The gluten-free ‘movement’ is much less of a movement than it is a necessity to many who suffer from the side effects of eating flour, wheat etc. This pure take on a classic peanut butter cookie can foray you in to the land of the flour-free diet, without losing the decadence.
Flourless Peanut Butter Cookies
Recipe from The Pastry Affair >> Adapted from Gluten-Free Girl
Yields about 12 cookies
- 1 cup peanut butter (I used extra-chunky for more texture)
- 2/3 cup sugar, plus extra for rolling
- 1 teaspoon baking powder
- 1 egg
- Chocolate, for drizzling (optional)
Preheat oven to 350 degrees F.
In a medium mixing bowl, cream together the peanut butter and sugar. It is much easier to do it by hand than to use a machine; just use a tough spatula. Mix in the baking powder and egg until evenly combined.
Form small balls and roll cookie dough in extra sugar. Place evenly on a baking sheet and flatten slightly with a fork. Bake for 10-12 minutes. Cool on the baking sheet for at least 5-10 minutes before moving to a cooling rack to cool completely. The cookies will be very fragile and need to harden before they can be moved. Drizzle with chocolate, if desired.
