In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Line a rimmed sheet pan with parchment paper.Ģ.
My first piece of advice… make a double batch so you can freeze the cookie dough.
If you’re looking for a gluten free peanut butter cookie, use that recipe and replace the almond butter with peanut butter. Almond butter provides enough structure and stability so there’s no need for any flour at all.
This is 2x the amount of my classic peanut butter cookies AND they have less flour, so you can be sure today’s cookies are dense with flavor! They remind me of these peanut butter oatmeal cookies in terms of peanut butter flavor, but they don’t have the chewy oat texture.īy the way, did you know that nut butter can take the place of flour in some recipes? These flourless almond butter cookies require just 5 ingredients. I call these very peanut butter cookies because they’re packed with 2 cups of peanut butter in the dough. Today’s cookies are easy to make, completely packed with flavor, and boast a deliciously crumbly criss-cross pattern on top. We’re using the same cookie dough as my bakery-style peanut butter chunk cookies and white chocolate peanut butter cookies, recipes I’ve grown to love so much because of all their flavor. But can there be room for one more? With 2 cups of peanut butter in the cookie dough, today’s extra soft cookies steal the spotlight. Then there’s these ultra soft and thick peanut butter cookies that serve as the base for variations like peanut butter blossoms and peanut butter and jam thumbprints. I have a recipe for crispy old-fashioned style peanut butter cookies on my website and another in Sally’s Cookie Addiction. Along with oatmeal raisin cookies and chocolate chip cookies, peanut butter cookies rank high on my repeat recipes list! Peanut butter cookies are nothing new in our kitchens and certainly nothing new on Sally’s Baking Addiction. I know these cookies look familiar to you.