Flourless Peanut Butter Cookies
These flourless Peanut Butter Cookies have fantastic peanut butter flavor along with a hint of brown sugar.
With just a few ingredients, they couldn’t be easier to make. You will love these!
Star Ingredients
Here’s a quick look at the ingredients for this recipe:
Peanut Butter– Use the thicker versions like JIF (rather than the “natural” versions that have a much runnier/oily consistency). *Both “crunchy” and “creamy” versions will work— we like crunchy!
Sugar– We use light brown sugar and white sugar. The brown sugar adds another layer of flavor, and the molasses that it contains creates a moister cookie.
Vanilla Extract
Egg, lightly beaten
How to Make Flourless Peanut Butter Cookies
You can find the full, printable instructions below. Here is a quick look at our steps!
In a mixing bowl, combine the crunchy peanut butter, brown sugar, and white sugar. Next, add the vanilla extract and the lightly beaten egg and stir to combine.
Then, spoon one inch mounds (about a tablespoon) of cookie dough on an ungreased or parchment lined cookie sheet, spacing them about 2 inches apart. Lightly press the mounds of cookie dough with the back of a spoon.
Bake at 350 F for 10 minutes or until the edges are set and lightly browning. Allow the cookies to sit for about five minutes on the cookie sheet before moving to a cooling rack.
We hope that you enjoy these flourless Peanut Butter Cookies as much as we have! Make sure to check out our other great cookie recipes, including our gluten free Peanut Butter Blossoms, homemade ginger snaps, and chocolate chip pudding cookies.
Flourless Peanut Butter Cookies
Ingredients
- 1 cup crunchy peanut butter (We used JIF) *See Notes
- ½ cup light brown sugar
- ½ cup white sugar
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl, combine the peanut butter, light brown sugar, and white sugar. Add the egg and vanilla, stirring until well mixed.
- Spoon one inch mounds of cookie dough (about a tablespoon) on ungreased or parchment lined cookie sheets. Space them about two inches apart. Lightly press the tops with the back of a spoon.
- Bake at 350 degrees F for 10-12 minutes or until the edges have set and are slightly golden.
- Allow the cookies to cool & set up for five minutes before moving to a cooling rack. This recipe makes approximately 18-20 cookies.
- Once cooled, store in an airtight container.
