Most of the recipes I have seen for flourless peanut butter cookies, call for white sugar. I personally love the depth of flavor that brown sugar adds. The slightly bitter molasses with salty peanut butter and sweet sugar is an addictive combo!
Be sure to checkout more of my gluten-free cookie recipes including my personal favorite gluten-free chocolate mint cookies, gluten-free, crispy ginger lace cookies, gluten-free butter cookies and everyone’s favorite gluten-free chocolate chip lace cookies.
These flourless peanut butter cookies are:
Light or dark brown sugar both work. I have also made these cookies using coconut palm sugar. The flavor is wonderful. Coconut palm sugar is a little less sweet so you’ll need to add a little extra.
I have used no-stir, natural and regular peanut butter and the recipe still works but is a little different with each. I do not recommend using crunchy peanut butter. The chunks of peanuts will make these cookies too delicate.
With no-stir peanut butters, which have palm oil added, the cookies will be much more delicate. Letting the cookies cool completely on a wire rack will help this.
Be sure you stir natural peanut butters really well before using so that the oil that sits on the top is evenly distributed. I find that a butter knife works best for this chore.
I recommend using only unsweetened peanut butter. Sweetened peanut butter will make these cookies too sweet in my opinion. My favorite result was with Whole Foods 365 brand unsweetened creamy peanut butter.
Baking the Peanut Butter Cookies
These cookies do not turn brown like some cookies. So don’t be tempted to over-bake them or else they will be too dry. Stick pretty closely the to baking time and you should be good.
Top the cookies with chocolate kisses or some chocolate chips and well . . .