My fiances birthday was this week, in past years I have made him a cake. I was a little worried that I would have to experiment with my first gluten free cake on his birthday. But luckily this year he really only wanted cookies, peanut butter cookies.
I wanted to make a recipe that we both could enjoy, and I remembered I had a recipe melt in your mouth peanut butter cookies that had no flour. I never thought at the time they were for a specific food allergy but just a variation of a peanut butter cookie.
These cookies are ridiculously easy to make and taste delicious. But they are by no means healthy! But you know my rule of moderation; eat healthy 85% of the time and indulge 15%, it makes life more fun.
This cookie literally has only four ingredients! Because there is no flour in these cookies they are not chewy at all. Instead they are light and crisp, and almost melt in your mouth. Use natural peanut butter in these cookie, there is no need to add hydrogenated oils and sugar to something as simple and delicious as peanut butter.
Happy Birthday Danny!
Flourless Peanut Butter Cookies
makes 24 cookies
- 1 cup natural peanut butter (no sugar or oil added)
- 1 cup evaporated cane juice
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup turbinado or raw sugar, for decorating
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, combine peanut butter, evaporated cane juice, baking soda and the egg. Stir until smooth and completely incorporated.
- Roll dough into 1 inch balls, roll balls in turbinado sugar. Place balls 2 inches apart on a parchment lined baking sheet.
- Using a fork, press tines into each dough place creating a cross hatch pattern.
- Bake in preheated oven for 8-10 minutes. The cookies will not look done, but will be lightly golden on the edges. Let cookies rest at least 5 minutes on baking sheet before removing to wire rack to cool.