16.12.2009 No Flour, More Power.

As I mentioned earlier, Joni and I are currently working on a substitution-centric book, and one of the chapters will be all about gluten. For us gluttons. I think we all know quite a few people who go gluten-free, be it by choice or obligation, and I believe we all could use a few recipes to make our tummies take a break from the wheat-y stuff every now and then anyway

One of the gluten-free recipes that will be featured in there is the following: Flourless Peanut Butter Cookies. Because seriously, a cookbook that doesn’t contain at least one nut butter cookie recipe makes baby Cookie Monster cry. And surely, you don’t want to make Cookie Monster sad. Or angry, for that matter. (But that’s a whole different story…)

An added bonus is that these cookies are super quick to whip up, which comes in especially handy when you need your fix and you need it now. Although one could fail to see exactly how handy that fact is, if you’re trying to cut back on your baked goodies. But who is crazy enough to try to pull that one during the holidays anyway, right? Right.

Side note: be sure to check that your baking powder is gluten-free, per favore.

Flourless Peanut Butter Cookies:

1 cup (256 g) natural crunchy peanut butter, or any nut butter
1/4 cup (84 g) light agave nectar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
2 tablespoons (13 g) flax meal
1/4 cup (48 g) Sucanat

Preheat oven to 300°F (150°C, or gas mark 2). Line a large cookie sheet with parchment paper or a silicone baking mat, such as Silpat.
Combine all ingredients in a small bowl, and stir well for about a minute.
Divide dough in about 1/4 cup (66 g) portions, to get 6 cookies of equal size. Flatten with your hand almost as much as you want your cookies, as these won’t spread much while baking.
Bake for 20 minutes, or until golden brown around the edges. If your cookies are puffy on top, use a spoon and tap gently to flatten them.
Let cool on baking sheet until firm enough to transfer onto a wire rack to cool completely.

Yield: 6 large cookies