Flourless Peanut Butter Cookies (Gluten-Free & Protein-Rich)
Ingredients:
For the Cookies:
- 1 cup (250g) natural peanut butter (smooth or crunchy)
- ¾ cup (150g) light brown sugar (or coconut sugar)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt (skip if peanut butter is salted)
Optional Add-ins:
- ¼ cup chopped peanuts or dark chocolate chips (for texture)
For the Chocolate Dip:
- 4 oz (115g) dark chocolate (70% cocoa preferred)
- 1 tsp coconut oil (optional, for smoother melting)
- Flaky sea salt (for topping)
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Mix the Dough:
In a medium bowl, stir together the peanut butter, sugar, egg, vanilla, baking soda, and salt until a thick dough forms.
(It will be sticky but easy to roll.) - Shape the Cookies:
Scoop about 1 tablespoon of dough and roll into balls. Place them on the baking sheet about 2 inches apart.
Flatten each ball with a fork, making a crisscross pattern. - Bake:
Bake for 8–10 minutes, or until the edges are lightly golden.
(They’ll look soft—don’t overbake! They firm up as they cool.) - Cool Completely:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Dip in Chocolate:
Melt the dark chocolate and coconut oil in a heatproof bowl over simmering water or in 20-second bursts in the microwave.
Dip half of each cooled cookie into the chocolate and place on parchment paper. - Add Finishing Touches:
Sprinkle flaky sea salt on top before the chocolate sets.
Let them sit until the chocolate hardens (or chill for 10–15 minutes).
Tips:
- For extra protein, add 1 tbsp of almond flour or protein powder.
- Store in an airtight container for up to 1 week (or freeze up to 2 months).
- You can use almond butter or cashew butter instead of peanut butter.
