Flourless PB&J Cookies: Two Ways
This is the craving that got me back in the kitchen to try something new. The Recipe Girl mentioned her mother's flourless peanut butter cookies on Twitter, and off I went. These are so delish - chewy, crunchy, not too sweet, and so easy, made with just five ingredients!
This is the craving that got me back in the kitchen to try something new. The Recipe Girl mentioned her mother's flourless peanut butter cookies on Twitter, and off I went. These are so delish - chewy, crunchy, not too sweet, and so easy, made with just five ingredients!
Flourless PB&J Cookies with Dried Figs
You’ll Need:
1 cup crunchy peanut butter
¼ cup plus 1 tablespoon turbinado sugar, divided
1 egg
1 tsp vanilla
¼ cup chopped dried figs*
Here's How:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Beat together the peanut butter, ¼ cup of sugar, egg and vanilla until well combined. Stop in the process to scrape down the edges if necessary.
3. Add the dried figs and stir until well combined.
4. Use two teaspoons to scoop ½ rounded tablespoons of cookie dough onto the baking sheet. Use a fork to lightly press down on the cookies, lightly dipping the fork in water to prevent sticking. Lightly sprinkle the cookies with the remaining sugar.
5. Bake for 12 minutes. Remove from the oven and let cool.
You’ll Need:
1 cup crunchy peanut butter
¼ cup plus 1 tablespoon turbinado sugar, divided
1 egg
1 tsp vanilla
¼ cup chopped dried figs*
Here's How:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Beat together the peanut butter, ¼ cup of sugar, egg and vanilla until well combined. Stop in the process to scrape down the edges if necessary.
3. Add the dried figs and stir until well combined.
4. Use two teaspoons to scoop ½ rounded tablespoons of cookie dough onto the baking sheet. Use a fork to lightly press down on the cookies, lightly dipping the fork in water to prevent sticking. Lightly sprinkle the cookies with the remaining sugar.
5. Bake for 12 minutes. Remove from the oven and let cool.
Flourless PB & Strawberry-J Cookies
You'll Need:
1 cup crunchy peanut butter
¼ cup plus 1 tablespoon turbinado sugar
1 egg
1 tsp vanilla
¼ pure strawberry preserves
You'll Need:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Beat together the peanut butter, sugar, egg and vanilla until well combined. Stop in the process to scrape down the edges if necessary.
3. Use two teaspoons to scoop ½ rounded tablespoons of cookie dough onto the baking sheet. Use your finger to indent a hole in the center of each cookie to form a small well. Fill the well with the preserves.
4. Bake for 12 minutes. Remove from the oven and let cool.
You'll Need:
1 cup crunchy peanut butter
¼ cup plus 1 tablespoon turbinado sugar
1 egg
1 tsp vanilla
¼ pure strawberry preserves
You'll Need:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Beat together the peanut butter, sugar, egg and vanilla until well combined. Stop in the process to scrape down the edges if necessary.
3. Use two teaspoons to scoop ½ rounded tablespoons of cookie dough onto the baking sheet. Use your finger to indent a hole in the center of each cookie to form a small well. Fill the well with the preserves.
4. Bake for 12 minutes. Remove from the oven and let cool.
* Suggestion: Swap the dried figs for dark chocolate chips to make Flourless PB Chocolate Chip Cookies ;)
