Flourless peanut butter cookies
Soft, nutty cookies with the classic fork marks, made from peanut butter, sugar and one egg, and gluten-free by nature.
- 35 min total
- 12 min hands-on
- Anyone can make this
- Serves 9
- About $0.28 a serving
- 240 calories
- Good the next day
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 9 servings.
- 1 cup peanut butter, creamy, not the natural kind
- 1 large egg
From your pantry
- ¾ cup sugar, plus 2 tablespoons for rolling
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 pinch salt
Each serving has about 240 calories, 8 g protein, 23 g carbs and 15 g fat, and costs about $0.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F and with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Stir the peanut butter, ¾ cup sugar, egg, vanilla, baking soda and salt together in a bowl until it turns into a smooth, thick dough.
Dolly’s tip: Natural peanut butter that separates makes crumbly cookies. The regular creamy kind holds together.Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Roll the dough into 1-inch balls, roll each one in the extra sugar, and set them 2 inches apart on the sheet.
Press each ball flat with the back of a fork, then press again the other way to make a crisscross.
Dolly’s tip: Dip the fork in sugar between cookies so it doesn’t stick.Bake 10 to 12 minutes, until puffed and at the edges.
Set. Set means food has firmed up from runny to holding its shape, from cooking, baking or chilling. Set eggs have no clear, runny white left, and a set pudding stays put when you tilt the dish.
How you’ll know: Tilt the pan or press gently near the middle: it barely wobbles, and nothing runs.
Timer: 10 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let them cool on the sheet for 10 minutes before you move them; they’re fragile while warm.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
