Peanut Butter Cookies (Flourless)

I was at a friends house last night, and made these cookies with the kids. This is an incredibly easy cookie recipe, and contains no flour at all…which in my case is a good thing, as lately, I don’t seem to have flour in the house ;)

Enjoy!

pbcookies

Peanut Butter Cookies (Flourless)

1 cup peanut butter, creamy or crunchy
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/3 cups sugar

Preheat the oven to 350 degrees F. Grease a large baking sheet (or use parchment paper, ungreased).

Combine peanut butter, 1 cup of sugar, egg, vanilla and mix well. Roll the dough into balls the size of walnuts (Okay, I don’t do that with this recipe, as the dough is too sticky. I just drop spoonfuls to the baking sheet. )

With a fork dipped in the reserved sugar, press a criss-cross design on each cookie. (The tell-tale sign you are eating a peanut butter cookie is this design).

Bake for 12 minutes, remove from the oven and allow to cool before removing from the baking sheet.

Notes:

This can be made with Splenda just fine.

I do not “roll these into balls” – they are too sticky. I just spoon them onto a banking sheet and flatten with the fork.

I’ve mixed chocolate chips in with these with success as well.

These freeze quite well – for up to.. hmm.. I have no idea, as they don’t stay frozen long ;)

Variations

Add 1 cup of oatmeal

Add 1/3 cup of chopped peanuts

upchili2

About Michelle Piniella

I write two blogs - This Food Thing, (www.thisfoodthing.com) and This Life I Lead (www.thislifeilead.com). You can find me on Google+ : https://plus.google.com/u/0/107541341956938355529/posts
This entry was posted in Desserts and tagged , , , , , , . Bookmark the permalink.

5 Responses to Peanut Butter Cookies (Flourless)

  1. Diane Carol Pinkham says:

    Your dough would not be too sticky to roll into balls if you omitted the vanilla. It is really not needed in this recipe. I just made this tonight with just the one cup of sugar, one cup of peanut butter and an egg, as it was given me at culinary school by one of my instructors. At school we used a scoop or disher.

  2. LMP says:

    I will give that a try the next time I make these. Making cookies without vanilla always seems just..wrong to me..lol.

    • Ally says:

      I’m with you, LMP. I have made these both with sugar and Splenda. The vanilla adds a needed depth of flavor. It’s no trouble to me to simply spoon them out without rolling them into balls.

  3. Liv says:

    Are they chewy? I’ve been attempting to foolproof chewy PB cookies & since yours look great I was wondering….

  4. Ben Goldberg says:

    Could the peanut butter be replaced with PB2?

    If you haven’t heard of it, PB2 is made of reduced fat peanut flour, sugar, and salt.

Leave a Reply