Wednesday, April 21, 2010

Recipe: Flourless Peanut Butter cookies (gluten-free)

One of my buddies, Allergic Girl, was chatting about how these delicious gluten-free peanut butter cookies from Gluten-Free Girl were, and it immediately made me ravenous for some.  (Hillary Clinton was right, it DOES take a village of us food allergic people, right?)

These were so easy to make that I had to share the recipe now!  Perfect for a last-minute sweets craving.

The recipe only has four ingredients you probably already have in your pantry: creamy peanut butter, sugar, egg and baking powder.  They were yummy!  They would also make the perfect recipe to send to friends who don't know what to feed you when you come over.  :)

Here's the recipe,

Flourless Peanut Butter Cookies

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.
Makes ten to twelve cookies. 

Here's a link to Gluten-Free Girl's original post.

They were a bit too sweet for my taste, so I'll tweak a version to reduce the sugar, and try to make an egg-free version next.  Enjoy these in the meantime.


Allergic Girl® said...

yay FAQ cookies! so glad you tried them.

my variations:

i use crunchy PB, all natural.

i dont put in the baking soda.

nor do i roll mine in sugar, def. too much of a good thing.

also i use "sugar in the raw" (turbinado) with those nice big crystals so there's a bit more heft to the cookie.

curious to see your egg-free, lower sugar tweak.

go girl go!

susieqxyz123 said...

Because we both have friends and/or spouses with food allergies and/or celiacs (immune mediated gluten intolerance), a classmate and I are doing a marketing research project on a hypothetical fresh-baked gluten-free cookie startup as part of our MBA project. We would greatly appreciate it if you would respond to the survey at this link:

We would like to share the results with you also, if that would be all right.