Flourless Peanut Butter and Butterscotch Cookies

Miss having cookies with a glass of milk? You don't have to give up anything with these super delicious cookies. And, it is true--there is no flour, as in not a spec in these babies.  

These cookies are begging for a glass of milk

I chose to use butterscotch morsels because that is what I had on hand, but any gluten free baking mini morsels would work equally well. Nuts or coconut also make terrific options. Be creative. This one basic recipe can be catalyst for dozens of cookie recipes.  

Here's my recipe:

1 cup peanut butter
1 cup sugar
1  large egg slightly beaten
2 teaspoons vanilla extract
1/2 cup butterscotch mini morsels
1 tablespoon raw sugar

And, here is how I made these:


1. Preheat oven to 350 degrees Fahrenheit. Position racks in the upper and lower third of the oven.

2. Place peanut butter, sugar, egg and vanilla in a medium bowl. Stir until thoroughly combined. Fold in butterscotch mini morsels.

Shape dough into 1 1/2-inch balls!

3. Working with 1 heaping tablespoon at a time, mold dough into balls. Place dough balls about 2 inches apart on a baking sheet lined with parchment paper. Gently flatten dough balls with the tines of a fork. Sprinkle with sugar.

I used a cross hatch pattern; simply flattening works too!

4. Bake approximately 10 minutes or until edges begin to turn golden around the edges, switching the position of the pans halfway after 5 minutes. Transfer baking sheets to cooling racks. Allow cookies to cool completely before transferring to a serving platter.

Yield: 21 cookies

Oven Temperature: 350°F             Total Time: 30 minutes

Nutrition Facts
Serving size: 1/21 of a recipe (1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving:       Calories 131.96

Source:
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


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