Two weeks ago, I had a couple friends over and we were just kicking back with a couple beers and a bag of chips on a Thursday night. We were chilling and catching up because we hadn’t seen each other in a while. And then randomly, my friend Suzie says, “Hey, you bake a lot, right? Can’t you just take peanut butter straight out of the jar and bake it into cookies?”
The rest of us just stared at her and started cracking up because we all thought she was being ridiculous (as usual).
I said, “Suzie. That is craziness. You need flour, butter, etc. for cookies. You can’t just bake peanut butter, DUH!”
Well, Suzie, my friend, this post is dedicated to you because turns out, you can! Sort of..
A couple of days ago, I saw this post on Joy the Baker’s website. And normally, I DETEST peanut butter cookies but I had to make these and give them to Suzie K. And voila, when they came out of the oven, I thought they were pretty good!
I can’t explain why I don’t like peanut butter cookies.. I love peanut butter. Love peanut M&Ms. Who knows.. I guess I just don’t like the combination of cookie dough and peanut butter. Guess I found a peanut butter cookie recipe I like though!
Who knew I could like a version of a cookie without flour or butter better than the original.. \
I was going to give them all to Suzie, but I ended up giving some away to other people because I was so fascinated by them.
“Here! Taste this! What do you think? Guess what! No flour! No butter! Isn’t that amazing?”
I don’t think they shared my enthusiasm though.
These were perfectly crispy around the edges but nice and chewy inside… Mmmmmmm. I should put some chocolate on it next time. Or jam?
Flourless Peanut Butter Cookies
The Gourmet Cookbook
Yield: About two dozen cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 teaspoon baking soda
Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.
Roll into walnut sized balls and create a cris-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to… your mouth.