Sunday, May 8, 2011

Melt-in-your-mouth Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies
I first baked these cookies at my daughter's house in Kansas after she told me about the flourless peanut butter cookies that she and her husband had at a restaurant.  They loved them.

Naturally, I had to hunt up a recipe.  There are lots of recipes online but this one from Joy the Baker caught my eye.

Here's my version:  It makes about two dozen light and buttery-flavored 2-inch cookies.

Flourless Peanut Butter Cookies

1 cup of all-natural peanut butter (creamy or chunky, your choice)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 large egg

Preheat oven to 350 degrees F.  Line a baking sheet with parchment or lightly grease with butter.

Combine the sugars and baking soda.  Add the peanut butter and mix 1-1/2 to 2 minutes until well combined.

The cookie dough
Add the egg and mix thoroughly, about another minute or two.  The dough will be quite thick.

Roll the dough into balls the size of a walnut in the shell...mine were about 1-1/2 inches in diameter.

The dough is slightly oily as you roll it into the balls but they hold together well.

(NOTE July 15, 2011:  Today when I made these I added the peanut butter and the egg all at once.  It was easier to blend and the dough was a little softer.  They baked up just fine.  Just thought I'd  pass that on.)

Unbaked Cookies
Press with a fork to flatten slightly.  You can do a crisscross pattern with the fork if you like but I just pressed the cookie ball once.

All baked and ready to gobble up!
Bake for 8 to 10 minutes or until they are lightly browned.  Cool the cookies on the pan for a couple of minutes and then transfer to a cooling rack.

I just made this batch, today and I'm quite sure they won't last very long.  Two dozen isn't a lot when your husband is a "cookie monster"!

Note:  If you check your ingredients carefully, these could definitely be a gluten-free cookie.  I used Smucker's Natural Chunky Peanut Butter which is gluten-free.

The baking soda should be gluten-free, but check with the manufacturer to be certain.



  1. Cheryl. These look absolutely scrumptious. I believe I'm going to have to give this recipe a whirl. Happy Mother's Day!

  2. And a belated Happy Mother's Day to you, Teresa! I do hope you try these...such a simple recipe. Had one with my coffee this morning but don't tell anyone!