Flourless Peanut Butter Cookies (Printable Version)

Quick, gluten-free peanut butter cookies with a soft, chewy texture using three simple ingredients.

# What You'll Need:

→ Cookie Dough

01 - 1 cup creamy peanut butter (unsweetened or lightly sweetened)
02 - 1 cup granulated sugar
03 - 1 large egg

# How To Make It:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, stir together peanut butter, sugar, and egg until fully blended and smooth.
03 - Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
04 - Flatten each dough ball gently using a fork to create a crisscross pattern on top.
05 - Bake for 9 to 11 minutes, until edges are set and tops begin to crack.
06 - Remove from oven; cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Three ingredients and fifteen minutes from start to finish, which means you can make them on a whim without planning.
  • They come out chewy in the middle with crisp edges, and nobody ever guesses theyre gluten-free.
02 -
  • The cookies will look underbaked when you pull them out, but they firm up as they cool. I overbaked my first batch and ended up with peanut butter hockey pucks.
  • If your dough feels too sticky, chill it for ten minutes before rolling. It makes shaping them way less frustrating.
03 -
  • Chill the dough for ten minutes if its too soft to handle, especially on warm days when everything turns into a sticky mess.
  • Press the fork in one direction, then rotate and press again to get that classic crisscross. It looks homemade in the best way.
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