Flourless Peanut Butter Cookies
This flourless peanut butter cookies recipe yields rich, chewy cookies packed with peanut butter flavor—made with 5 ingredients in 15 minutes. They’re naturally gluten-free, dairy-free, easy to make, and require no chilling time. If you love peanut butter, these cookies will become a go-to in your kitchen! No one will know they're made with no flour and no butter.
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Servings: 24 cookies
INGREDIENTS
- 1 cup creamy peanut butter I used JIF Natural Peanut Butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt optional
INSTRUCTIONS
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl with a stand mixer, or in the bowl of a stand mixer, beat the peanut butter, granulated sugar and brown sugar together on high speed until creamy and smooth, 2-3 minutes. Add the egg, vanilla, baking soda and salt and mix until combined.1 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon sea salt
- Using a heaping tablespoon or medium cookie scoop, roll cookie dough into balls and place them on prepared baking sheet approximately 2 inches apart. Gently smash the dough with the back of a fork in a criss cross shape. Bake cookies 7-9 minutes being careful not to overbake.
- Remove cookies from oven and allow to cool on baking sheet for two minutes. Transfer to wire rack to cool completely.
Notes
Chocolate Chips. Stir in ½ cup of mini chocolate chips or dark chocolate chips before baking for a chocolatey twist.
Coconut Sugar. You can swap the brown sugar and white sugar for coconut sugar for a refined sugar-free option. It will yield a slightly different texture and the color won't be the same.
Store: Store cookies in an airtight container at room temperature for up to one week.
To Freeze: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.
Freezing the Dough: Roll the dough into balls and freeze them raw. Bake straight from frozen, adding an extra 1-2 minutes to the baking time.
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