I’ve been a peanut butter abuser lately, and by that I mean I stop and have a peanut butter sandwich almost every time I pass through the kitchen. There just doesn’t seem to be enough peanut butter flavor in this world for me right now, so I thought this would be an awesome time to fool around and try a new peanut butter cookie recipe.
Being a peanut butter fiend isn’t easy. I love a good peanut butter cookie, but I often feel compelled to eat five or six of them to get the flavor hit I crave. I’ve always suspected flour was doing nothing but coming between me and peanut butter in cookies, trying to drive us apart and making us question our whole relationship. I’ve always been curious about how the famous 3-Ingredient Peanut Butter Cookie would taste, but I just can’t bring myself to stir a cup of sugar and an egg into a cup of peanut butter and eat it like it’s a good idea. Not on a weeknight, anyway.
I’ve been really hot to try using flax seed “eggs” in baking (1 Tbs flax seed + 3 Tbs water = egg-like gel you can bake with), so I decided to give it a try on the flourless cookies. It worked brilliantly! I didn’t even grind the flax seed up first, which I’ve since read makes it work even better. I also decided to use half brown sugar and half Stevia In The Raw instead of a whole cup of sugar, and threw in a teaspoon of vanilla extract for good measure. I can’t even describe how potently peanut buttery the cookies came out, with a decadently dense, chewy texture and thrilling sweet hit to boot. I usually test my recipes a few times to make sure everything’s cool, and I’ve never been so thrilled about testing a recipe ever. Ever.
So here they are. I highly recommend having copious amounts of your favorite milk (mine’s soy) to dunk them in. The morning I took these pictures I was happily sampling and dunking as I went. Times like that remind me what a great life I have.
Super Rich Peanut Butter Cookies – Vegan and Gluten Free
makes 13 hefty cookies
1 Tbs flax seed
3 Tbs water
1 cup peanut butter (just good old peanut butter)
1/2 cup of your sugar of choice (I used brown)
1/2 cup Stevia In The Raw
1 tsp vanilla extract (use pure vanilla extract to be sure it’s gluten free)
1. Heat the oven to 350°. Line a cookie sheet with parchment or a silicone liner. Stir the flax seed and water together in a cup and set it aside for at least 2 minutes; that’ll give it time to turn into a gel.
2. Combine all the other ingredients in a medium bowl and stir until smooth. I used an electric mixer because the peanut butter made everything pretty thick. Add the flax seed mixture and mix again. Potion out the dough into large walnut-sized balls, about 1 1/2 – 2 Tbs. (I used a medium cookie scoop I got for Christmas) and roll them lightly between your hands before placing them on the cookie sheet. Yes, you will come up with 13 cookies, so either just eat that last cookie raw (the dough is SO DELICIOUS ARRRRGH) or jam it on the sheet somewhere. I found these cookies didn’t spread that much. Spray the bottom of a glass with nonstick and use it to flatten the cookies a little. You can do the criss-cross fork thing too, but when I tried it it just made the tops look like rubble.
3. Bake the cookies for 10-15 minutes, or until you can just see them starting to brown on the edges. I’m saying 10-15 because everyone’s oven is different, and I’m still kind of surprised that every time I made these, it took about 15 minutes for their edges to brown. Start fussing and peeking at them around 10 minutes, and get ’em out of there no later than 15. I attribute the long bake time to using Stevia In The Raw, which slows browning a little.
Let the cookies stand on the sheet for a few minutes, then transfer them to a flat surface to cool (I used a second cookie sheet). This is because the cookies are a tad greasy and very soft when they’re freshly baked (but still incredibly delicious if you can’t resist grabbing one and stuffing its crumbly self into your face) but will dry up and get regular cookie hard in about half an hour.
Per cookie, about 31g: 141 calories (91 calories from fat); 10.2g fat (16%)(2.1g sat, 0g trans); 0mg cholesterol (0%); 93mg sodium (4%); 9.4g carbohydrates (3%); 1.4g fiber (6%); 5.1g protein; Vitamin A 0%; Calcium 1%; Vitamin C 0%; Iron 11%