Imagine sinking your teeth into a perfectly crisp, melt-in-your-mouth peanut butter cookie that's not only incredibly delicious but also completely gluten-free! These miraculous 4-ingredient flourless peanut butter cookies are about to revolutionize your baking game, proving that sometimes the simplest recipes are the most extraordinary. Whether you're a gluten-sensitive baker or just someone who loves a quick, no-fuss dessert, these cookies will become your new obsession – guaranteed to satisfy your sweet tooth in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the creamy peanut butter and sugar. Mix thoroughly using a wooden spoon or electric mixer until the mixture becomes smooth and well-incorporated.
- Add the egg and vanilla extract to the peanut butter-sugar mixture. Mix until all ingredients are completely blended and the batter becomes uniform in texture.
- Sprinkle the baking soda over the mixture and stir gently to distribute it evenly throughout the dough.
- Using a cookie scoop or tablespoon, portion out the dough into small balls, approximately 1 inch in diameter. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Using a fork, gently press a crisscross pattern onto the top of each cookie, slightly flattening them. This not only creates a classic peanut butter cookie look but helps the cookies bake more evenly.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows them to firm up and become more stable.
- After 5 minutes, transfer the cookies to a wire rack to cool completely. The cookies will continue to set and become crisp as they cool.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. Enjoy your gluten-free, delicious peanut butter cookies!
Tips
- Use room temperature ingredients for the smoothest, most consistent dough. Take your egg out of the refrigerator about 30 minutes before baking.
- Choose a creamy, stabilized peanut butter for best results. Natural peanut butter can make the cookies too oily or crumbly.
- Don't overmix the dough – combine ingredients just until they're incorporated to keep the cookies tender.
- For uniform cookies, use a cookie scoop or weigh each dough ball to ensure consistent sizing.
- The crisscross fork pattern isn't just decorative – it helps the cookies bake evenly and creates that classic peanut butter cookie look.
- Let the cookies cool completely on the wire rack to achieve the perfect texture – they'll continue to set as they cool.
- Store in an airtight container to maintain freshness, and enjoy within 5 days for the best taste and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 10mg
