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