Flourless Peanut Butter Cookies

Sunday was my grandma’s 87th birthday. She has been dropping hints at wanting some peanut butter cookies for awhile now. Riley decided that is what we should make her instead of cake.

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As we started to gather ingredients for the cookies, I realized I had used up the last of my flour mix the day before and needed more millet flour. So I googled for a flourless peanut butter cookie recipe. I came across this recipe on the Food Network’s site. It seemed simple enough and I had all the ingredients.

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The recipe is so simple that Riley was able to basically make these cookies himself. He is learning to read so he was able to match up the measurements with the correct measuring cup and sound  out the words of the ingredients. He put all the ingredients in the bowl and then stirred them all together. I gave one final stir to make sure that he had managed to get to the bottom of the bowl and blend all the sugar.  I helped measure out the tablespoon balls of down onto the cookie sheets. Riley then flattened them with the criss cross pattern using a fork.

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Before placing them into the oven, I ground a bit of sea salt over them.  I baked them for 10 minutes turning them at the half way point. I was quite shocked that they were actually cookie like and not a ball of goo when I pulled them out of the oven.  They seemed identical to the pb cookies that use flour. They were a big hit.  Riley has asked to make them again almost every night this week. We haven’t but he keeps asking. Which is a great response to a recipe.

Flourless Peanut Butter Cookies


1 cup peanut butter

1 cup sugar

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Coarse sea salt, for sprinkling


Preheat the oven to 350 degrees F.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.


Original Recipe by Claire Robinson



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