I adore peanut butter.
I mean, really. What other source of protein would I find if not for peanut butter? How pathetically boring would my life be if I was only left to spread butter on my toast? Bananas would seem sad and lonely. Life would be grey and dank. If I ever developed a peanut allergy, I would cry. Then I’d suck it up and risk death by choosing to eat peanut butter by the spoonful anyway. And if I ever end up in the hospital, peanut allergy-free, I’ll ask for peanut butter in my IV.
My world would stop turning without peanut butter.
Peanut butter > gravity
And if you’re a peanut butter freak (or, if you prefer another noun, maniac, fiend, enthusiast, admirer…), you will love these cookies.
Once upon a time, there were three lazy college students who were tired of studying and craving baked goods. Particularly, something not requiring flour or much effort. And, voila: enter the flour-free peanut butter cookies.
Four ingredients. Well, five if you use two different kinds of sugars. And ONE BOWL, none of that “mix & set aside” nonsense. Mix a little, stir a little more, roll, bake, and BAM. Peanut butter goodness. Ridiculous peanut butter goodness.
The peanut butter flavor is so pronounced because of the lack of flour. Less flour, more peanut butter? If that doesn’t scream “health food” to you, I don’t know what will.
Oh hey there, beautiful. Peanut butter perfection at its finest.
Have I mentioned these are easy? And beautiful?
Especially warm from the oven.
They’re adaptable, too. I like brown sugar in peanut butter cookies because the softness of the brown sugar seems to better complement the peanut butter – at least, my taste buds think so. Next batch, I want to cut down on the sugar to bring out the peanut butter flavor any more – but, if you’re like my friend Kat, you can add more sugar if you prefer a little more sweetness. You can add chocolate chips, different extracts, cocoa, sea salt on top, nuts, even Nutella…
I’m not kidding when I say these were all gone in about 15 minutes.
What are you waiting for? If you’re on the Internet, you definitely have 20 minutes to spare so you can make these. Get to it.
Flour-free Peanut Butter Cookies
slightly adapted from Anna’s website
Makes about 20 cookies
- 1 cup peanut butter (I used natural creamy)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease a baking sheet.
- In a mixing bowl, mix peanut butter, sugars, egg, and vanilla until combined.
- Roll about one tablespoon of the dough into a ball and place on baking sheet. Flatten with a fork, creating a criss-cross pattern.
- Bake for 10 minutes or until cookies are golden around the edges. Devour.