|Flourless Peanut Butter Cookies|
I first baked these cookies at my daughter’s house in Kansas after she told me about the flourless peanut butter cookies that she and her husband had at a restaurant. They loved them.
Naturally, I had to hunt up a recipe. There are lots of recipes online but this one from Joy the Baker caught my eye.
Here’s my version: It makes about two dozen light and buttery-flavored 2-inch cookies.
Flourless Peanut Butter Cookies
1 cup of all-natural peanut butter (creamy or chunky, your choice)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 large egg
Preheat oven to 350 degrees F. Line a baking sheet with parchment or lightly grease with butter.
Combine the sugars and baking soda. Add the peanut butter and mix 1-1/2 to 2 minutes until well combined.
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|The cookie dough|
Add the egg and mix thoroughly, about another minute or two. The dough will be quite thick.
Roll the dough into balls the size of a walnut in the shell…mine were about 1-1/2 inches in diameter.
The dough is slightly oily as you roll it into the balls but they hold together well.
(NOTE July 15, 2011: Today when I made these I added the peanut butter and the egg all at once. It was easier to blend and the dough was a little softer. They baked up just fine. Just thought I’d pass that on.)
Press with a fork to flatten slightly. You can do a crisscross pattern with the fork if you like but I just pressed the cookie ball once.
|All baked and ready to gobble up!|
Bake for 8 to 10 minutes or until they are lightly browned. Cool the cookies on the pan for a couple of minutes and then transfer to a cooling rack.
I just made this batch, today and I’m quite sure they won’t last very long. Two dozen isn’t a lot when your husband is a “cookie monster”!
Note: If you check your ingredients carefully, these could definitely be a gluten-free cookie. I used Smucker’s Natural Chunky Peanut Butter which is gluten-free.
The baking soda should be gluten-free, but check with the manufacturer to be certain.