These shouldn't be called 'cookies' since they aren't at all cookie like with no flour. Once you think of them more as 'fudgey' and don't have the expectation of a cookie texture, then you will enjoy them.
Ingredients
- 1 cup peanut butter , smooth or crunchy
- 1 cup , packed, brown sugar
- 1 egg
Steps
- Place ingredients in a bowl and mix to combine. Refrigerate for 10 minutes.
- Preheat oven to 350F (standard) or 320F (fan / convection).
- Line 2 trays with parchment paper.
- Place 1 tbsp scoops of the dough onto the trays 2" apart.
- Dip a large fork in a bowl of hot tap water (stops fork sticking to dough). Press down on the dough. Re-dip fork in water as required.
- Put both trays in the oven and bake for 10 minutes, swapping the trays halfway through, or until light golden on the surface and golden on the edges. (Or longer if you want crisper cookies)
- Leave to cool on the tray. Store in an airtight container for up to 4 - 5 days.
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