How can you make peanut butter cookies without flour? That was my first question. My second question was “how can you make peanut butter cookies with only 5 ingredients?” Well, I found the answer to both questions and I also found out that the answers were unbelievably delicious cookies.
I had been hearing a lot about a book called Ovenly, so on a whim I bought a copy. I’m not a big cookbook person. Although I probably have more cookbooks than a normal person, I wouldn’t go so far as to say I am a cookbook collector. The books that I have I actually use. But I digress.
So this Ovenly cookbook is from a couple of women who own a bakery in NY called Ovenly (natch). This bakery has won numerous awards and has lines out the door for their sweets and pastries. So the book has to be good…right? Well, it is.
I’ve made a few different recipes from the book in the short time that I’ve had it and they’ve been fantastic and received rave reviews from the people that have eaten what I prepared. But my all time personal favorite from the book is the peanut butter cookie recipe.
This peanut butter cookie recipe is so easy you just wouldn’t expect it to be so damn delicious. But it is! There’s no flour in the recipe and it uses an entire jar, plus, of peanut butter to make these glorious golden things of beauty.
As I already mentioned, there’s only 5 ingredients in this cookie recipe and not one of them is flour. Which seems odd, since it usually takes flour to make cookies. But alas, there is no flour in this recipe and it still makes cookies. And they aren’t weird cookies either. These are peanut butter cookies that you would be proud to serve your kids, friends, take to a bake sale or just scarf down yourself. And…because there is no flour in them, they’re gluten free peanut butter cookies.
Now you need to get yourself to the grocery store and buy a jar of Skippy peanut butter (which is the brand the ladies behind this recipe recommend) and get baking. Oh, and you might just want to pick up 2 jars because the recipe uses a little bit more than the 1 jar. (Yes, there’s a whole jar of peanut butter in these cookies – so peanutty delicious!)
- 1¾ cup light brown sugar, packed
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 1¾ cups peanut butter (they recommend Skippy)
- course grained sea salt, for garnish
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheet with parchment paper.
- In your stand mixer, mix the brown sugar and eggs together until well mixed.
- Mix in the vanilla, then add the peanut butter and mix until it is well incorporated.
- Freeze the dough for 15 minutes before baking. (This is a recommended step to help the cookies retain their shape better, but it's not required.)
- Use a scoop or spoon to form the dough into 12 2" balls and place them on the parchment lined baking sheet. You can also use a smaller spoon/scoop to make smaller cookies (that's what I did and made 36 cookies).
- Sprinkle the dough balls with a bit of the course sea salt just before baking.
- For the 2" balls, bake for 20-22 minutes. For smaller balls bake 16-18 minutes. The cookies are done baking when they are lightly golden and cracked on top.
- Cook completely before serving.
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