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A Recipe for Exceptional
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Peanut butter cookies without flour and fat?
I was at first skeptical. It was too good to be possible.
Well, a recipe in Basic Baking by Lora Brody has convinced me otherwise. However, I aggressively reduced the amount of brown sugar from 1 cup to ½ cup. If you prefer a sweeter taste, please use a whole cup.
A common problem with these gluten free peanut butter cookies is being too salty. This recipe solves that problem by counting on peanut butter to provide the salt. Using the chunky variety yields even better taste and texture.
| Peanut butter | 1 cup |
| Light brown sugar, firmly packed | ½ cup |
| Egg | 1 extra large |
| Baking soda | 1¼ Tsp |
| Semisweet chocolate chips | ¾ cup |
- Preheat oven to 350 degrees Fahrenheit, and line baking sheets with parchment paper or aluminum foil. If using aluminum, lightly coat it with butter or vegetable shortening.
- Beat peanut butter and light brown sugar on medium speed for 1 minute or until well blended.
- Combine egg and sprinkle baking soda on top.
- Beat again on medium speed for another minute until all ingredients are well combined.
- Fold in semisweet chocolate chips.
- Roll dough into approximately 1-inch balls or drop it by teaspoonfuls onto prepared baking sheets, spacing about 1½ inches apart.
Form the trademark crisscross with the tines of a fork. Press slightly if you prefer thicker cookies.
- Bake one sheet at a time and refrigerate the other.
- Remove cookies when edges are lightly browned, about 10 to 12 minutes. They will be soft to touch.
- Carefully transfer cookies to wire racks to cool completely before serving.
- This recipe makes about 30 delicious low fat, gluten free peanut butter cookies.
- Store them in airtight containers at room temperature for about 1 week.
