In exasperation he said "If you are going to keep treating me like a guinea pig with all these recipes, I want peanut butter cookies!!! And not that funny free stuff either - I want gluten. Don't worry, I won't share them with you."
He is no fan of tapioca flour... But I am on a mission to find ways to make food as good if not better .... I am on a mission to fool everyone. So I picked up some all natural peanut butter and I went through my cook books. I had every intention of making up 3 different batches... That is until I measured the peanut butter out for the first batch and realized I only had enough to make one... So I made it count!
- 4 cups Almond Flour
- 1 tsp baking soda
- 3/4 tsp fine grain sea salt
- 1 egg, beaten
- 1 1/3 cup Chunky All Natural Peanut Butter - with salt
- 1/2 cup Maple Syrup
- Orange Vanilla Sugar
Preheat Oven to 350 f. Mix the first 3, dry, ingredients. Fold in the beaten egg, peanut butter and maple syrup. Roll dough into balls. Flatten with a cup dipped in Orange Vanilla Sugar and then mark with a fork dipped in the same sugar. Bake for 10-12 minutes depending on how browned you like them. This recipe makes 3 dozen cookies.
Oh and that he...He has no idea about the almond (GF) flour....
More to feed that love for peanuts:
What you had to share:
Jacob Nehman • Big LIKE!
Christine Burkins • Love your recipe. I cannot wait to try this using the Orange Vanilla Sugar. I can taste them now!
Christine Levine • Julie,
I make flourless peanut butter cookies. No one knows that they are flourless and everyone loves them.
Mix 1 cup natural peanut butter, 1 cup sugar (white or brown), and 1 egg together. Form into tablespoon size balls and place on a greased cookie sheet. Flatten with a fork to make the traditional criss-cross pattern. Bake in a preheated 350 degree oven for 15 minutes. Allow cookies to cool on tray for 5 minutes before transferring to a cooling rack. Makes 16 cookies.
Mark Darragh • Thanks Julie. I will give them a try. Last night I experimented and made "butter" cookies without the butter. Instead, I used Earth Balance buttery spread which is made from olive oil and palm oil. Surprisingly, they came out better than expected. They are much lighter and not too sweet.
Eleni Tzotzis • Julie, these cookies sound and look incredible. My mouth is watering already. Can't wait to get some more almonds to make my own almond flour. Although I don't have an issue with gluten, I love almond flour. It seems to make everything taste divine. Thanks for sharing this recipe with us. Eleni
Sondra Weidman • I made these. They were awesome. My friends liked them too! I always share....
Photo Credit: Julie Cecchini