Flourless Peanut Butter Cookies use just 5 ingredients, and one bowl. These gluten and dairy-free cookies are crisp on the outside and chewy on the inside.
In a large bowl, combine all ingredients, mixing well
Put the dough into the fridge for at least 30 minutes to chill
Preheat oven to 350° Line a baking sheet with parchment paper
Use a cookie scoop or scoop level tablespoons of the batter, rolling to form balls
Place balls 2" apart on prepared baking sheet
Flatten balls with the tines of a fork, making a crisscross pattern if desired
Bake 8-10 minutes until the cookies are light golden brown
Allow cookies to cool on the pan 5 minutes before transferring to a wire rack to cool.
Notes
Chill the dough after mixing in the fridge for at least 30 minutes. This makes it easier to work with and helps to prevent the cookies from spreading too mucFor smaller cookies, use a small cookie scoop.Natural peanut butter tends to separate. If you use it, be sure to stir it well so that the oil is completely incorporated.Store cookies in an airtight container for up to 5 days.Freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature.