This is my version of a flour-less peanut butter cookies recipe and it is my son’s favorite. I have played with the recipe and he always asks me to stop changing it. Normally, I have a hard time not tweaking recipes, but with this recipe, I have to agree with him.
He will be home from college soon and I am certain that these cookies will be on his short list of food requests.
Fast and easy to make, these cookies are always a sure bet to throw together when company shows up.
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cookies
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- 1 Cup peanut butter crunchy or creamy
- 1 Cup granulated sugar
- 1 tsp maple syrup
- 1 egg large, room temperature
- 1 tsp sea salt can substitute kosher salt
Ingredients
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- In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
- Measure out 1 tablespoon of dough at a time and gently roll into a ball.
- Place on a silicone baking mat or parchment paper covered cookie sheet and gently flatten top by pressing a fork vertically and horizontally.
- Sprinkle cookies with sea salt.
- Bake in a 350 degree oven for 8 - 10 minutes or when bottoms are lightly browned. Do not over bake. The cookies will not spread but will retain their original shape.
- Remove from oven and place on a cooling rack. Allow to cool completely.
These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Cookies recipe is gluten free, dairy free and vegetarian.
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