FLOURLESS COOKIES PEANUT BUTTER RECIPES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

Steps:

• 1. HEAT oven to 325°F. Line baking sheet with parchment paper.
• 2. BEAT peanut butter, sugar, brown sugar, egg, cornmeal, baking powder, vanilla and salt in medium bowl with mixer on medium speed until blended.
• 3. SHAPE into 1 1/4-inch balls. Place 2 inches apart on prepared baking sheet. Flatten with bottom of drinking glass to 1 3/4-inch diameter, then mark with fork in a criss-cross pattern.
• 4. BAKE 9 to 10 minutes or until edges are light golden brown. Cool on baking sheet 5 minutes. Remove to wire rack to cool completely.