Could I put the link to this recipe on blog? Quit picking and be Thankful she took the time to post this recipe at all…and leave it at that! Texture is crunchy on the outside, a little soft on the inside (perhaps shortening the baking time might make it more chewy). The Chocolate is an acid and would help but it’s in chunks so maybe not in this case. I blame the pregnancy. I read this, then got right up off the couch and made them. ★☆ ★☆ I recently made gluten-free cookies–with chick peas, of all things! Bake for 8-9 minutes, don’t over-bake, and let them sit on the baking sheet for a few minutes before transferring to a cooling rack. was perfect for my oven. Like dripping. 1 large or extra large egg I have a feeling this will probably happen again sometime. They turned out great. Yummy! From previous comments it doesn’t sound like that should make a difference, but maybe? seriously..it’s people like you who make people like me not even want to attempt to work with the public. dinner recipes (Opens a new window), Sign up for our newsletterand we'll send you I am not allergic to gluten and will make these quite often.Marvelous tasting cookies. I follow a lot of food blogs and tend to read quickly; having to click through slows me down too much. It will quickly come together and magically change texture- this time into kind of a crumbly texture. 3/4 teaspoon baking soda I can only assume that it’s the specific brand of peanut butter? 1 cup peanut butter (we recommend standard Jiff or Skippy, not natural style pb) 3/4 cup lightly packed brown sugar 1 large or extra large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda 1/4 teaspoon table salt. You can easily double it if you want more. A keeper !!! 1 teaspoon vanilla extract Ahhh, thanks so much for this recipe! They’re BOTH hitting the spot this windy, cold day. Just made a batch of these and they’re a winner! I made them for our Easter Fayre and they were very well received by all brave enough to try them. We take our three kids there to create more common family memories. Who knew that leaving the flour out would have made a cookie that was actually edible (and delicious to boot)! I wanted to make the carmelitas, but that needed a run to the store, but this was on hand. Hello, Too easy….they will be a regular in the cookie rotation!!! 4 to 1, powder to soda. I can’t wait to try these. Someone please do help me correct my mistakes. Brown Sugar Cookies Pretty. These Flourless Peanut Butter Cookies are so simple to make!Made in just one bowl with no flour and no butter, ready in 15 minutes!Despite their limited ingredient list, these cookies are … I love peanut butter and cinnamon- I bet it’s fantastic, thanks for the tip! Thanks for the recipe. Simple and delicious! I moved one from the baking sheet to a cooling rack it crumpled fell through the wires and onto the counter. It feels funny but it works. This is actually just an amazing cookie recipe and it’s simply a fun side note that they don’t have flour or butter. The second time they were like some of the other comments- oily dough and spread thin when I cooked them. Thanks for the new recipe. Thank you for the wonderful recipe. We used chickpea flour…and the cookies tasted like a mixture of peanut butter and green peas. They tasted good but the oily-ness was kinda throwing me off. I have dozens of peanut butter cookie recipes on my blog. But don’t be fooled by their simplicity- this flourless peanut butter cookie recipe is a major contender for your favorite cookie recipe yet- they turn out with lightly crisp edges and soft centers. But you can certainly try it! Your email address will not be published. Also, do I bake them on a greased sheet ( like sprayed w Pam)? So have you ever been in a crunch and found a successful egg substitute? No expensive peanut butter needed, Lesley. Thanks. They are so good! I’m a second generation McCall girl. So I know it’s a pain, but we’re doing it to protect our work and so we can spend more of our time making yummy food and less of it doing pain-in-the-butt behind the scenes busywork. I’m bringing cookies for teacher conference dinner this week…I’ll have to make a batch tomorrow to test these first . Great! I found out that Nestle semi-sweet chocolate chips are gluten-free so now I’ll be added these to her cookies. When soft or melted butter is used white sugar lets the dough spread more so you get a flat more crispy cookie, where the brown sugar keeps things tighter and more spongy. Made with crunchy peanut butter (3/4 was Adams and 