Flourless Cookies
Chewy, peanut butter-flavored cookies that require minimal ingredients, perfect for quick snacks or allergy-friendly treats for peanut lovers and those seeking gluten-free options.
Ingredients
Instructions
- Mix together the peanut butter, sugar, beaten egg, and baking soda until well combined.
- Roll the mixture into small balls and place them on a greased or nonstick cookie sheet.
- Flatten each ball slightly with a fork to create a crisscross pattern.
- Bake at 350°F (175°C) for 10 minutes until golden brown.
Tips & Substitutions
For a richer flavor, try using creamy peanut butter instead of crunchy. You can substitute the sugar with coconut sugar for a healthier alternative. If you're looking for a lower-carb option, consider using a sugar substitute like erythritol. Ensure that the egg is at room temperature for better mixing. If you want to add variety, mix in some chocolate chips or chopped nuts.
Serving Suggestions
These flourless cookies pair beautifully with a glass of cold milk or a warm cup of coffee. For a delightful dessert spread, serve them alongside a fresh Sinful Strawberry Salad or a light Cranberry Salad-Dessert. You can also enjoy them as a snack or dessert at gatherings, making them perfect for any occasion.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them for up to two weeks. To reheat, place them in a microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Flourless Cookies contains roughly 131 calories, with 3g protein, 18g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nut butters instead of peanut butter?
Yes, you can substitute peanut butter with almond butter, cashew butter, or sunbutter for a nut-free option. Just keep in mind that the flavor and texture may vary slightly depending on the nut butter used.
What if I don't have baking soda?
If you don't have baking soda, you can use baking powder as a substitute. Use about three times the amount of baking powder as you would baking soda, but note that it may alter the texture slightly.
Can I freeze these cookies?
Absolutely! These cookies freeze well. Place them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container or freezer bag. They can be frozen for up to three months. Thaw them at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).