Description
Experience the ultimate chewy texture with these simple five-ingredient peanut butter cookies that omit flour for a rich, fudgy center. They are the perfect solution for bakers looking for a gluten-free treat that stays soft and fresh in the cookie jar for days.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the creamy peanut butter and granulated sugar, pressing with a spatula until smooth.
- Stir in the lightly beaten egg, vanilla extract, and sea salt, mixing vigorously until the dough thickens and pulls away from the sides.
- If using, gently fold in the chocolate chips until evenly distributed.
- Shape the dough into one-tablespoon balls and place them on the prepared baking sheet, leaving two inches of space between each.
- Bake for 8 to 10 minutes until the bottoms are just barely browned; do not overbake as the tops should still look soft.
- Leave the cookies on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
For the most consistent results, use a conventional creamy peanut butter rather than a natural variety that separates, as the extra oil can cause the cookies to spread too thin. If you find your dough is too soft to roll easily, chill it in the refrigerator for thirty minutes before shaping into balls to help maintain their round form during baking.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American