These 4-ingredient Peanut Butter Cloud Cookies are light, airy, and packed with delicious peanut butter flavor. With no flour, dairy, butter or oil and naturally gluten-free, they have a soft center that makes you feel like you are eating a cloud.
INGREDIENTS
- 2 large eggs
- 1/3 cup granulated white sugar
- 1 cup creamy peanut butter
- 1 tbsp baking powder
DIRECTIONS
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add the eggs to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are starting to form bubbles on the surface, about 1 minute.
- With the machine still running, slowly add the sugar until all of it is added. Increase speed to high and continue to beat until mixture is thick and pale yellow in color, about 2 minutes.
- Add the peanut butter and baking powder, then mix on lowest speed (stir speed if your mixer has it) until just combined. Be careful to not overmix. You want to keep as much of the air created by the eggs as possible. You should only need to mix for several seconds on the lowest speed until you have a uniform batter that looks like a thick peanut butter paste.
- Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet, spacing the cookies about 1.5 inches apart.
- Bake for 11–13 minutes, or until the cookies are puffed and set around the edges. They will still be soft in the center.
- Let cookies cool on the baking sheet before removing and serving. Cookies taste best soon after they are baked. The cookies do tend to get a little drier and more crumbly the longer you store them. Uneaten cookies should be stored in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer. I also recommend briefly reheating any leftover cookies before eating them.
