Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.

Flourless Peanut Butter Cookies

peanut butter

sugar

vanilla extract

egg,

salt,

Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

 In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

 Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Thank you to all the reviewers who made suggestions to improve this awesome recipe.  I have made them twice and they are a big hit.  Delicious.  Lighter than regular peanut butter cookies and the salt provides a zest.  Here is how I adapted the recipe:<br />1 1/4Cup peanut butter (I used Teddie brand, which is not too dry.  Thus, I did not need to add oil.  I also used creamy and crunchy styles and both were good.)  3/4 cup brown sugar packed tightly;  1 tsp vanilla;  2 large eggs; 1/4 tsp baking soda; 1/4 tsp baking powder  (These 2 ingredients help the cookie be light and not dense.)  1/4 cup chopped dark chocolate (Gave the cookie a unique flavor.)<br />I mixed all ingredients in the mixer until well combined, which didn't take long.  I did have to bake them 16 minutes as another reviewer mentioned.  I also did turn the cookie sheets halfway through the baking time.<br />Enjoy!<br />

I’m really surprised at the negative reviews on here. I think these cookies are worthy of a five star rating for a few reasons....they are simple to make, only a few staple ingredients are needed, and they are gluten free, which is a necessity in my case, as well as many other folks. They are also very adaptable (I’ve used other butters or stevia). Obviously, if you are seeking a more extravagant cookie, this is not for you. I think they are delicious! And why have I never used sea salt on peanut butter cookies before? It’s fabulous! Thanks! 

I cut back on the sugar to about half the amount called for. Also if you chill the dough after mixing all the ingredients it is easier to handle, if you make balls and use a fork to cross hatch the dough balls.

Can you make these using Splenda<br /><br />

We've made these over 12x now.  They're AWESOME!  Warning: These go from underdone to scorched really fast. Remove from oven when they are still "too-soft".  They will set up more. They didn't do well as bar cookie.  Although edges were over-done, the middle cookies were definitely raw &amp; more like grainy PB fudge.  Still tasted awesome, but odd texture.  If I try them in a brownie pan again, I will make them little thinner &amp; lower the baking temperature by 25 - 50 degrees.   

I like them. Very easy to make and took no time at all to prepare and bake. I had found two recipes and kind of combined them. I used all the ingredients this one called for. But I used 1/2 cup of brown sugar with some stevia, which heightens the sweetness of sugar or honey so you don't have to use so much. I added from the other recipe a teaspoon of vanilla flavoring, 1/2 cup of oats. Then I added my own touch and put in about 1/4 cup of pecans. I love them because they are not overly sweet and they are light and held together well. If you are a cook, you know how to alternate and make a new recipe work. Thanks for the basic recipe for peanut butter cookies. This was my first attempt at peanut butter ones. 

If you are norm'd to peanut butter cookies with flour, then these are kind of gross, but toddlers and celiacs do really like them. <br />

After reading the reviews, I made with 1/2 cup sugar.   These are delicious 

I LOVE these cookies!! I use crunchy organic coconut peanut butter and only 1/4 c organic coconut sugar. I then sprinkle on Himalayan sea salt at the end of baking. PERFECTION! Thanks for sharing this fantastic recipe!!  

These are the best peanut butter cookies ever for people who truly love a full peanut butter taste- and only if you use truly natural peanut butter.  The ingredients of th3 peanut butter should be peanuts &amp; salt only, the kind that needs stired &amp; refrigerated. So many peanut butters today claim to be natural but have added sugar &amp; palm oil.<div>Anyway, I buy a 15oz jar of Kroger brand natural peanut butter and use the whole jar,  3/4 C of white sugar, 3/4 C Brown sugar, 2 eggs, 1 tsp vanilla &amp; bake for only about 8 minutes.  I let them sit a minute before transferring to cooling racks.  They are a bit soft when they come out of the oven, but set up as they cool.  This makes 30 cookies for me. They melt in your mouth!  So good! Unless you prefer cookies that are more doughy and less flavorful.</div>

https://www.foodnetwork.com/videos/no-flour-peanut-butter-cookies-0169002

These chewy no-flour cookies are free of gluten but full of nutty flavor.

flourless peanut butter cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 18

Cost: $1.25 /serving

Author : Claire Robinson

Ingredients

Instructions

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