These flourless peanut butter cookies are friendly for the gluten-free crowd.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 20 min |
| Yield: | about 2 dozen cookies |
Ingredients
- 1 cup chunky peanut butter
- 2/3 cup granulated sugar, plus more for rolling
- 1/3 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1 large egg
Instructions
- Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the peanut butter, granulated and brown sugars and salt in a large bowl, with an electric mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
- Put some granulated sugar in a small bowl. Roll tablespoons of the dough into balls and coat each in sugar. Evenly space them on the prepared baking sheets. Press each ball down with a fork, making a crisscross pattern, to flatten.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 101 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 45 mg |
Reviews
Did you know most peanut butter comes with sugar or corn syrup added? I always get peanut butter with no sweetener added. How would that affect this recipe? Should I add extra sugar or maybe honey?
Yummmm…not too sweet, soft texture, and the semi-sweet chocolate chips I added makes this a melt in your mouth winner cookie.
OMG these are amazing and so simple to make. The kosher salt gives it that extra you didn’t know you needed.
Love this recipe so easy and simple!!!