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Flourless Peanut Butter Cookies

Flourless peanut butter cookies bake into lightly browned edges with soft centers using just five ingredients. A fork-pressed crosshatch gives each cookie its classic look, with no flour required.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter creamy, not natural-style
  • 1 cup sugar granulated
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a medium bowl, stir together the peanut butter, sugar, egg, vanilla, and baking soda until evenly combined.
  4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Flatten each dough portion with a fork in a crosshatch pattern.
  6. Bake one pan at a time for 8 to 10 minutes, until the edges are lightly browned and set while the centers still look soft.
  7. Bake the remaining dough in batches, letting the baking sheet cool between batches.
  8. Let the cookies cool on the baking sheet for 5 minutes.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

For the best texture, use creamy peanut butter that is not natural-style. Store the cookies in an airtight container in the refrigerator for up to 5 days; they can be frozen for up to 2 months. For a peanut-free version, try sunflower seed butter, though the cookies may spread differently.