Sunday, July 10, 2016

Flourless Peanut Butter Cookies



These cookies are so simple and yet so good.  Naturally gluten-free, they don't contain any flours. Peanut butter is the main ingredient, therefore they are fairly spendy cookies to make.  I like my peanut butter cookies on the crisp side, so I changed the ratio of the brown and white sugars.

The small quantity this recipe makes is perfect for satisfying that peanut butter cookie craving.  In our family the cookies are gone in a couple of days.  But don't worry, if you want more the recipe doubles easily.

Flourless Peanut Butter Cookies
Adapted from Averie Cooks
Makes 16-18

1 large egg
1 cup creamy peanut butter
3/4 cup sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine all ingredients in a large mixing bowl and use a spoon to mix well. 

Using a 1 1/2-inch cookie scoop form the dough into cookie mounds.  Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. (Do not bake the dough warm because cookies will spread too much.)

Preheat oven to 350F and line 2 baking sheets with Silpat or parchment paper. Place 12 cookies on each baking sheet and flatten each one slightly with a fork.

Bake for 8-9 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don't overbake. 

Allow cookies to cool on the hot baking sheets for about 10 minutes before serving. 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future.

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