These tasty and chewy cookies started with a minor disappointment: I’ve tried one of the popular recipes for flourless peanut butter cookies (the ones that contain only peanut butter, sugar (or sweetener) and an egg), and the result was not as exciting for me as it was for a lot of the online reviewers. I thought the cookies were on the boring side taste-wise, and found their texture too crumbly to handle.
However, by then I was already in “flourless peanut butter recipe” mood, so I started to add “this and that” to the original recipe. The cookies here are the result of that process.
They are tasty on their own right, but the chocolate drizzle adds another layer of flavor, which goes so well with all the ingredients.
Try them and decide for yourself.
A couple of notes:
* Unsweetened, all-natural peanut butter has a fairly coarse texture, which is perfect for these cookies. I’m not sure how well the recipe will work with creamy/sweeter types of peanut butter, and can only assume it will.
* I used coconut palm sugar here, as I was curious about this type of sugar, which is new to me. It worked quite well and the result was not too sweet, as I usually prefer. Yet, another batch, made with soft brown sugar, turned out to be quite similar, so feel free to substitute if you don’t have coconut sugar.
* If you prefer sweeter cookies, you can increase the amount to ¾-1 cup.
* Freezing: place the tray with the cookies in the freezer and let them freeze before storing in an airtight container. This way they will not stick together.
Makes: about 40 (small)
Prep time: 15 minutes
Baking time: 14 minutes
Ingredients:
For the cookies:
1/3 cup mashed ripe banana (from 1 small)
1 XL egg
1 cup unsweetened natural peanut butter
½ cup unsweetened desiccated coconut
1/3 cup coconut palm sugar (or soft brown sugar)
¼ tsp salt
½ tsp vanilla
1 tsp cardamom or cinnamon
For the chocolate drizzle:
1/3 cup dark chocolate chips
¼ cup heavy cream
1. Preheat the oven to 335F (170C). Line a cookie sheet with baking paper.
2. In a large bowl, mix the egg and banana. Add the peanut butter, coconut, sugar, salt, vanilla and cardamom and mix well. The dough will be quite sticky.
3. With slightly wet hands, roll the dough into about 40 small balls and place in the pan. Press the top with a fork, to flatten the cookies and create a pattern.
4. Bake for 14 minutes, or until the top is firm and the bottom is golden. Let cool to room temperature in the pan.
5. The chocolate drizzle: place the chocolate chips in a bowl. Heat the heavy cream to almost boil, and pour over the chocolate. Let stand for 1-2 minutes and then stir well, until the chocolate melts. Drizzle over the cooled cookies. Let set before serving.
Great minds think alike! I just posted flourless bread. Will try this one of yours thanks.
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Indeed! 🙂 I am very curious about your flourless bread. I need to get the coconut flour and give it a try. 🙂
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I’ve never really made cookies from scratch before. I’d love to give it a whirl.
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It’s really easy and so much better for you – you can decide how sweet you want them and you know what goes into them… 🙂
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Goodness me! This must be heaven!!
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Thank you Serena! 🙂
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Have always found chocolate drizzling or chocolate dunking to be a saviour for otherwise boring cookies. However, these looked pretty good from the beginning.
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I totally agree about the chocolate! Here it adds not only flavor but also makes the cookies more interesting looking and make them easier to photograph. 🙂
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Yes, so very important for a #FoodBlogger 😉
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Yum! These look good and they look like they pack a punch. Good energy cookies!
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Thank you Shamim. Glad you liked the idea! 🙂
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I’m glad you tried again. Yum.
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Indeed it was worth it. Thanks! 🙂
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These look incredible! By the way I nominated you for a Versatile Blogger Award! Keep up the wonderful posts (:
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Thank you Chloe. I’m glad you liked the idea. 🙂
I appreciate your feedback and nomination. Sorry for not participating in the awards scene myself…:)
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It’s nothing at all, just so you know your blog is appreciated (:
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Thank you! 🙂
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I think I’d really like these! I’m keeping your recipe handy. I need more flour-free cookie recipes. 🙂
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They really hold their shape nicely, unlike a few flourless recipes I’ve tried. I hope you’ll enjoy the results. 🙂
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Chocolate drizzle on mine please.
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Wise choice! 🙂
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The cookies look great, and I’m really curious about that coconut palm sugar?? I didn’t know there was one to be honest! Can you use it just for a regular cake? I love that final touch of chocolate Ronit 🙂 xx
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It’s a new trend now – everything comes from coconut – flour, sugar and what not… I was curious about it – it has a nice, caramel-like flavor, and I guess it’s the best when it comes to dishes from places where this is the main sugar source, but I can’t say it’s worth the higher price.
The claim is that it’s healthier, but I don’t believe there is that much difference when it comes to different types of sugar.
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I recently bought the coconut flour- wanted to use it for some gluten free bread recipes but sugar is new to me. I agree- the prices are too high! I think brown sugar is good enough in general, but of course it’s worth trying all the new ingredients 🙂
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Oh my yummy goodness in my tummy lol
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Thank you! 🙂
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love that you turned baking tragedy to triumph 🙂 These look tasty! Great breakfast, too, yes? Good call on the chocolate drizzle 🙂
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Thank you Liz. No reason why not to eat these for breakfast! 🙂
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Flourlesss cookies r so inviting, I m trying it
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Glad you liked the idea, Vidya. I hope you’ll enjoy the results. 🙂
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This looks greaaaaat. Thanks for sharing. I have to try it soon
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My pleasure! I hope you’ll enjoy the results. 🙂
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Fantastic flavours in these cookies, they must be terribly addictive. Better make some soon! Nicole
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Thank you Nicole! 🙂
These cookies are definitely addictive for anyone who loves peanut butter. 🙂
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I bet the cardamon added a nice flavor to your cookies. Good for you for experimenting…they sound great.
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Thank you Karen. I find that cardamom in cookies and cakes adds a lot. 🙂
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These look and sound delicious! You have a wonderful blog. I’m looking forward to trying this recipe! 🙂
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Thank you Tonya! 🙂
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Lovely pictures!!!
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Thank you Ish! 🙂
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Looks delicious!! Thanks for sharing!
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Thank you Liza! 🙂
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Looks so delish!
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Thank you Sudipti! 🙂
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I have just shared these on the Facebook page…Look so tasty x
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Thank you Dimple! 🙂
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Would this work with almond or another nut butter?
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I’ve never tried it, but I see no reason why this can’t work. If you see that the mixture is too soft to roll, you can always add a bit more coconut to set it. 🙂
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Thanks!
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Yum! I would go with the cardamom! They are pretty with the chocolate drizzle.
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Thank you Sandra, I’m glad you liked the recipe. I usually choose cardamom over cinnamon as well. 🙂
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Oh wow, these sound good…I am interested how they turn out without flour they look good…I have everything except for coconut so will have to buy tomorrow and dry it…I use the flesh from fresh coconuts 🙂
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The dough will be fairly sticky, but it holds its shape very nicely when baked. Hope you’ll enjoy it. I’m sure yours will taste even better as you’ll be using fresher coconut! 🙂
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It will be the first time I have used it in biscuits but if I dry it hopefully will be ok 😊
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If it’s not as dry as the commercial one, I guess it would be better to add 2-3 minutes to the baking time. Good luck! 🙂
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That’s what I was thinking…great minds think alike…I will let you know 🙂
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Reblogged this on Crackling Pork Rinds.
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