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These flourless peanut butter cookies taste rich and nutty. Made with just a few basic ingredients, they're simple to make and naturally gluten-free. They're perfect for a quick dessert or snack.
Why Make These Cookies
You can make these cookies in 15 minutes with just a few ingredients. They're gluten-free and don't need flour or butter. You can eat them plain or dip in chocolate. They keep well in containers or the freezer, so you can make extra for later.
Ingredients
- Creamy Peanut Butter: Main ingredient. Use almond or sunflower butter if needed.
- Granulated Sugar: Regular white sugar works best.
- Egg: Helps hold cookies together. Try flax egg for egg-free version.
- Vanilla Extract: Adds flavor. Pure vanilla is best.
- Sea Salt: Balances sweetness. Table salt works too.
- Chocolate Chips: Optional. Use any size or chopped chocolate.
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Instructions
- Heat Oven:
- Set to 350°F (175°C). Line baking sheet with parchment paper.
- Mix Base:
- Stir peanut butter and sugar together in bowl.
- Add Wet Ingredients:
- Mix in beaten egg, vanilla, and salt until smooth.
- Add Chocolate:
- If using, stir in chocolate chips.
- Shape Cookies:
- Roll tablespoons of dough into balls. Place on baking sheet with space between.
- Bake:
- Cook 8-10 minutes until bottom edges brown slightly.
- Cool:
- Leave on baking sheet 10 minutes, then move to rack to cool fully.
- Store:
- Keep in airtight container once cool.
No Flour Required
These cookies need just four ingredients and 15 minutes to make. They taste rich and gooey without flour or butter. Dipping them in chocolate makes them even better.
Picking Your Peanut Butter
Use creamy peanut butter that's solid at room temperature for best results. You can use other nut or seed butters if you can't eat peanuts. If using natural peanut butter that's runny, chill the dough for an hour before baking so cookies hold their shape.
About the Sugar
Regular white sugar or organic cane sugar works best. Other types like coconut sugar can change how the cookies turn out. The sugar helps make cookies crispy on the edges and chewy in the middle. Add chocolate chips or drizzle for extra flavor.
Baking Tips
Mix everything in one bowl. Warm hard peanut butter slightly to mix easier. After mixing in egg and vanilla, scoop dough and make fork marks on top. Don't bake too long - they should look just set. They'll finish cooking as they cool on the pan.
Adding Chocolate
Dip half of each cookie in melted chocolate and place on wax paper. Add extra chocolate drizzle if you like. Let set at room temperature or put in freezer to harden faster.
Frequently Asked Questions
- → Can I use other nut butters?
- Almond butter works
- Or sunflower butter
- Must be thick
- Not runny ones
- Same amount
- Taste will change
- → Will coconut sugar work?
- Makes cookies too soft
- Won't shape well
- Stick to regular sugar
- Or brown sugar
- White sugar's best
- They might fall apart
- → How to store them?
- Put in covered box
- Good 5 days
- Keep at room temp
- Or freeze 2 months
- Let cool first
- Stack with paper between
- → Are they vegan?
- Have eggs
- Can try egg replacer
- Might be different
- Test a small batch
- May be softer
- May not hold shape
- → Want to add chocolate?
- Use any chips
- Mix in last
- Let cool after baking
- Or they'll melt
- 1/2 cup is enough
- Don't stack hot
Conclusion
Like these? Try making chocolate cookies without flour too, or some no-bake peanut butter bars. Both just as easy.