Flourless Peanut Butter and Cranberry Cookies

Flourless Peanut Butter and Cranberry Cookies

I’ve done it! I’ve discovered the secret to the chewiest cookie you won’t be able to resist!

Okay, okay. Maybe I wasn’t the first to discover it. But that’s neither here nor there.

They’re soft. They’re chewy but slightly crisp on the outside. Thirty minutes is all it takes for these simple, already-in-the-pantry ingredients to come together and make their way to your eagerly awaiting mouth.

They might just get you singing this song while you munch, munch, munch. They just might.

I won’t judge if you want to double-duty-dip them in peanut butter, too.

Milk would do just fine. I’m sure the cookie monster would approve.

(If you haven’t clicked the link and listened to the song yet, now’s the time. It will put a smile on your face.)

The flavor combination might not be your classic PB & J, but trust me. This one’s even better.

The recipe makes a dozen cookies. Easily double it, they disappear quickly. But if you’re like me and are constantly baking and trying new treats, a smaller batch is nice to work with. You won’t be left with a feeling of cookie-overload.

Then again, if you’re like me, you’ll love them so much that you’ll bake them again the next day.

Flourless Peanut Butter & Cranberry Cookies

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Total Time: 20-35 minutes

Yield: a dozen

Ingredients:

  • ½ cup All-Natural Smooth Peanut Butter
  • ¼ cup Packed Brown Sugar
  • 2 TB White Sugar
  • 1 Large Egg
  • ½ tsp Baking Soda
  • ¼ cup Dried Cranberries

Directions:

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, beat together peanut butter and sugars until mixed, stopping occasionally to scrape down the sides with a spatula. Add the egg and baking soda and beat until mixed.
  3. Fold in the dried cranberries. Roll dough into balls with hands (or use a tablespoon) and place them on the baking sheet. The dough will be very oily.
  4. With a fork, make a criss-cross pattern. Bake for 10-15 min (mine needed 12), and let cool on pan for 2 minutes before transferring to a wire rack.
  5. Store in an airtight container for up to a week (if they last that long!)

So go on, lick the bowl…

Have you ever tried flourless baking? What are your favorite flourless treats? 

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