Flourless peanut butter
This flourless all-natural peanut butter is very simple and can be made with kids, using just a bowl and a wooden spoon. The recipe also works with all-natural almond butter and tahini
- 255 grams (1 cup) all natural, unsweetened smooth peanut butter or 250 grams all-natural almond butter or 250 grams tahini, room temperature, SEE NOTE
- 1 (1 ) large egg
- 200 grams (1 cup) light brown sugar
- 5 mL (1 tsp) Diamond Crystal fine kosher salt OPTIONAL, if your nut butter has no salt added SEE NOTE (or use 2.5 mL (½ tsp) table salt)
- 1.25 mL (¼ tsp) baking soda
Preheat the oven to 160 ºC (325 ºF). Line two cookie sheets with parchment paper
To a large bowl, add the all-natural peanut butter with the egg. With a wooden spoon, stir vigorously until the mixture forms a thick paste.
Sprinkle the brown sugar, the salt, and the baking soda over top. Stir very well to evenly distribute the ingredients until you form cookie dough.
Scoop 30 gram portions of dough and roll each into a ball. Place 8 per cookie sheet, leaving a few inches between each.
With a fork, press down the dough to form the classic criss cross pattern of peanut butter cookies. Note for tahini, leave the balls of cookie dough as is and DO NOT press down at all!
Bake the cookies, one sheet at a time, for about 15 minutes, until the bottom edges begin to brown lightly.
Let the cookies cool completely before transferring to store them in a container.
- Before you measure out your nut butter, please make sure to mix it really well and scrape up the ground nuts at the bottom of the jar when you are mixing it. Once the jar is well mixed THEN you can measure it out, but only then!
- If your nut butter already has salt, do not add the salt! For example, I've tested this recipe with an all-natural peanut butter made with sea salt. It is plenty salty and so with this nut butter, I don't add more salt.
- For tahini cookies, DO NOT press down the scoops of dough at all. The tahini dough as is will spread plenty. For other nut butters (peanut butter and almond butter), you need to press down the dough with your palm or a fork to help it along.
- If you find your cookies spread to much, next time, use *slightly* less nut butter: the same recipe works with 220 grams (1 cup–2 tbsp) of nut butter or tahini. I tested it! The cookies spread slightly less!
- Please note these cookies were baked at 325 ºF, which is 25–50 ºF less than most cookies. Otherwise, I found the cookies scorched on the bottom, as you can see in the photo above of natural vs regular peanut butter where the underside of the cookies are quite dark
- replace the egg with a chia egg that is 2.5 tbsp water + 1 tbsp ground chia. You can also use ground flax to make a flax egg if you prefer.
- replace the brown sugar with regular granulated sugar, or a mixture of the two.
Calories: 132kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 152mg | Potassium: 110mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Calcium: 18mg | Iron: 1mg