Flourless Peanut Butter Cookies
Rich and chewy flourless peanut butter cookies that are quick to make and gluten-free, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup peanut butter (creamy or chunky) Choose a quality peanut butter without added sugar.
- 1 cup brown sugar
- 1 large egg Can substitute with a flaxseed egg for a vegan version.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional) Adds a delicious touch.
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter and brown sugar until smooth.
- Add the egg, baking soda, vanilla extract, and a pinch of salt; stir until well combined.
- If using chocolate chips, fold them into the dough.
- Using a spoon, scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart.
- Gently flatten each ball with a fork to create a crisscross pattern.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, freeze them for up to three months.