The Best Flourless Peanut Butter Cookies
These flourless peanut butter cookies are soft and chewy, and only have 5 ingredients. They are so easy to make and are naturally gluten free.
Why you’ll love these cookies
They require only 5 ingredients, and one bowl. They are super easy to make and you probably already have the ingredients in your pantry to make these cookies.
These cookies are soft and chewy, with a slightly crisp exterior, which makes them extremely addicting and it is impossible to eat just one.
They are naturally gluten free which means you don’t need any special flour for this recipe.
How to make this recipe
Place all the ingredients in a bowl, and cream together for about 1 minute.
Chill the cookie dough
Scoop the dough into balls and dredge each ball into sugar
Bake for 10-12 minutes
Tips on making this recipe perfectly
Use a brand of peanut butter that is higher in sugar, for example JIF or Skippy. Using a different brand, or a natural peanut butter may produce different results.
Make sure the peanut butter is creamy. Chunky peanut butter will also change the texture of these cookies.
When baking these cookies, if you would like them crispier, bake for a minute or two longer.
Other cookie recipes to try
Soft and Chewy Nutella Stuffed Chocolate Chip Cookies
If you tried these Flourless Peanut Butter Cookies or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make these cookies!
The Best Flourless Peanut Butter Cookies
Ingredients
- 1 cup (240 grams) creamy peanut butter
- 1 cup (200 grams) brown sugar
- 1 cup (200 grams) granulated sugar
- 2 medium eggs
- 1 1/2 tsp baking powder
- Granulated sugar for dredging
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium size bowl, place peanut butter, both sugars, eggs, and baking powder.
- Cream together on medium speed for about 1 minute or until all ingredients are emulsified.
- Chill the dough for about 1 hour.
- With a 1 inch cookie scooper, scoop the dough into balls and dredge in sugar.
- Place balls about 2 inches apart on baking sheet.
- Bake for 10-12 minutes. For crispier cookies, bake 1-2 minutes longer.
- Cool on a wire cooling rack.