Best 17 Flourless Peanut Butter Cookies Recipes

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.

FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

SUGARLESS FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven 350ºF.
• Mix peanut butter and Splenda together.
• Add vanilla and egg.
• Add baking soda.
• Roll into 1" balls 1" apart on ungreased baking sheet.
• Crosshatch with fork.
• Bake 8 minutes until light brown.

EASY FLOURLESS PEANUT BUTTER COOKIES

Steps:

• In a bowl, beat egg whites until stiff peaks form. In another bowl, combine peanut butter and sugar; fold in egg whites. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Flatten slightly with a fork. Bake at 325° for 15-20 minutes or until set. Remove to wire racks to cool.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, mix together the peanut butter, brown sugar, baking soda, kosher salt, eggs, and vanilla with a sturdy wooden spoon until all of the ingredients are very well incorporated. Stir in the chocolate chips. Dough will be very stiff.
• Scoop dough in 1.5 tablespoon increments (I use a cookie scoop) and drop on prepared baking sheet. Flatten slightly with fingers.
• Bake for 9-10 minutes, until cookies are puffed and beginning to turn golden around the edges.
• Remove from oven and let sit for about 5 minutes to cool and set up. The cookies will deflate slightly while cooling. Transfer to a wire rack to cool completely.
• Cookies keep in an airtight container at room temperature for 3 - 4 days.

FLOURLESS AND SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• mix all ingredients until well blended.
• using tablespoon, spoon and roll dough into balls and place on non stick cookie sheet.
• flatten using a fork with criss cross pattern.
• bake for 8 minutes.
• let cool before removing from cookie sheet.

EASY FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Cream together peanut butter and sugar.
• Beat in remaining ingredients.
• Shape into quarter-sized balls. Place on greased cookie sheet and flatten with fork. (They spread.)
• Bake 10-11 minutes at 350 degrees.
• Cool 2 minutes before removing to cooling racks.
• Option: stir in 1/2 cup finely crushed unsalted peanuts to dough before baking. Makes 4 dozen.

ALMOST FLOURLESS CHOCOLATE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter and sugar until well combined.
• Add vanilla, then add eggs one at a time, beating after each to combine well.
• Mix dry ingredients in a bowl, add to peanut butter mixture.
• Add chocolate chips.
• Chill the dough briefly if you have time. It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
• Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets. Flatten each cookie slightly.
• Bake about 9-10 minutes or til done, rotating the pans once after about 4 or 5 minutes.
• You can't tell how brown the bottoms are getting because the batter is dark brown, but you should be able to smell the cookies baking (without opening the oven door) for a couple of minutes before they are done.
• Let cool on racks.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES

Steps:

• preheat oven to 350.
• cream butter, peanut butter, and sugars in a mixing bowl.
• add eggs one at at time, beating each well.
• beat in baking soda, honey, and vanilla.
• combine oats, m&m's, chips, and peanuts in a separate bowl.
• stir oat mixture into wet ingredients.
• drop tablespoon sized balls of dough onto a cookie sheet about 2 inches apart. (you may want to flatten them slightly with your palm for a more uniform shape).
• bake for 10 minutes, or until lightly browned.
• let cool for 1 minute, then transfer to a wire rack.

FLOURLESS STEVIA PEANUT BUTTER COOKIES

Steps:

• mix all ingredients in a large bowl.
• drop 8 spoonfuls on an ungreased pan.
• if you want press each down with a fork, making a criss-cross pattern.
• place in oven and bake for 7 minutes at 350°F.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350ºF. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
• Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
• Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.

"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
• Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
• Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F.
• Cover 11x17 baking sheet with parchment paper.
• Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
• Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
• Bake cookies for 9-10 minutes.
• Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
• Enjoy!

EASY TASTY HEALTHY (ISH) FLOURLESS 2 WAY PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 180°C/350F.
• Mix everything together adding the egg last.
• Roll into balls and flatten with a fork on a baking tray lined with greaseproof paper leaving enough room for cookies to expand, you may have to do this in 2 batches.
• Bake for 8-10 minutes checking after 5 to make sure cookies do not burn.
• Allow to cool on the tray, then serve.

EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
• Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
• Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Mix one cup sugar, one cup peanut butter and one egg in a bowl. Place teaspoon dollops onto a greased cookie sheet and bake for ten minutes in 350 degrees F. Let them cool off and enjoy one or two with a glass of skim milk! Nothing like a great snack to bring back good memories. You can replace the sugar with Splenda, or use 1/3 less sugar for a more nutty taste.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
• 2. Using a stand mixer with the paddle attachment or a hand held mixer beat the peanut butter and sugar until smooth. Add the vanilla, baking soda, and egg. Mix on medium speed until incorporated.
• 3. Roll into 1-1 1/4 inch balls and place on prepared baking sheets with at least 2 inches between the cookies. Using a fork make a classic crisscross pattern. Bake for 8-9 minutes or until very lightly browned.
• 4. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to cookie cooling racks.