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!
I use Skippy all-natural peanut butter for these, which I have found gives the best results.