The “gluten-free” tag on a recipe doesn’t grab me -- I’m not on the lookout for flourless food. I live well with gluten (for now!). So I’ll tell you what appealed to me about the recipe for “Flourless Peanut Butter Cookies,” from Gluten-Free Girl and the Chef: it’s too easy! You’ll feel clever, crafty, and spontaneous when you make these amazing cookies.

Flourless Peanut Butter Cookies
Gluten-Free Girl and the Chef
Makes 1-2 dozen

1 cup creamy peanut butter
1 cup white sugar
1 tsp baking powder
1 egg
extra white sugar for rolling

Preheat oven to 350°F. Cream peanut butter and sugar together in a bowl by hand. Beat in baking powder. Add egg. Mix until well combined. Line a baking sheet with parchment. Roll a heaping tablespoon of dough into a ball and then roll in your extra white sugar to coat. Place cookie dough balls an inch apart on the baking sheet. Gently squash each dough ball down with the tines of a fork (you can dip the fork in the sugar before each squash which results in less stickage), leaving tine marks on the dough. Squash the dough a second time, to make the traditional hashmark on the dough. Bake in the oven for approximately 10 minutes. The cookies are done when they feel coherent, but still a little soft. Remove the baking sheet from the oven, but let the cookies rest on the sheet for five minutes. Then set them on a cooling rack to cool for another 10 minutes.  (depending on how big you like them).


Notice how the recipe’s ingredients are a 1 + 1 + 1 + 1 equation. You can memorize this, even. I measured my dough balls into 2 Tbsp. quantities and produced 14 cookies this way. I baked them for about 13 minutes. Cookie texture was perfect: firm, sweetened peanut butter. Again: AMAZING.

RECIPE: I have found the cookie recipe that’s ever bakeable and perfect
it’ll be very difficult to wait for these to cool and harden once out of the oven, but you might bite into your first cookie after 30 minutes of agonized prep/baking/waiting
firm, sweetened peanut butter perfection

Next time, I want to cook the “Paprika Panko Crusted Chicken Thighs,” from For the Love of Cooking, along with the “Zucchini Bake with Feta and Thyme,” from Kalyn’s Kitchen. See my meal when you return to my site soon.