My intention here was not to create a gluten-free cookie - but that happened anyway. I just wanted a truly peanut buttery cookie that was a little crispy and a little chewy at the same time. I researched several recipes and the ones with the highest reviews had little to no flour. And no baking soda either. I was actually pretty surprised, so I had to try it for myself. I used those recipes as a model, but here's how I made mine unique (and the BEST ever!).
- I used BOTH white and brown sugar. Why? Brown sugar adds the chewy quality I was going for and granulated sugar provides the crispness I craved.
- I used good quality, all natural peanut butter - I think it tastes more like peanuts (and less like sugar!).
- I added a little baking soda - just enough for a little "rise", but not enough to create a puffy cookie.
Oh, and feel free to add chocolate chips - I'll probably do that next time!
Flourless Peanut Butter Cookies
1/2 cup granulated sugar, plus more for sprinkling over cookies
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup peanut butter, preferably all natural
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together the granulated sugar, brown sugar, egg, vanilla, and baking soda. Whisk until blended and smooth. Whisk in the peanut butter until smooth.
Spoon about 1 tablespoon of the dough into your hand and roll it into a ball. Arrange the balls on the prepared baking sheets, about 2 inches apart (the dough will make 24 balls).
Sprinkle a little granulated sugar over the balls. Using a fork, press down gently into each ball. Switch directions and press down again, making a cross hatch pattern (don't worry if the fork sticks a little bit, the cookie will release when you give the fork a little wiggle).
Bake for 8 to 9 minutes, until the edges just start to turn golden brown.
Cool on the baking sheets, on wire racks.
Comments
Post a Comment