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

  • Courtney says:

    I just made these with 1/2 peanut butter, 1/2 apple butter, a little more arrowroot (4tb total) and 1tb of bean flour. They are fabulous! Thank you Celine :-)


    • Celine says:

      so pleased to hear, C! it’ll be a great alternative for a lighter flourless cookie version. I totally see this with pumpkin, dried fruit purée and so on. woo!

  • Courtney says:

    Good call on the pumpkin…perfect for Halloween :-)


  • Rose says:

    I have never tasted a cookie with a silky, dry texture like this before.. till just now.
    Mine were not as flat as yours, Celine, though, because my silicone baking mat decided to bubble up while baking (as if air bubbles tried to escape from underneath). Should I’ve put the smooth side up?
    But I love them anyway!
    Thanks for sharing.

    • Celine says:

      if yours puffed up so much, you might want to halve the amount of baking powder. and/or press them down even more when placing the dough onto the sheet.
      I hope the dry texture was in a good way, because I cannot say mine were it. definitely silky though.
      thanks for the feedback Rose!

  • […] for him – which I too often ignore/deflect/forget. I think these are also one of the first recipes/foodblogs that I bookmarked when I discovered TasteSpotting and FoodGawker at the start of last year when I […]