I have started but not finished two of Michael Pollan's books, The Omnivore's Dilemma and In Defense of Food. Someone should revoke my foodie license, right? Anyway, a lot of folks in the blogosphere are talking about his rule #39: Eat all the junk food you want, as long as you make it yourself. That's definitely a philosophy I can get behind. In that spirit, I give you homemade flourless peanut butter cookies.
I've been making these cookies for years and don't remember where I found the recipe, so I can't give credit where it's due, but these are definitely the best peanut butter cookies I've ever had.
1 C. granulated sugar
1 C. peanut butter
1 egg
1 tsp. vanilla extract
dash of salt
Heat oven to 350 degrees. Mix all ingredients together. Place on cookie sheet in rounded tablespoons. Press flat with your fingers or a fork. Bake for 10-12 minutes or until the cookies are dry on top and only slightly darkened on the bottom. They should still be very soft; they will crisp up as they cool and will be crispy on the outside and chewy on the inside. Yields 12-15 cookies, or more if you want to make them smaller.
Here are a couple of tips: first, you need to be very careful not to overbake these cookies. They'll be dry and crumbly if you bake them too long. Also, it's easier to avoid burning them if you use a very heavy baking sheet or use a Silpat.
Second, you must use natural peanut butter, the kind that's nothing but ground peanuts and/or salt. Peanut butter with added sugar or soy emulsifiers is not only nasty, it will yield cookies that don't have the proper texture or taste. Smucker's makes a natural peanut butter that's both tasty and affordable. It's definitely worth seeking out.
Enjoy!
I've been making these cookies for years and don't remember where I found the recipe, so I can't give credit where it's due, but these are definitely the best peanut butter cookies I've ever had.
1 C. granulated sugar
1 C. peanut butter
1 egg
1 tsp. vanilla extract
dash of salt
Heat oven to 350 degrees. Mix all ingredients together. Place on cookie sheet in rounded tablespoons. Press flat with your fingers or a fork. Bake for 10-12 minutes or until the cookies are dry on top and only slightly darkened on the bottom. They should still be very soft; they will crisp up as they cool and will be crispy on the outside and chewy on the inside. Yields 12-15 cookies, or more if you want to make them smaller.
Here are a couple of tips: first, you need to be very careful not to overbake these cookies. They'll be dry and crumbly if you bake them too long. Also, it's easier to avoid burning them if you use a very heavy baking sheet or use a Silpat.
Second, you must use natural peanut butter, the kind that's nothing but ground peanuts and/or salt. Peanut butter with added sugar or soy emulsifiers is not only nasty, it will yield cookies that don't have the proper texture or taste. Smucker's makes a natural peanut butter that's both tasty and affordable. It's definitely worth seeking out.
Enjoy!
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