Flourless Peanut Butter Cookies Recipe

Introduction

These flourless peanut butter cookies are a simple, protein-packed treat perfect for satisfying your sweet tooth without the extra carbs. Made with just a few wholesome ingredients and topped with a rich dark chocolate dip, they’re easy to whip up and deliciously addictive.

Ingredients

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder
• For dipping:
• 1/2 cup dark chocolate, chopped
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine peanut butter, honey, egg, and vanilla extract until smooth.
3. Step 3: Mix in the peanut butter powder until the dough is thick and well combined.
4. Step 4: Scoop 1-tablespoon-sized balls of dough and roll them between your hands.
5. Step 5: Place the balls on the baking sheet and gently press each with a fork to flatten into cookie shapes.
6. Step 6: Bake for 8-10 minutes, then let the cookies cool completely on the baking sheet.
7. Step 7: While the cookies cool, melt the dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
8. Step 8: Dip one side of each cooled cookie into the melted chocolate, place back on the baking sheet, and allow the chocolate to set.
9. Step 9: Optionally, sprinkle the dipped cookies with flaky sea salt before serving.

Tips & Variations

• Use creamy peanut butter for a smoother texture or crunchy for added crunch.
• For a vegan option, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Try dipping the cookies in milk or white chocolate for a different flavor twist.
• Chilling the dough for 30 minutes before baking can help maintain the cookie shape better.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Let refrigerated cookies come to room temperature before serving for better texture. You can also freeze them for up to 3 months; thaw in the fridge overnight and then bring to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter powder instead of regular peanut butter?

This recipe uses both regular peanut butter and peanut butter powder to achieve its texture and flavor. Using only peanut butter powder isn’t recommended as it might make the dough too dry.

Can I make these cookies nut-free?

Since peanut butter is the main ingredient, these cookies aren’t suitable for nut-free diets. You could try substituting with sunflower seed butter, but results may vary.

Flourless Peanut Butter Cookies Recipe

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★★★★★

4.6 from 57 reviews

These delicious flourless peanut butter cookies are quick to make, featuring a rich peanut butter flavor enhanced by honey and vanilla. Coated in optional dark chocolate and a sprinkle of sea salt, they offer a perfect balance of sweet and salty for a satisfying, gluten-free treat.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder

Dipping

• 1/2 cup dark chocolate, chopped
• 1 tsp coconut oil
• Flaky sea salt, optional

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, combine the peanut butter, honey, egg, and vanilla extract until smooth and well blended.
3. Add Peanut Butter Powder: Stir in the peanut butter powder thoroughly until the dough is thick and holds together.
4. Form Cookies: Scoop out 1 tablespoon-sized portions of dough, roll them into balls with your hands.
5. Shape Cookies: Place the dough balls on the prepared baking sheet and press down gently with a fork to flatten slightly and create the classic cookie pattern. Shape them as preferred since they don’t spread during baking.
6. Bake: Bake in the preheated oven for 8-10 minutes until set but not overbaked, then remove and allow to cool completely on the baking sheet.
7. Melt Chocolate: While cooling, place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until melted and smooth.
8. Dip Cookies: Dip one side of each cooled cookie into the melted chocolate, then place back on the baking sheet to set.
9. Finish and Serve: Once the chocolate has hardened, sprinkle with flaky sea salt if desired to enhance flavor. Enjoy your decadent, flourless peanut butter cookies!

Notes

• Use either crunchy or creamy peanut butter based on your texture preference.
• Ensure cookies are fully cooled before dipping in chocolate to avoid melting the coating.
• Peanut butter powder helps reduce the fat content and adds extra peanut flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
• Chocolate coating and sea salt are optional but add a lovely taste contrast.
• You can substitute honey with maple syrup for a vegan option, but the recipe includes egg so adjustments are needed for full vegan compliance.

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