1/4 Kraft). Most people won't think twice about serving basic cornbread when is on the table. I had the same problem as a few other people too. I also roll mine in sugar before flattening, BUT…..I’ve seasoned the sugar with a few shakes of the cinnamon jar…just saying…SNICKERDOOLES! The whole family loved them so it was a win either way. Bake in the preheated oven until cookies are flattened and golden, about 8 minutes. Information is not currently available for this nutrient. I added Reese’s Pieces to the dough and they were awesome! Speaking of super-easy cookie recipes, if this one sounds good, you’ll probably also love this Nutella Cookie recipe- with only FOUR ingredients! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Side question, do you know any halfway decent egg substitutes? Also, any chance this would work with reconstituted PB2? Thanks!! I was so intrigued by these I had to make them. Maybe it was the natural PB? The gluten free sticker I put on them was a little scary for some but all were surprised how delicious they were and very impressed that I made a cookie without flour and butter. Delicious and chewy, no doubt, but much flatter than the beautiful ones in your recipe pic. These are seriously my favorite PB cookie in the world! Baking Soda requires an acid to even work. Hope you enjoyed them Janet! Flatten with a criss cross pattern with a fork, or simply flatten with the bottom of a glass. 3/4 cup lightly packed brown sugar These were the first cookies I made when I was diagnosed with celiac disease nine years ago. I was looking for an egg substitute and tried a ground flax water mix. The. Very good recipe although I cooked them for 10 mins and not 8 and they turned out great!!! I bet you could substitute applesauce or banana puree for the egg to make this a vegan recipe. I love all things OBB , Ya, I’d skip the natural and stick with good ol’ Skippy or Jif . , My cookies turned out super flat. We tried these last night and they are so soft and delicious! These are now my favorite peanut butter cookies. Eating them right out of the oven as we speak. I think next time, I’ll skip the salt. ), The Best Pumpkin Recipes (20+ Recipes for You to Try!). Should I have refrigerated my dough! So good. Every single time we DON’T truncate the feed, we get an email within hours of posting that another site has scraped the entire recipe and posted it on their own blog. Amount is based on available nutrient data. I am admittedly NOT a baker, but wanted to try these when my inlaws are in town… Can I make the dough before and bake them a day or two later? I landed up baking it extra only to have a burnt batch. I used natural peanut butter, cooked for 9 minutes and they came out crumbly and fell apart completely when I picked one up (fully cooled). I have a friend who eats a gluten-free diet. In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and sugar on … Just do your best to mix them in. Think I'll stick to a more traditional recipe next time. We know it’s a pain and we hate to have to do it. If you’d like to add Oatmeal Chocolate Chip PB Cookies, add chocolate chips and oats. Let them cool on the cookie sheet for a few minutes so they don’t fall apart on you when you transfer them, and then put them on a cooling rack. When I put it on my baking sheet, you could tell it was very oily. It’s been a while since I’ve made them … Now I need to make a batch ASAP! Delicious! Hope this help! Mostly, as I was out of brown sugar *gasp*, so I subbed white sugar with molasses, and all we had was Skippy whipped PB. I tried the cookies tonight with almond butter since I’m allergic to peanuts. Happy baking. And yeah. Natural PB works just fine but almond butter, Biscoff, or Nutella do not. Mine were a bit salty and I think it’s because of the peanut butter. I've heard that using natural peanut butter can sometimes make recipes a bit drier so next time I will use Kraft. Made these exactly as directed and they were awesome. ★☆. They are actually really great to put in the freezer for keeping! I’m just so disappointed that you’ve started truncating recipes in your feed. Hope that helps people that have had trouble. Thanks for sharing all the goodness . I am on a very strict elimination diet and cannot have Peanut butter or sugar but I substituted with Almond butter and coconut sugar. Amazingly easy and probably the best pb cookies I’ve ever made. Any thoughts? Can’t wait to try them. After consulting the internet and a friend with Celiac, I settled on cookies very similar to these.