In my quest for gluten-free recipes, particularly those recipes that take ingredients I would expect in most pantries, I found this recipe for Flourless Peanut Butter Cookies. This was a very easy and delicious recipe to make. You’ll need shelf-stable peanut butter for this – not the natural, peanut-only butter that you have to keep in the fridge. Luckily for me, I usually have both around – natural peanut butter for my toast, and pantry peanut butter for cooking/baking.
Flourless Peanut Butter Cookies (adapted from King Arthur Flour)
1 cup smooth peanut butter
3/4 cup brown sugar
1/2 tsp baking soda
pinch salt (skip this like I did if your peanut butter is salty)
1 tsp vanilla
1/2 cup chocolate chips
With an electric mixer, combine peanut butter, brown sugar, baking soda, and salt (if using) on medium speed, mixing until well combined. Add the egg and vanilla, and mix until dough is cohesive and dough-like. Add chocolate chips. Drop dough by tablespoonful onto lined cookie sheet; roll balls if desired. Use a rubber spatula to flatten the cookies slightly. Bake 8-10 minutes at 350F, removing the cookies before they brown. Cookies will be soft at 8 minutes; cool completely before removing from pan. Recipe says it yields 18; I got 24, which all fit on a single baking sheet.
I’m really, really glad I made these cookies. They were incredibly easy and fast to make. Alex thought they were richer than normal peanut butter cookies, which makes sense to me – there’s no flour to cut the peanut butter and sugar! The texture was a little sandy, which I liked. The cookies were just as much a candy as a cookie. I shared these cookies with my friends, who all enjoyed them, even amid other, normal snacks. They are tasty cookies, and I wouldn’t guess that they were gluten-free unless someone told me. I’m not always in the mood for peanut butter, but if I am, I would make these again.