Flourless peanut butter cookies?

[cinnabun]

I thought I was seeing things but in the KA cookie book there is a peanut butter cookie that does not use flour.

From what I have seen of the book from looking at it briefly earlier this evening it does look pretty good and plenty to offer.

[cinnabun]

I just went and looked up the recipe and the name of the recip is
1-2-3-4 peanut butter cookies.

[valchemist]

yes, I have made that recipe several times and it is great. (I have seen it in other cookbooks and online, I don't have that KA book.)

I know that others on this BB have made that cookie and loved it, too.

glad you like the book. I am holding out on buying it, waiting to see if it ends up under the Christmas tree.

[Natasha]

I haven't made or seen this recipe, but make another flourless p.b. cookie recipe (probably very similar). It makes moist, soft, very peanut buttery cookies. Yum! Hope you like the recipe.

Must check out this KA cookie book myself! :)

Natasha

[PattiA]

Please post the flourless pb cookie recipe when you have time. I'd love to make a batch for my gluten-intolerant friend.

Thanks! Patti

[Natasha]

Patti,

Here are the cookies I make. You probably wanted the KA recipe, but I thought I'd add this one as well. :) I would love to compare this recipe with the KA recipe and try that one too someday. This recipe is off the label of the Kraft Extra Creamy peanut butter jar :o

Super Easy Peanut Butter Cookies

1. Mix together 1 cup peanut butter, 1/2 cup sugar and an egg.
2. Roll into balls and flatten with a fork on ungreased cookie sheet.
3. Bake at 325F for 15 minutes. Do not over-bake. Makes about 24 cookies.

[valchemist]

here is the one I have made. they are called ESP cookies since the cookie ingredients are eggs, sugar, and peanut butter. you could also add a tsp of vanilla, though. I am also posting another very similar recipe. In my notes, you will see my side-by-side taste test results.


* Exported from MasterCook *

ESP Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 c sugar
1 c peanut butter
24 Hershey kisses

mix egg, sugar, and PB. form into walnut sized balls. bake at 350 for 10 minutes. remove from oven, place 1 kiss on each and press down. bake 1 1/2 minutes more.



NOTES : these are really yummy. crisp outside and chewy inside (I tried them a second time and didn't find them to have this texture, see below). sooo easy. I made them without the kisses and I just put a thumbprint in each afterwards. I bet it would be great to fill them with jelly!


check out the Mom-Mom Fritch PB Cookies. They are the same but have 1 tsp baking soda. I tried the two recipes side by side. these ESP cookies are very good!! soft and flavorful. they aren't totally chewy. They do have somewhat of a traditional sandy texture to them. the two cookies are almost identical. the baking soda didn't have an affect on the taste texture. the mom mom cookiees did puff up slightly more than these, but that is about it.



* Exported from MasterCook *

Mom-Mom Fritch Peanut Butter Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda

Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.

Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.

Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.

Makes about 70 cookies.



Source:
"Gourmet February 1999"



NOTES : very good!! soft and flavorful. they aren't totally chewy. They do have somewhat of a traditional sandy texture to them. I tried them side by side with the ESP cookies and they are almost identical. these just puffed up a little more. the baking soda really didn't affect the taste/texture.

[AmyO26]

I can vouch for the Mom-Mom Fritch cookies...they are very good. I was skeptical about trying a flourless cookie recipe, but they taste great and are so easy to make.
Amy

[gaja]

These recipes sound really good. Can they be made with natural peanut butter?

[Molli526]

Originally posted by cinnabun
I thought I was seeing things but in the KA cookie book there is a peanut butter cookie that does not use flour.



I thought the KA Cookie book isn't out until November 9?

[valchemist]

I think they have been shipping it out for over a week now. may be advanced orders? people on the KA flour baking circle (BB) have been chatting about getting theirs in the mail for a while.

[Molli526]

Oh.

I ordered it from the Good Cook so I will just have to be patient. Amazon is saying the 9th too.

[valchemist]

Originally posted by gaja
These recipes sound really good. Can they be made with natural peanut butter?

not sure, but it's worth a try.

