Peanut butter cookies may not have as big a fan base as their chocolate-chip counterparts, but their distinct flavor is loved by many a cookie enthusiast.
Peanut butter cookies do have one giant advantage over chocolate chip, however—you can make them without flour and not miss a beat, according to Southern Living and PopSugar. Definitely an amazing hack for folks that have to avoid gluten for health reasons!
I did end up making a few changes from the original recipe that I should note:
- The original recipe calls for 1 cup of white sugar, but I found that ½ cup of brown sugar and ½ cup of white sugar creates a more complex flavor that I attributed to the molasses in brown sugar.
- If you prefer your cookies to be less sweet, however, you can always decrease the amount of sugar to equal amounts—such as ¼ cup of each. This recipe is very flexible, so play around with it to find what works best for you.
- The original recipe also calls for vanilla extract, but I found the extra sweetened flavor unnecessary.
- As for add-ins, I fully encourage you to deck out your cookies. I chose to add miniature peanut butter cups, chopped peanuts, and peanut butter chocolate candies into the mixture. In other words: go nuts—literally!
Frankly, it doesn't matter for this versatile recipe.
I'm a creamy peanut butter fan all the way, so that's what I decided to use. However, if you prefer your cookies to be a little chunky, then use chunky peanut butter instead—it won't change the yield or the overall flavor of this tasty treat.
- ½ c. white sugar
- ½ c. brown sugar
- 1 egg
- 1 c. peanut butter
- Preheat the oven to 325°F. Combine the sugars, egg, and peanut butter into a mixing bowl and stir the mixture until completely blended together.
- Use a metal tablespoon to scoop out 1-inch balls of the mixture onto a baking tray lined with parchment paper. Space them 1 inch apart from each other and flatten them with the back of the spoon. (Note: Due to the high fat content in the peanut butter, they will not stick to the spoon or your fingers. Awesome!)
- Stick the tray in the oven and bake for around 15 minutes or until the cookies turn golden brown.
- Let them cool down for 5-10 minutes, then enjoy!
The moment the cookies were out of the oven, I couldn't help but try one or two out of curiosity: they smelled amazing, but I was unsure what their consistency would be like without flour. To my delight, they turned out both moist and chewy, with a hint of nuttiness that wasn't overwhelming—in fact, the flour was hardly missed.
Definitely give these insanely good cookies a try at home, and let us know in the comments how they turned out.
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