Flourless peanut butter cookies, yes, you heard me right, no flour of any kind in these peanut butter cookies. A couple weeks ago, Trisha from Mom Dot posted a recipe for Reeses Peanut Butter Cookies. The thing that really caught my attention (besides the yummy looking cookie picture), was that these cookies contained no flour, nor was there any attempt to use some sort of flour substitute. The recipe was insanely simple: peanut butter + sugar + egg = yummy cookies. WTH? How on earth does that make cookies? Obviously it does, she had pics to prove it. I had to give it a try.
I can’t make anything without messing with it, so of course I had to push the envelope and change up a few things. I used a natural super chunky peanut butter with honey (Honestly, because I didn’t care for it very much. Peanut butter should just be peanuts & salt in my book.) and instead of measuring a cup… I just used the whole dang jar, while keeping the sugar and egg amounts from the original recipe the same. I also added chocolate chunks, simply because I like chocolate chunks (they were dairy-free to fit my daughter’s current GFCF diet). Would my changes turn these cookies into a sloppy gooey puddle of sweet ooze?
Nope. They were slammin’! This is a great gluten free cookie recipe to keep on hand. So many people being gluten intolerant these days & this doesn’t require any unusual ingredients.
- 15 oz jar of chunky peanut butter
- 1 cup sugar
- 1 egg
- ½ cup chocolate chunks (plus a few more for good measure)
- Preheat oven to 350 degrees.
- Thoroughly mix the first 3 ingredients together.
- Add the chocolate chunks, and stir until evenly distributed.
- Scoop up a couple tablespoons of the dough & roll into ball, place on parchment lined baking sheet, and press down a little to form cookie shape. Repeat until sheet is full.
- Bake for about 16 minutes.
- Place cookie on cooling rack. They will be ready to enjoy in a few minutes.
i can never get enough ways to eat peanut butter
Wow – I had no idea you could make a cookie with so few ingredients. I want one – or 15 of these right now actually.
Robin recently posted..McDonald’s & Newman’s Own Organics Virtual Coffee Tasting 09/24 & a Keurig K-Cup Platinum Brewing System #Givewaway
I’ll have to make these. I would think they would just spread to nothing. Great recipe
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I thought the same thing, which is why my 1st sheet pan of them came out almost like balls. You actually need to press them down. It is the opposite of what you would expect.
Now these are something I would love! Thanks for the recipe!
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Just made these, and can’t believe they look and taste so yummy, even without any flour or leavening! My one and only suggestion – which, perhaps, everyone already knows – is to make sure and leave them on the baking sheet for a few minutes after they come out of the oven. I tried removing them to a cooling rack right away, and they were falling to pieces. Simply waiting a few minutes firmed them up and they have an excellent, “real” cookie taste, texture and firmness. My gluten-intolerant daughter will be so excited – thank you!
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I am so glad you liked the recipe & thanks for adding the suggestion about letting them cool a bit 1st. I’m sure that will be helpful to someone making them in the future. I cook so much, I sometimes forget to add little details like that.
Now I’m craving a batch of these, and I can’t do it, ’cause one just won’t be enough…lol.
Great recipe, thanks for sharing! I used Truvia baking blend and they came out great!
Thank you so much for the input. I was wondering how they would come out with a lower calorie sweetener & I am sure I’m not the only one.
These look delicious, Robin, and I love how simple they are. Thanks for sharing!
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