Flourless Peanut Butter Cookies
Delicious gluten-free cookies made with creamy peanut butter, brown sugar, and minimal ingredients for a quick and satisfying treat.
Ingredients
Main Ingredients
- 1 cup creamy peanut butter Use a high-quality peanut butter for best flavor.
- 1 cup brown sugar Adjust the amount for desired sweetness.
- 1 large egg Can substitute with flaxseed egg for a vegan version.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- a pinch salt
- optional chocolate chips or chopped nuts For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the peanut butter, brown sugar, and egg. Mix well until you achieve a smooth and creamy consistency.
- Add the baking soda, vanilla extract, and a pinch of salt to the mixture. Stir until fully incorporated.
- If desired, fold in chocolate chips or chopped nuts for added flavor and texture.
Baking
- Use a tablespoon or cookie scoop to drop cookie dough onto the prepared baking sheet, leaving enough space for spreading.
- Gently flatten the tops of the cookie dough balls with the back of a fork, creating a crisscross pattern if desired.
- Bake in the preheated oven for about 10-12 minutes or until the edges turn golden brown.
- Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
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Notes
Store in an airtight container at room temperature for 3-5 days, or refrigerate for up to a week. For longer storage, wrap each cookie in plastic wrap or freeze for up to three months.