I don’t know about you but the jar of peanut butter on the kitchen counter always caught my eye in American movies. At the time, I thought peanut butter was a dry and super sticky thing but now I can imagine life without peanut butter . What I love the most about peanut butter is its intense nutty flavour. I always go for the crunchy version but to make this Flourless Peanut Butter Cookies I recommend that you use smooth peanut butter if possible.
In general, I love to make sweet snacks that are also “light”, even if it involves adding non-traditional items like peanut butter. These flourless cookies are made with gluten-free oats so everybody can enjoy them. Not all my cookies experiments succeed but these ones, oh my goodness, they are amazing! Join me if you want to stay away from refined flours, when you try these cookies you will realize how good desserts are made from wholegrains such as oats.
Good quality peanut butter can be a bit expensive in stores but I have found really good ones online, my last one was from ”Myprotein” 1 kg cost around €8 and it is 100% peanut butter and tastes really good. This bottle may be a bit too much if this is your first peanut butter recipe so I recommend that you make it at home, you just need peanuts and a food processor, that is all.
Flourless Peanut Butter Cookies, one of the best things you can make with peanut butter. Crunchy outside and moist inside.
- 3/4 cup (65g) oats (you can use gluten-free oats)
- 250 g smooth peanut butter at room temperature
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp vanilla extract (optional)
- 1/2 ripe banana
- 2 large eggs
- 6 Tbsp (125g) brown sugar (I used moscovado)
- 1/2 cup (80g) dark chocolate in small pieces
Preheat oven to 180º. Meanwhile line a baking tray with parchment paper and grease with a little oil.
Mash 1 banana in the bottom of a large bowl.
In a medium bowl, beat the eggs and vanilla extract for 1 minute. Then add the peanut butter, sugar and the mashed banana. Mix together until well combined.
Stir the dry ingredients (the oats, the cinnamon and the baking soda) together in another bowl.
Add this mixture to the wet ingredients. Stir in the chocolate pieces and mix together with a spoon. The dough should be a bit sticky.
Make 15 balls using 1.5 spoons for each cookie. Place the balls on the baking sheet, make sure you leave at least 2 cm between them because they get bigger in the oven. Gently press down on the cookie dough with the back of a spoon to flatten slightly. To give the same shape to all of them, use a circular mould, you can easily make one yourself by cutting the top off a plastic bottle. You may need to use two trays.
Bake for about 20-23' until the edges and top are golden brown. Remove from the oven, allow to cool down completely on the tray or on a rack. Store them in a airtight container for a week or freeze for a couple months