Easy, Flourless Peanut Butter Cookie Recipe
So yummy and totally easy flourless peanut butter cookie recipe.
One of the things that I love to do during the holidays is bake.
Whether it’s Roger’s favorite Toffee Bars or our favorite Christmas morning recipe, Nutella Crescent Rolls, there’s never a shortage of sweets to eat.
Since I hurt my back, I’m not able to bake as much as I like but this year I’ve already baked, and ate, a couple of batches of peanut butter cookies.
Actually they are gluten free peanut butter cookies.
I’ve been trying to do gluten free for a while now, for health reasons, and I’ve found some great recipes to try (like these cookies).
They are the easiest cookies ever and only require a few ingredients, that you probably already have in your pantry.
Not only are they easy but they also taste great. You’d never know they were gluten free.
I’ve made these a few times over the past month and wanted to share some of the things that I learned in the process.
This recipe calls for 1 cup sugar but I thought they were very sweet so I cut it to 3/4 cup the last time I made them.
They were so much better, IMHO.
I also tried course salt sprinkled on top before baking, and we added some chocolate chips into the batter.
All were good but I liked them less sugar, no salt and no chips the best.
That’s what I love about this recipe, you can change it up and make them the way you like.
What is your favorite cookie recipe?
Are you willing to try gluten-free cookies?
Easy Flourless Peanut Butter Cookies
An easy flourless peanut butter cookie with just 4 ingredients.
Ingredients
- 1 cup peanut butter, I used Smucker's Natural. I've read that some natural peanut butters may be too oily. I had no problems
- 1 cup sugar, I don't like my cookies real sweet so I used 3/4 cup
- 1 tsp. vanilla extract
- 1 large egg, slightly beaten
- *I added 3 heaping teaspoons Justin's Vanilla Almond Butter to my regular peanut butter.
- Course salt (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, mix peanut butter, sugar, vanilla and egg until well combined.
- Scoop or spoon onto parchment or Silpat covered baking sheet.
- Use fork to flatten mounds and make crosshatch marks.
- Bake for 10-12 minutes.
- Let sit for 1-2 minutes before moving cookies to baking racks to cool further.
Notes
*you could sprinkle course salt on top before baking or add chocolate chips to batter.
Nutrition Information:
Yield:
8 servingsAmount Per Serving: Calories: 137 per serving
