On a rainy and cold April day, I was being very lazy when my two girls begged me to bake some cookies. So, I pulled out my tried and true recipes for easy breezy goodies - chocolate chip, peanut butter, shortbread and brownies. They were excited to get their hands dirty while baking up yummy treats for the upcoming weekend.
There's something magical about baking with kids. We share so much when we come together in the kitchen. My second grader read the instructions out loud. They both measured, counted and added up quantities. We laughed as flour splashed in their faces. The kitchen has always been central to my life, and it really is the heart of my home.
Below, please find my recipe for flourless peanut butter cookies. They're a protein packed snack. And since they aren't too overly sweet, they make a nice dessert, especially when paired with some fresh whipped cream and jam.
Don't feel like baking them yourself? Place an order and you'll have a tin of cookies in no time.
Flourless Peanut Butter Cookies
2 cups light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups smooth peanut butter
Sea salt flakes to sprinkle on top
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a large bowl, whisk together the light brown sugar, eggs and vanilla extract until combined. Add the peanut butter and whisk until completely smooth.
Chill the dough for 10-15 minutes in the fridge or freezer.
Using a melon baller or small ice cream scoop, make balls of dough and space them about 2" apart on the prepared cookie sheets. If you'd like the classic grid impression on the tops, flatten the dough with the tines of a fork once, rotate 90 degrees and press again. Sprinkle with sea salt flakes and bake in the oven for 12-15 minutes, depending on size. The edges will be golden brown when the cookies are done.