June 01, 2013

Flourless peanut butter cookies

These peanut butter cookies are everything you would expect a peanut butter cookie to be: chewy, sweet, and so delicious that you'll probably eat half the batter before it even makes it into the oven. Don't expect the finished cookies to last long either! ;)

Now here's the bonus: aside from containing sugar they aren't bad for you, and the sugar we will be using is rapadura, otherwise known as panela, which is unrefined cane sugar. Awesome!!! And they are flour-free so they're SUPER easy to make and you don't have to worry about soaking, dehydrating, and grinding grains or nuts into flour!

Be careful, these cookies are dangerous. They're so easy to make and so delicious that you might find yourself eating nothing but peanut butter cookies and peanut butter cookie batter for two days straight. I am living proof of this.

If you want to make these cookies low-glycemic (that is, they will have barely any effect on your blood sugar levels and will therefore be safe for diabetics and even better for you), you can use coconut sugar instead of rapadura. I just prefer to use rapadura because it makes them taste exactly like classic peanut butter cookies. Well, not exactly... they will taste better since we are using such high-quality ingredients! ;)

Flourless Peanut Butter Cookies Adapted from Joy's flourless peanut butter cookies.

  • Organic jungle peanuts, soaked for 8-10 hours and lightly roasted at 300ºF, then ground in a food processor with plenty of unrefined sea salt or rock salt to make peanut butter. Measure out 1 cup of peanut butter for this recipe and store the rest in the fridge.
  • ½c - ¾c rapadura (otherwise known as panela)
  • 1 pastured egg
  • 1 tsp baking soda
  • 1 tsp vanilla


  1. Preheat oven to 350ºF.
  2. In a food processor combine peanut butter and ½c rapadura. Taste and add more rapadura a bit at a time until the dough is as sweet as you want it to be. Mixing by hand is fine too, it just takes longer.
  3. Add egg, baking soda and vanilla and pulse until combined.
  4. Roll the dough into balls (about the size of a golf ball) and put them on an ungreased cookie sheet. Use a fork to press them down a bit and make a criss-cross pattern on top of each one.
  5. Bake for 10 minutes, until lightly browned around the edges. Let the cookies cool until they can be picked up without falling apart. Or you could just devour them. That's what I'd do.
  6. NOM!!

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