Posted at: 04/25/2013 2:15 PM
Updated at: 04/27/2013 10:07 AM
Flourless Peanut Butter Cookies
from Elizabeth Barbone
These flourless peanut butter cookies bake up thin and crisp. The
simple batter welcomes variations. To the batter, consider adding 1
cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup
shredded coconut or 1 cup chopped dried fruit, such as dried
1 cup (about 9 ounces) dark brown sugar
1 teaspoon baking soda
1 cup (about 8 ounces) smooth or creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1. Preheat oven to 350°F.Line two rimmed baking sheets with parchment
paper. In small bowl, rub together dark brown sugar and baking soda.
Add peanut butter, egg, and vanilla extract. Stir together with wooden
spoon until smooth. Batter will be thick.
2. Drop rounded tablespoons onto prepared baking sheet. Cookies spread
during baking; space about two inches apart. Using the tines of a
fork, press down lightly and make a crosshatch design on top of each
cookie. Bake until cookies puff and settle, about ten minutes. Cookies
should be lightly golden brown.
3. Allow cookies to cool on the pan for ten minutes. After ten
minutes, transfer to a wire rack to cool completely. Repeat with
remaining dough. Store cookies in airtight container on the counter
for up to four days.
Happy Gluten-Free Baking,
Author, How to Cook Gluten-Free (Lake Isle Press, 2012) and Easy
Gluten-Free Baking (Lake Isle Press, 2009)