I am so excited to finally reveal this post!
I’ve had this post written for about 3 weeks.
Since even before my photography trip to Mexico City
And even before I announced that we were moving
And before we moved into our new house this past week.
These cookies are long gone.
But they are such great little memories.
Must.make.more.
Step-by-step photos:
Combine everything in one bowl
Look at all that glorious peanut butter!
Stir to combine
The dough will be sticky but workable.
It seems like a sticky blob and I thought I was going to have peanut butter everywhere and it would be really hard to work with but all was well. Something about the oil in the peanut butter plus the sugar seemed to keep the dough from being un-workable or too messy.
If it really does seem too messy, I’d add a tablespoon or two extra of sugar to soak up the sticky + moisture factor.
Roll dough into balls or drop onto a cookie sheet with a spoon.
Or, if you want to refrigerate the dough for 15 minutes or so before you roll the balls, great. But I didn’t bother.
Lightly press the tops with a fork.
But don’t squeeze the Charmin too much and flatten them into little pancakes.
I like this picture. And I like raw dough balls.
Sprinkle with a pinch each of brown and white sugar.
Bake and allow to cool.
I had read on various websites with similar recipes that they don’t really spread much at all. Mine actually did spread a bit, so keep that in mind.
Impress everyone with how easy these are and how good they taste!
The active prep time on these is about 2 minutes to make the batter and about 8 minutes to roll into balls.
So 10 minutes of work
10 minutes to bake
And in 20 minutes you can be chomping away.
It’s the simple things in life like cookies that just make me so happy.
And bonus to the extremely minimal amount of cleanup and dishes. One bowl. Love it.
The taste is full of peanut butter flavor and full-bodied.
You definitely know you’re eating a peanut butter cookie and not a sugar cookie which is the problem with lots of peanut butter cookies, I find.
Most cookies are not peanut buttery enough for my liking but these are full-bodied peanut butter flavor for all PB fiends like me.
They are rich and satisfying. Not some little light airy cookie.
I can feel just a little oil from the peanut butter on my lips when I eat them. <– To me, that’s a turn on. Means they’re full of good.stuff. Like 1 cup of PB!
You can just see by looking at the center of the cookies that they are going to be moist. I always look at cookie centers to see if they are a touch under-baked and moist looking.
And because of all that PB, they’re not dry. I despise dry cookies and baked goods. Not worth my chew. These are anything but dry.
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Flourless Peanut Butter Cookies (Gluten Free, with Vegan Option)
3/4 c white sugar
1/4 c brown sugar, packed
1 c peanut butter
1 egg (replace real egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring. Allow a “jelly” to form after a few minutes and use this as your “egg”)
1/2 tsp vanilla extract
Combine all ingredients in one bowl and stir by hand with a spoon.
Directions:
Form into 1 inch balls (I rolled mine with my hands but you could just drop them on a cookie sheet with a spoon) and place on cookie sheet (I used parchment-lined for easy cleanup).
Optional: Lightly press each ball with a fork to make criss-cross patterns
Dust each cookie with a pinch of white and brown sugar before baking
Bake at 350F for 10 minutes or until barely browned. They can go from raw to burned in about 90 seconds so watch them.
Allow to cool well and they may not look very well done after 10 minutes, but that’s ok. Take them out of the oven anyway and allow them to cool.
Yields 18 cookies (mine were a bit thin and farily small. Reducing to 12-15 thicker/bigger cookies may work even better which I will try next time)
Edited to add January 2013: There is an updated (and even better) version of these cookies Peanut Butter Chocolate Chunk Cookies (gluten-free) – My new favorite Peanut Butter Cookie recipe
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Related Recipes:
Edited to add January 2013: There is an updated (and even better) version of these cookies Peanut Butter Chocolate Chunk Cookies (gluten-free) – My new favorite Peanut Butter Cookie recipe
If you love peanut butter as much as I do, you may want to check out my Peanut Butter Recipes compilation post
Including 2 Minute Peanut Sauce + Raw Vegan Spring Rolls
No Bake Nutella & Peanut Butter Graham Bars with Chocolate Frosting
Questions:
Do you like peanut butter cookies?
I have Raw Vegan Peanut Butter Cookie Dough Balls
Peanut Butter Caramel Chocolate Chip Cookies with Peanut Flour (Vegan, GF)
And all the peanut butters recipes and ideas linked in one place.
Yes, I really love peanut butter cookies!
Edited to add January 2013: There is an updated (and even better) version of these cookies Peanut Butter Chocolate Chunk Cookies (gluten-free) – My new favorite Peanut Butter Cookie recipe
those look amazing!! I love the all of the pictures, especially the stacked up ones!
And I love that you are not afraid to post a recipe with egg in it (:
These look wonderful and so easy, I think I’ll make them with my daughter this week.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Holy Guacamole.
