I have to say, most gluten free, flourless peanut butter cookies are so much better tasting then those with flour. Something about that creamy, rich, dense texture that I just love.
If you choose a really good peanut butter (I love baking with the whole foods organic chunky), not an oily one you can create a really good satisfying peanut butter cookie.
With that said, I've wanted to create a semi breakfast version slash healthier peanut butter cookie that I would feel less guilty about.
So I added in a bit of rolled oats, took out some sugar and add topped it all off with some sea salt.
These cookies can be gluten free if your rolled oats are processed in a facility that is gluten free--yes there are gluten free oats out there--I found mine at Whole Foods.
Hands down, this is the best flourless cookie I've made.
They are so rich, so dense, and flavorful. Not 100% healthy because of the sugar, but you can experiment around and use a sugar substitute if you wish.
The cookies are super delicate after baking.
Let them chill on the cookie sheet before removing.
They harden up a bit with a nice wonderful crisp outside.
Use a chunky peanut for a hint of texture.
See the bottom and tops did crisp up a bit.
I promise you these will be your favorite peanut butter cookie AND it's all one bowl easy.
I swear by the organic chunky whole foods brand peanut butter. It's just the right amount of
creaminess and thickness for making all kinds of cookies & muffins.
Please make sure to chill the dough or the cookies will spread a bit. If you can't chill the dough, then
leave cookie dough balls in ball form--don't press/flatten.