Best Flourless Peanut Butter Cookies
This is a basic cookie recipe with just a few simple ingredients that you probably already have in your pantry. It contains no butter, no flour, no mixer and uses just one bowl for easy making.
Prep Time 5 minutes
Cook Time 8 minutes
Servings 12 cookies
- 3/4 cup light brown sugar dark can be used
- 1/4 cup granulated sugar
- 1 cup peanut butter creamy or chunky, homemade not recommended, I used Jif. Skippy is also good.
- 1 large egg at room temperature, beaten before adding to mixing bowl
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Please read the post above for detailed tips and tricks.
You can use an electric mixer if preferred.
In a large mixing bowl, add all the ingredients and stir to combine.
The dough is thick and will be 'grainy' from the sugar but that will dissolve into the dough as it chills.
Chill dough 60 minutes before baking.
Preheat oven to 350°F. Line a half sheet pan with a silicone mat.
Scoop cookies onto the room temperature (never hot) baking pan with a 2-inch spring-release scoop. Place dough balls 2-inches apart. You can flatten cookies slightly if you prefer.
Bake for 8 minutes or until the edges are set and the tops are barely set. They may appear underbaked but they will firm up as they cool. Don't overbake.
Cool the cookies on the sheet pan for 5 minutes before removing them to cool completely on a wire rack.
Calories: 203kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 203mg | Potassium: 164mg | Fiber: 1g | Sugar: 20g | Vitamin A: 26IU | Calcium: 23mg | Iron: 1mg