Soft & Simple Flourless Peanut Butter Cookies
With just 5 ingredients and a 10 minute prep, these incredibly soft, flourless peanut butter cookies are the simple cookie you need in your baking toolbox.
Servings: 16 cookies
Calories: 125kcal
Ingredients
- 1 cup creamy peanut butter
- 100 grams granulated sugar about ½ cup
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- extra granulated sugar
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, mix together the peanut butter and granulated sugar until completely combined.
- Add in the egg, vanilla extract and salt. Stir until fully combined.
- Using a 1 Tablespoon cookie scoop, portion balls of dough onto prepared cookie sheets.
- Roll each ball in your hands to tighten.
- Place extra granulated sugar in a small bowl and roll each ball of dough in the sugar. Place back on the cookie sheet.
- Using a fork, press down on each cookie to make a criss-cross pattern.
- Bake for 10 minutes. Cookies will still be soft.
- Cool cookie sheets on wire racks for 10 minutes before removing cookies.
Notes
- Use regular, creamy peanut butter. Do not use the variety that requires stirring. Sunflower butter may be substituted for the creamy peanut butter.
- Chunky peanut butter may be used.
- Do not substitute the granulated sugar.
- Make sure to stir the egg completely into the batter.
- An egg substitute has not been tested, but a chia or flax egg would be recommended as a substitute.
- A mix-in may be added, just use something small or chop it well.
- The cookies will be very soft immediately after baking, let them cool completely on the baking sheet before removing.
- Cookies store well in an air tight container at room temperature for up to 3 days.
- Cookie dough may be frozen before baking. I recommend portioning the balls of dough and then freezing. Cookies may be baked from frozen. Add an additional 2-3 minutes baking time.
