The aroma of freshly baked cookies wafting through the kitchen is a simple pleasure that brings everyone together. Among the myriad of cookie recipes, flourless peanut butter cookies stand out for their simplicity and rich flavor. Recently, I decided to try this recipe on a family gathering, and it was an absolute hit. The cookies were delightfully chewy, with a perfect balance of sweet and salty that made everyone reach for seconds. The absence of flour not only made them gluten-free but also intensified the peanut butter flavor, which was a big win for the peanut butter lovers in my family. This recipe has quickly become a staple in our household, cherished for both its ease and the joy it brings.

Ingredients

To create these delicious flourless peanut butter cookies, you will need the following ingredients:

• 1 cup of creamy peanut butter (natural or regular)
• 3/4 cup of granulated sugar or brown sugar
• 1 large egg
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• A pinch of salt (optional, to taste)

These simple ingredients come together to create a cookie that is both rich in flavor and satisfying in texture. The use of natural peanut butter can enhance the nutty taste, while regular peanut butter adds a touch of creaminess. Adjust the sugar according to your sweetness preference, and consider adding a pinch of salt if you want to balance the flavors even further.

Instructions

Follow these steps to make your own batch of flourless peanut butter cookies:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, sugar, egg, baking soda, and vanilla extract. Stir the ingredients together until the mixture is smooth and well combined.
3. Using a spoon or a cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet. Leave at least 2 inches of space between each cookie to allow for spreading.
4. For a classic peanut butter cookie appearance, use a fork to gently press down on each ball of dough, creating a crisscross pattern.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will continue to firm up as they cool.
6. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed once they have cooled, allowing their chewy texture to fully develop. Store any leftovers in an airtight container at room temperature for up to a week.

Nutrition Facts

This recipe yields approximately 12 cookies, with each serving containing around 150 calories. The calorie count is a rough estimate and can vary based on the specific brands of ingredients used. These cookies are a great option for those looking for a gluten-free dessert or a simple treat without the fuss of traditional baking.

Preparation Time

The total preparation time for these flourless peanut butter cookies is about 20-25 minutes. This includes around 5-10 minutes of prep time to mix the ingredients and 10-12 minutes of baking time. The simplicity of the recipe makes it perfect for quick, last-minute dessert cravings or when you’re short on time but still want to enjoy a homemade treat.

How to Serve

These cookies are versatile and can be served in various delightful ways:

• Enjoy them warm with a glass of cold milk for a classic pairing.
• Top them with a scoop of vanilla ice cream for a decadent dessert.
• Serve them alongside a cup of coffee or tea for a delightful afternoon snack.
• Crumble them over a bowl of yogurt or oatmeal for a crunchy topping.
• Gift them in a decorative tin for a homemade present.

Additional Tips

1. Use room temperature ingredients: Ensuring your peanut butter and egg are at room temperature can help the dough come together more smoothly.
2. Experiment with add-ins: Try adding chocolate chips or chopped nuts to the dough for extra texture and flavor.
3. Adjust sweetness: If you prefer your cookies less sweet, reduce the sugar by a couple of tablespoons without compromising the texture.
4. Use parchment paper: Lining your baking sheet with parchment paper helps prevent the cookies from sticking and makes cleanup easier.
5. Cooling is key: Allow the cookies to cool on the baking sheet before transferring them to a wire rack, as they can be fragile when hot.

FAQ Section

Q: Can I use a different nut butter instead of peanut butter?

A: Yes, you can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter. Keep in mind that this may alter the flavor and texture slightly.

Q: How can I make these cookies dairy-free?

A: This recipe is already dairy-free as long as you use a dairy-free brand of peanut butter. Check the label to ensure no dairy ingredients are added.

Q: Can I freeze the dough?

A: Yes, you can freeze the cookie dough. Scoop the dough into portions, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.

Q: Is it possible to make this recipe vegan?

A: To make vegan cookies, you can try replacing the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water and allowed to sit for a few minutes).

Q: Can I reduce the sugar in the recipe?

A: Yes, you can reduce the sugar, but keep in mind that this may affect the sweetness and texture of the cookies. Start by reducing it by a quarter and adjust to your taste preference.