Flourless double peanut butter cookies

By | December 19, 2013

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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?


3 Comments

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.

Reply

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

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

Reply

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.

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