best peanut butter cookies
These flourless peanut butter cookies are extremely easy and use just a few ingredients that you probably have right now. Plus, they're gluten free because no flour at all! But don't confuse these with "healthy" cookies. They still have plenty of fat and sugar to be fully delicious!
This is one of those cookie recipes that is amazing (maybe even better) on the second or third day. If they make it that long...
We've never tried to make these vegan, but we bet they'd work great with a simple flax egg substitution! We've also never tried this with crunchy peanut butter, though don't let that stop you from experimenting.
- 1 c peanut butter (really any creamy version, we haven't found one that doesn't work)
- 3/4 c sugar (or brown sugar, or a combo - but 3/4 c total)
- 1 tsp salted vanilla maple sugar (or vanilla extract)
- 1 egg
- Preheat oven to 350 F.
- Mix peanut butter and sugar well. Try to break up any clumps of brown sugar, if there are any.
- Add salted vanilla maple sugar/vanilla extract and mix again.
- Beat the egg slightly so that the yolk and white are scrambled together. You can do this carefully in your mixing bowl alongside the peanut butter mix, or do it in a separate bowl.
- Mix the egg with the rest of the peanut butter dough.
- Line a baking sheet with parchment paper. Using 1 Tbsp per cookie, roll into a ball and flatten until about 1/2" thick. They won't spread much more, so you can put them about 1" apart.
- If you want the classic peanut butter cookie fork marks, oil the tines of a fork and press it in to the tops of each cookie.
- Bake at 350 F for 13 minutes.
