Easy (Flourless!) Peanut Butter Cookies
The EASIEST peanut butter cookie recipe turns out soft and flavorful. Chocolate chips, optional!
Servings cookies
Ingredients
- 1 cup peanut butter we recommend standard Jiff or Skippy, not natural style pb
- ¾ cup lightly packed brown sugar
- 1 large or extra large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup chopped chocolate or chocolate chips (dark or semi-sweet) optional
- ⅓ cup oats optional
- granulated sugar for rolling optional
Instructions
- Preheat oven to 350℉.
- Beat peanut butter and brown sugar until smooth. Add egg, vanilla, baking soda, and salt. Mix for about a minute. Add chocolate and/or oats, if using.
- Shape into balls, and roll in sugar if desired. Flatten with a crisscross pattern with a fork, or simply flatten with the bottom of a glass.
- Bake for 8-9 minutes. Don't over-bake. Let them sit on the baking sheet for a few minutes before transferring to a cooling rack. Makes 18-20 cookies.
Notes
- Nutrition information was calculated without the optional chocolate, oats, and granulated sugar.
- Store finished cookies in an airtight container at room temperature and enjoy within 3-4 days for best results.
- Cooled cookies can be frozen, transferred to an airtight, freezer-safe container or zip-top bag, and frozen for up to two months. They thaw quickly on the countertop.
Nutrition
Serving: 1Cookie, Calories: 112kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 8mg, Sodium: 131mg, Potassium: 87mg, Fiber: 1g, Sugar: 9g, Vitamin A: 12IU, Calcium: 14mg, Iron: 0.3mg
Calories: 112kcal
Cost: $8
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