Neutrality is key: Let’s just call these “Biskies”

Untitled

Of course we could get our yap on about whether these should be called cookies or biscuits depending on where one hails from, but I suggest we all take a break and a bite instead.
There. Enjoy the silence.

I already made another version of the now ubiquitous flourless cookies in the past but I’m really into revisiting old favorites now that I’m having a little break, so I tweaked it a touch to comply with what is up for grabs in my cupboards.

And they were good, which is why I’m posting this incarnation only: rather crumbly but without spontaneously exploding into a million pieces when you try to pick one up, a little crunchy thanks to the evaporated cane juice and peanut bits, melting into peanut buttery goodness once they hit the intended landing spot (your mouth! I hope?) and filling enough so that it won’t be a problem to act all high & mighty and like you have the most amazing willpower ever when stating “Thank you very much, but one is plenty enough for me, my (most) amazing willpowered self and I!”

So here goes.

Flourless Peanut Butter Biskies:

1 cup (256 g) natural crunchy peanut butter (or other nut butter, at room temperature so that it’s easily combined)
1/2 cup (96 g) evaporated cane juice
1 teaspoon pure vanilla extract
3 1/2 tablespoons (28 g) arrowroot powder
1/2 teaspoon baking powder
Pinch of salt if using unsalted nut butter

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, thoroughly combine all the ingredients.
Divide dough into 6 equal portions. You can make more by sizing them smaller, just be sure to adjust the baking time accordingly.
Flatten them as much as you like them since the cookies won’t spread out while baking. Use the tines of a fork to make a crosshatch pattern if you desire. (The More You Know…)
Bake for 14 to 16 minutes, or until the cookies start to turn golden brown. Take the sheet out of the oven but leave the cookies on there (on the sheet, not on the oven) for at least 10 minutes, until they are firm enough to carefully transfer onto a wire rack.
These will be sturdier if kept in the fridge.

Yield: 6 (or more, with shorter baking time) cookies

  • Shellyfish says:

    If I weren’t out of peanut butter I’d make these tout de suite! Was thinking about maybe making cookies this afternoon (haven’t made cookies since we’ve moved).
    Bisous!!!

    • Celine says:

      I hope the oven is going to be super ace! did you have to bring one in, or did the house have all appliances at the ready?

      • Shellyfish says:

        The MIL left us her oven – and it rocks! It’s still really small à la française, but it’s digital! Oohhhhh la la! Made cake for Joni, but haven’t done cookies yet. Looks like maybe I’ll make some Halloweeny cookies this week. Miam!!

        • Celine says:

          hooray for MILs who know how to part with their good ovens! I need to get me one of those. (MIL or oven…)

  • Claire says:

    I have all these ingredients…need to get on this ASAP! too bad my man eats about 1/2 a jar of pb for one sandwich…

    no, but really, making these!

    • Celine says:

      are we talking mini jars or mega jars? the very first PB sandwich I made upon arriving to the States was probably loaded with as much PB as your man eats per sandwich, needless to say it took me quite a while after that to actually love PB.

  • Claire says:

    and as a dual citizen of the UK, I am very fond of bisket, so of course I adore “biskies”

  • Rosa says:

    Gotta love those!

    Happy Sunday.

    Cheers,

    Rosa

  • These look right up my alley… thanks for the recipe!