Flourless double peanut butter cookies

By | December 19, 2013


Aside from the fantastic taste and texture, there are two things I love about these cookies: (1) I finally used up the chopped peanuts that were hanging out in my fridge for about 10 years, and (2) they’re doubly peanut buttery because they have real live peanuts, not the peanut butter chips that I wish were sold in Israel but aren’t.

Plus (if you need more convincing than that), they’re pretty low-guilt, though I guess everyone has their own yardsticks for measuring health. Personally, when cookies use just 1/3 cup sugar and zero oil or butter, it’s a reason to make them. I guess the peanut butter has some fat, but it also has protein. And that totally outweighs anything else. Right?


Ahuvah Taub on December 20, 2013 at 11:03 am.

I made these cookies for Shabbat. They are so so good. They meet my standard of healthy cookies just as is, which is rare. As I always find my self cutting out oil or sugar. But there is no need here. Thanks for sharing.So yummy.


Liz on January 7, 2014 at 1:56 am.

I’m wondering if you used regular sweetened coconut, or the small unsweetened coconut flakes?


Tali Simon on January 8, 2014 at 9:06 pm.

Unsweetened shredded coconut — coconut should be the only ingredient listed. I clarified the recipe, thanks for asking.


Bracha on July 29, 2014 at 2:30 pm.

Which oats? Quick cooking or rolled?
And what can I sub for coconut? Thanks!


Tali Simon on July 29, 2014 at 9:41 pm.

Quick-cooking, thanks for asking. (I updated the recipe). I think you could just use 1 cup oats and omit the coconut, but I haven’t tried that so I can’t make any promises. :) Please report back if you try it!


Leah on November 26, 2014 at 8:18 pm.

These turned out delicious. My kids will love them. I didn’t add coconut but I might try with more oatmeal next time. Thanks!


Tali Simon on November 27, 2014 at 1:11 pm.

Glad to hear!


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