How I Made Flourless Peanut Butter Cookies
| I was sitting there watching one of my favorite tv shows when a cookie craving hit me. As I watched one of the main characters take her Chocolate Chip Cookies off the baking sheet, I drooled at the prospect of some freshly baked cookies.
I wanted something that was easy, quick, and didn’t require me to go out and buy ingredients. So I searched the Internet, figuring peanut butter cookies would do the trick. I was surprised to find a peanut butter cookie recipe that didn’t require flour. In fact, it didn’t require many ingredients at all. My curiosity peaked, I tried it out: Flourless, 3 Ingredient Peanut Butter Cookies 1 cup sugar (or 3/4 cup, if you prefer) 1 large egg 1 cup peanut butter (crunchy or smooth) Combine sugar and egg in mixing bowl, stirring until smooth. Add peanut butter and mix thoroughly. Roll into walnut-sized balls. Place the balls on ungreased cookie sheet(s) at least 2″ apart. Flatten with the tines of a fork, then turn the 90 degrees and use fork again t create cross hatches. Bake 10 minutes at 375 degrees Fahrenheit (or until done). Let cool in pan for 1 minute before removing to cooling rack. Leaving them on the sheet for too long will make them hard. Yes, the cookies are soft after they come from the oven. I don’t know how long they stay soft out in the open though, as I had a couple of cousins come over while they were baking and we all pretty much destroyed the cookies. Still, if you plan on keeping them (or any other type of cookies for that matter) for a while, then put a slice of bread on the bottom of an air tight container and place the cookies on top. If you have any cookies left when the bread gets hard, replace the piece of bread. I hope you try this peanut butter cookie recipe and love it. I know I’ll be pulling this one out whenever a cookie craving hits me again. Get Your Just Desserts twice monthly at: http://www.koripuckett.com/just-desserts . Tried and true dessert recipes from an average Jane who just loves experimenting with baking. By Kori PuckettPublished: |
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