Flourless Peanut Butter Cookies - Gluten Free - Diabetic Friendly
January 09, 2014
"Delicious cookies! They are quick, easy, and might just be better than the ones with flour!! You can make these with cashew, almond, hazelnut, chocolate hazelnut, or pistachio butter, and you can use gluten free/dairy free chocolate chips too. You can also substitute 3/4 cup honey for the sugar. Diabetics can use Splenda instead of sugar to cut sugar out. You won't taste the difference! I made these last night and I used baking soda instead of baking powder, and used brown sugar with Splenda for the sugar and added 1 teaspoon of vanilla. They are so good!"
- Serving Size: 1 (48.8 g)
- Calories 248.4
- Total Fat - 18.9 g
- Saturated Fat - 11.8 g
- Cholesterol - 69.6 mg
- Sodium - 206.5 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 0 g
- Sugars - 20 g
- Protein - 0.9 g
- Calcium - 42.7 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat the oven to 350 degrees F.
Cream the peanut butter and sugar in a bowl. Do not use a hand mixer.
Beat in the baking powder.
Add the egg, and mix until it is all well combined.
The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. The smaller the cookies are, the better they hold together.
Roll the ball into sugar.
Line a baking sheet, covered in parchment paper, with sugary balls of dough.
Bake in the oven for about 10 minutes. You will know the cookies are done when they feel firm, but still a little soft.
Take the tray out of the oven, and let the cookies rest for at least 5 minutes.
Carefully transfer them onto a cooling rack.
After 10 minutes or so, they will harden, and be glistening with sugar.
Tips & Variations
No special items needed.