A simple craving for a dessert that is sweet, crunchy, complex and light can seem like a serious dilemma. Cookies are sought-after delights after dinner, but after a hearty meal, the amount of starch in regular cookies would leave you in a carb-redundancy, which could leave you bloated, or really regretting chowing down on 5 cookies a once. So, with a little experimentation, we’ve figured out how to create a tiny batch of cookies that will satisfy the sweet-tooth, and are delightfully light as air! As these cookies are made without the use of flour, they are suitable for celiacs (gluten-intolerance).
Flour-less Peanut Butter Cookies
- 1 cup of peanut butter
- 1 cup of brown sugar
- 1/2 tsp of baking soda
- 1 egg
- 1-2 tbsp of cinnamon powder
1. Pre-heat the oven to approximately 150°C, and start by combining peanut butter and brown sugar in a bowl. Blend the mixture well using a wooden ladle and until it becomes a creamy texture, then add in the baking soda and cinnamon, stirring well and making sure there are no clumps.
2. In a bowl, beat the egg and pour the egg mix gradually into the cookie dough, until you get a moist yet solid texture. Lace the baking tray with baking paper, and use a spoon to scoop the cookies onto the pan. Use a fork to flatten the cookies, leaving it with a few stripes for decoration.
3. Leave cookies in the oven for 5 to 10 minutes, keeping a watchful eye on the cookies.
As the cookies do not contain flour, the sugar will caramelize, which will result in the cookies to burn. As soon as they start to brown, remove the tray from the oven and leave the cookies to cool for a few minutes. Liberate them from the baking paper and transfer them..into your mouth!
This recipe makes approximately two dozens of cookies, so feel free to share. It only takes 20 minutes of your time, after all! You can also try this recipe with other spreads as well, like Nutella.