Just 3 ingredients go in to these flourless gluten free peanut butter cookies. Easy to make and you can even add some chocolate chips to them if you like!
We love making cookies in my house and my children have a few friends who can’t have gluten, but I still want to have something for them when they are at our house – we will actually all make them together!
Each time I make these, I’m amazed that they have absolutely no flour and are so delcious! But, I do have a few tips for getting them right.
First and foremost: you MUST use parchment paper when you bake these. Like my cherry thumbprint cookies, I can guarantee you that, if you don’t use parchment paper, they will spread too much and you won’t be happy! You can find parchment paper in your grocery store right next to the foil, or they even have convenient pre-cut sheets for cookie trays!
Do not overbake these cookies. I’ve made these dozens of times, and it’s crucial you figure out the perfect cooking time for your oven. I suggest the first time you make these, just bake one to test the amount of time you need. If you don’t cook them long enough, they’re crumbly. And if you cook them too long, they’re dry. In my oven, 11 minutes is perfect for chewy cookies with the perfect amount of crisp around the edges!
In the first step, be sure to whisk the egg and sugar completely, which is another tip to these being perfect every time.
A lot of the recipes that I have seen for flourless cookies call for a full cup of sugar, which I think is entirely too sweet and takes away from the delicious, peanut butter flavor. We are putting more sugar on the top as well….but if you want a sweeter cookie, just add up to a 1/4 cup more sugar when you mix them!
- ¾ cup white sugar
- 1 cup creamy peanut butter
- 1 extra-large egg
- 2 tablespoons of white sugar, for the top
- Preheat the oven to 350°F
- Line a large baking sheet with nonstick cooking paper or parchment.
- Add the egg and sugar to a bowl and whisk vigorously until combined and pale yellow in color.
- Add the peanut butter, and use a fork to thoroughly combine it. This takes a few minutes, so be patient. It needs to thoroughly mixed.
- Place the cookie batter into the refrigerator for 15 minutes.
- Using a tablespoon, place scoops of the batter on your prepared baking sheet, about an inch and a half apart.
- After your pan is filled, gently roll each cookie into a ball and dip the top in the sugar.
- If desired, use a fork to make the classic crisscross design on top.
- Bake for 9 to 11 minutes, or until the edges start to look dry.
- Remove them from the oven and allow them to cool for at least five minutes. Drag the paper onto the counter, leaving the cookies in place. Allow them to cool completely before removing them from the paper, about 10 more minutes. They should come off easily.
- Store in an air-tight container for up to five days - if they last that long 😉
I use Skippy all-natural peanut butter for these, which I have found gives the best results.