Make authentic Flourless Peanut Butter Biscuits with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
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Flourless Peanut Butter Biscuits are so easy to prepare. They can even be made by the kids in no time. The aroma of these biscuits fulls your house with the enriched scent of peanuts.
Firstly, preheat oven to 180°C.
Add the sugar to a mixing bowl. I used brown sugar but white sugar can be used as well.
Next, add the peanut butter to the sugar.
In a separate bowl, crack in the egg.
Pour in the vanilla essence to the egg.
Beat the egg & vanilla essence using a fork.
Add the beaten egg to the peanut butter & sugar.
Mix well until a batter forms.
Prepare a baking tray by sprinkling a little flour or use a spray & bake or a little butter to grease the tray.
Using a teaspoon, spoon a teaspoon of batter into your palm.
Roll the batter into a ball.
Thereafter, place the ball onto the prepared baking tray.
Continue the process until you fill up the tray, making sure to leave a space in between each ball.
Use a fork & slightly press down on the ball, it will create linear shapes on the biscuit.
This will also push the dough down a bit, creating a circular biscuit (cookie).
Continue doing the same to all the balls.
You can choose to bake at this point or continue the fork design in the other direction.
This creates square shapes on the biscuits.
Continue the same process for all the biscuit discs.
Place the tray into the oven & bake for 20 minutes at 180°C.
When done, remove from the oven. The Flourless Peanut Butter Biscuits may seem tender & unbaked but if you leave them to cool on the baking tray, they will become harder.
Once cooled, remove from the baking tray & serve.
Enjoy these aromatic Flourless Peanut Butter Biscuits with a glass of milk, tea or coffee.
These biscuits store up to a week in an airtight container.
Expert kitchen guidance and troubleshooting for making the best Flourless Peanut Butter Biscuits
Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.
Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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