Monday, October 18, 2010

Flourless peanut butter cookies


Peanut butter cookies. No flour. No sugar. Three ingredients. You in?

These don't have quite the chewy texture that you'd get from cookies containing gluten, but they are soft, delicious, and so peanut-buttery. I used crunchy peanut butter which causes the cookies to crack when you shape them so they aren't as pretty. Creamy peanut butter gives you a smoother, nicer looking cookie, but I prefer the texture with the peanut chunks.

FLOURLESS PEANUT BUTTER COOKIES
Makes about 12 cookies

INGREDIENTS
-1 cup peanut butter (use a brand that only has peanuts and salt as ingredients, NO sugar or hydrogenated oils)
-Sweetener of choice to equal 1 cup sugar
-1 egg, beaten

DIRECTIONS

Preheat the oven to 350 F. Combine all ingredients. Divide the dough into 12 pieces, shape into balls, then make a cross-hatch with a large fork dipped in water. Bake for 6-8 minutes. Do NOT overbake! They will be falling apart when you take them out of the oven, but will set up after they cool.

7 comments:

stephthegeek said...

Made some of these with almond butter (which I don't really like but Chris does) this morning for the hell of it... he's a fan :)

I will most definitely make these with some peanut butter (yes, technically a forbidden legume but if there's one food I'm not giving up, it's peanut butter).

Erythritol isn't the greatest for baking, less so for the texture since the graininess actually works well in a p.b. cookie, but for the mouth cooling effect. Not exactly something I'd make for others and try to pass off as normal but still fills a food gap. I only used 3/4 of a cup of sweetener (and erythritol is already only 70% as sweet as sugar, and I assume Splenda) but the structural integrity was still totally fine after cooling.

And yes I'm totally stalking your food blog now :P

Erica said...

Oh cool!! I've not tried baking with sugar alcohols yet, mostly because they, er, don't really agree with me :\ I use stevia if I only need sweetener in a small quantity but it has a weird aftertaste if I need a lot of it, so for pastries and stuff I just do Splenda and deal with it, heh. I'm intrigued though, the girl at http://healthyindulgences.blogspot.com uses erythritol + stevia...

And yeah I don't think these would be as good with almond butter, but I think you could sub sunflower, cashew, or macadamia butter with good results. I love me some PB though, hehe.

stephthegeek said...

I agree -- there's no substitute for peanut butter!!

Hah that girl's blog is amazing, but I haven't actually made anything from it yet. I need a way to powder the erythritol and would also like to try her combo. I've never really been a fan of Splenda but cold-mouth cookies aren't ideal either :P

Have you specifically tried erythritol? I find that a bunch of malitol (usually the one in store bought sugar free stuff, if not splenda) causes tummy issues, but erythritol doesn't... apparently that's one of its benefits, but it also has the strongest cooling effect of all the sugar alcohols.

Christina @ ilovefetacheese said...

I adore these and make them ALL the time. They are soo good! I don't use splenda so I just put 1/4 cup sugar and they are yummyyyv

Joce said...

I made this with almond butter too, and it tasted great!! Your blog/recipes are awesome, a real lifesaver since I have been on Keto. I tell you I have read others recipes and when they say "the bomb" brownies, I thought they would be, and they taste like chocolate burnt flax dirt. I trust your recipes and want to thank you for the time and effort you put into this blog. I check it frequently.

Erica said...

Joce, glad to hear it also works with almond butter for the legume-free folks!

creativelyfed said...

Best shit ever; I hated cookies when I DID eat gluten. Now I find myself walking the 20 minutes to Whole Foods every few days for more sugarless peanut butter. DAAAAMN YOOOOU. Also, thanks so much!

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