Flourless Peanut Butter Cookies
Don't worry. There are no beans in this recipe (see Flourless Chocolate Cake). Just regular ingredients in cookies, minus the flour!
One night I wanted peanut butter cookies, but a lot of recipes called for butter and peanut butter, and I just didn't want that much fat in a cookie. I found this recipe from Two Peas and Their Pod that didn't have any butter, or flour! I'd never made a flourless cookie, so I decided to give this one a go! Boy was I glad I did!
Without the flour, all you get is flavor, and these cookies were so flavorful and rich! The first batch I did turned out crumbly (like, the dough wasn't sticking together), and I attribute that to using reduced fat peanut butter. I added less than a tablespoon of water to the rest of the dough and it worked! But I think I'd use regular peanut butter next time. Here's the recipe!
Flourless Peanut Butter Cookies
Ingredients:
1 cup creamy peanut butter (I used 1/2 creamy and 1/2 crunchy—it was good! If you use reduced fat pb, add almost 1 Tbsp of water)
1 cup sugar (I used 1/2 cup brown sugar and 1/2 cup white sugar)
1 egg
1 tsp vanilla
Pinch of salt
1 tsp baking soda
3/4 cup chocolate chips (optional—you could try these with Hershey kisses on the top too!)
Directions:
Preheat oven to 350ยบ. Spray 2 cookie sheets with cooking spray (I just used my silpat...love that thing!). Mix the peanut butter and sugar together until creamy and smooth. Add in the egg and vanilla. Mix until well combined. Stir in the salt and baking soda. Add the chocolate chips and stir until combined. Spoon dough into balls, about 1 Tbsp of dough for each cookie. Place them on cookie sheets about two inches apart. Smash with fork (this was hard to do when the cookies were crumbly and falling apart) and sprinkle with sugar. Bake for 10–12 minutes (make sure you don't overbake). Let them sit on the cookie sheet for a couple minutes. Move to a wire rack and cool. They will set up—you want them to be soft.
Enjoy!
One night I wanted peanut butter cookies, but a lot of recipes called for butter and peanut butter, and I just didn't want that much fat in a cookie. I found this recipe from Two Peas and Their Pod that didn't have any butter, or flour! I'd never made a flourless cookie, so I decided to give this one a go! Boy was I glad I did!
Without the flour, all you get is flavor, and these cookies were so flavorful and rich! The first batch I did turned out crumbly (like, the dough wasn't sticking together), and I attribute that to using reduced fat peanut butter. I added less than a tablespoon of water to the rest of the dough and it worked! But I think I'd use regular peanut butter next time. Here's the recipe!Flourless Peanut Butter Cookies
Ingredients:
1 cup creamy peanut butter (I used 1/2 creamy and 1/2 crunchy—it was good! If you use reduced fat pb, add almost 1 Tbsp of water)
1 cup sugar (I used 1/2 cup brown sugar and 1/2 cup white sugar)
1 egg
1 tsp vanilla
Pinch of salt
1 tsp baking soda
3/4 cup chocolate chips (optional—you could try these with Hershey kisses on the top too!)
Directions:
Preheat oven to 350ยบ. Spray 2 cookie sheets with cooking spray (I just used my silpat...love that thing!). Mix the peanut butter and sugar together until creamy and smooth. Add in the egg and vanilla. Mix until well combined. Stir in the salt and baking soda. Add the chocolate chips and stir until combined. Spoon dough into balls, about 1 Tbsp of dough for each cookie. Place them on cookie sheets about two inches apart. Smash with fork (this was hard to do when the cookies were crumbly and falling apart) and sprinkle with sugar. Bake for 10–12 minutes (make sure you don't overbake). Let them sit on the cookie sheet for a couple minutes. Move to a wire rack and cool. They will set up—you want them to be soft.
Enjoy!
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