'almost flourless' peanut butter cookies
from vanillasugarblog.com (sort of adapted by The Gourmet Cookbook & Joy the Baker)
1 cup smooth-type peanut butter* (no oily peanut butters!)
¾ cup dark brown sugar
¼ granulated sugar
1 teaspoon baking soda
2 TB flour
1 ts sea salt
Bittersweet chocolate chips, about ½ cup, optional
Sea salt for sprinkling, optional
In a small bowl add the flour, baking soda and salt and mix, set aside.
In a mixer or by hand, combine peanut butter and sugars until well combined. Crack egg open in a small bowl and beat. Add egg to the cookie mixture; add in the flour mixture but by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till combined. Cover bowl and let it sit in fridge for about two hours or more (mine did fine overnight). When ready to bake, preheat oven to 350 degrees F. Roll into tablespoon sized balls and place on non-stick cookie sheets or greased cookie sheets. With a fork gently make a criss-cross pattern with a fork.
Bake for 10 minutes, until lightly browned. As soon as they come out of the oven sprinkle with just a bit of sea salt—this adds a nice peanut depth; this is optional.
(If you want to add in a chocolate topping like I did, don’t make a cross-cross pattern, but rather make a small well. Bake those half way (about 5 minutes) then add in about 4 chocolate chips and bake remaining 5 minutes or so. The chocolate part is optional, but luscious.)
Cool on a baking sheet for a while. Should make about 23 – 25 cookies.
*Please use a creamy/smooth peanut butter, nothing oily. I used whole foods 365 organic creamy peanut butter, has perfect texture for these cookies.