GlutenFreeBaking.comGlutenFreeBaking.com
HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
 
Baking and Cooking Tips
 
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
 

Home | Blog | (recipe) Flourless Peanut Butter Coo . . .
 

(recipe) Flourless Peanut Butter Cookies


Printer-Friendly Format




April 17, 2013

I'll admit it, occasionally I suffer from a bit of culinary stubbornness. Take these flourless peanut butter cookies, for example. For years people told me that I needed to try them. But the simple combination of peanut butter, sugar, an egg, and baking soda didn't sound good to me. It sounded like a potential hot mess. So my culinary stubbornness kicked in, reminding me that I already had a gluten-free peanut butter cookie recipe I liked—and it contained flour, like a good cookie should.

Recently, however, I went to make a batch of peanut butter cookies and realized I was out of sweet rice flour. On a whim, and almost begrudgingly, I decided to finally try the flour-free recipe. I stirred together one cup of peanut butter, one cup of brown sugar, one egg, and one teaspoon of baking soda. The batter looked weird, thick and shiny. "These won't taste like cookies. They'll probably taste like peanut butter blobs."

I was so wrong. The cookies baked up crisp and crunchy. And much to my surprise, let me tell you, they tasted very similar to my beloved peanut butter cookie recipe. I couldn't tell they didn't contain flour, and neither could anyone else.

Since the cookies were so good, I played around with a few batches. I added mini-chocolate chips to one, chopped roasted peanuts to another, and topped a few with jam. The only variation that didn't quite work were the ones topped with jam. They baked up with super soft centers under the jam and about an hour after baking, the jam began to leak through the cookies.

Even though it took a long time, I'm glad my stubbornness didn't win out. This easy cookie recipe can be whipped up in minutes.

About the author: Elizabeth Barbone is the owner and editor of GlutenFreeBakng.com and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

comments powered by Disqus




Printer-Friendly Format