I typically bake two or three times a week, sometimes more, sometimes less, depending on how many posts I have ready and if I feel inspired to head to the kitchen. Regardless, this means a lot of baked goods are in my house. Not to mention, I sometimes like to pick something up at a local bakery or order a treat I’ve had my eye on through the mail. One girl, who watches what she eats constantly to remain fit, cannot eat all these treats alone, nor with the help of her parents. So what do I do?
I share. Sometimes it’s hard to part with things I love, sometimes I can’t, but more on that another day. I started sharing my baked goods out of pure necessity. I couldn’t eat them all and could not bear to throw them away as they sat day after day in the pantry. I wasn’t sure what people would think. Would they want to eat the things I baked? Would they like them? Yes and yes.
Most of the leftovers go to what we affectionately refer to as the Sample Club. It is a group of people at Dad’s work, and in some cases their families, that get to try many of the things I make. They are then kind enough to leave comments right here on my blog with their thoughts. I appreciate the time they take to visit my blog and share their thoughts with me. All of their comments are taken to heart, good or bad, sometimes giving me new ideas. What means even more is when they take extra time to give me some encouragement or leave a comment on something they didn’t sample. I’ve only met one of them, but feel like we’re all friends. It still amazes me the ways in which food connects people.
Then there are my neighbors. Some things can’t make it the hour long drive to Dad’s work for the sample club. When items need to be served hot or cold, they simply won’t survive the trek. Even though for the most part, we didn’t know our neighbors all that well, we began sharing with them, Dad running them over after a quick phone call to make sure they were home and interested. They also leave many comments. As with the Sample Club, I love to hear their thoughts on my treats, but their inspiring words of encouragement mean even more. On the days when I want to give up, they say the sweetest things that keep me going.
Finally are the people that I don’t see as often and don’t share with as much. They don’t always leave comments, but their gratitude and encouragement is more than enough. Everyone at the dermatologists’ office looks forward to my visits, knowing they’ll get something sweet. Mom and I drop things off for the fish guys at Papa Joe’s, my favorite market, before picking up produce, and heading back around to buy fish. They are always waiting with a review, the treats already gone. My friends at Neiman Marcus love when they see my bag full of goodies. One guy said my Biscoff Fudge is the best he’s ever had. I still think of that when things are looking down.
Some of these Flourless Peanut Butter Cookies went to the Sample Club. A small recipe, there wasn’t a lot to share, but sometimes it’s great to have a small recipe without many leftovers. They are super easy to put together and are gluten free. Only five ingredients, they stay thick when baked. Pure peanut butter flavor is bountiful without other ingredients to take away from it. The cookies are harder and a little more crumbly than I typically like, but given the easy of making them and the great flavor, they are a crowd pleaser and will for sure make another appearance in my kitchen. I’m sure the people I share my treats with hope so.
Flourless Peanut Butter Cookies
- Total Time: 27 mins
- Yield: 10 1x
Ingredients
- 1 cup peanut butter (I used homemade)
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- Maldon Sea Salt for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, mix together peanut butter, sugar, egg, and vanilla. Mix until fully combined. Using a small ice cream scoop, scoop dough onto prepared baking sheet. They will not spread during baking so do not need to be spaced too far apart.
- Using a fork, press down lightly into each cookie to make crosshatch patterns, but do not flatten the cookie too much. Sprinkle with sea salt. Bake until slightly golden brown, cracked, and still soft to the touch, 10-12 minutes. Do not overbake. Cool completely on pan. May be stored at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Claire Robinson
- Prep Time: 15 mins
- Cook Time: 12 mins
It’s always fun sharing baked goods with everyone. Nothing like homemade. Loved these cookies. They were great and loved that you used homemade peanut butter. Great texture and crunch.
★★★★★
It is very fun sharing baked goods! Homemade pb is the best – and it’s so easy to make.
That’s so sweet that they stop by your blog and leave comments on the things they’ve sampled. I have too many things to eat ourselves too, especially when you’re baking 3 times a week and most of the recipes yield quite a lot. Thankfully I have my kids (aka. human dustbins) for that! 🙂 But sometimes they don’t like the things with spices. The crumb cake – they wouldn’t touch.
Your PB cookies look sooooooo good. One whole cup of PB – hell yes. The texture looks amazing to say no flour was used. I’m going to have to try these. I love the touch of sea salt too.
It’s so important to have someone to eat the food. I can’t ever bear to see it go to waste. My dad will eat just about anything I make. I love that the cookies have tons of pb too. I don’t get cookies with a tiny bit in them. I couldn’t even tell they didn’t have flour. Please let me know if you try them 🙂
I will try these tomorrow!!! They sound delicious and then if I can make them tasty, I will make them for your Uncle Scott as he loves peanut butter cookies. Thanks for this recipe.
I can’t wait for you to try these, Debbie! I know you’ll love them 🙂
I do love peanut butter cookies! These were great and I didn’t even miss the flour. My son and I really enjoyed these! Thank you 🙂
★★★★★
Thanks, Kristy! I’m so glad you liked them!
These cookies look really good! Not just good- great! Thanks for sharing
Thanks, Medeja, and thanks for visiting! They are great 🙂
Since they are my favorite, I consider myself a connoisseur of peanut butter cookies. These are lighter than most with a very fine texture. The peanut butter taste is also on the lighter side. A very good recipe.
I’m glad you liked them, but the pb taste is actually supposed to be richer than most cookies. I guess I’ll have to make more so you can try them again 🙂
These look good and so easy! yay for no flour!
They are super easy to make. And things without flour are always healthier, right? 🙂
Awww I love the Sample Club! So sweet!!!! These cookies look SO good and I love how easy they are!
★★★★★
Yeah, the sample club is awesome! Easy cookies are always a plus too. Thanks, Kayle 🙂
I really enjoy being on the Sample Club! I mean whats not to love about great tasting baked goods during a long day at work! 🙂 I’ve actually been eating better for the new year so these Flour Free Peanut Butter cookies were a good way to start the year for me. Thank you
★★★★★
I like that you’re in the sample club too, Lendon! Baked goods make every day better 🙂 These are pretty healthy, and I’m glad to hear you liked them.
I love that there’s no flour, since I try to limit the amount of gluten I consume. These were a great treat and I didn’t need to adjust my food intake for the rest of the day. I love them.
I didn’t know you try to limit your gluten, Linda. These are the perfect treat for you, then. I’m glad you like my treats so much that you adjust your other food to account for them. I really appreciate your support 🙂
Wow these cookies don’t look flourless! They look delicious and peanut buttery…yum! I wish I was in your sample club! 😀
You definitely don’t miss the flour in these cookies, Ruby! I wish you could be in the sample club too 🙂