I can't get enough of these cookies. I just wish they weren't so easy make.
Only 5 ingredients ya'll.....
Runblondie26's Flourless Peanut Butter Cookies:
1 cup Reduced-fat Skippy creamy peanut butter
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin <-----my secret ingredient
1/2 tsp baking soda
Microwave the PB for a few seconds to soften it up. Then dump everything else into the bowl and mix.
Chill the dough in the fridge for 30 mins. Drop in rounded teaspoonfuls onto a baking sheet coated in nonstick cooking spray.
A melon baller worked perfectly
The dough doesn't expand much when baking, so flatten the cookies with a fork (helps to spray it with nonstick cooking spray too)
Bake at 350* for 12-14 minutes.
Let them cool completely before trying to remove them, or you'll have a crumbly mess.
Hot outta the oven
FYI: I specified Reduced-fat Skippy creamy peanut butter because I know it works. You'll have to experiment with different brands. I tried Marantha Natural PB first, and the dough turned into a runny mess in the oven. Peter Pan Whipped PB wasn't so great either. The cookies turned out much too crumbly.
And I'm sorry if you're still suffering from the canned pumpkin shortage. The cookies will still turn out lovely without it, you'll just lose the benefit of the pumpkin's extra fiber and vitamins.
Food combining 101
3 days ago