The Best Flourless Peanut Butter Cookies

Bella

Growing up my favorite cookies were classic sugar cookies and soft chewy peanut butter cookies. I would always get them from Subway when my mother and I went there. That was our special restaurant (can you call Subway a restaurant?)

Anywho, I remember the cookies there were so chewy, delicate, and sweet. No doubt, it was the best part of the meal to a kid. I still remember them – they were huge! Wow!

Today, I am proud to say, my favorite cookie preference has not changed. I still love classic sugar cookies and soft peanut butter cookies. Yet, there is a challenge posed to the old Subway favorite – I went gluten free.

What was I to do?

I had to think of something.

What if I could make a successful rendition of that Subway favorite? A vegan and gluten free peanut butter cookie that would be soft, chewy, and 100% peanut butter deliciousness?!

It turns out, I made them and they were just amazing. In fact, when I made this very batch, many people who were neither vegan nor gluten free requested the recipe.

The best thing about these cookies though is that they are flourless. What’s greater? You cannot tell that they are flourless. Hope you give them a try and let me know how they were received in your home!

Here is what you will need to make these super easy flourless almond butter cookies.

THE BEST FLOURLESS PEANUT BUTTER COOKIES

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

© Sweet n’ Savory Life

Author: Bella

Recipe type: Dessert

Serves: 12-15

INGREDIENTS

  • 1 ½ cups chunky peanut butter
  • 1 ¼ cups cane sugar
  • 3 Ener-G egg replacer “eggs”
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 tsp guar gum

INSTRUCTIONS

  1. Preheat the oven the 350 degrees Fahrenheit
  2. In a large bowl mix the peanut butter and sugar well.
  3. Next, mix the remaining ingredients in separate bowl.
  4. Combine the two bowls into one and mix well.
  5. Make peanut butter cookie balls by gently rolling each in your hands gently.
  6. Once rolled, gently press into each hatch marks with a fork.
  7. Place each cookie on a nonstick cookie sheet.
  8. Sprinkle some extra sugar on top lightly.
  9. Bake these cookies for approximately 10-12 minutes.
  10. Remove from oven, and allow them to cool completely on cookie sheet before moving.

Note: You do not want to bake these cookies until they are hard! They will come out soft, but you must pull them out of the oven at around 10-12 minutes and let them cool on top of the oven on the cookie tray, where they will naturally firm just a tad. They will be soft and chewy ~Bella

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