Thursday, October 28, 2010

flourless peanut butter cookies

If you know me "in real life," you probably know my love affair with peanut butter. It's one of my main food groups. I've been known to carry a jar around in my car. Just in a case of a, you know, emergency requiring, uhh, peanut butter.

I firmly believe that peanut butter deserves respect beyond pb&j's (though I love them) and pad thai (still one of my favorites.) It deserves to be fabulous. It deserves to be a cookie.

These are totally flourless, but they compromise nothing. They're gooey on the inside, crunchy on the outside, and oh so peanut butter. If you can spring for the organic, stir-up kind of crunchy peanut butter, do it. The taste is infinitely better, not to mention hydrogenated oils do scary and mysterious things in your gut.

Also, thus far I've found that these freeze pretty well. Keep them stocked for your cookie fix.


1 cup crunchy peanut butter
1/2 cup sugar, plus extra for dusting
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt

Preheat the oven to 350. Thoroughly combine all the ingredients in a bowl. Roll tablespoons of dough into balls, then roll them in the extra white sugar to coat. Arrange on a parchment paper-lined baking sheet. Press down with a fork (you know, those pretty fork marks.) Bake for 10-12 minutes.

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