Flourless Peanut Butter Cookies

 

There is a first for everything and these rustic flourless peanut butter cookies are a first, for me to bake, and everything and certainly do uplift on the sunniest of days and comfort on drizzly rainy pensive days too. Soft, chewy and undeniably moreish.  

Flourless Peanut Butter Cookies

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makes 12

1 cup smooth creamy peanut butter

1/2 cup dark brown sugar, lightly packed

3/4 teaspoon baking soda

pinch of salt

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC)

Line a large baking sheet or two regular size baking sheets with baking parchment. Set aside.

In a large bowl beat together the peanut butter, brown sugar, baking soda and salt

Beat in the egg and vanilla until just combined.

Using a spoon, scoop heaping spoonfuls of cookie dough and drop them onto the line baking sheet or sheets, placing them about 2 inches apart and bake for 12 to 15 minutes, until the edges are set and lightly browned, do not overbake. They may look undercooked but that is how you want them to be, as when they are cooled they will form the right texture, soft but chewy. 

Once done, remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, as they will be very delicate and need this time to set, before carefully moving them to a wire rack to cool completely.  

Notes: You can fold 1/2 cup of mini chocolate chips into the dough before baking for a chocolate chip peanut butter cookie option.   

Yoghurt and Chocolate Muffins (no egg, flourless and lactose free)

You can hardly believe these muffins have no egg and are flourless and being lactose free that is a bonus however not a requirement; considering I have made these without using a lactose free yoghurt. A scrumptious chocolate no fuss, one bowl... or rather one container recipe that you will want to make over and over. 

Yoghurt and Chocolate Muffins (no egg, flourless  and lactose free)

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makes 6 muffins

1 tablespoon of chia seeds

3 tablespoons water

1/3 cup granulated sugar (white sugar)

1/2 cup Liberté Greek Lactose Free Vanilla Yoghurt

1 cup steel cut oats

1 teaspoon baking powder

1/4 teaspoon sodium bicarbonate (baking soda)

a pinch of salt

2 tablespoons of cacao powder 

1/2 teaspoon vanilla extract

1/3 cup of semi sweet chocolate chips

Sprinkle the chia seeds on the water. Allow mixture to expand for a few minutes.

Oil/butter a muffin pan or line with muffin baking papers. Preheat oven to 375ºF. 

In the container of a food processor, put all the ingredients, except the chocolate chips. Mix until throughly blended together. (Carefully remove the blade insert and scrape any excess batter back into the container.) With a spatula, incorporate the chocolate chips, into the batter.

Divide the dough into the prepared muffin pan. Bake for 15 to 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let cool on a rack. 

Hope everyone had a nice weekend. - JD