Hello everyone! How are you all doing today? I have a cookie recipe for you today, and it could possibly be the easiest cookie recipe in the world. These are the kind of cookies for when you need a cookie now. They go from beginning to end in less than 30 minutes, so basically they are awesome. I originally made these cookies a while ago by King Arthur Flour, and these are adapted from those. I have reduced the sugar and jazzed them up with chocolate and pistachios!
Everything is mixed at the same time in one bowl until smooth. That’s it. No stand mixer needed, no fancy beating, just measuring and mixing.
These aren’t the kind of cookies we worry about looking pretty. They are rustic looking and non pretentious cookies. They don’t judge and neither do we. Just spoon tablespoon sized dollops onto some parchment paper and press down with a fork to get that classic criss-cross peanut butter cookies shape.
You would think with no butter and no flour that these cookies would just be a chewy mess with no essence of a real cookie texture, but I assure you they are not! The criss-cross adds extra crunchyness on the tops, and the rough edges all crisp up as well. Inside, the peanut butter and sugar seem to meld together into a beautiful chewy cookie dough texture, it really is lovely! You could substitute the peanut butter for any other nut butter, almond, cashew etc, get creative and pick your favourite!
The chocolate dipped side and salted pistachios really finish this cookie off. By dipping half the cookie in chocolate, it gains a crisp chocolate jacket, and the pistachios add a beautiful crunch. I like using salted pistachios because the salt really balances with the chocolate to create a flavour explosion.
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Flourless Peanut Butter Chocolate and Pistachio Cookies
Adapted from King Arthur Flour, flourless peanut butter cookies
Yield:Â 20-22 cookies
Ingredients
250g Peanut Butter (crunchy or smooth your choice)
115g Caster Sugar
1 Egg
1/4 Tsp Baking Powder
100g Dark Chocolate
2 Tbsp Crushed Pistachio Nuts
Steps
Preheat the oven to 175 degrees Celsius. Line the baking tray with parchment paper.
1. Mix all ingredients in a bowl until smooth and evenly incorporated.
2. Spoon onto the baking tray and press down with a fork to flatten slightly.
3. Bake for 10-12 minutes until golden brown. Transfer to a cooling rack to cool fully.
4. Once cooled, melt the chocolate in a bowl and dip each cookie so half is covered.  Place on the parchment paper and sprinkle some pistachios on the wet chocolate. Allow to set fully and eat!
