Saturday, 13 June 2020

No Flour Peanut Butter Cookies


If there’s one things I’ve been doing a lot more of since lock down, it’s baking. It passes the time, it’s kind of therapeutic, and of course I get to eat my creations at the end. Unfortunately it feels like the rest of the country has got on board with the exact same pastime, which means it’s incredibly difficult to actually get hold of any baking supplies at the moment. 

Be it flour, sugar or even butter I always seem to be unable to get hold of something. Vanilla extract for example has seemingly disappeared off the face of the planet, and seems to have taken a lot of it’s other baking friends with it. After days and days of trying to hunt down flour, any kind of flour and not finding any, I decided to start looking up some other options. That’s when I came across this cookie recipe that not only doesn’t require any flour at all, but it doesn’t need butter either. Both ingredients have been replaced with something that hasn’t been ransacked from my local shops; peanut butter. 

On top of being able to source supplies, the recipe itself is incredibly easy and takes next to no time to do. Perfect when you want a quick fix for those sweet cravings! Despite being predominantly peanut butter these aren’t dry at all.


So to make these delicious peanut butter cookies, you need the following;

200g of peanut butter - smooth or crunchy
175g sugar
1 teaspoon of baking powder
 1 medium to large egg

Splash of milk

200g Chocolate chips - or whatever filling you'd like to add


Now, a little tip before you start is to pour hot water into the mixing bowl you intend to use, rinse it and dry it before you add all of the peanut butter. The bowl will still be warm which makes the thick peanut butter much easier to work with. 


Add about a third of the sugar and mix it into the peanut butter. I found the best way was to alternate between a typical mixing motion, and a bit of a stabbing motion with my wooden spoon. When it’s reasonably combined add the next third, mix and repeat until all of the sugar and peanut butter is combined together.

Add your baking power and mix again, and at this point you’ll have a pretty thick mix. Add your egg and stir it into the mix, topping off with your splash of milk and keep mixing until you are happy every thing is combined together. You’ll have a bit of a wet gloopy mess in your bowl at this point. 


This is the point when you can now add any extra fillings to your cookies. I’m using dark chocolate chips because it was what I had to hand, but you could add anything you wanted, or even skip this step completely if you wanted to. Using two table spoons, dollop just over a cherry tomato size potions of your mixture to a tray lined with baking paper. You should get around 12-14 cookies from this mix. Make sure you give some space between them for when they expand outward.


Pop into the oven, which has been pre-heated to around 170C and set your timer for 6 minutes. After your 6 minutes has passed, swap the trays in the oven and add another 6 minutes to the timer. This is the perfect time to pop the kettle on and get yourself a cup of team of coffee to enjoy with your baking creations.


When the final timer goes, check in your cookies. The should be golden around the edges and still be fairly soft in the middle. If they need more time, I would recommend putting back for no more than 2 minutes at a time so you don’t over do them.



If you are happy that they are done, remove from the oven and set aside to cool. I don’t actually own a rack to cool things on, so when the baking trays aren’t as hot I tend to just lift the paper out of the tray and pop it on the side to cool down.  

These cool pretty quickly, so after 5 minutes or so feel free to lift them off the baking paper using a spatula and onto a plate to enjoy with that well deserved cuppa you made. 

Do you have any recipes that don’t need flour?  


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