4 Ingredients Peanut Butter Cookies (Flourless)
These peanut butter cookies require just four ingredients, are gluten-free and dairy-free, and make a quick, delicious treat!
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Servings: 15 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 large egg
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, brown sugar, and egg until well combined.
- Scoop out tablespoon-sized portions of dough and place them onto the lined baking sheet, spacing them about 2 inches apart. This recipe should make around 15 cookies.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Chocolate Chips: I used dark chocolate chips for a deeper, more intense chocolate flavor. If you prefer a sweeter taste, you can use semi-sweet chocolate chips, but you may want to reduce the sugar to ¾ cup to balance the sweetness.
- Peanut Butter: I used creamy peanut butter for a smooth texture and easier mixing. I recommend using regular peanut butter (not the natural kind) because it has a more consistent texture and doesn’t separate.
- Watch the Bake Time: Keep an eye on the cookies as they bake, as ovens can vary. They should be golden brown around the edges but soft in the center when you take them out.
- Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They are delicate when hot and may break if moved too soon.
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for longer storage—just make sure they’re completely cooled before freezing.