These cookies are dedicated to Sherron, the blogger at Simply Gourmet Photography. Sherron cannot eat gluten in any form, so I thought I’d make her a cookie that is flour-free.
Let me preface this by saying that I’m a huge fan of flour. I buy my APF in 50 pound bags. I’m also a huge fan of butter. I even did a butter tasting. I panic if I have only 2 pounds of butter in the fridge at any given moment. That said, I don’t often make anything that is gluten or dairy free, let alone something that is gluten *and* dairy free. No one cut the flour out of these cookies to make them safe for Celiac eaters. Saveur just preferred the taste of the cookies without the flour. And when I looked more closely at the recipe, I realized that they’re the only cookies I’ve ever seen that have neither flour nor butter. Cookies with no flour or butter? What will they think of next?
For those of you who don’t eat gluten or dairy, you’re going to love these cookies. And for those of you who like flour and butter, don’t worry. These cookies are still tasty without them. They are super easy to whip up and even easier to eat.
- Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside.
- In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
- Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork, if desired.
- Bake 10-12 minutes until puffed and lightly golden at edges. Allow to cool 10-15 minutes on trays to set before removing.
- NOTE: When the timer goes off, you're going to look at these cookies and think, "Those aren't done! They need to cook for at least 5 more minutes!" And, if you like really, really, really, really crispy cookies, be my guest. Keep them in the oven. But if you like chewy peanut butter cookies, trust the timer and pull them out after 10-12 minutes. They'll continue to bake on the pan as they cool. Also, as with any cookie recipe, make sure your oven is fully preheated before baking. I know my oven beeps to say it's preheated, but the actual temperature at that point is closer to 275F. If I let the oven sit for another 5-10 minutes, the thermometer slowly climbs to the intended 350F.