I’ve created the yummiest flourless peanut butter cookie ever! These cookies are perfect if you’re gluten-free or just cutting down on carbs (or even if you’re not)!
I’ve been on a huge peanut butter kick lately. If you follow me on Facebook, you may have noticed…every other post has been a peanut butter something recipe! There are so many delicious recipes floating around right now, I can’t stand it!
August is such a strange time
for me, it’s almost fall, but not quite and it’s still super hot here in Arizona. But despite the heat, I’m feeling fall-ish and I’ve been wanting to bake and decorate. I see you shaking your head over there, haha!
Instead of getting way ahead of myself and baking holiday cookies, or even pumpkin cookies, I decided to indulge myself in something of the peanut butter variety.
In the past, I’ve made traditional peanut butter cookies, peanut butter cookies with chocolate, 3 ingredient peanut butter cookies, chocolate peanut butter cookies, and peanut butter cookie bars both with and without chocolate, but I’ve never tried to make a flourless peanut butter cookie before. Hmm. Challenge accepted.
What’s so great about flourless peanut butter cookies you ask? Well besides being gluten-free (high-five to my gluten-free friends!), they are lower in carbs (high-five to my low-carb friends too!) and that makes them a wholelotta awesome!
These flourless peanut butter cookies bake up flat and chewy, and are super peanut butter-y! If you can believe this, Hannah told me she liked these cookies far better than any other peanut butter cookies I’ve ever made! Ever! Well, go figure.
Brace yourselves. These cookies are truly that delicious!
Flourless Peanut Butter Cookies
- 1/2 cup peanut butter
- 1/4 cup crunchy peanut butter, optional, can substitute for smooth, for a total of 3/4 cup
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Preheat oven to 350 degrees and line baking sheets.
In a medium bowl, cream peanut butter, sugar, brown sugar, baking soda, and salt until smooth.
Stir in egg and vanilla and mix well.
Scoop dough by the tablespoon and place on a prepared cookie sheet.
Using the back of a fork, gently press down on the tops of the cookies crossways to flatten (optional - I didn't do this).
Lightly sprinkle the tops of the cookies with granulated sugar (optional). You can also roll them in sugar before you press them with a fork.
Bake for 10-12 minutes, rotating halfway through.
Let cookies cool for 5 minutes before moving to a wire rack to cool completely. Cookies will be very delicate until fully cool.