Short and sweet - these cookies are almost (but never quite) as irresistible as Theo. Honestly, have you ever seen anything quite as delicious?
But back to the cookies. A few simple, quality ingredients and an equally few minutes of time, a tiny bit of magic, and presto! magically delicious cookies with an addictive chewy/crispy, salty/sweet combination. (Really, these cookies are very good.)
Flourless Peanut Butter Cookies
(adapted from Gluten-Free Girl)
1 1/2 cups organic, natural extra-chunky peanut butter
1/2 cup almond butter
2/3 cup sugar
2/3 cup light brown sugar
2 tsp baking powder
2 large eggs (I use free-run, organic)
1/2 tsp sea salt
Preheat oven to 350 degrees F.
In a large mixing bowl cream together the nut butters and sugars. This is easiest to do by hand rather with with a mixer - just use a good bamboo or wooden spoon. Mix in the baking powder. At this point you will be quite certain that this mixture will not make successful cookies. Time for the tiny bit of magic. Add the eggs and mix well. The moisture in the eggs makes the whole thing 'seize' much like melted chocolate does when water is added to it, and voila! all of a sudden you have perfect cookie dough.
I use a small (1" diameter) scoop to form small balls but you could use your hands if you prefer. Place evenly spaced on a baking sheet lined with parchment paper and flatten slightly with a fork. Bake for 10 minutes. Cool on the baking sheet* for 10-15 minutes before moving to a cooling rack. The cookies are fragile when warm and need to harden before they can be moved.
*If you use the parchment paper then you can slide the whole batch off the pan and onto the cooling rack in one slick move, thereby freeing up the pan for the next batch to bake. More cookies faster!
Just for fun I thought I would see how the addition of some really superior dark chocolate chips would work out. Not too surprisingly, I think the chocolate made excellent cookies even better. I was generous in the amount of chocolate chips I added - I can't give any precise amount because I just shook about 2/3 cup into the last bit of cookie dough in the bowl and mixed them in. It was enough to make 10 yummy little cookies. These I didn't fork-flatten.