3-Ingredient Peanut Butter Protein Cookies (Flourless & Dairy-Free)

This flourless recipe relies on the emulsification of natural peanut oil and egg proteins to create a cohesive structure without the need for gluten or grains. By using natural peanut butter, we utilize healthy monounsaturated fats as the primary binder, resulting in a dense, fudge-like texture similar to shortbread but with a significantly lower glycemic index. This method ensures the cookies remain moist and chewy without requiring added processed oils or hydrogenated fats.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 10 Min
• Total Time: 15 Min
• Yield: 12 Cookies
• Calories: 115 kcal per cookie

Ingredients:

The Foundation

• 1 cup Natural Peanut Butter (Creamy is best for a smooth texture)
• 1/2 cup Coconut Sugar (or monk fruit sweetener for a low-glycemic option)
• 1 Large Egg (Room temperature)

Optional Enhancements

• 1/4 cup Dark Chocolate Chips (Dairy-free)
• A pinch of Flaky Sea Salt for finishing

Preparation Steps:

1. Preparing the Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the peanut butter, coconut sugar, and the egg.
3. Stir vigorously with a spatula for about 1–2 minutes until a thick, cohesive dough forms and the oil from the peanut butter is fully incorporated.

2. Shaping the Cookies

4. Scoop approximately one tablespoon of dough at a time and roll it between your palms to form a 1-inch ball.
5. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for slight spreading.

3. The Signature Criss-Cross

6. Using a fork, gently press down on each ball in a “criss-cross” pattern (once vertically, once horizontally). This technique flattens the dough to ensure even heat distribution across the center and creates ridges that hold sea salt or chocolate drizzles.

4. The Quick Bake

7. Bake in the center rack for exactly 10 minutes.
8. The cookies will look slightly soft and underbaked when you pull them out—this is normal. Let them rest on the baking sheet for at least 5 minutes to firm up before moving them to a wire rack.

Expert Tips:

• The “Oil” Check: If using a brand-new jar of natural peanut butter, ensure you stir the oil back into the butter thoroughly before measuring. If the dough feels too oily or wet, add an extra tablespoon of sugar or a teaspoon of protein powder to balance the moisture.
• Cooling is Key: Because these cookies lack flour, they rely on the cooling process to “set.” Do not attempt to move them immediately after baking, or they will crumble.