Flourless Peanut Butter Cookies (GF)
Super quick, chewy and crunchy flourless peanut butter cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 to 14 cookies
Ingredients
- 1 cup creamy peanut butter (270 gms) (see notes)
- 1/3 cup brown sugar (60 gms)
- 1/3 cup caster sugar (60 gms)
- 1 egg (see notes)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 175 C. Line a baking tray with a silicone mat or lightly grease the tray.
- In a mixing bowl, beat the peanut butter and sugars with a hand mixer until well-blended.
- Add the egg and vanilla and beat again to combine. Then sprinkle in the baking soda and salt and beat briefly till you have a soft and thick dough. This dough does not need to be chilled before baking, unless you prefer it that way.
- Use a cookie scoop (highly recommended) or a spoon to scoop out equal sized portions of the dough (about 1.5 tablespoons each) and place them at least an inch apart on the baking tray to let them spread.
- Lightly press down on the top of each dough ball with a fork, to create a criss-cross pattern. Bake for 12 to 15 minutes for light brown to darker brown cookies (I prefer them darker). Let them cool on the tray for 10 minutes, then transfer to a wire rack to cool and firm up completely.
- These cookies are not as sturdy as cookies made with flour. Once they have cooled, they will be softer in the center and crunchier on the outside, but will soften further when kept at room temperature even in an airtight tin (especially if it's humid). For this reason, I recommend storing them in the fridge where they will last about 10 days and retain their texture as well. Happy baking!
Notes
*As far as possible, use a natural-style, unsalted and unsweetened peanut butter (I like Butternut Co or Sundrop). If using a more processed variety, the cookies are likely to be extra sweet and reducing the sugar further will affect the texture. You might also need to adjust the salt in that case.
*The peanut butter and egg should be at at room temperature so that they blend together easily.
*In the absence of flour, the egg binds the dough and gives the cookies their structure. I don't think substitutes are possible. See this recipe instead.
*Cook time is per batch of cookies.
*Original recipe from Joy The Baker