You know what smell I never get sick of? The smell of peanut butter baking in the oven and the anticipation of it soon filling my belly. If you’ve been around a while, you’ve seen the incredibly easy Flourless Peanut Butter Cookies. I’ve also made a similar recipe for Peanut Butter Oatmeal Cookies that is a little less sweet but more stable. But you can’t beat the crumbliness of these flourless cookies, they simply melt in your mouth. These cookies are a cinch to make but manage to disappear even quicker.
1 jar (16oz or 2 cups) creamy natural peanut butter
1 1/2 cups brown sugar
1/3 cup white sugar
1/2 cup currants or raisins
2t baking powder
1T + 1t cinnamon
2 eggs (or 1/2 cup egg substitute)
raw sugar (large-grain sugar)
1. Preheat oven to 350 degrees. Mix all ingredients through cinnamon in a medium bowl. Then, add the eggs and mix just until combined.
2. Roll into 1″ balls and place onto an ungreased cookie sheet.
3. Pour some raw sugar onto a small plate. Take a fork and touch the batter with the back of the fork, then press the fork into the raw sugar. Now, press the fork down into one cookie and press into the sugar again. Press down into the cookie in the other direction, creating a cross-hatch. Repeat for all cookies.
4. Bake for 10 to 12 minutes. I find the optimal time for my oven to be about 11 minutes. Once removed from the oven, let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.