These easy peanut butter cookies are so easy to make and will satisfy any sweet tooth. If you’re a peanut butter lover, you definitely need these soft, rich and hearty cookies in your life! No flour needed to bake them, these cookies are naturally gluten-free and dairy-free too.
- 1 1/2 cups of creamy peanut butter
- 1 1/4 cups of white sugar (or brown sugar or a mix of both)
- 2 teaspoons vanilla essence
- 1 egg, beaten (see recipe notes for using egg substitutes)
- Pre-heat oven to 350F and line a large baking sheet with parchment paper.
- Mix the peanut butter with sugar until sugar has dissolved.
- Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
- Using a teaspoon, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
- Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
- Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
- Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that’s fine as they will continue cooking with the residual heat).
- Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).
- Store cookies in an airtight container at room temperature for up to a week.
Peanut Butter/Nut Butter Substitutes: You can use either storebought or homemade peanut butter (here’s my recipe for 10 minute creamy peanut butter). If you have an allergy to peanuts, or just don’t like the taste of peanuts, you can use other nut butters such as almond butter or cashew butter to replace the peanut butter in equal quantities.
Egg Substitutes: If you want to make this completely vegan, or have egg-allergies, simply substitute the egg for an egg replacer (such as the Bob’s Red Mill gluten-free egg replacer) or a chia egg, or a flax egg.
Optional Cookie Add-Ins: Some fun ingredients you could add to these cookies include chopped peanuts, chocolate chips, chocolate chunks, or even cacao nibs. Think of this recipe as a base recipe to which you can add things to make your own creation depending on your preferences!
Smaller Cookies: If you prefer smaller cookies, simply use a heaping teaspoon for each cookie instead. You will get 24 to 28 smaller cookies with each batch.
Adapted from: Cottage Grove House
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: flourless peanut butter cookies