High-Protein, Flourless Peanut Butter Cookies,

I wanted to make a crunchy, on the outside pb cookie that was soft on the inside. I don't like the ones made with flour because they somehow lose the pb flavor. I saw a recipe that uses only the whites but it still had flour in it. I thought, why use flour?! Here's my version and people where I live LOVE it.

Iluminameluna @cook_4872374

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Ingredients

7-12 minutes

14-18 cookies

1 ccreamy peanut butter (your choice but I use Jif)
1/2-3/4 cpacked lt brown sugar
1 tspmaple flavoring (optional but trust me, it's good!)
1lg egg white

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Steps

7-12 minutes

1

Mix the first 3 ingredients thoroughly, until the sugar has been creamed completely in a lg bowl.
2

Meanwhile heat the oven to 350°F (180°C).
3

Add the egg white to the creamy, sweet, peanut butter. You'll notice it seizes up. Perfect! Keep mixing it a bit more but just to make sure that the egg white is completely blended in.
4

Take a Tbsp scoop and begin adding scoopfuls about 2" apart on a rimmed cookie sheet. The recipe will produce about 18 cookies. Place on a center rack and bake for 7 - 9 mins, for soft, crumbly cookies; 10 - 12 mins for harder, craggy cookies. They'll be less solid than those made with flour but trust me, full of pb flavor!!
5

Optionally, at this point, you can add, just before they harden, a tsp of my Chocolate Sauce to the center of as many as you like. DELICIOUS.