These delicious, 5-Ingredient flourless peanut butter cookies are so easy to make and naturally gluten free.
I couldn’t resist dipping these flourless peanut butter cookies into dark chocolate once they were cooled. But you certainly could skip the extra step and enjoy the peanut butter cookies as-is, sans the chocolate.
Ingredients
- 1 cup all natural peanut butter I used salted
- 1 egg
- 1/3 cup erythritol*
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate
Instructions
- Scoop a tablespoon of the dough into your hands to form a ball and then flatten out into a disc-like cookie shape. Place on baking sheet and repeat until you have worked through all of the dough. You should end up with 16 cookies.
- Bake for 10-12 minutes or until the cookies are cooked through, golden brown and fragrant.
- Allow to cool to room temperature and then melt chocolate in the microwave or in a double boiler. Dip one half of the cookie into the chocolate and then place back on the cookie sheet. Repeat until you have worked thought all of the cookies.
- Place the baking sheet in the fridge for one hour or until the chocolate has set up.
- Transfer cookies to an airtight container and store in the fridge for up to one week. Enjoy!
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 5mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Calcium: 7mg | Iron: 0.9mg
Betty says
Are the nutrients per serving = to one cookie?
Dani says
Yes:)
Carol says
where do the 4.6 grams sugar come from? The erythritol? The chocolate?
Dani says
The chocolate 🙂
Sharon Rubbicco says
Where can I get erythritol?
Dani says
They have it at whole foods and you can always get it on Amazon 🙂
Gabby says
Could I use coconut sugar and how much?
Dani says
Yes! Just swap it out for the erythritol 🙂
Winnie says
Hi Dani, can I use other sugar than erythritol? I don’t like the taste of it.
Patti says
I would like to know the answer to Winnie’s question as well!
Dani says
Yes! Any granulated sugar will work in its place. It’s a 1:1 swap.
Kate says
I used monkfruit sweetener as a swap…. yummy treat!
Dani says
Great idea! Thanks for sharing.
Nat says
Can you substitute almond butter instead of peanut butter
Dani says
YES!
Rosanne says
Hi. I am about to make these and I cannot find the temperature to bake them
At. Help!
Dani says
Bake them at 350 F 🙂
Kathryn Feuvrel says
I made the cookies using milk chocolate dipping baking chips I had on hand, with the salt sprinkles, and they tasted just like a brand name Peanut Butter Cup. AMAZING!
Dani says
Yum! Thanks for the review, Kathryn!
Sharon says
Thank you for the answer to the temperature. I couldn’t find it anywhere in the recipe. Could you please tell me if the cookies are soft and dough-like when they are done?
Sharon Kusterer says
These cookies are delicious! Even my husband liked them. They looked a bit softer when they came out of the oven but they hardened a bit and taste perfect!!! Yum!
Dani says
Yum Sharon! Glad you could enjoy this with your husband!
Dani says
Hi Sharon, they are flour-less which will result in a more soft rather than a dough-y texture.
ShelkeyRae says
I do alot of baking with granulated Splenda. Sometimes the sweet is a bit dry with 1:1 splenda instead of sugar. I add some unsweetened applesauce to counteract the dryness.Now i need to cut the sodium in baking too, for my diabetic who now has chronic heart failure w/edema. Have you used any of the non-sodium baking soda or baking powder? Will leaving out added salt affect the leavening actions?
Dani says
I honestly have not tried that, but definitely give it a try and let me know how it turns out.