Cookies & Bars
Peanut Butter Cookies (Flourless)
Pressing a fork crosshatch into each ball of dough before baking is what lets these dense, flourless cookies bake through evenly — left thick and round, the centers stay raw while the edges burn.
Ingredients
- 1 cup natural peanut butter
- 3/4 cup allulose
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- pinch of salt
Method
- 1
Stir the peanut butter well before measuring to redistribute the settled oil.
- 2
Mix peanut butter, allulose, egg, vanilla, baking soda, and salt together until a smooth dough forms.
- 3
Roll into 16 balls and place on a parchment-lined baking sheet.
- 4
Press a fork into each ball in a crosshatch pattern, flattening it to about 1/2-inch thick — since there's no flour here to help these cookies spread on their own, this flattening is what lets the thick dough bake through evenly; left as thick round balls, the edges burn before the dense centers ever cook through.
- 5
Bake at 350°F for 9-11 minutes until the edges are set. Cool on the pan 5 minutes before transferring, as they're fragile while warm.