This was a gamble. After the no-eggs recipe a few weeks back that didn’t turn out all that well, I reluctantly said yes to a no-flour recipe. Julie from Table for Two promised it would work. And it did, I brought some cookies to London as proof.
- 80g butter
- 210g sugar
- 150g brown sugar
- 250g peanut butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 eggs
- 120g ground hazelnuts
- 180g old-fashioned oats
- 100g fine milk or dark chocolate
- Cream together butter and white and brown sugar, for a couple of minutes
- Add vanilla extract and eggs and beat some more
- Add the peanut butter and incorporate well
- Add the baking powder and ground hazelnuts and use a spoon or a spatula to make a homogenous composition
- Incorporate the oats and the diced chocolate. Using your spoon will work just fine, this is not your usual batter
- Refrigerate for 30-40 minutes. Meanwhile, pre-heat the oven to medium heat
- Use a paper line baking tray and spoon the batter onto the tray. I don’t have a cookie scoop, so I used a regular soup spoon, then just pressed slightly the cookie into shape
- Bake for 6-7 minutes. The cookies turn out brownish around the edges, with a lighter brown on top
- It’s very important to leave the cookies cool in the pan for 5-7 minutes, before attempting to move them, being flour-less makes them very fragile
We tried them fresh, the second day, the fourth day. We tried them with milk, with tea and by themselves. They’re really nice, with a crunchy texture and a nutty flavor to them.
Enjoy and have a beautiful Sunday. If there’s sun there where you are, do send some to London, please.