3-Ingredient Flourless Peanut Butter Cookies
These flourless peanut butter cookies are made with just three ingredients and are naturally gluten-free. Crisp on the edges and chewy in the center with classic peanut butter flavor.
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Ingredients
- 1 cup (270 g) creamy peanut butter - I used Skippy
- 1 cup (200 g) brown sugar
- 1 (50 g) large egg
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Instructions
- Mix the dough. In a bowl, combine 1 cup (270 g) creamy peanut butter, 1 cup (200 g) brown sugar, and 1 (50 g) large egg. Stir with a spoon until thoroughly mixed and no streaks remain.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. Don't skip this step or the cookies will spread too much.
- Preheat and prepare. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the cookies. Divide dough into 8 equal portions and roll into balls. Place on prepared baking sheet with at least 2 inches between each cookie.
- Make crosshatch pattern. Dip a fork in sugar, then gently press down on each dough ball to make a crosshatch pattern. Press just enough to flatten to about 1/2-inch thick.
- Bake. Bake at 350℉ for 10-12 minutes, until edges are set and tops no longer look glossy. Don't overbake.
- Cool completely. Let cookies sit on the baking sheet for at least 10 minutes before moving to a cooling rack. They're fragile when hot and will fall apart if moved too soon.
Notes
- Peanut Butter: Use regular creamy peanut butter like Skippy or Jif, not natural peanut butter. Natural peanut butter will make the cookies spread too much.
- Don't Overbake: Take cookies out when edges are set and tops no longer look glossy, even if centers seem slightly underdone. They firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 301kcal | Carbohydrates: 33g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 253mg | Fiber: 1g | Sugar: 29g | Vitamin A: 30IU | Calcium: 40mg | Iron: 0.9mg
