Flourless Peanut Butter Cookies

These are some reeeeally tasty cookies I enjoyed baking this winter. We were living in a fantastic house overlooking a beautiful tropical lake, and this house had a great little kitchen with a large gas oven, as well as some kitchen gadgets I haven't had a chance to use in a long time - like an electric mixer. I took full advantage of that electric mixer and large oven and baked-up a storm. It was truly an amazing winter, and every day I was happy and grateful for the weird and wonderful life I made for myself - still am. :)

Flourless anything is awesome, right? And there are many good flourless pb cookie recipes out there. I was inspired by this blog post comparing 2 great recipes - so I based this recipe loosely on the winning cookie. If you know me, you'll know that I make things as tasty and healthy as possible (I walk the line) so these are just about as healthy as non-healthy tasting cookies can be.

While developing this recipe, I did have one challenge… no good peanut butter. In this part of Mexico, you can only find the stuff with hydrogenated oil. So I made my cookies with whole roasted Spanish peanuts (with the red skins) ground in a coffee grinder till they just started to clump. A few big chunks gives a nice texture anyways - and it's the freshest healthiest "peanut butter" you can get. There's also the bonus of antioxidants from those red skins.

There's butter in the cookies too, but just a little. There is sugar too, oh yes. I played with the ratio of sugar until there was just enough to make them sweet, but not too sweet, and still have that nice caramelized texture that only sugar can give - and used flavourful muscovado sugar. When I used different brands of muscovado sugar, the cookies turned out either more crisp, or more chewy - as natural ingredients vary a lot. Yes, these are the "crispy chewy" type of cookie - yummm…

Anyways, I made these cookies many times until I got the ratios just right - I hope you love these as much as I do - enjoy!

xo Patty

Ingredients / Directions

1 1/3 c roasted Spanish peanuts
1 large egg
2 Tbsp butter
5 Tbps muscovado sugar
1 tsp vanilla
1/4-1/2 tsp salt
1/2 - 1 tsp cinnamon
1/2 tsp baking soda
1/2 c old fashioned rolled oats (for gluten-free use gluten-free oats)
1/2 c chocolate chips or chunks (semi-sweet or dark)

Have all ingredients at room temperature, except for the chocolate chips/chunks - put those in the fridge/freezer to chill. Grind peanuts in a coffee grinder or food processor until they start to clump. (This makes about 3/4 c very chunky "peanut butter" - so you could probably use that instead - and if you do please leave a comment and let us know how it goes.)

In a large bowl, beat/cream the butter, egg, and sugar (1-2 Tbsp at a time) on medium/high until the sugar completely dissolves. This will take several minutes as muscovado is pretty large-grained. Beat in the vanilla. Now beat in about 1/4 of you ground peanuts. If your mixer can handle it, mix in another 1/4 at a time - otherwise mix it by hand. (I was using a hand mixer, and after adding 1/2 of the ground peanuts I had to mix by hand with a heavy duty wooden spoon.) The batter will be very sticky and hard to mix, so unless your mixer can handle it, be ready for a work-out. Sift and mix in the baking soda, cinnamon, salt, and then oats. Last, mix in your chocolate. (I chill the chocolate so that it doesn't melt into the batter.)

Line a large cookie sheet (or 2 medium/small sheets) with parchment paper (or a silicone mat). Place about one sticky Tbsp of batter per cookie on the sheet with about 2" of space between them. In my experience, sometimes they spread quite a bit, and sometimes they don't - it depends on the muscovado sugar as it varies a lot. Bake in a pre-heated oven at 375 until slightly golden around the edges - about 12-15 minutes - but check after 10.  Try not to over-bake these if you want them chewy. (If your oven is very hot, and/or you're using a dark cookie sheet, you may need to bake them at 350.) Remove from oven, wait about one minute, then place cookies on a cooling rack. When cool, store at room temperature. Makes about 20 nice-sized cookies. They won't last long. ;)


I ♥ these cookies!

I gotta say these are the most incredible peanut butter chocolate chip cookies I've had in a loooooooooong time, maybe ever. So peanutty and buttery and chocolatey. And so gooey and chewey and tender... Having helped Patty out on several batches I can honestly say the hardest part is not gorging on them once they come out of the oven. Seriously, watch out because these cookies are really rich. ;)

aw :)

Heheh, thanks C. I thought the hardest part was hand-mixing the batter... ;)

I love your resourcefullness

I love your resourcefullness with the peanut butter! Can't get it in the local stores - make your own!
I've made flourless pistachio cookies but never peanut butter. These sound delicious and I will definitely be making them soon!

mmm, other nuts

Gracias Rache!

Flourless pistachio cookies sound great - and I bet they looked awesome being green and all. These cookies would probably be delicious with roasted almonds instead of the peanuts too... You could probably even bake these in a muffin tin Miss Muffinegg :)

We thought this would be a

We thought this would be a great recipe to share with our Redpath Sugar Facebook Page friends! Thanks for posting it! Come check it out :D http://www.facebook.com/redpathsugar

Can't wait to try this one!

Can't wait to try this one!

Flourless PB Cookies

Hmmm.... I'm going to have to give these a second try. I used natural peanut butter (3/4 cup) and natural whole cane sugar (4 Tbsp). After only 4 1/2 minutes in a 375 F convection oven, they were already turning brown. They're okay, but not as fabulous as the batter tasted before going in.

Hi Kate, Try making them with

Hi Kate,

Try making them with 5 (or even 6) Tbsp of sugar. I tried, 4 and it really does make a difference. Also, if you can, turn off the convection setting, as that makes things cook much faster. If you can't turn off the convection setting, lower the temp - maybe to 325? Good luck. :)

Not sure how to comment on

Not sure how to comment on these cookies.
I made them with 1 cup Kraft Peanut Butter
1/2 tsp salt was WAY to much
Cinnamon was ucky
& I added 1/4 cup coconut
& 5 tbsp sweetner not sugar.
& instead of 1/2 cup oats; I used 1 package of instant quaker oats oatmeal. (Brown sugar flavor)

They didn't expand much only rose which I was happy about.
I cooked them at 350 for 15ish minutes. Even when they sat for 10 min on the rack they were still gooey (peanut butter)
I will def make these again with less salt, no cinnamon.
& something else to "heavy them out" whether is be less peanut butter & more oats.

I loved how quick these were to make & minimal clean up.

Thanks for the base !


Thanks for sharing your

Thanks for sharing your experiment!

This were wonderful. I used

This were wonderful. I used 3/4 cup natural peanut butter instead of the peanuts. My daughter can't have gluten and she loved these cookies. Thanks for the recipe!!

These were wonderful. I used

These were wonderful. I used 3/4 cup natural peanut butter instead of the peanuts. My daughter can't have gluten and she loved these cookies. Thanks for the recipe!!

Happy you both like them -

Happy you both like them - thanks for the feedback. Good to know these do work well with 3/4 c natural pb. :)