For some strange reason, over the past few years, my most successful recipes have been flourless, which spell checker will tell you is not a word. Foodies know better. Flourless is a potent word because it means that people who eat gluten-free can eat the suggested food, that people who like the real taste to shine through will enjoy it and that it is usually easy to make.
I have made flourless cakes and brownies, nutty cookies, like this one with no flour. Using cashew butter, almond butter and peanut butter, I have mastered some really scrumptious cookies. I only tasted this warm and it was delicious.
Flourless Peanut-Chocolate Cookies —- Everyday Food, March 2005
Yield Makes 24
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg (lightly beaten)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1/2 cup roasted salted peanuts (the one change in this recipe was to chop the nuts)
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts. (What they call — easy peasy)
- With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
- Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely. (The cooling is very important for this recipe to stand as whole cookies.
This is linked to
Seasonal Sundays Simply Delish Saturdays Mangia Monday, Melt in Your Mouth Monday, Just Another Meatless Monday,·Mingle Monday, Metamorphosis Monday, Made by You Monday, On the Menu Monday Sweet Treats Sweet As Sugar Cookie’s Sweets for Saturday Six Sister’s Stuff’s Strut Your Stuff Saturday
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