I never thought one could make a descent peanut butter cookie without flour, but you actually can, and they taste pretty darn good! These little gems are packed with lots of flavor, plus they aren't overly sweet, and they do freeze well. Whenever I make these petite cookies, I like to make them with a mixture of creamy and super chunky peanut butter, plus I like to bake these cookies on Pampered Chef Baking Stones.
Flourless Peanut Butter Cookies
1 cup creamy peanut butter (I used Skippy)
1 cup chunky peanut butter (I used Skippy Super Chunk)
1-1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons ground flaxseed, optional (See *Note)
In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth. (I used a hand held mixer to cream the mixture together.)
Add the eggs and vanilla extract; beat until well combined.
Using a spoon; stir in the flaxseed.
Take a tablespoon of the dough, and shape by hand into a ball. (I used a small Pampered Chef Scoop, which is equal to 1-tablespoon.)
Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones. (I place 12 onto each baking stone 2-inches apart.)
Press the top of each cookie down "gently" with a fork.
Bake in a 350º oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.
Yields: 53 cookies (Each cookie about 2-inches in diameter.)
*Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking. This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.
Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later. I usually put those few frozen cookies in a plastic Glad container, and in no time they've unthawed for me to enjoy!