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Flourless Peanut Butter Cookies with Vanilla Cream (grain, gluten, and dairy free)

Posted Feb 29 2012 8:10pm

Yesterday, I decided to experiment with a new pb cookie recipe. I just had to decide what to use instead of flour… In fact, my first thought was to re-make the coconut flour mini chocolate cupcakes as peanut butter cupcakes. But I wanted a break from the coconut flour (how many coconut flour flatbread grilled cheese sandwiches do you think one person should eat in one week?!).

In the end, I decided to sub in peanut butter powder, and I’m glad I did.

I buy this product in Wegmans. I'm not sure how common it is, but I found it online too. It's like peanut flour, so you could sub that in...just keep in mind if you decide to use a different product, the texture might be slightly different and you'll probably have to adjust the amount of sweetener!

Recipe: Flourless Peanut Butter Cookies

1 cup softened butter
1/2 cup sugar (or ZSweet, or Xylitol…or try something else!)
1 cup creamy peanut butter (I used Once Again American Classic pb – it’s a light and smooth peanut butter, and definitely my favorite of all time…plus it’s local!)

2 eggs
2 cups peanut butter powder (or you could experiment with peanut flour)
1 tsp baking soda
1/2 tsp salt
2 tsp honey (I used Once Again Rain Flower Honey )

First, cream butter, sugar, and peanut butter with a mixer (I used my stand mixer and made sure to put it on high each time I added something). Add unbeaten eggs and honey. Add flour, soda, and salt. Taste the dough, and add more honey or sugar if you think you need it. Keep in mind, the vanilla cream is going to be quite sweet. These cookies, when the recipe is followed exactly, are only subtly sweet.

Roll into balls and smoosh with a fork. Bake at 325 degrees for 11-12 minutes. Let the cookies cool on the baking pan for several minutes (or they do not maintain their shape!).  Make sure to not over bake. The bottom of the cookies should not be darkened.

Pre-baked cookies---they did expand a little bit, so I left just barely enough room between them on the pan.


Soft, but not chewy. Just what I was looking for! I over-baked one batch by 2 minutes...I think the magic time for baking is 11-12 minutes. The bottoms were not dark at all in the batch that turned out perfectly!

I rarely eat a peanut butter cookie by itself—they should be consumed with something as a complement!

Vanilla cream---you can adjust the amount of sweetness to taste. Since the cookies are not super sweet, the cream being sweeter was a great complement!

Vanilla Cream:

1 container coconut cream, refrigerated with the excess liquid poured off before using (refrigerate for several hours and open from the “light” weight end of the container). I use Wilderness Family Naturals 8.45 ounce container , but you can use an 8 ounce can too.
1 Tbsp coconut flour (as a thickener)
1/2 tsp vanilla extract
1/2 tsp vanilla liquid stevia (you can use another sweetener…add to taste. Just remember that if you use sugar, it needs to be powdered or the cream will be gritty!)

Use a hand mixer to blend until smooth. Pipe or scoop onto one cookie and press another one on top to make a sandwich.

This isn't a very big snack, but it's very rich and peanut buttery...and satisfying! Full disclosure: This was my lunch today.



I made a travel snack kit to deliver to my Mom's house---I've learned to keep the "parts" of a snack separate until just before assembly. The cream will be refrigerated and the cookies won't---and I think that's how it should be!


Are you a peanut butter cookie fan? I never was in school–the pb cookies were so chewy (I’m all for a chewy chocolate chip cookie, but not peanut butter!). Peanut butter cookies, especially this one with pb and pb powder, are very rich and go great with ….Vanilla cream and a cup of coffee!

How is your week? What have you made up in the kitchen lately?!

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