"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES
After tasting similar cookies at a picnic, we excitedly left with our friend's recipe. We were intrigued by the technique, but determined to eliminate that odd aftertaste which so often results from using Splenda in baked goods. We also wanted the finished cookie to be a bit less dry and crumbly. A few tweaks later, we enjoyed a terrific batch of gluten-free peanut butter cookies which could stand up against the best of traditional-method cookies. These quick cookies freeze well if you want (need) to reserve them for portion control. And, with only 3 tablespoons of real sugar divided across 16 cookies, one (or two!) a day won't wreck your South Beach or diabetic menu plan. We are usually tempted to double the vanilla in any recipe, but here the small amount of vanilla adds a depth of flavor without interfering with the rich peanut taste. Please note that the 5 minute preparation time does NOT include the 30 minutes this dough needs to rest in the refrigerator.
Provided by Lauri
Categories Dessert
Time 15m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
- Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Cover 11x17 baking sheet with parchment paper.
- Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
- Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
- Bake cookies for 9-10 minutes.
- Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
- Enjoy!
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MD Hasib Khan
[email protected]I wasn't sure how these cookies would turn out, but I was really impressed. They're soft and chewy, with a great peanut butter flavor.
Peter Agatha
[email protected]These cookies are so good! I love the texture and the flavor. They're also really easy to make.
Danish Danishjan
[email protected]I've made these cookies several times now and they're always a hit. They're my go-to recipe for peanut butter cookies.
Md Jakaria IsIam
[email protected]These cookies are amazing! I love the combination of peanut butter and chocolate. They're also really easy to make.
Kumar pun Magar
[email protected]I wasn't sure how these cookies would turn out, but I was really impressed. They're soft and chewy, with a great peanut butter flavor.
Arham Tahir
[email protected]These cookies are so good! I love the texture and the flavor. They're also really easy to make.
Syed Ali Abbas
[email protected]I've made these cookies several times now and they're always a hit. They're my go-to recipe for peanut butter cookies.
green game
[email protected]These cookies are amazing! I love the combination of peanut butter and chocolate. They're also really easy to make.
juan jasti
[email protected]I wasn't sure how these cookies would turn out, but I was really impressed. They're soft and chewy, with a great peanut butter flavor.
Maku Trevo
[email protected]These cookies are delicious! I love the texture and the flavor. They're also really easy to make.
Viviana Raya
[email protected]I've made these cookies several times now and they're always perfect. They're my go-to recipe for peanut butter cookies.
ANGEL BITHI
[email protected]I made these cookies for a party and they were a huge hit. Everyone loved them.
Sayem Mahmud
[email protected]These cookies are so good! I love the combination of peanut butter and chocolate. They're also really easy to make.
Aqeel Jan
[email protected]I was skeptical about how these cookies would turn out, but I was pleasantly surprised. They're soft and chewy, with a delicious peanut butter flavor. I also love that they're only 3 ingredients.
Walker Kalenda
[email protected]These cookies were a hit! They're so easy to make and they taste amazing. I love that they're flourless, because that makes them a great option for people with gluten sensitivities. I will definitely be making these again.