These flourless cookies are a twist on classic peanut butter smoochies. They are rich, moist and dense – everything a peanut butter cookie should be. These are great for the gluten-intolerant or anyone looking for a slightly healthier peanut butter cookies (I wouldn’t classify these as a “health food” given the addition of sugar, but the all natural peanut butter and egg do add a healthy dose of protein).
I like to make these cookies into ice cream sandwiches, using vanilla or chocolate ice cream as the sandwich filling. Be sure to wait until the cookies are completely cooled before filling them with ice cream, then re-freeze the sandwiches until you’re ready to serve them.
Flourless Peanut Butter Cookies
1 C. natural peanut butter, creamy or crunchy (only ingredients should be peanuts and salt)
1 C. light brown sugar
1 egg, lightly beaten
1 tsp. vanilla extract (use gluten-free if necessary)
2 Tbs. sugar in the raw or granulated sugar
1. Peheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat (reusable non-stick baking liner).
2. Combine peanut butter, sugar, egg and vanilla in medium bowl. Stir until fully combined. Use 1” spring-loaded scoop to form balls of dough or roll dough into balls the size of walnuts. Place balls on the prepared baking sheet. Sprinkle evenly with remaining sugar and use a fork to press a crisscross design on each cookie. Bake for 10-12 minutes, until slightly brown. Remove from oven. Cool slightly before removing to rack to cool completely.