flourless peanut butter cookies
(from Joanna’s recipe box)
Delicious cookies for a parve shabbat dessert. Lots of proteins. The bigger you make them the fancier they look. Great for those with a gluten free diet. Can easily be made with almond butter for pesach also. Tried with hazelnut butter: with 1.33 cups sugar (1 cup white) and 1/4 cup cocoa and more kosher salt on top. For cashew butter: add 1 TBS garam masala. For both types of nut butters freeze before baking so its a little easier to form cookies.
Source: From Joanna with love. Originally from: https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/
Serves 8 peopleIngredients
- 1 1/3 cups (335 grams) brown sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1 tsp salt
- 1 3/4 cups (450 grams) smooth peanut butter (see note at end)
- Coarse-grained sea salt, to finish (optional)
Directions
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Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
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In a medium bowl, whisk together the brown sugar and eggs until smooth. Whisk in the salt and vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter.
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Scoop or spoon the dough into balls — 1/4-cup scoop (for fancier cookies); I use a 1 2/3 tablespoons (for less fancy). Place on prepared pan.
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ugh balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.