Peanut Butter Cookies
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These flourless peanut butter cookies are easy to make in the air fryer and have a dense, chewy texture. Use a standard creamy peanut butter for the best results. We have the recipe, steps, and timing details here.
Ingredients
- 1 cup peanut butter (creamy, not natural or the oil separates weird)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- pinch salt
Steps
- 01Mix the peanut butter, sugar, egg, vanilla, baking soda, and salt in a bowl until smooth.
- 02That's the whole dough. No flour. This is a flourless recipe on purpose.
- 03Roll into 1-inch balls. Press each one with a fork to make the classic crosshatch pattern. This isn't decorative. It flattens the cookie so it cooks evenly.
- 04Ready for the air fryer in batches of 4 to 6 cookies at a time.
No flour means these are naturally gluten-free, and the texture is denser and chewier than a standard cookie. Use a peanut butter that lists peanuts, sugar, and oil in the ingredients. The all-natural kind with just peanuts and salt makes a drier, crumblier cookie.
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How to Air Fry It
- 01Preheat the air fryer to 320°F (160°C) and line the basket with an air fryer parchment paper liner.
- 02Roll store-bought refrigerated peanut butter cookie dough into 1-inch balls.
- 03Place the dough balls into the basket, leaving at least 1 inch of space between each, and press a crisscross pattern into them using a fork.
- 04Air fry at 320°F (160°C) for 8 minutes until the edges are lightly browned.
- 05Let the cookies sit in the basket for 3 minutes to firm up before carefully removing them to cool completely.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 5 days. Reheat at 300°F (150°C) for 2 minutes to refresh. Also freeze well for 2 months.
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