Flourless Peanut Butter Cookies (Printer-friendly)

Soft, chewy peanut butter treats made with creamy peanut butter, sugar, and egg for a quick bake.

# What You'll Need:

→ Cookie Dough

01 - 1 cup creamy peanut butter (unsweetened or lightly sweetened)
02 - 1 cup granulated sugar
03 - 1 large egg

# Directions:

01 - Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, blend the peanut butter, sugar, and egg until fully combined and smooth.
03 - Portion tablespoon-sized amounts of dough and roll into balls. Place them on the prepared baking sheet spacing each about 2 inches apart.
04 - Press each dough ball gently with a fork to create a crisscross pattern on top.
05 - Bake for 9 to 11 minutes, until edges are set and tops start cracking.
06 - Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Three ingredients you probably already have sitting in your pantry right now.
  • Naturally gluten-free and dairy-free without any weird substitutions or compromises.
  • They bake in under 15 minutes, so you can go from craving to cookie in the time it takes to preheat the oven.
  • The texture is unbelievably tender, with crisp edges and a melt-in-your-mouth center.
02 -
  • Don't skip the cooling time on the baking sheet, these cookies are delicate when hot and will crumble if you move them too soon.
  • If your dough feels too sticky to roll, chill it in the fridge for 10 minutes before shaping.
  • Cookies will look slightly underbaked when you pull them out, but they firm up as they cool, so don't overbake or they'll be dry.
03 -
  • Use a cookie scoop to keep all the dough balls the same size so they bake evenly and look professional.
  • If you want chewier cookies, pull them out at 9 minutes. For crispier edges, go the full 11 minutes.
  • Press the fork gently, you want a pattern, not flat pancakes.
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