Glenda's Flourless Peanut Butter Cookies
photo by GaylaJ
- Ready In:
- Combine all ingredients in a medium bowl.
- Shape dough into 1" balls.
- Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
- Bake 8-10 minutes at 350°.
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I have been using this recipe for quite a while and have made quite a few variations on it. They always come out great! I am just pulling some out of the oven that have added 1/4 teaspoon of butter extract and also some chocolate chips. These are the peanut butteriest tasting peanut butter cookies that you can make so if you are a fan, do make these. I found that the sugar can be increased or decreased without any ill effects so feel free to make them a little sweeter or a little less sweet as your tooth dictates. This recipe can easily be doubled, too. I am a cookie glutton so I usually get about 10 cookies from this recipe (I make them quite large). One thing, though...these are the only cookies that I make that I grease my cookie sheet. They do stick a bit when taking them off of my cookie sheet and because they contain no flour, they are a little fragile until they set up a bit while cooling.
These are super delicious even if i screwed up :D I split the serving size in half but forgot to split the egg because it seems too messy and i also forgot to fork cross it down so i zapped it in the microwave for 2 minutes until the centers were done and they came out perfect and my boyfriend had them for breakfast :p lol
Utterly Scrumptious. I used brown sugar cause I like molasses and I added a ton more vanilla..I just get splashing more in until I liked the taste. I had to drop temp to 325 cause I made them extra large and thick. Be careful not to under cook them if you use the brown sugar they will be a dark cookie. You will need to cook them on either a paper sack, alluminum foil, or parchment and just pull the whole thing off the sheet to cool for best results since they don't firm up until they've cooled off. I made these in a little bowl, with generic ingredients and no mixer. They were still perfect.
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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!