PEANUT BUTTER COOKIES
When I moved to Portland about 8 years ago—gosh time really does fly—I worked as an editorial intern for Portland Monthly Magazine. I loved it. Not only did I get to utilize my journalism degree for an award-winning magazine, I got access to the archives and was able to spend time doing recipe research if things where a little slow. I ended up walking away from the internship with a large stack of recipes, hand written on little slips of papers I’d stick into my day planner.
One of these was a really simple peanut butter recipe. I’d done experimenting with gluten-free baking in the past and was really disappointed how all my creations always seems to take like garbanzo beans. So I tend to shy away from most gluten-free recipes. Nevertheless, this one caught my eye because it was flour-less instead of using an alternative flour. I fell in love with it after the first batch. Unfortunately I can’t remember where I saw this recipe first (today it still lives hand-written as a side note in an old day planner I ended up keeping cause I wrote so many recipes in it.) SO as much as I’d like to give credit to the original recipe creator, I honestly have no idea who it is.
The recipe goes as follow. Also check out the video I made on how to bake them <3
1 cup white sugar
1 cup peanut butter (I use an all natural creamy)
1 teaspoon baking powder
Pre heat oven to 350 degrees fahrenheit.
Mix all ingredients in a large mixing bowl. Dough should look slightly wet. Roll dough into balls, about an inch in diameter. Place on a cookie sheet (line with parchment if you’re worried about cookies sticking) slightly flattening them as you place them down. Leave room for them to expand (3/4 to 1 inch). Use a fork to create the traditional checkered pattern on the top of the cookies.
Bake for 8-10 minutes, or until the are set and browning on the side and along the bottom. Cookies sometimes seem just slightly under cook when you first take them out of the oven but continue cooking as the cool. Enjoy!