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Flourless Peanut Butter Cookies

  • Total Time: 27 mins
  • Yield: 10 1x


  • 1 cup peanut butter (I used homemade)
  • 1 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Maldon Sea Salt for sprinkling


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla. Mix until fully combined. Using a small ice cream scoop, scoop dough onto prepared baking sheet. They will not spread during baking so do not need to be spaced too far apart.
  3. Using a fork, press down lightly into each cookie to make crosshatch patterns, but do not flatten the cookie too much. Sprinkle with sea salt. Bake until slightly golden brown, cracked, and still soft to the touch, 10-12 minutes. Do not overbake. Cool completely on pan. May be stored at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.


Recipe adapted from Claire Robinson

  • Prep Time: 15 mins
  • Cook Time: 12 mins