Flourless Peanut Butter Cookies

These cookies are perfect for anyone with a peanut allergy or who is looking for a gluten-free treat! Made without flour or butter, these cookies get their texture from ground peanuts and are held together with eggs and sugar. Though they may not look it, these cookies are soft and chewy on the inside with a slight crunch on the outside.

Ingredients

• 1 cup peanut butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. In a bowl, mix together 1 cup of peanut butter, 1 cup of brown sugar, 1 egg and 1 teaspoon vanilla extract.

3. Drop the dough by spoonfuls onto a cookie sheet and bake for 8 minutes.

4. Let the cookies cool before enjoying!

Nutrition Facts

• Serving size: 1 cookie (28g)
• Calories: 120
• Fat: 7 g
• Saturated fat: 2 g
• Unsaturated fat: 4.5 g
• Trans fat: 0.1 g
• Cholesterol: 10 mg
• Sodium: 80 mg
• Potassium; 60 mg
• Carbohydrates; 12 g
• Fiber : 0.6g

Do cookies need flour?

Cookies are a type of baked good that typically contains flour as one of their key ingredients. Flour helps to give cookies their structure and texture, and without it, cookies would likely be very different. For example, a cookie that is meant to be crisp and thin may not turn out the same way if no flour is used. Likewise, a chewy cookie may become more cake-like in texture if flour is omitted. In short, while you can make a cookie without flour, doing so will likely result in a cookie that is not quite the same as one made with flour.

How do you make flourless cookies less crumbly?

If you have a recipe for flourless cookies that are too crumbly, there are a couple things you can do to try to fix the problem. First, add a couple tablespoons of milk to the dough and mix it in. If the dough is still too dry and crumbly, add more milk until it holds together but isn’t sticky. You could also try adding some melted butter or shortening to the dough. If all else fails, you may need to start over with a new batch of dough.

How do you make almond flour cookies less crumbly?

There are a few things you can do to make almond flour cookies less crumbly. First, be sure to cool the cookies completely before handling them. This will allow the baked goods to set and firm up. Secondly, you can add an egg white to the dough which will help bind the ingredients together and make for a more cohesive cookie. Finally, make sure you’re using blanched almond flour rather than unblanched – this type of flour is less likely to result in crumbly cookies.

How do I use margarine instead of butter in cookies?

Yes, you can use margarine instead of butter in cookies. It’s actually quite easy to do so, considering the ratio is 1:1. So, if your chocolate chip cookie recipe calls for one cup of butter, you can swap it for one cup of margarine.

There are a few things to keep in mind when using margarine instead of butter in cookies. First, margarine typically has a higher water content than butter, so your cookies may spread more during baking. You can combat this by chilling your dough before baking, or by using a smaller amount of margarine (say 3/4 cup instead of 1 cup).

Second, sincemargarine is lower in fat than butter, your cookies may not be as rich and tender as they would be with butter. This is generally not an issue with chocolate chip cookies since they’re already pretty delicious even without the extra fat! However, if you’re making a more delicate cookie like a shortbread or macaron where texture is important, then you might want to stick with butter.

What can I use instead of butter in peanut butter cookies?

When it comes to baking peanut butter cookies, there are a few different options for what you can use in place of butter. One option is to simply use half the amount of fat called for in the recipe. Another option is to substitute peanut oil for the butter, which will add an extra delicious nutty taste to your cookies.