Flourless Peanut Butter Cookies
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
18 cookies
- 1 cup (250g) natural crunchy or creamy peanut butter *peanuts should be the only ingredient
- 2 tbsp honey *or maple syrup for vegan option
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg *or 1 flax egg for a vegan option
- 1 tsp vanilla extract
- Flaky sea salt, for sprinkling *optional
- 1/2 cup dark chocolate chips + 1 tsp coconut oil *optional – for dipping
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Preparation
Step 1
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 2
In a medium mixing bowl, mix together the peanut butter, honey, brown sugar, egg, and vanilla.
Step 3
The dough will appear thin at first, but just keep mixing until it turns into a thick dough that no longer sticks to the sides of the bowl.
Step 4
Scoop out heaping tablespoon-sized balls and roll between your hands.
Step 5
Place the balls about 2 inches apart from each other on the baking pan. Then use the back of a fork to press the cookies flat.
Step 6
Bake for 8-10 minutes, or until the edges look just a hint darker and the center appears slightly underdone.
Step 7
Sprinkle with flaky sea salt when they’re fresh from the oven and transfer to a cooling rack.
Step 8
They are delicious on their own, or you can take it a step further and dunk the cookies in chocolate.
Step 9
Once the cookies have completely cooled, melt the chocolate and coconut oil in the microwave in 30 second intervals until smooth.
Step 10
Dip half of each cookie into the chocolate and place on a plate or tray lined with parchment or wax paper.
Step 11
Chill for about 20 minutes or until the chocolate is set. Enjoy!
Step 12
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Chef's notes
1 flax egg = 1 tbsp ground flaxseed mixed with 2.5 tbsp water. Mix together in a small dish and let it sit for about 10 minutes to gel before use.
