A few months ago, I was lucky enough to receive a treasure trove of recipes. My aunt gave me a recipe box that has been traveling around Montana, from family to family for the better part of the last hundred years!
When I found the recipe card titled Unbelievable Cookies, I knew I would try them first! They’re just 3 ingredients and they are pretty unbelievable. They’re moist and chewy but crumbly at the same time. There’s no flour in them at all, so they are chock full of flavor. Let me just say, I’m really grateful to the original author of the this recipe, because it’s given my a basic blueprint for all kinds of flourless cookies to come!
Place the peanut butter, egg, and coconut sugar (I used a blonde coconut sugar) in a medium sized mixing bowl. Stir until combined, and you’re ready to bake, just that quick. I don’t know if it’s a good thing or not, that these cookies are so quick and easy to make! I may have some trouble staying away from them.
I rolled my cookies and they baked nice and rounded with a really moist center. You could do the traditional criss-cross pattern, but you will need to take them out of the oven sooner because they will bake faster.
When they come out of the oven, they’ll be golden but still soft in the middle. If you lightly press the center, it should leave a dent as you can see in the above photo.
These are really good on their own, but… you could make Chocolate Fudge Frosting because peanut butter is always better with chocolate!
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Peanut Butter Cookies with Chocolate Fudge Frosting
- Total Time: 20 mins
- Yield: about 16 cookies 1x
Ingredients
- 1 cup peanut butter (I used a natural brand)
- 1 cup coconut sugar
- 1 egg
Instructions
- Preheat the oven to 350F.
- Place all ingredients in a medium sized bowl, and mix until combined.
- Roll into cookie balls, about 1 ounce each.
- Bake for 10-15 minutes. Cookies are done when they start to turn golden, but are still soft in the middle.
- Prep Time: 5 mins
- Cook Time: 15 mins
Kari, these were heavenly! And soooo freakin easy! And the frosting was revelatory! Avocados, who knew?!? I’m drooling at the memory of them. Thanks for sharing your recipes! You rock!
Thanks so much Margaret, I love to get feedback about my recipes!
These are fantastic! I did a small tweak or two…I used half coconut sugar and half Xylatol, and added a bittersweet chocolate drop from Whole Foods to the top of each cookie. I must put them away or I will eat them all!
Your recipe has motivated me to get my blog going again! I will post my final result there (https://thegrainfreegoddess.wordpress.com/) Thanks so much!!
Um. HOW DID I MISS THIS?!?!
Um…I don’t know! I had these peanut butter cookies the last two days in a row for lunch. Obviously, not sound nutrition, but seriously delicious!
Kari, these are awesome! We LOVE the frosting! Even the kids loved it… I didn’t let them see the avacados go in! We are onto trying the lotion next.
They’ll never know once the frosting is finished – it’s so fudgey! I think you’ll love the lotion because it’s so good at cooling you down.
My recipe calls for 1 tsp vanilla also. I tried them once with stevia, didn’t care for that. I like the fudge frosting idea and the different nut butters, yum.
I’ve made peanut butter cookies like this before. AMAZING for sure! I’ve even done half sugar and half honey, which makes they spread more. I have also wanted to try them with almond butter before and never have!
My final version were these cookies: http://mutritiousnuffins.blogspot.fr/2012/07/primal-peanut-butter-cookies.html Soo delicious! And less sugar overall, which I am definitely a fan of 😉
I want to try them with different nut butters too! Hazelnut butter and chocolate chunks is next because I love the flavors of Nutella! I made a batch with only honey and I’m tinkering with that recipe to make a cookie crust out of it.