Flour-less Peanut Butter Cookies
Thick, soft and chewy cookies made with organic peanut butter, pastured eggs, sea salt, freshly-ground sweet cinnamon, and much less sugar..
Flour-less Peanut Butter Cookies (makes about 2 dozen cookies, recipe adapted from Saveur Magazine)
2 cups organic peanut butter without added oil or sugar, creamy or chunky
1 cup granulated piloncillo or rapadura sugar, plus extra for sprinkling
2 large, pastured eggs at room temperature
1 teaspoon organic, pure vanilla extract
2 teaspoons aluminum-free baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-ground Sweet Cinnamon (True Cinnamon, Ceylon Cinnamon)
Cream together peanut butter and 1 cup of the sugar in a large glass bowl. Using a hand mixer at low speed, beat in eggs, vanilla, baking soda, salt and cinnamon until just combined. Mixture should be slightly grainy.
Using a small cookie scoop (or your hands), form mixture into 2-inch balls and place 4 inches apart on a parchment paper-lined cookie sheet. Use the tines of a fork to flatten slightly, pressing a cross-hatch pattern into each cookie. Sprinkle with the remaining sugar.
Place the tray into an oven preheated to 350 degrees and baked until puffed and lightly browned on the edges. Allow to to stand at room temperature for 15 minutes before removing from tray.
Kept at room temperature, the cookies will remain soft for a day or two, assuming they last that long.
Victoria said,
September 15, 2012 at 3:45 pm
These look exceptionally tasty!
Ren said,
September 15, 2012 at 6:05 pm
Thanks a lot! I’m pretty happy with the balance of flavor. Peanut butter 1st, then cinnamon and a hint of sweetness.
frugalfeeding said,
September 15, 2012 at 5:24 pm
They look fantastic – like they have a really pleasing texture.
Ren said,
September 15, 2012 at 6:08 pm
Thank you! I like the texture a lot (soft but still a little chewy).
Lauren said,
September 15, 2012 at 6:56 pm
Those look amazing!
Ren said,
September 15, 2012 at 6:59 pm
Thank you, Lauren! I think this recipe’s a keeper :)
victoriaco said,
September 16, 2012 at 12:59 am
Can you sub honey for the sugar?
Ren said,
September 16, 2012 at 2:38 am
I haven’t tried it with this recipe, but you might be able to do that. As an experiment, I’d use not more than 3/4 cup of honey and drop the oven temp down to 325. You might be better off using a semi-solid raw honey rather than the pour-able type, but that’s just a guess on my part.
Please let me know how it comes out if you decide to try it!
Thanks,
Ren
victoriaco said,
September 16, 2012 at 1:41 pm
Thank you so much. I sure will let you know. :)