Flourless Peanut Butter Cookies

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The delicious taste of peanut butter shines through in these unique flourless cookies. Mix the dough by hand for an easy one-bowl preparation. If you have peanut allergies, substitute unsalted, organic cashew butter and unsalted, roasted cashews for the peanut ingredients.
Excerpted from "Gluten Free Cookies: From Shortbreads to Snickerdoodles, Brownies to Biscotti: 50 Recipes for Cookies You Crave" by Luane Kohnke, published by Sellers Publishing
1 cup unsalted, creamy, organic peanut butter, room temperature
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 large egg, lightly beaten
1/2 cup chopped unsalted, roasted peanuts
fine grain sea salt, to finish cookies (optional)

Step 1

Preheat oven to 350˚F. Line cookie sheets with parchment.
If oil has separated from the peanut butter, stir until all oil is mixed in and peanut butter has a smooth consistency.

Step 2

In a large bowl, whisk together sugar, baking soda, and sea salt. Add peanut butter and beaten egg and stir with a large spoon until combined. Stir in chopped peanuts. The dough will be crumbly.

Step 3

Using a medium cookie scoop, drop 11/2-inch balls on prepared sheets, spacing them 2 inches apart. With the bottom of a glass or back of a spoon, flatten the balls to 1/2-inch thickness.

Step 4

Bake for 12 to 15 minutes, until golden brown. Lightly sprinkle with fine grain sea salt, if desired. Cool completely on cookie sheets.

Step 5

Store cookies in an airtight container for up to 1 week.

Step 6

Baker's Notes:
Cashew butter is sometimes less moist than peanut butter. If you substitute cashew butter, you may want to add 1/4 teaspoon vegetable oil prior to mixing.

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