Why flourless you ask? Well, this weekend my family is coming down to Madison for Art Fair on the Square and I wanted to make a sweet snack that we all could munch on when they stopped by my apartment. However, many recipes are off-limits for this bunch because my aunt cannot eat gluten. I was never really aware of how many things actually contain gluten. Looking at what I eat daily, I know I eat gluten everyday! It would be so hard not even having the choice to eat it.
I wanted to find the perfect recipe that my aunt could eat with us, taste delicious, and no one could tell was gluten-free. This one does the trick! I almost think these cookies are better than peanut butter cookies I have had in the past. With no flour, there is nothing to get in the way of the peanut buttery goodness! They are thin but still chewy. The other great thing about this recipe than the taste is how easy it is! With only 5 ingredients and a 10-minute cooking time, these yummy cookies are a cinch!
Flourless Peanut butter Cookies
adapted from the Food Network website
1 c. peanut butter
1 c. sugar
Egg whites from 1 large egg
1 tsp. vanilla extract
1. Preheat oven to 350 degrees
2. In a medium bowl, mix the peanut butter, sugar, egg whites and vanilla extract
3. Place tablespoon-sized balls of the dough onto a baking sheet. Flatten the dough balls with a fork, making the famous cross-hatch markings
4. Sprinkle with Kosher salt (I was nervous to do this but I think it turned out tasty mixing the sweet and salty)
5. Bake for about 10 minutes or until the edges are golden. Allow the cookies to cool on the baking sheet (when they are warm, they tend to crumble)
|I added mini Reese's to some after they came out of the oven.|
Otherwise, try a Hershey's Kiss to add some chocolate to that peanut butter!