I love peanut butter and have gotten somewhat addicted to the fresh honey roasted peanut butter you can grind yourself on the nifty machines at Whole Foods. So, when I saw these cookies on Joy the Baker, I just had to try them. This recipe doesn't use any flour and results in the most peanut-buttery peanut butter cookies I have ever eaten. The original recipe calls for a full cup of sugar, half granulated/half brown sugar. I made two batches of these cookies. For the first batch, I used half granulated/half light brown pourable sugar. While still delicious, I thought the cookies were a little too sweet and the sugar masked the peanut butter flavor. For the second batch, I used the same sugars but cut the total amount by one-third cup. This resulted in a little less batter but much better cookies. The edited version of the recipe appears below. Joy the Baker recommends using natural peanut butter as it results in dough that holds itself together a little bit better and that is what I did. These cookies are definitely rich and when I brought them over in a gift box for my mother and mother-in-law for Mother's Day, the boxes were soaked with oil. However, both mothers absolutely loved the cookies.
Flourless Peanut Butter Cookies
1 cup natural chunky or smooth peanut butter
2/3 cup sugar, half granulated/half light brown pourable sugar
1 tsp baking soda
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Mix peanut butter and sugar until well-mixed. Add egg, baking soda, and vanilla extract and mix well.
3. Roll into walnut size balls and create a criss-cross pattern with a fork.
4. Bake for 10 minutes or until lightly browned. The cookies will be delicate so allow to cool for a few minutes before transferring from baking sheet.
Makes 14 - 18 cookies.