Delish Flourless Peanut Butter Cookies
I am not here to tell you that baking is a personality test, but these Delish Flourless Peanut Butter Cookies are the part of me that refuses to be judged by flour clouds on the counter. They’re basically three-ingredient rebels: peanut butter, sugar, and an egg (plus optional chocolate chips if you’re pretending health isn’t a thing). They bake fast, clean up faster, and taste like something I absolutely deserve after surviving another school-lunch meltdown. Try them because they’re dumb-simple, gloriously chewy, and make you look like a domestic wizard without actually doing wizardry.
Once, I tried to impress my husband by making a “fancy” batch for his lunch. He opened the container at his desk, took one bite—and called me from the hallway asking if the fire alarm was part of the snack. He’d been talking, accidentally inhaled a cookie, and coughed it onto his keyboard. He then sent me a text that read: “9/10, would eat while panicking again.” The kids, predictably, used the fork crisscross pattern as hockey sticks and declared the cookies “too circular for optimal puck behavior.” I cried. Then I ate five to regain dignity.
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Why You’ll Love This Delish Flourless Peanut Butter Cookies
– One-bowl wonder: no flour, no drama, fewer chances to mess up and more reasons to call it “rustic.”
– Allergy-friendly-ish: gluten-free by default, which makes you look considerate at potlucks.
– Texture ambivalence: crunchy edges, fudgy middle—because commitment is hard and these cookies aren’t asking for it.
– Speed: from jar to jaw in under 20 minutes if you don’t stare into the oven like it owes you something.
Time-Saving Hacks
– Use the peanut butter jar as your measuring buddy. Less dishes, more single-serving optimism.
– Skip chilling. Bake immediately and tell people it’s “warm-soaked” texture. They’ll nod and call it artisanal.
– Press the dough with a fork while it’s still in the bowl to reduce plate use—do not try this if you enjoy the concept of sauce splatter.
– Bake on parchment so you don’t have to scrape the pan like a dessert archaeologist.
Serving Ideas
– Classic: cold milk. Because that’s a vibe and because cookies + milk = low-risk happiness.
– Fancy: sandwich two cookies with a scoop of vanilla ice cream and call it “intentional decadence.”
– Emergency parenting fuel: hand one to a sticky kid and ask no questions. Works better than motivational speeches.
– Alcohol pairing: serve with wine if the kids drove you nuts. Red or white both signal “I’m coping.”
What to Serve It With
– Fresh fruit for the illusion of balance.
– Coffee that’s stronger than my willpower.
– A bowl of extra peanut butter if you’re a monster.
Tips & Mistakes
– Common screw-ups: Overbaking. These are best chewy—not Sahara-dry. Pull them when edges are set and centers still look slightly soft.
– Pan size: Yes, this pan is too small. No, I won’t wash fewer dishes. Use a roomy sheet and leave space—cookies expand, like my opinions.
– Texture fix: If dough is too crumbly, add a splash of milk or an extra egg white. If it’s too runny, toss in a few spoonfuls of peanut butter or chill for 10 minutes.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
For longer life, freeze in a single layer, then stack with parchment between. Thaw on the counter for five minutes before pretending you didn’t eat half.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Delish Flourless Peanut Butter Cookies
Ingredients
Main Ingredients
- 1 cup peanut butter Smooth peanut butter works best.
- 0.75 cup brown sugar
- 1 large egg Room temperature is preferred.
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, brown sugar, egg, vanilla extract, and baking soda.
- Mix until well combined and a dough forms.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 10-15 minutes until edges are lightly browned.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.