Flourless Peanut Butter Cookies
These flourless peanut butter cookies are are crispy outside, soft and chewy inside, and made simply with just 5 basic ingredients.
Yield: 12 cookies
Ingredients
- 10 tablespoons (125 g) granulated sugar plus more for topping
- 1 cup (256 g) smooth no-stir peanut butter See Recipe Notes
- 1 (50 g (weighed out of shell)) 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 each (a #50 ice cream scoop works great), and place 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 thicker cookies, 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 8 to 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 and allow them to cool for 10 minutes on the baking sheet or until firm.
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.
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