📝 About This Recipe
Discover the magic of culinary minimalism with these incredibly chewy, rich, and naturally dairy-free peanut butter cookies. By removing the flour, we allow the roasted, nutty profile of the peanut butter to take center stage, resulting in a melt-in-your-mouth texture that is both nostalgic and sophisticated. These cookies are a testament to the fact that you don't need a pantry full of ingredients to create a world-class dessert that satisfies every sweet-and-salty craving.
🥗 Ingredients
The Base
- 1 cup Creamy Peanut Butter (standard commercial brand works best for texture; avoid 'natural' oil-separating varieties for this recipe)
- 1 cup Granulated White Sugar (sifted to remove any lumps)
- 1 Large Egg (at room temperature)
Flavor Enhancers & Textures
- 1 teaspoon Pure Vanilla Extract (adds depth and aroma)
- 1/4 teaspoon Sea Salt (fine grain for the dough)
- 1/2 teaspoon Baking Soda (helps with a slight lift and browning)
- 1/2 cup Dairy-Free Dark Chocolate Chips (optional, for a decadent twist)
- 1 pinch Flaky Sea Salt (for finishing/garnishing)
- 2 tablespoons Roasted Peanuts (finely crushed for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position your oven racks in the center to ensure even heat distribution.
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2
Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms don't brown too quickly.
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3
In a large mixing bowl, combine the 1 cup of creamy peanut butter and 1 cup of granulated sugar. Use a sturdy spatula or an electric hand mixer on medium speed until the mixture is smooth.
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4
Add the room-temperature egg to the bowl. Beat vigorously until the egg is fully incorporated and the dough starts to pull away from the sides of the bowl.
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5
Stir in the vanilla extract, fine sea salt, and baking soda. The dough will become slightly firmer and take on a matte finish.
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6
If using, gently fold in the dairy-free chocolate chips and crushed peanuts until evenly distributed throughout the dough.
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7
Scoop about 1 tablespoon of dough at a time and roll between your palms to form a smooth ball, roughly 1 inch in diameter.
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8
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart as they will spread during baking.
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9
Using a fork, press down on each ball to create a classic criss-cross pattern. Press once, rotate the fork 90 degrees, and press again. This helps the cookies bake evenly.
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10
Bake one sheet at a time for 10 to 12 minutes. The cookies are done when the edges are just slightly golden and the tops look set but still soft.
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11
Immediately upon removing from the oven, sprinkle a tiny pinch of flaky sea salt over the warm cookies to enhance the peanut flavor.
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12
Allow the cookies to cool on the baking sheet for at least 10 minutes. Because they are flourless, they are very fragile while hot and need this time to set their structure.
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13
Transfer the cooled cookies to a wire rack to cool completely before storing or serving.
💡 Chef's Tips
Use a standard peanut butter like Jif or Skippy; natural oils in 'stir' peanut butters can cause the cookies to spread too thin. Don't overbake! These cookies should look slightly underdone when you pull them out; they firm up beautifully as they cool. If the dough feels too oily or soft to roll, chill it in the refrigerator for 15-20 minutes before shaping. For a different flavor profile, swap half the white sugar for brown sugar to get a deeper, molasses-like chewiness. Ensure your egg is at room temperature to prevent the peanut butter fats from seizing up during mixing.
🍽️ Serving Suggestions
Serve alongside a tall glass of chilled almond or oat milk for a classic dairy-free snack. Sandwich two cookies together with a layer of dairy-free chocolate ganache or raspberry jam for a PB&J treat. Crumble over a bowl of dairy-free vanilla bean ice cream for an instant sundae upgrade. Pair with a hot cup of dark roast coffee or espresso to balance the sweetness of the cookie. Arrange on a dessert platter with fresh strawberries and dark chocolate squares for an elegant presentation.