Description
These Easy No-Flour Nutty Cookies are a deliciously simple gluten-free treat made with creamy nut butter, brown sugar, and chopped nuts. Naturally flourless and packed with flavor, they offer a perfect balance of sweetness and nuttiness, ideal for a quick dessert or snack without compromising on taste or texture.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter (or almond butter)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup chopped nuts (such as walnuts, pecans, or almonds)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Nut Butter and Sugars: In a medium bowl, stir together the creamy peanut butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy, indicating they are well combined.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until the dough is fully combined and homogenous.
- Incorporate Baking Soda and Salt: Sprinkle in the baking soda and fine salt, then stir until the dough thickens and holds together well. Fold in the chopped nuts and chocolate chips if using, distributing them evenly.
- Portion the Dough: Scoop tablespoon-size portions (about 1 1/2 tablespoons each) of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Flatten Slightly: Gently flatten each dough mound with the back of a spoon or fingers, as these cookies won’t spread significantly during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes until the edges are set and lightly browned, but the centers remain slightly soft for a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use no-stir nut butter for the best texture and ease of mixing.
- For less sweet cookies, reduce the granulated sugar to 2 tablespoons.
- Add 1/2 teaspoon of cinnamon for a warm spice note or 1/3 cup dried cranberries for a chewy, fruity twist.
- For a nut-free version, substitute sunflower seed butter; note the cookies may turn slightly green as they cool, which is normal and safe.