Lisa~~
Cook Lisa Cook
Averie, great job on the cookies and pictures! It’s been so much fun doing the SRC, trying new recipes and making new friends. I look forward to doing it for many months to come.
Hope you’re getting settled!
You are not going to believe this — or maybe you will — but I swear I have been daydreaming about soft, chewy, almost fudge-like peanut butter cookies ALL WEEK! I kid you not. And here they are. !! I almost made some the other day but it was too warm. How crazy is that?! Now I can’t make them and blog about them, haha. :( Or maybe I’ll figure something out. You know how I’ve been dabbling with gluten- and grain-free, well, PB cookies are one of the easiest flourless cookies to make, so that’s what got me thinking. I may have to try something anyway! We are always thinking the same way, only you’re like 72 hours ahead of me, LOL.
Those cookies look PERFECT! I love this recipe AND the pictures are gorgeous. Tell me they all got accepted, because they all deserve to be! :D Ok, just checked your FG gallery and I see them. YAY!
They just seem too simple to be that pretty. I’m totally making them. PB is how we survive in this joint.
these look yummy and I know they are because I have made them too! Great photos!
Just made these! SOOO yummy. Mine expanded like yours and I got a lot out of it. Thanks so much Averie!!
THAT was FAST! Thanks for the report back and noting the expansion. I’ve since been told if you refrigerate the dough, they won’t expand as much.
Ha refrigerate… yea right, theres NO WAY I could wait! :)
Finally, I can comment on your site! Since I was your “secret pal” from SRC, I forced myself not to comment until today. These cookies are so cute. I am sure they didn’t last long. I had a great time checking out your recipes and blog! (I tried your roasted chickpeas as well—yummy!) Thanks for the great caramel sauce recipe which is now in my repertoire. (If anyone wants to see my Secret Recipe Club Post on Averie’s Caramel Sauce, click here: https://eliotseats.com/?p=4496. Glad we could become SRC pals!
Awww, thank you so much for saying hi!!! :)
I forced myself not to comment on the blog who I was given, too! Like I didnt want to raise any eyebrows…not like it would have, but I was just being overly cautious too :)
You tried the roasted chickpeas too? Oh those are FAVE of mine. My tummy & beans dont get along all that well but those are…worth it! haha!
And you did SUCH a great job on the caramel sauce. Don’t be a stranger, ok! :)
I’m not sure why the words “flourless cookies” always sound interesting to me, but they do. I’m just dying to make cookies sans flour. Silly, right? Your cookies look almost too good to be true. I’d eat ’em up in an evening, I’m sure! And I’m absolutely hooked on that natural peanut butter. Don’t you just love how you don’t have to stir it? Mmmm. Thanks for such a beautiful post!
That sounds like a great recipe–so simple! I loved all your step by step photos too, especially the dough balls spaced out on the cookie sheet–that’s an easy one to get wrong, especially if you only have a tiny toaster oven, like I do.
I’m not a big pb fan but everyone I cook for is, so I’ll most likely try this out. Love the idea of a ‘secret recipe club!’
Do you really do 3tb flax seeds to 1 tb water for a flax egg? I’ve always seen it as 1tb flax to 3 tb water, and that’s what I’ve always done. But maybe this way gets more gloopy?
Thanks! :)
nice catch. i had it reversed and just changed the copy. thank you :)
I was looking at those thinking “they look soooo good, but I can’t eat ’em.” Then (duh!) I read the flourless part, lol. YOU JUST MADE MY DAY!!! :D Making those babies A.S.A.P.!!
um could those cookies BE any easier to make?! I think not! they look so good and rich and delicious!
best thing I ate this weekend was this aamzing whole wheat wrap with roasted veggies, fresh mozz and grilled chicken from this swanky little hotel at boston while sitting outside overlooking the water! it was just perfect!
Making. These. NOW. I wonder how they would be with almond butter and a bit of almond extract? Maybe they would taste like Italian almond cookies… and I’m a sucker for anything almond or marzipan-like!
they may but AB is considerably runnier than PB… just be warned they may not be as cookie like and much more spread-ey I am thinking…
good point… this might call for some experimentation :)
Oh my gosh! These looks amazing! I am so making them- I jusy have to wait for my maple sugar from iherb. I believe maple suger will taste fantsic with the PB! I love how moist they look! And 1 cup of PB? You cant fail with that ;)
maple sugar from iherb sounds great.
i love iherb!
I’ve always wondered about flourless PB cookies but I’ve never given them a try. Can’t wait to try this version – they look delicious!
thanks girlie and I saw your comment on Eliot Eats blog about my caramel rum sauce that was adapted into a bourbon sauce..hope you try a version soon :)