Friday, January 21, 2011

A Flourless, Sugarless, Oil-Free Cookie?

It's delicious, trust me!   
My daughter asked me today if we could make cookies together.  Lately, I've been on this flourless/oil-free peanut butter cookie trip.
I tend to try and lessen sugar in every recipe but, in this particular one I used Splenda.  Wow.  I even added a ghastly amount of chocolate chips and I still tasted the peanut butter. 
These are super peanut-buttery!  I justify that I can eat six of these cookies because of the lack of flour, sugar, and oil....that's how crazy I am over these.  The recipe is:

Ingredients

  • 1  cup  creamy peanut butter
  • 3/4  cup  sugar (I used Splenda)
  • 1  large egg
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt (I didn't add any)
  • 1  cup  semisweet chocolate morsels (you know I doubled this amount)
  • Parchment paper

Preparation

1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

Image via Etsy
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.
Image via Bunny's Oven
Note:  If you add alternative sugar make sure you lessen the cooking time.  I only baked mine for about 10 min.

As I mentioned before, I have made these a lot lately....I mean A LOT.  So my daughter asked if we could make something else.
  Image via Brown Eyed Baker
Her words were, "Not THAT cookie, but like a cookie."  Hmmm...I know.  I love seven layer bars.
 Image via Examiner
Who doesn't?  They're salty, chocolatey, buttery goodnesss! 
 Recipe:
1/2 cup butter, melted
1 cup graham crackers crumbs, crushed fine
1/2 cup + 1/4 cup coconut flakes
1 cup semi-sweet chocolate chips (This was my only topping in addition to coconut)
1 cup butterscotch chips
1 can condensed milk
1 cup unsalted walnuts, chopped
1 cup Heath’s toffee bits
1 cup mini marshmallows
Image via Pragmatic Attic
  1. Preheat oven at 325 degrees. Grease a 9 x 13 inch baking pan.
  2. Spread the above ingredients in layers, in the order indicated, starting with the butter and ending with the marshmallows as topping.
  3. Bake at 325 degrees for 30 minutes or till done. (I bake mine at 350 for 18-20 min)
  4. When done, cool on counter. Refrigerate for at least 6 hours or overnight, covered in plastic wrap. Slice into bars.
Yes, it's really that easy.  Now go.  

Make these bars and be merry....or be on a sugar-high...whatever.  
Happy Weekend!

4 comments:

Karena said...

Yum!! Yhe images of your culinary skills really impress me!! Wow! I will definitely try these!

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Verdigris Vie said...

OMG Lila - you are killing me - these looks so yummy - replacing flour with peanut butter is just fine with me !!

classic • casual • home said...

Drool. I am following you now.
Mary ann

alison (semi-fab lane) said...

everything looks sooo good!

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