Description
These Flourless Peanut Butter Cookies are a simple, gluten-free treat perfect for anyone craving a sweet, nutty snack. Made with just a few ingredients, these cookies come together quickly and offer a chewy, rich texture with a classic peanut butter flavor. They’re easy to bake and require no flour, making them ideal for those following a gluten-free diet.
Ingredients
Scale
Ingredients
- 1 cup creamy peanut butter (or chunky for added texture)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
- Make the Dough: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, baking soda, and a pinch of salt if desired. Stir thoroughly until the mixture is smooth and well blended.
- Form the Cookies: Using a tablespoon, scoop out portions of dough and roll each into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press down each ball with a fork to create a classic crisscross pattern on top.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes. Watch for the edges to turn lightly golden, taking care not to overbake since the cookies will firm up more as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving. Enjoy these chewy, flavorful peanut butter cookies as a delightful gluten-free snack.
Notes
- Using chunky peanut butter adds extra texture, but creamy works best for uniform cookies.
- If you prefer a less sweet cookie, reduce sugar slightly, but this may affect texture.
- The cookies are best stored in an airtight container at room temperature and consumed within a week.
- For a nut-free alternative, try using sunflower seed butter instead of peanut butter.
- Do not overbake; the cookies will continue to firm as they cool, keeping them chewy.
