Flourless Peanut Butter Cookie Recipe
Calling all peanut butter lovers. These quick and easy scrumptious Flourless Peanut Butter Cookies are prepped and in the oven in about ten minutes. Bake a batch for your family today.
Servings 18 cookies
Calories 132kcal
Ingredients
- 1 cup creamy peanut butter see notes
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 large egg room temperature
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
- Using a stand mixer with the paddle attachment or a handheld mixer, beat the peanut butter and sugar until smooth. Add the vanilla, baking soda, and egg. Mix on medium speed until incorporated.
- Roll the dough into 1-1 1/4 inch balls. Place the dough balls onto the prepared baking sheets with at least 2 inches between the cookies. Using a fork, make a classic crisscross pattern. Bake for 8-9 minutes or until very lightly browned.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a cookie cooling rack.
Notes
- These cookies are very soft so let them cool on the baking sheet for 10-15 minutes before moving them to cookie cooling racks.
- Use a good old-fashioned creamy peanut butter like Peter Pan or Jiffy. Do not use the all-natural peanut butter that separates.
- Do not overbake these cookies. These are best not browned too much, so they remain soft.
- Feel free to skip the crisscross pattern and roll into balls and press lightly with the palm of your hand.
- For a change of pace, stir in 1 cup of semisweet chocolate chips but skip the crisscross pattern.
- Store in an airtight container after fully cooling for up to 4 days or in the refrigerator for up to a week.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 111mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 13IU | Calcium: 9mg | Iron: 0.3mg