A decadent dessert that will keep you baking more batches!
The richest desserts I’ve ever had the good fortune to taste always turn out to be flourless. Something about the texture just makes my mouth happy, and the taste is always so rich. While this is one of my back-pocket recipes for a good gluten-free dessert, it’s something I’d crave even without the need for gluten-free options. It really is that good.
My first ever experience with flourless baking was a chocolate cake. I brought that creation to a housewarming party, and everyone was absolutely shocked at how amazing it was. Now, that cake has become a must-have that I bring whenever I need a special dessert, but it was getting predictable. I needed new offerings and easier grab-and-go special treats to have on standby in case of cravings. And so, flourless cookies entered the equation.
What you’re going to love about this recipe is how simple it is to make. And if you like peanut butter or Reese’s Cups, you’re going to go (pea)nuts over these cookies. The soft center will melt in your mouth in the best way, with edges just crispy enough to hold its shape well. What really gives these cookies that extra pizzazz, in my humble opinion, is the brown sugar. Now, you can technically substitute this for standard granulated white sugar if you don’t have any. But I would recommend against it. Brown sugar has an extra molasses-like flavor to it that really complements the peanut butter perfectly in this recipe. As an extra bonus, they’re naturally gluten-free, making them a great option for anyone with this requirement or serving a large group of people!
Tasty variations
I love this recipe as is, but sometimes I like to tweak it a little. One of my favorite variations is adding some dark chocolate chips. If you’re a chocoholic like me, you can also drizzle them with melted chocolate. For a truly gourmet touch and a delicate crunch, sprinkle the cookies with sea salt flakes. Chopped nuts are also delicious in these cookies, as is dried fruit such as raisins or apples. And although they wouldn’t be peanut butter cookies anymore, you can also make these with other nut butters, such as almond butter.
How do I store leftovers?
While it can be tempting to eat all the cookies you have in one sitting, you may sometimes end up with leftovers! In such a case, you can keep your cookies in an airtight container at room temperature for about 5 days. If you want to keep them for longer, I recommend wrapping the cookies individually in either a plastic or aluminum foil wrap to prevent them from sticking together and storing them in a freezer-safe bag in the freezer. This will keep your cookies good for 2 to 3 months. Additionally, some people actually enjoy the frozen cookies more than thawed cookies! Freezing them can turn them into a tasty, cool treat perfect for summer days.
Serving suggestions
I highly recommend drizzling a helping of Chocolate Sauce on top of your peanut butter cookies! After all, it’s hard to go wrong with the classic combination of chocolate and peanut butter. You can also serve your cookies together with Homemade Chocolate Ice Cream or consider having them as a snack next to a Delicious Vanilla Milkshake. If you’re looking to serve these cookies among a visual variety of other similar cookie options, serve them with Chocolate Snickerdoodles, Reese’s Peanut Butter Cookies, and Classic Peanut Butter Blossom Cookies!
Flourless Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 3/4 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 large egg
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, sugar, brown sugar, vanilla extract, salt, and egg until the batter is smooth and well blended. Cover and allow the cookie dough to rest in the refrigerator for 30 minutes.
- After removing the dough from the fridge, scoop about 1 tablespoon of dough and shape it into a ball, then repeat. Arrange the balls on the sheet, leaving about 2 inches of space between each one, and gently flatten each ball with a fork to create a crisscross pattern.
- Bake for 8 to 12 minutes, or until the edges are firm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
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