Gluten-Free Flourless Peanut Butter Cookies Recipe – a delicious recipe with brown sugar, baking soda, smooth, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.Line two rimmed baking sheets with parchment paper. In small bowl, rub together dark brown sugar and baking soda. Add peanut butter, egg, and vanilla extract. Stir together with wooden spoon until smooth. Batter will be thick.
2
Drop rounded tablespoons onto prepared baking sheet. Cookies spread during baking; space about two inches apart. Using the tines of a fork, press down lightly and make a crosshatch design on top of each cookie. Bake until cookies puff and settle, about ten minutes. Cookies should be lightly golden brown.
3
Allow cookies to cool on the pan for ten minutes. After ten minutes, transfer to a wire rack to cool completely. Repeat with remaining dough. Store cookies in airtight container on the counter for up to four days.
601
kcal
Calories
33
g
Fat
66
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup (about 9 ounces) dark brown sugar, 1 teaspoon baking soda, 1 cup (about 8 ounces) smooth or creamy peanut butter, 1 large egg, and more.
Yes, Gluten-Free Flourless Peanut Butter Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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