Flourless Peanut Butter Cookies (Print Version)

Soft, chewy peanut butter treats made quickly with minimal ingredients and gluten-free.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, thoroughly mix peanut butter, sugar, and egg until smooth.
03 - Scoop tablespoon-sized portions and roll each into a ball. Arrange on baking sheet 2 inches apart.
04 - Gently press each ball with a fork to create a crisscross pattern.
05 - Bake for 9 to 11 minutes until edges are set and tops start cracking.
06 - Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

# Additional Tips::

01 -
  • Three ingredients you probably already have sitting in your kitchen right now.
  • They bake in ten minutes, so you can go from craving to cookie in less time than it takes to watch a sitcom.
  • Naturally gluten-free and dairy-free without any weird substitutions or compromises on texture.
  • The edges get crisp while the centers stay impossibly chewy, like the best peanut butter cookies should.
02 -
  • Don't overbake these—they look soft and almost raw when you take them out, but they'll set as they cool and overbaking makes them dry and crumbly instead of chewy.
  • If your peanut butter is the natural kind with oil on top, stir it really well before measuring or your dough might turn out too loose and greasy.
  • Let them cool on the baking sheet for the full five minutes or they'll fall apart when you try to move them, I learned this the hard way on my first batch.
03 -
  • Measure your peanut butter by weight if you can—one cup should be about 250 grams—because scooping it from the jar can trap air pockets that throw off the texture.
  • If you want them extra soft, pull them out right when the edges set and the centers still look a tiny bit underdone, then let them finish cooking on the hot pan as they cool.
  • For a flavor boost, toast the finished cookies under the broiler for thirty seconds until the tops get golden and slightly caramelized, watching closely so they don't burn.
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