Flourless and Egg-Free Peanut Butter Cookies

Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.

Flourless and Egg-Free Peanut Butter Cookies

Recipe by Lisa Turner
Published on June 29, 2015

Easy, gently baked four-ingredient peanut butter cookies — without eggs or flour, these cookies have a rich peanutty flavor

Preparation: 5 minutes
Cooking time: 10 minutes

Print this recipe

Ingredients:

1 cup natural peanut butter
1/4 cup pure maple syrup or raw honey
1 teaspoon vanilla extract
1 teaspoon sea salt

Instructions:

Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix together all of the ingredients until well blended. Scoop generous tablespoon portions onto the prepared baking sheet. With a fork, make crosswise indentations in the cookies.
Bake in the oven for about 8 minutes, until they begin to turn golden. Remove from the oven and let sit on the baking sheet for about 10 minutes. Gently transfer the cookies onto a wire rack and let cool completely.
Store at room temperature in a covered container for softer cookies or in the refrigerator for firmer cookies.

Makes 12 cookies