Flourless Peanut Butter Cookies
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
These cookies will delight anyone on a gluten-free diet, and even peanut lovers alike. They're baked without flour, using a mixture of ground peanuts and creamy peanut butter. An egg will hold everything together, and dark brown sugar will impart a light caramel flavor that pairs beautifully with the salted peanuts. Decorate each cookie by tracing a pattern on the surface with a fork before baking and sprinkling it with colored sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup salted peanuts
- 2 tbsp. granulated sugar
- 1 cup creamy peanut butter (not all natural)
- 3/4 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Green decorative sugar, for sprinkling
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Recipes with similar ingredients: Peanut, sugar, Peanut butter, brown sugar, eggs, vanilla extract
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Combine the peanuts and sugar in a food processor and pulse until finely ground and the mixture begins to clump. Transfer the mixture to a small nonstick skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Transfer to a large bowl and let cool.
- Using a rubber spatula, fold the peanut butter, brown sugar, egg, and vanilla into the peanut mixture. Drop 1 tablespoon of dough onto the prepared baking sheets, spacing them 4 cm (1.5 in) apart. Gently press the top of each piece of dough twice with the back of a fork to flatten it slightly and create a lattice pattern (dip the fork in water if it sticks). Sprinkle with green sugar.
- Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges but not completely set, 15 to 18 minutes. Let cool completely on the baking sheets.
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