I came across this recipe a few months ago when I found out I had a sensitivity to wheat and gluten and I wanted something I could eat, share with friends and we would both enjoy. It's very simple ingredience include: an egg, peanut butter and sugar, three things you would normally have in your pantry anyway. Surprisingly,the texture of the cookie is very close to the original, and even enjoyed and devoured by the toughest cookie critic. You dont even need a mixer, just a large bowl, wooden spoon or just a large spoon to mix it all together. I mix my together and chill it in the refrigerater for about 10 to 15 min just to let it harden a bit so they are easier to roll into little balls. Give them a try you won't be disappointed.
~Flourless Peanut Butter cookies~
*1 large egg at room temperature
*1 cup of regular creamy Peanut butter (you could use crunchy if you want.I haven't tested this with organic or natural veriaties. I used Jiffy or any regular store brand.
*1 cup of granulated sugar ( more to the side to roll the cookies in before baking)
Mix these three ingredience together and chill for 15 min or longer if you want to make them at a
later date. Roll into 1 inch balls, roll in granulated sugar and place on a cookie sheet, 3 inches apart. Use a fork and press into the cookies the distictive criss-hatch design as you would with any peanut butter cookie. Place in oven for about 15 min. they will not change color very much so don't let them over cook. Take the pan out of the oven and let sit for 5 min on the cookie sheet. The cookies at this point will be very fragile so be very carefull placing them on a cooling rack. They will firm up and be the perfect texture when cool.
Enjoy,
The Pastry Diva
No comments:
Post a Comment