I posted on FB about a recipe I found for a flourless "cookie." Then famous Spokane biker, Charlie Greenwood pointed me to these flourless cookies, which blew my recipe out of the water. I've made a batch weekly for 2 weeks and am about to make a 3rd batch for a baby shower this weekend.
I've used chopped almonds but would like to try peanuts and walnuts. I also reduced the sugar 1/2 C of sugar, maybe a T less than the 1/2 C. You might even be able to do less for a more savory cookie. Try these cookie, whether you are gluten-free or not. They are chewy, moist and remain that way for a few days, delicious and pretty nutritious. Also very easy to make--one bowl, no need to get the mixer out to cream the butter and sugar.
Here's where you'll find the recipe for Almond Butter Cookies. Feel free to use peanut butter like I did or other nut butter.
If that link dies, here's the recipe:
Makes about 2 1/2 dozen cookies
1 cup almond butter (or peanut butter)
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Grease a baking sheet with butter and set aside.
In a large bowl, stir almond butter and sugars together until well combined.
Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the almonds and chocolate chips.
Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on cookie sheet about 1 inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes.