Magic Peanut Butter Cookies
These are great flourless peanut butter cookies. Even I wasn't sure until I tried them!
These are great flourless peanut butter cookies. Even I wasn't sure until I tried them!
- Carbohydrate 45.0762722222222 g
- Cholesterol 11.75 mg
- Fat 2.08189277777778 g
- Fiber 0.215 g
- Protein 1.24864277777778 g
- Saturated Fat 0.462715 g
- Serving Size 1 1 Serving (51g)
- Sodium 20.3573888888889 mg
- Sugar 44.8612722222222 g
- Trans Fat 0.100247055555555 g
- Calories 197 calories
Step-by-step
- Preheat oven to 350? F. Grease a large cookie sheet with non-stick cooking spray.
- In a large mixing bowl, combine the beaten egg, 1 cup of the sugar, vanilla and peanut butter and stir with a spoon until mixed thoroughly.
- Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet. With a fork, dipped in sugar (to prevent sticking), press a crisscross design on each cookie.
- Bake for 12 minutes, remove from oven and then sprinkle the remaining 1/3 cup of sugar on each cookie.
- Cool slightly before removing cookies from cookie sheet.
- Serve and enjoy!
The Chemistry of Flourless Dough
Eliminating wheat flour removes gluten networks entirely, meaning structural integrity relies strictly on coagulating egg proteins and the density of the peanut butter. Natural nut butter containing excessive separated oil will cause these portions to spread rapidly into flat puddles before the 12-minute baking window completes. Homogenized spreads maintain stable fat suspensions that hold walnut-sized spheres upright at 350 degrees Fahrenheit. Stirring the beaten egg thoroughly into the sugar first creates a stable emulsion that prevents oil from pooling on the baking sheet.
Why Post-Bake Sugar Matters
Applying the remaining sugar immediately after removing the sheet from the oven utilizes residual thermal energy to create a distinct crystalline crunch. Granules sprinkled onto hot surfaces adhere securely without dissolving into a sticky glaze. Allowing cookies to rest on the metal pan for a few minutes initiates proper cooling so fragile starches can set without crumbling apart upon transfer.
Navigating Sweetener Variations
Swapping granulated sucrose for liquid sweeteners alters moisture ratios dramatically, often resulting in gummy textures rather than crisp edges. Honey introduces excess water that prevents proper browning reactions. Maintaining precise proportions ensures the starch and sugar balance functions correctly without requiring additional binding agents.
