Flourless Peanut Butter Cookies Recipe
Looking for a quick and easy dessert that satisfies your sweet tooth without the fuss of flour? Look no further! This Flourless Peanut Butter Cookies Recipe is not only simple to make, but it also requires just a handful of ingredients you might already have in your pantry. These cookies are chewy, packed with flavor, and are a perfect treat for anyone who loves the rich taste of peanut butter. Whether you’re baking for a special occasion or just because, these flourless cookies will surely impress.
Why It Works Every Time
This Flourless Peanut Butter Cookies Recipe works beautifully due to the creamy texture of peanut butter combined with the sweetness of brown sugar. The egg acts as a binder, giving the cookies structure while keeping them soft and chewy. The baking soda helps them rise just a tad, making them light and airy. The pinch of sea salt enhances the flavors, ensuring you get that perfect sweet-and-salty combination with every bite.
What Goes In
- 1 cup (270g) peanut butter: Use creamy or crunchy, depending on your preference.
- 1 cup (213g) brown sugar: This adds moisture and a hint of caramel flavor.
- 3/4 teaspoon (5g) baking soda: Helps the cookies rise slightly.
- 1 pinch (0.5g) sea salt: Balances the sweetness of the cookies.
- 1 large (50g) egg: Acts as a binder for the ingredients.
- 1 1/2 teaspoons (7g) vanilla extract: Adds depth of flavor.
- Sea salt and coarse sugar: For sprinkling on top before baking.
Tools & Equipment Needed
- Mixing bowl: To combine your ingredients easily.
- Measuring cups and spoons: For accurate measurements of ingredients.
- Baking sheet: To bake the cookies on.
- Parchment paper: To line the baking sheet for easy cleanup.
- Spoon or cookie scoop: For portioning out the cookie dough.
- Oven: To bake the cookies to perfection.
Step-by-Step: Flourless Peanut Butter Cookies Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
Step 3: Combine Ingredients
In a mixing bowl, combine the peanut butter, brown sugar, baking soda, sea salt, egg, and vanilla extract. Stir until the mixture is smooth and well combined.
Step 4: Scoop the Dough
Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie as they will spread slightly while baking.
Step 5: Sprinkle Toppings
Sprinkle a pinch of sea salt and coarse sugar on each cookie. This will add a delightful crunch and enhance the flavor.
Step 6: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
Step 7: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Easy Ingredient Swaps
- Nut butters: You can use almond butter or cashew butter instead of peanut butter for a different flavor.
- Sugar alternatives: Coconut sugar or a sugar substitute can be used for a healthier option.
- Egg substitute: To make these cookies vegan, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Flavor variations: Add chocolate chips or chopped nuts for added texture and flavor.
Slip-Ups to Skip
- Don’t overmix the dough. Mix just until combined to ensure tender cookies.
- Avoid using natural peanut butter that separates. Stick to a smooth, creamy variety for best results.
- Make sure your baking soda is fresh for optimal rise.
- Don’t skip the parchment paper! It makes all the difference in preventing sticking.
Make Ahead Like a Pro
You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. When you’re ready to bake, simply scoop the dough onto the baking sheet and bake as directed. Alternatively, you can freeze the cookie dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time.
Handy Q&A
Can I use crunchy peanut butter in this recipe?
Absolutely! Crunchy peanut butter will add a delightful texture to your cookies.
What if I don’t have brown sugar?
You can substitute white sugar, but the cookies may be less chewy. For a similar flavor, you can mix white sugar with a bit of molasses.
How do I know when the cookies are done baking?
The edges of the cookies should be lightly golden, and the centers may look slightly soft. They will firm up as they cool.
Can I store these cookies? How long do they last?
Yes! Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Because You Liked This
Bring It to the Table
These Flourless Peanut Butter Cookies are a delightful addition to any gathering, be it a casual get-together or a more formal occasion. Their rich, nutty flavor pairs wonderfully with a glass of cold milk or a warm cup of coffee.
Baking these cookies is not just about satisfying your sweet tooth; it’s about creating a joyful experience in the kitchen. So gather your ingredients, roll up your sleeves, and let the delightful aroma of freshly baked cookies fill your home. Your friends and family are sure to appreciate the love and effort you put into making these simple yet delicious cookies. Happy baking!
Flourless Peanut Butter Cookies Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, brown sugar, baking soda, sea salt, egg, and vanilla extract. Stir until smooth.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Sprinkle a pinch of sea salt and coarse sugar on each cookie.
- Bake for 10-12 minutes, until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a vegan option, use a flax egg instead of a regular egg.
- Store cookies in an airtight container for up to a week.
- Try adding chocolate chips for a delicious twist!
