Let’s get right to it: these things are gluten-free AND vegan! But these cookies aren’t GF and V to be accommodating; they’re really just good cookies disguised as healthy. Who said you need anything more than peanut butter and sugar in a good cookie, anyway?
I was watching Unique Sweets (explanation of the show here) and they were showing the process for a bakery’s flourless peanut butter cookies, so naturally I tried to make some myself. They came out pretty great.
There are only four things in these cookies, if you count water: peanut butter, powdered sugar, and a flax egg, made from flaxseed meal and water. Make sure you sift the sugar so you don’t have to deal with squashing tiny lumps later.
Flourless Peanut Butter Cookies
Makes 12 3-inch cookies
1 cup peanut butter
1 cup confectioner’s sugar, sifted
1 flax egg (1 tablespoon + 3 tablespoons water)
Optional: coarse sea salt for sprinkling
Combine the peanut butter and sugar in a bowl. Add the flax egg and mix until smooth. To make the dough easier to handle, you can chill it in the fridge for 30 minutes. Scoop out dough to form balls of desired size and flatten with hands. Use a large fork to make cool patterns, so people know they’re peanut butter cookies. Bake at 350° for 9 minutes, or until edges look crispy.
Evidently, you don’t have a real peanut butter cookie in your hands unless it has those fork marks. And if there’s a cookie with fork marks in your hands, it must be a peanut butter cookie.
Potential variations include covering the dough in granulated sugar before baking, and using brown sugar in the dough. Hooray for peanut butter!