Fooled Me Flourless Peanut Butter Cookies Recipes

FLOURLESS PEANUT BUTTER COOKIES

Flourless Peanut Butter Cookies image

When my mother (who's now a great-grandmother) gave me this no-flour , gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I've never had a failure. For these gluten-free peanut butter cookies-3 ingredients are all you need! -Maggie Schimmel, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 3

Ingredients

1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter

Steps:

In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 197 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.

"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES

After tasting similar cookies at a picnic, we excitedly left with our friend's recipe. We were intrigued by the technique, but determined to eliminate that odd aftertaste which so often results from using Splenda in baked goods. We also wanted the finished cookie to be a bit less dry and crumbly. A few tweaks later, we enjoyed a terrific batch of gluten-free peanut butter cookies which could stand up against the best of traditional-method cookies. These quick cookies freeze well if you want (need) to reserve them for portion control. And, with only 3 tablespoons of real sugar divided across 16 cookies, one (or two!) a day won't wreck your South Beach or diabetic menu plan. We are usually tempted to double the vanilla in any recipe, but here the small amount of vanilla adds a depth of flavor without interfering with the rich peanut taste. Please note that the 5 minute preparation time does NOT include the 30 minutes this dough needs to rest in the refrigerator.

Provided by Lauri

Categories Dessert

Time 15m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup natural-style peanut butter (we use JIF natural)
1/4 cup crunchy peanut butter (we use JIF extra crunchy)
1 egg
1/2 cup granulated Splenda sugar substitute (NOT from packets)
3 tablespoons firmly packed dark brown sugar
1 teaspoon gluten free baking powder (we use Clabber Girl)
1/4 teaspoon vanilla

Steps:

Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees F.
Cover 11x17 baking sheet with parchment paper.
Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
Bake cookies for 9-10 minutes.
Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
Enjoy!

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