Flourless Peanut Butter Cookies Recipe
These flourless peanut butter cookies are are crispy outside, soft and chewy inside, and made simply with just 5 basic ingredients.
Servings: 12 cookies
Equipment
- Handheld mixer for the best cookie shape and texture (but optional)
Ingredients
- 10 tablespoons granulated sugar plus more for topping
- 1 cup smooth no-stir peanut butter See Recipe Notes
- 1 egg at room temperature, beaten
- ⅛ teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the granulated sugar, peanut butter, and egg, and mix to combine very well. Using an electric mixer (hand or stand mixer) will help get the perfect cookie texture, but it’s not necessary. Add the baking powder, and salt, and mix again to combine.
- Divide the dough into portions of 1 1/2 tablespoons (or 35 grams) each. A #40 ice cream scoop works great, or you can use 2 spoons.
- Place the pieces of dough about 1 1/2-inches apart from one another on the prepared baking sheet. Roll each piece of dough between clean palms, and return to the baking sheet.
- For slightly thicker cookies, or if you just think that your peanut butter was a little oily and soft, place the baking sheet in the freezer to chill for about 10 minutes.
- Wet the tines of a salad fork, press into the extra granulated sugar, and then press into a crosshatch pattern on each piece of cookie dough. Wet the fork as often as necessary to prevent it from sticking to the cookie dough. You can just use the wet tines without the sugar if you prefer.
- Place the baking sheet in the center of the preheated oven and bake for about 10 minutes, or until the cookies are puffed and the dough no longer glistens on top (although the granulated sugar will glisten where it has clumped).
- Remove the cookies from the oven. If they've lost their shape at all, quickly run a round cookie cutter around the edges of each cookie on the baking sheet to coax it back into shape.
- Allow them to cool for 10 minutes on the baking sheet or until firm.
Video
Notes
A note about the proper peanut butter.
Be sure to use a “no stir” peanut butter in this recipe. That just means that, when you open the jar, the liquid oil hasn’t separated from the solid nut butter. It’s all integrated, and not drippy.
Chilling the dough.
For the thickest cookies, chill the shaped pieces of dough for about 10 minutes in the freezer or 30 minutes in the refrigerator before baking.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 150mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Calcium: 15mg | Iron: 0.4mg