What is a great recipe for a flourless peanut butter cookie?

Question

I am out of flour but I have a lot of peanut butter

Answer 1

ive always loved this one.no bake cookie.

2 cups of sugar

1/2 cup of milk

one stick of butter

2 1/2 cups of quick oats

2 tsp of vanilla

1/2 cup of peanut butter(smooth or crunchy, your preferance,me i like the smooth)

combine the suger, milk and butter in a large sauce pan.stir well to get the suger all wet then occasionally as it melts. Now the HARDEST PART. bring to a rolling boil(determining when it starts a rolling boil is diffecult. too soon and the cookies will not sit up, too late the cookeis will be hard ,dry and you might not get all of it out of the pan) ok a rolling boil for 2 and 1/2 minutes.after that pour in the vanilla,the oats and scoop in the peanut butter and stir until it is all mixed up.then spoon out onto foil or wax paper one spoon full at a time, each spoon full being one cookie. let it set for 20 min or so if you can leave them alone that long. i never can. it makes about 2 dozen delicous cookies.

Answer 2

PB&J Cookies

large egg

1 cup sugar or sweetener of choice (I used Whey Low Granular Type D)

1 teaspoon baking powder

1 teaspoon vanilla extract (I used homemade vanilla extract)

1 cup natural peanut butter

1 tsp. water

1/3 cup chopped peanuts (optional)(I used sliced almonds... chocolate chips would be great here, too.)

Preheat oven to 350*F.

In a bowl, beat together the egg, sugar/sub, baking powder, and vanilla until creamy. Add peanut butter and water and beat together.

Stir in nuts if using.

For regular cookies:

Drop by rounded tablespoonfuls onto a greased cookie sheet. Press with tines of a fork to make cross-hatch pattern. Bake 15 minutes, or until puffed and lightly browned. They will be soft to the touch.

Allow to cool on the sheet for about 5 minutes, then remove to a cooling rack. Cookies will firm up as they cool.

For PB&J cookies:

Fill greased mini-muffin tins about half-full with cookie dough. Press flat with fingers or back of a spoon. Bake about 10-15 minutes, or until puffed and lightly browned. Cool for 5 minutes in tin, then carefully remove to a cooling rack. Top with sugar-free jelly of choice.

OR

Peanut Butter and Chocolate Chip

1 cup super chunky peanut butter

1 cup (packed) golden brown sugar

1 large egg

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1 cup miniature semisweet chocolate chips (about 6 ounces)

PreparationPreheat oven to 350°F.

Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Answer 3

INGREDIENTS

1 cup peanut butter

1 cup white sugar

1 egg

DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C).

Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.