Sunday, December 13, 2009

Flourless Peanut Butter Cookies

Whenever I bring goodies to work, I always feel bad because some of my co-workers are on a gluten free diet, and very few of my recipes fit that category. So...since I knew I was bringing a little something to work tomorrow that was not gluten free (more on that later) I thought I would do a little research and find a suitable recipe for a gluten free alternative to bring as well. After searching a while and being discouraged because most of the recipes contained specialty items I didn't have in my pantry, I came across this recipe on gfe-gluten free easily.

Flourless Peanut Butter Cookies

I adapted the recipe just a bit, without compromising the gluten free ingredients. I couldn't believe that there was no flour or flour substitute... these cookies are amazing! Just don't bake them too long. You'll want to take them out before they're too brown if you like your cookies chewy. If you like them crunchy, leave them in a little longer.

Flourless Peanut Butter Cookies
adapted from gfe
1 (18 oz.) jar Jif Peanut Butter, Extra Crunchy (about 2 cups)
2 cups lightly packed brown sugar
2 eggs from happy hens
1 and 1/2 teaspoons baking soda
2 teaspoons vanilla (gluten free-I used Sonoma Syrup Vanilla Crush)
  • Preheat oven to 350 degrees.
  • Mix together all ingredients. (How easy is that?)
  • With lightly greased fingers (I used olive oil) roll dough into walnut sized balls and place on parchment covered baking sheet. Do not flatten the dough balls!!
  • Bake for 8-10 minutes, until lightly brown. They should look "set" but not done. After removing the cookies from the oven, let them stay about 5 minutes on the baking sheet to finish cooking before removing to a rack to cool.
  • Yield: 3-4 dozen cookies
I thought these would be really good rolled in some lightly salted chopped peanuts before baking, but since my peanut can didn't say "gluten free" I didn't try this. A very light sprinkling of a good sea salt would be yummy as well!

1 comment:

  1. You did a fabulous job, Betty! The photos of the cookies on your holiday platter are gorgeous! It's absolutely wonderful that you made these safe and delicious cookies for your gluten-free co-workers. After they see how good they are and find out how easy they are to make, they'll probably add them to their baking routines, too. ;-) I'm so glad that you were able to see the potentials for cross contamination more easily by reading my gfe tips on my site. It's a very special thing indeed for folks who are gluten free to be fed safely by a dear friend or loved one. One other word of caution though ... flour can stay airborne for up to 48 hours, so avoid any gluten-free baking for a suitable time after you've done other baking.

    BTW, I love your blog. The name is adorable for one thing. (Made me think of a late, dear friend who used to always say "hen fruit.") And, the layout and photos are very appealing, even elegant. I bet many of your other recipes here could easily be made gluten free, too.

    Thanks so much for the "shout out" and sharing your success with me over at gfe! I truly appreciate it and I know my readers will, too. :-)



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