[cinnabun]

I won't have time right away to post the recipe but will when I have time.
I ordered my copy through amazon back in September.

[cinnabun]

Patti and everyone that is interested, here it is--

1-2-3-4 Peanut Butter Cookies

As in 1-2-3-4 ingredients, and 1) mix, 2) scoop, 3) bake, and
4) enjoy! These super-simple, super-fast cookies pack a
powerful peanut butter punch. (And no, we're not missing
an ingredient here--there's no flour in this recipe.)

Yield: 4 dozen cookies Baking temperature: 375ºF Baking
time: 10 minutes

1 cup (9 1/2 ounces) creamy or chunky peanut butter
1 large egg
1 cup (7 ounces) sugar
1 teaspoon baking soda

Preheat the oven to 375ºF. Line two baking sheets with
parchmant (for easiest cleanup, nut sheets can be left
unlined, and ungreased, if you prefer).
In a medium-sized bowl, beat together the peanut butter,
egg, sugar, and baking soda until smooth. Drop the dough
by the teaspoonful onto the prepared baking sheets.
Bake the cookies for 10 minutes, or until they appear set.
Remove them from the oven and cool on the pan for 5
minutes before tranferring them to a rack to cool
completely.

Nutrition information per serving (1 cookie, 11g): 50 cal, 3g
fat, 2g protein, 1g complex carbohydrates, 5g sugar, 4mg
cholesterol, 53mg sodium, 37mg potassium, 2 RE vitamin
A, 1mg calcium, 19mg phosphorus.

Page 108 THE ESSENTIALS
The King Arthur Flour Cookie Companion--The Essential

Cookie Cookbook
Copyright ©2004 by The King Arthur Flour Company, Inc.
ISBN 0-88150-659-1

[cinnabun]

I included the ISBN just in case someone else needed or wanted it.

[valchemist]

the KA one is the same as the Mom-Mom Fritch...

[cinnabun]

VAl, so it is. I really didn't see that when I posted in reply to Patti's request or before I posted the recipe. Sorry about that.

[valchemist]

oh, no need to apologize... I was just pointing it out. actually, I was interested to see the recipe so I am glad you posted it. the baking time/temp is different, so the recipes aren't actually identical.

[PattiA]

Thanks to everyone for posting the recipes. I may turn into a baker after all. :)

[pschambers]

I wonder if you could make these with Splenda?

Patti

[AmyO26]

Patti,
The last time I made the Mom-Mom Fritch cookies, I used half sugar and half Splenda and they came out fine.
Amy

[jtoepfert100]

Paula Deen has a version, too, called Magical Peanut Butter Cookies or something like that. I had wanted to try Splenda but wasn't sure what would happen. Now I'll have to try. I did use reduced fat PB and they worked fine. Believe it or not, it's actually one of her lighter recipes.:)

[valchemist]

When I was on the South Beach Diet, I made up this version and thought they were very good. But that was probably partially (or mainly) because I was desperate for something sweet when I was on SBD.




* Exported from MasterCook *

SBD Peanut Butter Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup natural peanut butter
1 egg -- lightly beaten
3/4 cup Splenda -- (don't use any other sweetener)
1/2 teaspoon vanilla

Combine ingredients. Form dough into balls about as big around as a quarter. Place on cookie sheet. Flatten somewhat with a fork. Sprinkle with a little more Splenda if you want them a little sweeter. Bake at 350 degrees for 10-12 minutes.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 70 Calories; 6g Fat (71.5% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 42mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.

[PAMMELA]

Here is an old thread on the peanut butter cookies.

http://community.cookinglight.com/showthread.php?s=&threadid=53799&highlight=Peanut+Butter (Peanut Butter Cookies)

EDITING TO SAY I GUESS I STILL CAN'T POST A DARNED THREAD!!!!!

[PattiA]

I just made the 1-2-3-4 cookies using 1/3 cup sugar and 2/3 cup Splenda. They are terrific! And so easy. I can't wait to share them with my gluten-free friend. I'm going to put some in the freezer to see how they freeze.