{"id":11934,"date":"2013-01-13T11:30:36","date_gmt":"2013-01-13T16:30:36","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11934"},"modified":"2023-09-11T20:14:35","modified_gmt":"2023-09-12T00:14:35","slug":"flourless-peanut-butter-chocolate-chips-cookies-gluten-free","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/flourless-peanut-butter-chocolate-chips-cookies-gluten-free\/","title":{"rendered":"Flourless Peanut Butter-Chocolate Chips Cookies (Gluten Free)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11935\" title=\"peanut butter-cookies\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>No flour added, just with peanut butter you can make these delicious cookies&#8230;<\/p>\n<p>These are perfect for treating any gluten intolerant people or who loves peanut butter. I was amazed by the taste of these cookies, I couldn&#8217;t believe it didn&#8217;t have flour, tasted better than the cookies which has flour in it. Using a very few ingredients, without much preparation you can make these delectable cookies.<\/p>\n<p>Though it only has peanut butter, I didn&#8217;t feel the intense peanut taste in these so I indulged in it too.<\/p>\n<p><strong>Flourless peanut butter-chocolate chip cookies<\/strong><\/p>\n<p>Makes: 12<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11936\" title=\"peanut butter cookies\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Recipe courtesy:<a href=\"http:\/\/www.marthastewart.com\/318109\/flourless-peanut-chocolate-cookies?czone=food\/cookies-cnt\/everyday-favorites&amp;center=276956&amp;gallery=275099&amp;slide=262534\" target=\"_blank\" rel=\"noopener\"> Martha Stewart\u00a0website<\/a><\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/peanut-butter-cookies.jpg\" \/>\n<div class=\"item ERName\">Flourless Peanut Butter-Chocolate Chips Cookies (Gluten Free)<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Cookies<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thas<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">12<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Peanut butter, creamy- 1 cup<\/li>\n<li class=\"ingredient\">Sugar- 3\/4 cup<\/li>\n<li class=\"ingredient\">Egg, slightly beaten- 1, large<\/li>\n<li class=\"ingredient\">Baking soda- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Semi sweet chocolate chips- 3\/4 cup<\/li>\n<li class=\"ingredient\">Roasted cashew nuts or peanuts, slightly crushed- 1\/2 cup<\/li>\n<li class=\"ingredient\">Flaxseeds (optional)- to sprinkle on dough<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350 F.<\/li>\n<li class=\"instruction\">Since I used refrigerated creamy peanut butter it was little thick, so I had to slightly cream the peanut butter and sugar taken in a bowl using an electric hand mixer.<\/li>\n<li class=\"instruction\">Don&#8217;t over cream the peanut butter and sugar till it turns watery, it should be a thick mixture.<\/li>\n<li class=\"instruction\">To the creamed peanut butter and sugar add the eggs, beat the eggs for a minute.<\/li>\n<li class=\"instruction\">Add all the other ingredients and combine well using a spatula till everything has incorporated well.<\/li>\n<li class=\"instruction\">I used roasted cashew nuts, you could use peanuts instead.<\/li>\n<li class=\"instruction\">Make small balls out of the dough and place it on a baking sheet lined with parchment paper.<\/li>\n<li class=\"instruction\">Sprinkle flaxseeds on top of each dough ball. This is just optional<\/li>\n<li class=\"instruction\">If the dough is too wet and cannot be made into balls, you could refrigerate it for 20 minutes so that it will be easier to make into balls.<\/li>\n<li class=\"instruction\">I didn&#8217;t refrigerate the dough, it was slightly wet and I dropped small balls on the baking sheet.<\/li>\n<li class=\"instruction\">Make sure you place the dough balls at least 3 inches apart as it will double in size while baking.<\/li>\n<li class=\"instruction\">Place the baking sheet on the top rack in the oven and bake for 15 minutes till it&#8217;s golden and puffed up.<\/li>\n<li class=\"instruction\">After 15 minutes, remove the baking sheet from the oven, the cookies will be very soft.<\/li>\n<li class=\"instruction\">Let cool down on the baking sheet for 10 minutes, once they cool down will firm up &amp; turn crunchy.<\/li>\n<li class=\"instruction\">Transfer to a plate and cool down completely.<\/li>\n<li class=\"instruction\">Enjoy these delicious cookies.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">I know it&#8217;s tempting to taste the cookies as soon as it is out of the oven, it won&#8217;t be set well though.[br]You have to let it cool down for at least 5 minutes, as it cools down it will set and harden a bit and tastes better. [br]Don&#8217;t cream the peanut butter and sugar too much till it gets watery, it should be a thick mixture. [br]Refrigerate the dough so that it will be easier to work with.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>No flour added, just with peanut butter you can make these delicious cookies&#8230; These are perfect for treating any gluten intolerant people or who loves peanut butter. I was amazed by the taste of these cookies, I couldn&#8217;t believe it didn&#8217;t have flour, tasted better than the cookies which has flour in it. Using a &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11935,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,12,31,725,664,472,347,675],"tags":[1000,851,242],"class_list":["post-11934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked-snack","category-cookies","category-dairy-free","category-flax-seeds","category-gluten-free","category-peanut","category-peanut-butter-by-ingredient","tag-cookies","tag-flaxseeds","tag-peanut-butter","course-cookies","cuisine-american"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11934"}],"version-history":[{"count":1,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11934\/revisions"}],"predecessor-version":[{"id":31078,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11934\/revisions\/31078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11935"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}