Heidi over at 101cookbooks posted this great recipe for peanut butter cookies a while back. It is without eggs, butter or sugar and yet still great! I love peanut butter cookies, but have a sensitivity to eggs and dairy so these fit the bill. They are great for anyone sensitive or not. I made some adjustments due to the comments and what I had in the pantry.
Another plus, you don’t need a mixer! Takes so little effort to make. I used two kinds of peanut butter since I did not have enough of one kind. I used the grind yourself version from the health food store (my kids favorite) and another organic one that was of the creamy, no-stir variety. I think that it was a good combo. Heidi calls for maple syrup, which is the real stuff boys and girls, not the flavored corn syrup in the talking jar of your favorite aunt. We used ours up on pancakes the other day so, I used a combination of honey and dark agave syrup.
I like agave syrup because of it’s low glycemic index, but please beware it is significantly sweeter than honey or sugar so you need a lot less. 1/3 cup agave syrup is equal to 1 cup sugar. Therefor if you use agave you will probably need to adjust the sweetness. Since there are no eggs in the batter you can taste test the batter with abandon.
These cookies turned out less soft than Heidi’s which must be because of the reduced liquid of the sweeteners. So I found that I could make the traditional peanut butter cross marks. I also added a small chunks of dark chocolate to the tops and a dusting of fleur de sel. Don’t expect chewy cookies, these have more of a shortbread texture to them. Scrumptious with a cup of tea.
2 cups spelt flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup natural peanut butter
1 cup maple syrup (substitute agave syrup or honey, reduce if using agave)
1 Tbsp dark brown molasses sugar for the richer flavor (optional)
1/3 cup extra virgin olive oil
1-1/2 tsp vanilla extract
small chunks of dark chocolate
sprinkling of coarse sea salt, such as, fleur de sel (this really makes it)
Preheat oven to 350F.
Combine flour, baking soda and salt in a bowl. In another bowl mix the peanut butter, sweetener, olive oil and vanilla. Add the flour mixture to the peanut butter one and stir until almost combined. It should still be a little dusty looking. Let it sit for a few minutes. Stir once more, real quick.
Scoop by tablespoons, into prepared cookie sheet. Mold slightly with your fingers to desired shape. Top with Chocolate and/or salt if you wish, bake for 10 minutes. Don’t over cook and be sure to let them sit on the pan a minute or two before removing to a cooling rack.
I was surprised, but the kids said, that they held up in their lunchboxes. If you have seen what they do? Swinging them through the air, smashing them into a bystander, squishing them into their backpacks, you name it. Then you will understand that they are not as fragile as one would think after taking a bite into these cookies, they have a tender, crumbly texture that melts in your mouth.
{ 5 comments… read them below or add one }
I have yet to try these ones with flour, but have you ever made the 3-ingredient flourless ones? All you need is 1 cup peanut butter, 3/4 cup brown sugar and 1 egg or equivalent substitute. I wonder if I could use maple syrup, agave or honey though…
that sounds interesting. I have not tried your recipe, sounds good especially for my gluten intolerant friends.
Maple syrup might work, but it might make it too ‘wet’ let me know if you try it.
Thanks for the comment!
That’s such an interesting recipe. I too bake without eggs and this goes to my collection of eggless recipes.
Madhuram,
Thanks! I see we are going to be good friends!
foolishness.Its nt gud its great