made with just a few simple ingredients. Perfectly soft, chewy, and ready in under 30 minutes!
These flourless peanut butter cookies are a gluten-free delight, combining simplicity with rich, nutty flavors. Made with just a handful of pantry staples like creamy peanut butter, sugar, and an egg, they are soft and chewy with a slightly crisp edge. Whether you add chocolate chips for extra sweetness or enjoy them plain, these cookies are a must-try for any peanut butter lover. Plus, they’re naturally gluten-free and can be whipped up in less than half an hour!
Flourless Peanut Butter Cookies Recipe
Simple, gluten-free, and packed with peanut butter goodness – these flourless cookies are an irresistible treat!
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 1 large egg, lightly beaten
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips (optional) – mini or regular, or chopped chocolate
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix Peanut Butter and Sugar:
In a medium bowl, combine the creamy peanut butter and granulated sugar. Stir together until smooth and fully incorporated.
3. Add Egg, Vanilla, and Salt:
Add the lightly beaten egg, pure vanilla extract, and fine sea salt to the peanut butter mixture. Stir until the dough comes together and is well combined.
4. Fold in Chocolate Chips (Optional):
If you want to add a touch of chocolate, gently fold in the chocolate chips or chopped chocolate. This step is optional but adds a delicious sweetness to the cookies.
5. Shape the Dough:
Using a tablespoon or a cookie scoop, scoop out portions of the dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten and Bake:
Using the back of a fork, gently press down on each dough ball to slightly flatten them and create a crisscross pattern. Bake the cookies for 8-10 minutes, or until the edges are just beginning to brown.
7. Cool the Cookies:
Allow the cookies to rest on the baking sheet for about 10 minutes. This helps them firm up before transferring to a wire rack to cool completely.
FAQs:
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but make sure it’s well-stirred so the oil is fully incorporated. Natural peanut butter may result in slightly crumblier cookies, but the taste will still be delicious.
Can I make these cookies without sugar?
You can try substituting a sugar alternative like coconut sugar or a sugar-free sweetener, but the texture may vary slightly. Keep in mind that sugar adds both sweetness and structure to the cookies.
Can I freeze these cookies?
Yes! These cookies freeze wonderfully. Simply place the cooled cookies in an airtight container or freezer bag, and store them in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm them in the microwave for a few seconds.
