OMG this recipe for Flourless Peanut Butter Cookies is a revelation! Though I used to be a pastry chef, I have little patience for baking these days…never really liked to measure much. These little gems you can practically make with your eyes closed. They are gluten, grain, dairy and refined sugar free to boot! I adapted this recipe from Claire Robbinson for a catering I did last week. At first I was skeptical that they would have the texture I was looking for but after trying my own version (cut down on sugar and substituted coconut sugar and different peanut butter). But now I will never go back to the “real” thing…I defy anyone to figure out that there is no flour or butter in them!
Flourless Peanut Butter Cookies
INGREDIENTS:
1 cup unsweetened organic peanut butter (I prefer fresh ground)
3/4 cup coconut sugar
1 large farm egg
1 teaspoon vanilla
Organic cane sugar for sprinkling and coarse sea salt for sprinkling (optional)
Makes 1 dozen medium cookies
DIRECTIONS:
Preheat oven to 350 degrees. Place the peanut butter, sugar, egg and vanilla in a medium bowl and mix well until fully incorporated.
Line a baking sheet with parchment or a silicon mat and roll the dough into 2 inch balls. Place the balls 1-1/2 inches apart and press down gently with a fork in cross hatch pattern (classic peanut butter cookie style). Sprinkle lightly with either the sugar and salt if you are using and bake for 10-12 minutes or until lightly golden around the outside.
Cool and try not to eat them all!
Tips & Notes~
*If you are not sprinkling with salt you may want to a good pinch to the dough.
Add some dried cranberries, raw cocao nibs or chocolate chips to the dough before baking.
To give them green & healthy twist; add a few tablespoons of spirulina or wheatgrass powder to the mix!
