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


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

  • Mihl says:

    This morning I woke up with an urge to buy peanut butter. Now I know why!

  • Sarah says:

    Mmm I’m on a peanut butter rampage, as of late. Can’t wait to get cracking on this recipe!

    • Celine says:

      and yet there is never a peanut butter shortage like we’ve seen with pumpkin. thank you, peanut butter powers-that-be, for small favors.

  • Courtney says:

    I wonder if this would work with apple butter?!? Given my aversion to nut butters I may give it a try. Although, a few of your recipes HAVE gotten me to eat nut butter in the past, so I may give it a go as written, too :-) I made your old version of these for my mom at Christmas time last year, and she LOVED them. I will have to make these for her this year and do a comparison, lol.


    • Celine says:

      it might be a bit too soft if you were to use nothing but apple butter for these. you would definitely have to use some gf flour or something.
      your ma rules!

      • Courtney says:

        Hmmm…maybe 1/2 nut butter and 1/2 apple butter? With a tiny bit of gf flour in the mix too? I may give it a try, just for fun and see…


  • Mo says:

    I’ve never had a flourless cookie before, but this sounds good!

    • Celine says:

      I use it as a good excuse to have dessert even when I carbo-load for the rest of the meal. I mean, it’s just peanuts and sugar, right? no harm in that.

    • Celine says:

      pretty much. might be easier to just grab a spoon, dip it into the jar and sprinkle sugar on top. or even better, use already sweetened PB. but making it more complicated is what it’s all about!