Flourless Peanut Butter Cookies

by Food Hound on December 12, 2013

in Desserts

Post image for Flourless Peanut Butter Cookies

2013 is the year of the peanut butter cookie.

I have lamented the Booze Hound’s dislike of peanut butter on this blog many, many times. Not only does it just make me feel sad, but it means I have accumulated a bunch of peanut butter cookie recipes throughout the years that have lain fallow.  Unmade, unloved.  Sadly, I just don’t bake enough to make a cookie that won’t be a fan fave in the house.

Not this year!  If you get cookies from me this year, they will be some form of peanut butter cookies.  That recipe collection I started?  Yeah, I’m making ALL of them.  MUAHAHAHA!  With and without chocolate.  Sugared and salted.  I gotta know… am I sitting on the king of all peanut butter cookies?  Or must I continue my quest for the perfect one?  The only way to know is to bake all of them in succession, then compare.

God bless the Costco double pack of JIF.

Of course I picked the easiest one to start with because it could be made within minutes of my decision to embark on a peanut butter cookie baking frenzy.  And let me just say… I’m 1 for 1!!

Flourless baked goods can either be terrible if there’s some nasty flour substitute, OR amazing if the lack of flour just opens the door for more deliciousness from things like peanut butter, chocolate, etc.  I’m pleased to report it’s the latter with these babies!  The lack of additional ingredients means the peanut butter is the star of the show.  Shine on, peanut butter.  Shine on.

If you have a lover, and I mean lurrrrr-verrrrr of peanut butter in your life, these cookies need to be made for that person.  And, because they are gluten-free, you’ll make your gluten-intolerant friends leap for joy.  It isn’t every day an amazing gluten-free cookie comes down the pike.

Now I move onto more haute cuisine peanut butter cookies with fancy princess tricks, like sea salt and bittersweet chocolate chunks.  But when eating peanut butter out of a jar is no longer good enough, and you feel the need to consume what tastes like pure peanut butter in cookie form, these are your jam. Or jelly.  Mmmmmm.

Flourless Peanut Butter Cookies
Adapted from Real Simple
  • 2 cups creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  1. Preheat oven to 350° F. Line 2 baking sheets with parchment.
  2. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. (This is easiest if you use a stand mixer on low speed.)
  3. Shape the dough into balls (about 1½ Tbs each) and place 3-4 inches apart on the prepared baking sheets. If your dough is really crumbly, pop the bowl of dough into the fridge for about 20 minutes.
  4. Bake, rotating the baking sheets halfway through, until puffed and golden, 12-13 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Makes 24 cookies.
I read the reviews of these cookies from the original posting in Real Simple, and I want to clear a few things up so there is no disappointment when these come out of the oven: (1) They are not moist and chewy- they are rich and crumbly. I am testing other moist and chewy PB cookies soon- stay tuned. (2) Because there is no flour and a whopping 2 cups of peanut butter in 24 cookies, they are VERY intensely peanut buttery!! (3) The dough is very greasy and does not stay together well (2 c of PB + no flour will do that!) but can be shaped into a ball fairly easily- just don't try to roll it into a ball or you'll drive yourself mad very quickly. It might even help to pop the dough in the fridge for about 20 minutes or so before you shape the cookies. (4) They ain't pretty. Don't try to imprint the classic criss-cross fork tines on them or they will crumble- I learned the hard way! (5) When they came out of the oven they were good, but 24 hours later they were GREAT, so give them a day to rest in an airtight container. (6) If you are less of a hog than I am, you can get up to 36 cookies out of one batch. I like big cookies, hence, I get 24.


{ 1 comment… read it below or add one }

Jessica @ Floptimism December 14, 2013 at 2:41 pm

I drove myself crazy trying to make those silly hatch marks on my peanut butter cookies. I felt like if they didn’t have them, they wouldn’t be true peanut butter cookies. But then I tasted one, and I forgot all about that.

PS I have not stopped by in far too long. Real life has kicked my butt and made me a bad blog follower. Glad to see you’re still cooking/baking up a storm!


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