The Best Flourless Peanut Butter Cookies

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 went there. They were so chewy, delicate, and sweet. No doubt, it was the best part of the meal. I still remember them- the were huge! Piece by piece, warm peanut butter cookies melting right in my mouth. Yum!

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

What was I to do?

So 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, stick together, and that would be really peanut buttery? That is just what I did!

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 or 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!

Ingredients:

1 ½ cups chunky peanut butter
1 ¼ cups cane sugar
3 egg replacer "eggs"
1 tsp baking powder
1/4 tsp baking soda
1 tsp pure vanilla extract
1 tsp guar gum

Directions:

Preheat the oven the 350 degrees Fahrenheit

In a large bowl mix the peanut butter and sugar well.

Next, mix the remaining ingredients in separate bowl.

Combine the two bowls into one and mix well.

Make peanut butter cookie batter balls with your hands, and gently pat them down and with  make hatch marks on each with a fork.

Place each cookie on a sprayed cookie sheet.

Sprinkle some extra sugar on top lightly.

Bake these cookies for approximately 10-12 minutes. You do not want to bake these 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 then cool on top of the oven on their cookie tray, where they will firm naturally, but not enough to be hard or brittle. They will be soft and chewy :)

This recipe yields about 12 to 15 regular sized cookies or 20-24 smaller cookies.


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