Small Batch Flourless Peanut Butter Cookies
These small batch flourless peanut butter cookies may be the easiest cookies you’ll ever make! With only a few ingredients needed, you can have crispy peanut butter cookies in 15 minutes. Add a little cinnamon or chocolate drizzle for a fancy kick to these delicious cookies!
Servings: 6 Cookies
Calories: 160kcal
Ingredients
- 5 tablespoons granulated sugar
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup peanut butter creamy or crunchy
- ¾ teaspoons vanilla extract
- 1 large egg yolk, room temperature
- 2 tablespoons chocolate chips, any kind optional to drizzle over the top of the cookies
Instructions
- Preheat the oven to 350o degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, whisk together the sugar, cinnamon, baking soda, and salt.5 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/8 teaspoon salt
- Add the peanut butter, vanilla extract, and egg yolk. Stir (with a fork or wooden spoon) until fully incorporated.1/3 cup peanut butter, 3/4 teaspoons vanilla extract, 1 large egg yolk, room temperature
- Scoop the dough into 6 equal cookies and place on the prepared baking sheet at least 2 inches apart. Bake for 11 minutes, or until the edges of the cookies turn slightly golden brown. Cool the cookies on the baking sheet set on a wire rack for 10 minutes. The transfer the cookies to the wire rack to cool completely.
- If using the chocolate drizzle - when ready to serve, melt the chocolate in a microwave-safe bowl for about 45 seconds - stirring halfway through. Drizzle the chocolate over the top of the cookies with a spoon, and enjoy!2 tablespoons chocolate chips, any kind
Notes
- Serving Size - This is a small batch recipe that is easily doubled.
- Peanut Butter - I recommend processed peanut butter, like Jif or Skippy. Creamy is my preference, but crunchy will work too! I don't recommend natural peanut butter because it may be too oily and alter the texture of the cookies.
- Mixing - The cookie dough is thick and sturdy because of the peanut butter. A wooden spoon will make it easier to mix.
- Cookie Scoop - I use a small cookie scoop to portion the dough equally into 6 cookies.
- Bake Time - Keep and eye on the cookies as they bake. They will start to turn a little golden brown around the edges when done. For a crispier cookie, bake for another minute. For a softer cookie, remove at 9 or 10 minutes.
- Storage - Cover and store the cookies at room temperature for up to 5 days. Or placed in a freezer bag and frozen for up to 3 months.
Nutrition
Calories: 160kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 0.3mg