flourless peanut butter cookies.

Peanut Butter Cookies

A variation on my much loved Flourless Cashew Cookies, these simple, sweet and nutty cookies are not only vegan, but naturally gluten-free too – and as with their cashew cousins, there’s no added fat. With only five simple ingredients, you’ll be whipping up these toothsome temptations in no time at all and seeing them disappear even faster than that. Who needs cholesterol-laden eggs and arterie-clogging added fats to hold cookies together? These scrumptiously sweet, flourless morsels are powered by peanuts and tofu – hello, protein! Peanuts, a member of the legume family, are also a good source of iron. That’s a nice bonus, but who are we kidding: the main draw here is the scrumptious taste and delightful crumb – and these cookies don’t disappoint.

I said it with their cashew cousins and I’ll say it again for the peanut: experiment with other nut and seed butters too, like almond, sunflower seed, or macadamia – yum!

Flourless Peanut Butter Cookies

(vegan, gluten-free)

Ingredients:

1 cup peanut butter (just peanuts)
1/4 cup blended silken (or soft) tofu
3/4 cup golden sugar (scoop and level)
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Preparation:

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

2. Using a food processor or high powered blender, blend tofu until completely smooth.

3. In a large bowl combine peanut butter and tofu until well blended. In a separate bowl, combine sugar, baking soda, and salt. Add dry mix to wet mixture and stir until combined. Note: The dough will be very stiff – this is normal. Do NOT add additional liquid – it’ll take some muscle to combine everything, but the stiffness is required. If you add liquid, the cookies will over spread.

4. Drop dough by slightly rounded tablespoons (or similarly sized cookie dough scoop) onto parchment-lined baking sheets. Use a fork to slightly flatten each cookie.

5. Bake for 12 to 13 minutes. The cookies will be mildly golden all over and will feel very soft to the touch when they first come out of the oven (they will harden as they cool). After baking, allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool.

Makes 18-22 cookies.

I originally shared this recipe with One Green Planet, for whom I am a contributor.

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32 thoughts on “flourless peanut butter cookies.

  1. I bet this would work with any nut butter. I have to make these. Thank you so much for posting. I’ve been craving flour-less peanut butter cookies for over a year since going gluten free with my egg allergy. THANKS!

    • Indeed it would – so far I’ve made peanut, cashew, and macadamia….sunflower seed butter is next on the list! As I said in the post, I find the salt needs to be tweaked a bit with each nut, with peanut benefiting by the most. I hope you get to try them soon – one should never be without peanut butter cookies for too long :)

    • Hi Sarah! I’m sorry to hear that they spread out on you – that’s never happened to me with these – what kind of peanut butter did you use? If it’s anything other than just peanuts (most commercial peanut butters have added oils), that would explain the spreading.

  2. I just made these! I was stupid and put in a little almond milk to make the dough a little softer, and that made them melt into puddles. However, they did harden up and they are suuuper tasty! I also recommend making them smaller- I used a cookie scoop and they ended up pretty big! But knowing this stuff next time, they’ll be perfect.

  3. Love the look of these! I can’t imagine anyone would guess they are vegan AND g-f. I will have to try your recipe using almond butter and won’t be tempted to add almond milk too (thanks for the tip, Scanadensis).

    • Awesome! Yes, definitely do NOT add additional liquid – I think I’ll add a note to the instructions to that effect, to let everyone know to expect a very stiff dough, and that’s how it’s meant to be :)

  4. I made these cookies with almond butter just now and they’re so delightful! Mine spread a little more than yours, but I think that’s because there was quite a lot of oil in the almond butter itself. Still, a crispy, sweet, gluten-free sweet! Yum! Thanks for the great recipe!

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