Flourless Peanut Butter Cookies

 
 

I stumbled across this post last week on Gluten Free Easily and had to make them.

That day.

Ahem.

Okay, maybe that hour.

And then I had to hide them.

Because they were good.

Really, really good.

Good enough that I wanted to play with them a little - swap out the brown sugar for less refined ones...and add in chocolate chips. 

Which probably negated the less refined sugar. 

I'll survive.  These are a once-in-a-while type treat, and definitely not something I plan to eat everyday.

The results?  Different from the original, but still good.  Sooo rich and maybe even a little bit gooey.  The sucanat actually gives a pleasing little crunch and the honey just naturally goes with the peanut butter.  You could easily leave the chocolate chips out for a dairy free dessert, and they taste great either way.  I took them to a friends house for dinner, and they were a unanimous hit with everyone - two gluten-free mom's, two eat-anything dad's and lots of kids.  I'll definitely be making them next time we plan to roast marshmallows in the backyard too!

Flourless Peanut Butter Cookies
1 cup peanut butter
1/2 cup sucanat
1/3 c. honey
1 egg
1 tsp baking soda
1/2 tsp vanilla extract
3/4 c.  chocolate chips

Preheat oven to 350 degrees.  Cut/cover cookie sheets with parchment paper.
Seriously.  You need the parchment paper.

Mix all ingredients together well. 
I like my hand mixer for this.  Since it's such a sticky dough, it's a little too difficult to use a wooden spoon. 

Place on parchment paper covered-cookie sheet in about 1 T. size balls,around 3" apart. 
Easiest way to do it?  use one of these - it's a very sticky dough and not one you want to put your hands in...unless you want to lick your fingers...hmmm...okay, you might want to use your fingers.  It's a pretty tasty dough.

 Bake 10-15  minutes or until golden brown. 
They won't completely seem cooked, no matter how long you keep them in the oven.   Mine took about 15 minutes, but I also have a sneaking suspicion my oven temperatures are a bit off. 

Allow cookies to sit on parchment paper for at least 15 minutes or longer.
I just slide the parchment paper and cookies directly onto the cooling rack and put that cookie sheet back to work.

Remove from parchment and transfer to a cooling rack to finish cooling.
I let these cool on the rack at least an hour - they are a very soft cookie and can use all the cooling time they can get.

Makes about 24 – 30 cookies.

This recipe is linked to:

• Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free
• Tasty Tuesdays at Balancing Beauty and Bedlam

Comments

[gfe--gluten free easily]

Hi Samantha--I'm so glad you gave these cookies a try. Your version looks great! As soon as I get some coconut/palm sugar, I'm going to try the recipe with that for a healthier version. I think it will work ... Your finger lickin' version does sound good though. I'm all about the honey love as you know! ;-)

Hugs,
Shirley