My sister-in-law, a fellow baker, recently experimented with a gluten-free diet in an effort to feel better. She recommended these 5-ingredient flourless peanut butter cookies - raving about their ease and deliciousness, despite being flourless! I was a bit in disbelief and perhaps that contributed to these cookies turning into a baking failure. They appeared normal immediately out of the oven, but once I removed them from the cookie sheet, they fell, turned soggy and clumped into a caramelized peanut buttery shapeless blob... but perhaps this recipe will turn out better for you than it did for me. Good luck!
Ingredients
1 cup natural peanut butter, smooth or chunky
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling
1 cup natural peanut butter, smooth or chunky
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling
Directions
1. Preheat the oven to 350F.2. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets.
3. Flatten the mounds and sprinkle coarse salt on top of the cookies.
4. Bake until golden around the edges, about 10 minutes, rotating your sheet halfway through baking.
5. Transfer to racks to cool. Repeat with the remaining dough.
1. Preheat the oven to 350F.2. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets.
3. Flatten the mounds and sprinkle coarse salt on top of the cookies.
4. Bake until golden around the edges, about 10 minutes, rotating your sheet halfway through baking.
5. Transfer to racks to cool. Repeat with the remaining dough.