8-Ingredient Flourless Peanut Butter Cookies
These Flourless Peanut Butter Cookies are naturally gluten-free and unbelievably simple to make. Expect crinkly tops, chewy centers, and crisp edges. Want to take them over the top? Dip them in melted chocolate.
Servings: 18 cookies
Calories: 110kcal
Equipment
Ingredients
- 1 cup creamy peanut butter
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ½ tsp Kosher salt
- ½ cup dark chocolate melting wafers or chocolate chips
Instructions
- Cream the peanut butter and sugars. Preheat oven to 350°F / 175°C, then line 2 baking sheets with parchment paper.. Combine 1 cup peanut butter, ¾ cup dark brown sugar, ¼ cup sugar, and ½ tsp baking soda in the bowl of a stand mixer fitted with paddle attachment. Mix on medium until well incorporated, about 2 minutes.
- Add wet ingredients. Add 1 large egg, 1 tsp vanilla extract, and ½ tsp Kosher salt, then beat well.
- Bake the peanut butter cookies. Scoop out dough into equal portions with a small cookie scoop, placing dough about 2-inches apart. Roll dough into rounds, then use fork tines to create a criss cross pattern on each. Bake 8-10 minutes, then cool 5 minutes on baking sheet before transferring to a wire rack. Cool completely.
- To dip in chocolate (optional): Place ½ cup chocolate wafers in a microwave safe bowl and microwave on high for 30 seconds, then stir with a spatula. Continue heating chocolate in 30 second increments, stirring until completely melted. Dip ⅓-½ of each cooled cookie into melted chocolate, then immediately add sprinkles, if wanted, before chocolate cools.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 10.8g | Protein: 3.2g | Fat: 6.7g | Saturated Fat: 1.9g | Cholesterol: 9mg | Sodium: 134mg | Fiber: 0.8g | Sugar: 9.3g
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