Peanut Butter Cookies 3 Ways

Dave and Sarah Eickelberg —  June 21, 2011 — 4 Comments

Flourless peanut butter cookies to be exact. That’s right, no flour! When I saw this recipe on 5 Ingredient Fix I had to try them…immediately. So I did. And I am so glad that I did! I’m loving cooking with fewer ingredients lately. It really makes my life easier, and I’m all for that! Take a look at how simple this recipe is…

Flourless Peanut Butter Cookies
Prep time: 20 minutes
Makes 18 cookies

Ingredients
1 cup natural peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
Coarse sea salt

Directions
Preheat the oven to 350° F.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto parchment lined baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool.

It’s as easy as that! This was a good recipe to get the kids involved with. Marley loved making the classic “tic-tac-toe” pattern on top with the fork. I gave her a little bowl of water the dip the fork in once it started sticking to the dough. She did a great job! It’s so great that clean up is a snap since there are only a few ingredients and no mixer involved. I also loved that the recipe was easy to memorize so I can make them anytime or anywhere the craving strikes! And since they don’t contain flour or butter they are gluten and dairy free! Perfect for those with allergies.

Since the recipe is so simple we thought we’d try a couple variations. In one batch I threw a handful of sweet mini chocolate chips into the dough before we scooped them.

For another batch I decided to go PB & J. I rolled the scoops of dough in sugar and placed on the baking sheets. I used the end of a wooden spoon to make indentations in each cookie. Then I filled the indentations with strawberry preserves and baked as the recipe called for.

These cookies turned out beautifully! All three kinds of cookies were tasty in their own special way. It’s great to have such a versatile recipe in my back pocket that we can mix up depending on what we feel like each time. Gotta admit though, that the plain peanut butter cookies was all of our favorites! We especially loved the addition of the sea salt on top. That salty sweet combination is sooo addicting!

4 responses to Peanut Butter Cookies 3 Ways

  1. oh yum. I would really like to eat the pbj one right now! I’ll have to see if these turn out well using an egg replacer.

  2. I use the same recipe, except mine didn’t call for salt on top. The original recipe I found called for butterscotch chips and they are so good! I have to make them and give them away or I’ll eat them all.

  3. Love this recipe! It’s my new go-to recipe. Thanks for sharing!

  4. I LOVE THESE KINDS OF COOKIES MADE ME HUNGRY FOR SOME RIGHT NOW LOL :D

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