Flourless Peanut Butter Cookies
Votes: 33
Time: 20 min.
Complexity: easily
Quantity: 18 cookies
Complexity: easily
Quantity: 18 cookies
Nutritional value per serving:
Calories 137, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 14 G., fiber 1 G., cholesterol 12 mg, sodium 164 mg, sugar 12 G.
Calories 137, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 14 G., fiber 1 G., cholesterol 12 mg, sodium 164 mg, sugar 12 G.
Claire Robinson's recipe for cookies doesn't use many ingredients, but the last one, sea salt, is key, as it imparts a pleasant salty flavor. The cookies are made without flour and are very tender, so it's important to let them cool slightly on the baking sheet before transferring them.
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:
- 1 tbsp natural peanut butter
- 1 cup of sugar
- 1 teaspoon natural vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling
We recommend
Recipes with similar ingredients: Peanut butter, vanilla extract, eggs, sea salt flakes
Cooking the dish according to the recipe:
- Preheat oven to 180°C and position racks in the upper and lower thirds.
- In a medium bowl, combine the peanut butter, sugar, vanilla extract, and egg and mix well. Drop 1 tablespoon of the mixture at a time onto an ungreased baking sheet, spacing each cookie about 2.5 cm apart. Press the surface with the tines of a fork to create a lattice pattern. Sprinkle the tops of the cookies with coarse salt.
- Bake until golden brown around the edges, about 10 minutes, rotating the pan halfway through. Transfer to a wire rack and let cool. Repeat with the remaining dough.
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