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A few months ago, when I was having one of my regular sessions of fret about my toddler’s diet, I decided that a great way to get her more protein would be to make a semi-healthy version of peanut butter cookies. I was looking for something with whole wheat flour and a minimum of sugar. I didn’t have such a recipe, so I asked my Facebook folk.
I didn’t get exactly what I was looking for, but I did get some goodness, which recently I made even better with the addition of chocolate.
No-Flour Peanut Butter Cookies
No flour? Seriously? This sounded really strange to me when my friends started raving about it, but they really are good. The trick is (at least in my oven) that they burn really easily and almost look like they’re not done on top when you have to take them out of the oven to prevent burning on the bottom.
Anyway, here’s the original recipe:
- 1 cup peanut butter (I use natural/organic smooth)
- 1 cup sugar (I’m sure you could use less but I haven’t tried it)
- 1 egg (I use Egg Beaters to make a little healthier, what with all the sugar)
- 1 tsp. baking powder
Mix all that stuff together. The dough will be sticky. Here’s mine with the addition of probably half a cup of chocolate chips:
Bake at 350 for 8 to 10 minutes, or until they’re a little brown on the edges. I usually get around 18 cookies, but if you made them smaller you could get two dozen or so I’ll bet. I do mine for 8 minutes, then let them sit on the tray a couple of minutes before putting on the cooling rack. That didn’t stop a few of them from breaking up, but I still think they’re pretty:
The plain version is fine, but the chocolate chips are extra delightful, if you’re into that chocolate-peanut butter thing like I am. Go forth and bake!
