These flourless peanut butter cookies are rolled in cinnamon-sugar just before being baked for an extra pop of flavor. Bonus: they're also gluten-free!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutesminutes
Cook Time 9 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour24 minutesminutes
Servings 18cookies
Calories 143kcal
Ingredients
1cupcreamy peanut butter (not organic)
¾cupgranulated sugar
¼cuplight brown sugar, packed
1large egg
½teaspoonvanilla extract
½teaspoonbaking soda
¼cupgranulated sugar, for rolling
1 ½teaspoonscinnamon, for rolling
Instructions
Add the first six ingredients to a stand mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment. Scrape down the sides of the bowl and then beat for 1 minute more or just until smooth and the ingredients are combined.
Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill.
Preheat the oven to 350°F.
Combine the ¼ cup granulated sugar and cinnamon in a small bowl and stir to combine. Set aside.
Using a small cookie scoop, form balls and dredge each one through the cinnamon-sugar mixture. Dredge the balls through the mixture twice to create a thicker cinnamon-sugar coating will produce cookies with more texture and a more intense cinnamon sugar flavor.
Place balls onto a Silpat-lined baking sheet, about 2 inches apart. Flatten the mounts slightly with the tines of a fork, creating a crisscross pattern.
Bake for 8 to 9 minutes. The bottoms will have set, but the tops may look under-done but they will set up as they cool. Allow cookies to cool on the baking sheets for at least 10 minutes or until they've firmed up.
Notes
It's important to use a creamy peanut butter from a brand like Jif or Skippy. Natural peanut butter is much oilier and can make for a crumbly cookie dough.
It's also crucial to chill your dough for at least an hour before baking (otherwise the cookies will spread massively).
Store cookies in an airtight container at room temperature for up to 1 week.