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Recipe courtesy of Claire Robinson
Flourless Peanut Butter Cookies
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 137 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 12 milligrams
- Sodium
- 164 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 12 grams
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 137 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 12 milligrams
- Sodium
- 164 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 12 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
