Monday, October 1, 2012

re-post: flourless peanut butter cookies

(photo via Instagram)

I made these cookies last night and posted them on my Instagram and had a few of my gluten-free friends ask me for the recipe. I've made them before, but I thought I'd re-post, with a few changes and tips that I've added since then. You have to follow the recipe pretty darn exactly, or they just don't turn out quite right. I'm not gluten free, but I would still choose this over a recipe with flour in it. They have the perfect texture I'm looking for in a PB cookie. Chewy and soft, but still a little bit crumbly. Plus, they are crazy easy to make and even easier to shove in your mouth. 

1 cup smooth peanut butter (I've tried natural PB and it doesn't work as well, unless you use Skippy Natural Creamy PB. This recipe is all about the right textures, and you have to use the right type of PB)
1/2 cup brown sugar
1/2 cup granulated sugar
1 t. vanilla
1 egg
1 teaspoon baking soda

Preheat oven to 350°. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg, vanilla and baking soda and mix for 1 1/2 minutes (before, it called for two, and it seemed too greasy and didn't crumble a little bit, which I like). Use a medium cookie scoop to scoop out the dough, then roll into a compact ball (This size is just right for getting the perfect cookie - however, this makes less cookies than a normal batch, approximately 16, so you may want to double your batch, depending on your needs/self control). Use a fork dipped in sugar to make a criss cross pattern on the top of the cookie. Bake for 10 minutes, until lightly browned. Rest the cookies for 2 minutes before transferring to a wire rack—this is important! Let cookies sit on wire rack at least 5 minutes before consuming to your heart's content. 

***I can't stress enough how you have to follow this recipe exactly to get the perfect PB cookie. 


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