These Flourless Peanut Butter Cookies are made of only 4 simple, healthy ingredients but taste just like the cookies you remember from your childhood. Low-carb, keto and entirely gluten-free, this delicious snack can be whipped up and baked in just under 20 minutes, using only one bowl.
Hi, this is Gabriel Labrecque from One Clever Chef! I share healthy, creative recipes, which are 100% gluten-free.
My recipes consist mainly of protein snacks, meal preps, and clean desserts, which are created with simplicity in mind to help busy/active people reach their goals, without having to eat boring food, ever!
I don’t know about you, but aside from the traditional chocolate chip cookie recipe, peanut butter cookies are probably the ones I remember the most from my childhood.
You know, that recipe behind the peanut butter jar? Yes, that one.
Thing is, while the traditional recipe wasn’t so bad health-wise (it was essentially made with peanut butter and eggs) compared to a lot of traditional cookie recipes, it still contained a ton of unhealthy sugar.
Not so great for somebody trying to cut the carbs, right?
So in this recipe, we are going to use erythritol instead of sugar.
So what is erythritol?
Put simply, erythritol is a sugar alcohol derivated from fermenting fruits. It contains around 70% of the sweetness of regular table sugar, and what’s great about it is that, according to Dr. Axe, most of it will go through your digestive system untouched, making it almost calorie-free.
I think so too.
By the way, if you’d like to try a protein version of this recipe, feel free to have a look at this recipe for Peanut Butter Protein Cookies. It is pretty similar to this recipe here, but with added protein.
How to Make Flourless Peanut Butter Cookies
As mentioned above, to make these you will need 4 ingredients: Peanut butter, almond flour, erythritol, and eggs.
Simply stir all of the ingredients together in a large mixing bowl until well combined. You can also use a hand mixer.
Then, using an ice cream scoop, scoop 8 balls of dough on a baking sheet lined with parchment paper, leaving about 1 ½ to 2 inches of space between each cookie.
Lastly, press each cookie down into the desired shape using a fork (hence the traditional peanut butter cookie fork marks!).
Bake for 12-15 minutes or until the cookies start getting golden brown.
Why Should I Flatten my Flourless Peanut Butter Cookies Before Baking?
Simply put, the only reason why you have to flatten them is to give them the shape you’d like your cookies to have, as their shape will stay the same while baking, unlike more traditional cookie recipes who will usually increase in size
Do I Need to Add Baking Soda?
No, not for this recipe. As stated above, they will stay roughly the same size while baking, and baking soda is used in recipes where you want your baked goods to “inflate”.
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- Stir 1 cup almond meal, 1 cup smooth peanut butter, ½ cup erythritol, and 2 eggs together in a large mixing bowl until well combined. You could use a hand mixer.
- Bake for 12-15 minutes or until the cookies start getting golden brown.
- Wait several minutes before manipulating the cookies when pulled out from the oven as they will need around 15-20 minutes to cool off and set.
- After that, place the cookies on a cooling rack for a few hours before storing.