Peanut Butter Cookies – No Flour Needed!
Easy Homemade No-Flour Peanut Butter Cookies
Indulge in these delightful no-flour peanut butter cookies, baked to perfection without any wheat flour! Made with unsweetened peanut butter for a healthier treat, these cookies boast a wonderfully crumbly texture and a rich, nutty flavor. They are incredibly easy to make, making them a perfect baking project for beginners and a fantastic snack for both kids and adults. The addition of crunchy almond slices and the subtle bitterness of cacao nibs adds delightful texture and depth to every bite. Enjoy a guilt-free, homemade cookie experience!
Cookie Dough Ingredients- 325g Rice Flour (finely sifted)
- 130g Unsalted Butter (softened at room temperature)
- 100g Unsweetened Peanut Butter
- 80g Dark Brown Sugar
- 50g Light Brown Sugar
- 5g Baking Powder (approx. 1 tsp)
- 3g Salt (approx. 1/2 tsp)
- 2 Large Eggs (room temperature, lightly beaten)
- 30g Sliced Almonds (adjust to preference)
- 20g Cacao Nibs (adjust to preference)
Cooking Instructions
Step 1
Start by sifting the 325g of rice flour at least twice through a fine-mesh sieve. This aeration step is crucial for achieving a light and tender cookie texture.
Step 2
In a large bowl, cream together the 130g of softened unsalted butter and 100g of unsweetened peanut butter. Use an electric mixer or a whisk until the mixture is smooth and well combined.
Step 3
Gradually add the 80g of dark brown sugar and 50g of light brown sugar to the butter and peanut butter mixture. Continue to beat until the sugar is fully incorporated and the mixture is light and fluffy, resembling a creamy consistency.
Step 4
Slowly pour in the lightly beaten room-temperature eggs, adding them in 3-4 additions. Mix well after each addition to ensure the eggs are fully emulsified into the batter. Adding eggs gradually helps prevent the mixture from separating.
Step 5
Add the sifted rice flour, baking powder, and salt to the wet ingredients. Gently fold or mix with a spatula until just combined. Be careful not to overmix; stop as soon as you no longer see any dry flour streaks.
Step 6
If using, gently fold in the 30g of sliced almonds and 20g of cacao nibs. Distribute them evenly throughout the dough without overworking it.
Step 7
Preheat your oven to 180°C (350°F). Scoop portions of dough and roll them into small balls, placing them on a baking sheet lined with parchment paper, leaving some space between each cookie. Bake for approximately 15 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
