Flourless Peanut Butter Cookies
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.
Equipment
- 2 Baking Sheets
- 1 Medium Mixing Bowl
- 1 Spoon (or 1 tablespoon cookie scoop)
- 1 Fork
- 1 Cooling Racks
Ingredients
Main
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg lightly beaten
- Coarse sea salt for sprinkling
Instructions
- 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.
Notes
For these tender, flourless cookies, using natural peanut butter is crucial as it lacks the added oils and sugars found in conventional varieties, ensuring the correct texture. Do not overbake; they should appear slightly soft in the center when removed from the oven, firming up as they cool. The coarse sea salt is essential for balancing the sweetness and enhancing the nutty flavor. Allowing the cookies to cool completely on the baking sheet before transferring them is key to preventing breakage due to their delicate, flourless structure. For easier cleanup and consistent results, consider lining your baking sheets with parchment paper.