I’m running short on time this week, so I’ll be honest in telling you I don’t have much to chat about tonight. Just some cookies to share! It’s amazing how the time gets away from you, there’s really not enough hours in the day or days in the week.
Chewy Peanut Butter Cookies: yields 12-14 medium cookies
1 cup smooth or crunchy peanut butter
1 egg
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 TB honey or molasses
-Preheat your oven to 350 F.
-Blend together all ingredients with the paddle attachment of your stand mixer until the cookie dough holds together and begins pulling away from the sides of the bowl.
-Scoop into 1+1/2 TB portions, roll carefully into balls, place at least 2 inches apart on a prepared baking tray, and press the cookies half way down with a fork.
-Bake for 12 minutes, then cool completely before enjoying!
No Thyme to Waste 
Reblogged this on The Militant Negro™.
Love it!
Thank you!
Did I miss out reading any flour in it or it is a flour less recipe?
It is indeed flourless!
Oh wow! How neat! Will surely give it a try 😀
I don’t know why, but for some reason my peanut butter cookies have NEVER come out as pretty as that. Do you put your sugar on before you put them in the oven or afterward? Also, have you ever made this recipe with a different kind of nut/seed butter? One of my kid has a peanut allergy, but I would love to be able to give her a flour-less cookie that she could enjoy too. Do you think sunflower seed butter would work as well as peanut butter in this recipe? Thanks for all the great tips and such a great new flour-less recipe Ashley 🙂
Hi Seema, the sugar content in the pre-made peanut butter makes a difference in this recipe, and the other seed butters usually don’t have all that added sugar. You could definitely give it a try, they would probably just have a different texture! And yes I put the sugar on the cookies BEFORE putting them in the oven 🙂
Oh, great! That makes perfect sense! Ashley,Thanks for the great advice and such a delicious recipe :):)