Grain Free Peanut Butter Cookies
|June 5, 2013||Filled under Recipes: Cookies, Desserts||
While surfing the web for something new to try I had come across this recipe for peanut butter pie cookies. They are grain free though they do include honey as a sweetener. They looked soooo good in the pictures that I thought it would be worth giving them a try. Chewy cookies are a favorite of mine. I thought perhaps once I tried the original recipe I could probably reduce some of the honey.
Usually I like to make the original recipe before trying to swap stuff out. It doesn’t look like I will make these a second time though. I’ll be filing this in the I really didn’t like this recipe file. But, before I toss the recipe, I thought I would share it. While I didn’t care for them there was at least one other member of my family who was seen eating a few. You never know who will like what. So here goes….
GRAIN FREE PEANUT BUTTER “COOKIES”
The picture above shows baked cookies on the left and the unbaked cookies on the right.
- 1 cup peanut butter (I used chunky style)
- 8 ounces cream cheese (I used the regular/full fat kind)
- ½ cup honey
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- Preheat oven to 350F.
- Line cookie sheets with parchment paper.
- Place all the ingredients in a bowl and mix well. The "dough" will resemble a whipped cheesecake type consistency.
- Place a well rounded teaspoon full on the cookie sheet leaving 2 inches in between to allow the cookies to spread.
- Bake 12 to 13 minutes or until the cookies are a golden brown.
- Remove from oven. The cookies will be a bit puffed up but will flatten out as they cool.
The cookies looked a little puffed on when first coming out of the oven but flattened out as they cooled. By the time I had baked half the dough the first batch had cooled down enough to taste test. While the taste is quite good, they are nice and peanutty, the texture of the “cookie” is what did me in. These remind me of the low carb faux breads that are basically whipped egg whites with a few other added ingredients. It’s puffy, it’s eggy, it’s just not right. At least to me. Sadly, while I had high hopes for these I do not really care for them.
In the end, hoping to save what remained of the dough, I thought that perhaps adding some almond flour might give the cookies a bit of texture. I added in 1/4 cup of ground almonds. While it did give the cookies a bit more body I still find I don’t care for the texture. Here’s a picture of the cookies with added almonds:
As you can see they ended up being a bit more firm than the ones made from the original recipe.
This recipe would probably be enjoyed by those who like the low carb faux breads (It think they were called whoopsie bread) or those who do not mind a cookie that is not really chewy but very soft. I would suggest making a test batch by halving the recipe. If you don’t mind them this way then try adding a bit of ground almonds or even oat flour. You will probably enjoy that texture even better.
As for me, I will be moving on to try out other recipes.