My family says these are fantastic! They go really well with the Chocolate Peanut Butter ice Cream I made today.
FLOURLESS PEANUT BUTTER COOKIES
Makes 20 – 22 cookies
- 3/4 cup organic sucanat
- 1 large organic egg
- 1 teaspoon organic pure vanilla extract
- 1 cup smooth organic peanut butter
- 1 teaspoon baking soda
Preheat oven to 350 degrees F.
Line a cookie sheet with unbleached parchment paper.
Place sucanat, egg and vanilla into a mixing bowl (I used my Kitchen Aid with the paddle) and mix well #2 until smooth, about 2-3 minutes. Stop mixer and add baking soda and peanut butter.
Mix on #3 until the dough is mixed and it pulls together, about 1 minute.
Scrape sides of the mixing bowl down. Scooping up dough with a small scooper (about 2 TB) roll dough into a ball with your hands and flatten slightly. PLace the cookies on the parchment about an inch apart.
Bake about 12-14 minutes, or until just golden brown. Let cool on the baking sheet about 5 minutes before transferring to a rack to cool.
Variation: For Thumbprint cookies, after rolling dough into a ball, use your thumb to make an indentation in the dough ball. Place about 1/2 teaspoon of juice-sweetened jam in the indentation. Bake as directed above.